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    Home » Dinner » Vegetarian Enchiladas Verdes (Green Enchiladas)

    Published on Apr 14, 2020 by Alena Kharlamenko, MS, RD | Last modified on Dec 3, 2020

    Vegetarian Enchiladas Verdes (Green Enchiladas)

    2.2K shares
    Jump to Recipe Print Recipe

    Vegetarian enchiladas verdes, or green enchiladas, are a delicious high-protein meal. They are easy to make and come together in 30 minutes!

    Vegetarian Enchiladas Verdes (Green Enchiladas) on a plate

    What are enchiladas verdes?

    Enchiladas verdes are also known as green enchiladas. They're made with a green enchilada sauce that has green chiles, jalapenos, cilantro, and spices. I usually buy a store-bought version to save time and effort. However, if you want to make your own, here's a green enchilada recipe that looks amazing.

    While people traditionally make green enchiladas with chicken, I absolutely love this vegetarian version made with white beans instead.

    ingredients in bowls and on marble slab: zucchini, cilantro, shredded cheese, green pepper, white beans, enchilada sauce, tortillas

    How to make vegetarian enchiladas verdes (green enchiladas)

    1. Prep. First, preheat the oven to 400F. Spread enchilada sauce evenly over the bottom of a 13x9” baking dish. Chop your veggies.
    2. Cook the veggies and beans. Heat oil in a large pan over medium heat. Add the chopped bell peppers and zucchini and cook until the veggies are slightly charred and softened. Then, add white beans and cook for an additional 2 minutes. Stir in some of the enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper to your liking. Remove from heat. 
    3. Assemble the enchiladas. Use a cutting board or a large plate to assemble the enchiladas. One-by-one, lay out each tortilla. Spread the veggie mixture evenly into the middle of each tortilla. Then, roll up the tortilla and place it face-down into the baking pan. Repeat with all of the tortillas.
    4. Add sauce and cheese. Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
    5. Bake the enchiladas. Bake the dish uncovered for 10-15 minutes, or until the cheese has melted. Remove from the oven and serve immediately. Garnish with chopped cilantro, and enjoy!
    • green peppers, zucchini, and white beans in a pan
    • green peppers, zucchini, and white beans in a pan, and a plate with tortilla and vegetables
    • tortillas in a baking dish
    • tortillas with enchilada sauce in a baking dish
    • tortillas with enchilada sauce and cheese in a baking dish
    • Vegetarian Enchiladas Verdes (Green Enchiladas) in a baking dish

    Can enchiladas be made with flour tortillas? 

    Yes! I use 8-inch whole wheat flour tortillas to make these enchiladas and they are delicious.

    Substitutions and variations

    You can truly make these enchiladas your own - don't be afraid to get creative!

    • Make it vegan: Use a vegan shredded cheese in place of the mozzarella cheese. Swap out the enchilada sauce for salsa verde or a dairy-free enchilada sauce.
    • Make it gluten-free: Use corn tortillas or other gluten-free tortillas instead of the flour tortillas. Heat them over a flame for a few seconds to make them more durable.
    • Swap the veggies for whatever veggies you prefer: Mushrooms and spinach would both be wonderful in these enchiladas.

    What to serve with vegetarian enchiladas verdes

    Personally, I think these vegetarian enchiladas verdes would go great with:

    • a simple side salad
    • chips and guacamole
    • fresh salsa or pico de gallo
    • rice and beans

    How long will enchiladas keep in the fridge?

    If you store these enchiladas in an airtight container in the fridge, they should last 3-5 days. When you're ready to eat, either microwave or heat in a pan until they're hot.

    Vegetarian Enchiladas Verdes (Green Enchiladas) in a baking dish

    If you made this vegetarian enchiladas verdes recipe, I'd love to see your creation! Tag me on Instagram @thebalancedbite and I'll share your post!

    More vegetarian recipes:

    • Mediterranean sweet potatoes with vegan tahini dressing
    • Creamy sweet potato, kale, and white bean soup
    • Cauliflower chickpea tacos with cilantro lime sauce
    Vegetarian Enchiladas Verdes (Green Enchiladas) on a plate

    Vegetarian Enchiladas Verdes (Green Enchiladas)

    Vegetarian enchiladas verdes, or green enchiladas, are a delicious, high-protein meal made primarily from pantry staples. They are easy to make and come together in 30 minutes!
    5 from 7 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Keyword: green enchiladas, vegetarian enchiladas verdes, vegetarian green enchiladas
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 8 enchiladas
    Author: Alena Kharlamenko, MS, RD

    Ingredients

    • ½ tablespoon olive oil
    • 2 medium green bell peppers, cored and chopped
    • 1 large zucchini, chopped
    • 1 15.5 oz can white beans, rinsed and drained
    • 12 oz green enchilada sauce, divided
    • 1 cup shredded mozzarella cheese
    • 8 8- inch flour or corn tortillas
    • 2 tablespoons cilantro, chopped , for garnish

    Instructions

    • Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13x9” baking dish.
    • Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
    • Add white beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.
    • Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
    • Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
    • Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.

    Pin this for later!

    Vegetarian green enchiladas in a pan with text overlay: "vegetarian green enchiladas)

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    Reader Interactions

    Comments

    1. Chase Mazur says

      April 14, 2020 at 3:20 pm

      5 stars
      I love putting cheese on the inside with the mix!

      Reply
    2. Michelle Kelley says

      July 02, 2021 at 3:00 pm

      5 stars
      We have a family with both vegetarian AND meat eaters and finding a dish that pleases both is hard to find. This wowed both alike. I added chicken to half the batch for our meat eaters. Loved how simple and quick this was, and it was packed with protein and veggies. I doubled the recipe for our big family. Since I used less of the filling for the chicken eaters, I had extra filling leftover. It WAS so good that everyone kept scooping more of the leftover filling on their plate. A little light sour cream on top - omg. This will definitely be added to our rotation. Simple, quick, healthy, and flavorful. A big hit with our diverse group of picky eaters - thank you!!

      Reply

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    Welcome to my tiny New York City kitchen!

    I'm Alena Kharlamenko - the registered dietitian, self-taught home cook, recipe developer, and taste taster behind the scenes here at Alena Menko Nutrition. Here you'll find healthy, and delicious recipes that are simple and quick to make.

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