If you’re looking for a comforting, crowd-pleasing dinner that everyone at the table will love, these Family Favorite Vegetarian Enchiladas are a must-try! Filled with beans and plenty of melty cheese, then smothered in flavorful enchilada sauce, this easy recipe delivers all the delicious flavors of a classic enchilada dinner – without the meat!
Quick Vegetarian Enchiladas for Dinner!
These Vegetarian Enchiladas are often my answer to, ‘What are we having for dinner tonight?’
My husband does a lot for me, but eating vegan cheese is not one of them! He will eat anything I make or put in his lunch, but he draws the line at vegan cheese. This super easy recipe accommodates all of us! I can easily make half of the pan for him and the other half for my son and me.
We love Mexican food! I like to cook to Mariachi music for as long as my family can stand it while I make these, makes me feel like I am eating at my favorite Mexican restaurant!
Why this Recipe Works:
- Cheese Brings Everything Together – Melted cheese adds creaminess and helps balance the savory filling and tangy enchilada sauce.
- Flour Tortillas Make Rolling Easy – Large burrito size tortillas hold plenty of filling and stay soft and tender while baking.
- Enchilada Sauce Keeps the Dish Moist – The generous amount of red enchilada sauce soaks into the tortillas during baking, creating enchiladas that are flavorful and never dry.
- Simple Ingredients Delivers Big Flavor – Using a few convenient ingredients saves time while still producing a delicious, family friendly meal.
Ingredients You’ll Need:
- 1 (16 oz) bag Morningstar Griller Crumbles – A plant based ground beef alternative that provides a hearty, protein packed filling and classic taco inspired flavor.
- 1 packet Taco Seasoning – Adds bold Mexican inspired flavors with a blend of spices that season the crumbles perfectly.
- 1 (16 oz) can Vegetarian Refried Beans – Creates a creamy, satisfying filling and helps hold the enchiladas together while adding extra protein and fiber.
- Shredded Cheese – Melts into the filling and on top of the enchiladas for a rich, cheesy finish.
- 8 Burrito Size Flour Tortillas – Serves as the wrap for the filling, creating soft and sturdy enchiladas that are easy to roll.
- 1 (28 oz) can Mild Red Enchilada Sauce – Covers the enchiladas with a flavorful, slightly smoky sauce that keeps them moist and delicious while baking.
How to Make the Best Vegetarian Enchiladas
- Preheat oven to 350 degrees.
- Spray a 9 x 13 pan with non-stick spray and drizzle a light layer of enchilada sauce on the bottom of the pan and set aside.
- Fry 1 (16 oz) bag of Morningstar Griller Crumbles and 1 packet of taco seasoning in a little oil until golden brown.
- In a medium size bowl, combine the browned crumbles and 1 (16 oz) can vegetarian refried beans.
- Spoon refried bean and crumble mixture down the center of a burrito size flour tortilla, from edge to edge. Sprinkle shredded cheese over the mixture.
- Roll into an enchilada and tuck into the pan. Repeat steps until the pan is full.
- Pour remaining enchilada sauce over the dish and sprinkle with additional shredded cheese.
- Bake for 30 minutes.
My Best Tips:
- Easily Increase the Number of Servings – I like to cut them down the middle after baking to double the amount of enchiladas.
- Shortcut for the Morningstar Crumbles – When I am short on time, or lazy, I just thaw the crumbles in the microwave and stir them in with the refried beans. Works just the same, just a little less flavor!
- For Added Protein – Mix in black beans with the refried bean mixture for added fiber!
- Optional Add In – You can also stir in cooked rice with the refried bean mixture.
- Fresh Toppings that Work – Top with whatever you’d like, such as:
- Lettuce
- Tomato
- Sour Cream
- Peppers
- Onion
- Guacamole
- Cilantro
- Make it Vegan – You can easily swap out the cheese and sour cream for vegan alternatives.
More Vegetarian Mexican Dinner Ideas:
- Mexican Lasagna
- Vegetarian Tostadas
- Vegetarian Fajitas
- Vegetarian Taco Salad Bowl
- Vegetarian Sheet Pan Quesadillas
Family Friendly Vegetarian Enchiladas
These Family Favorite Vegetarian Enchiladas are loaded with seasoned meatless crumbles, refried beans, cheese, and enchilada sauce for an easy dinner!
Ingredients
- 1 (16 oz) bag Morningstar Griller Crumbles
- 1 packet Taco Seasoning
- 1 (16 oz) can Vegetarian Refried Beans
- Shredded Cheese
- 8 Burrito Size Flour Tortilla's
- 1 (28 oz) can Mild Red Enchilada Sauce
Instructions
- Preheat oven to 350 degrees.
- Spray a 9 x 13 pan with non-stick spray and drizzle a light layer of enchilada sauce on the bottom of the pan and set aside.
- Fry crumbles and taco seasoning in a little oil until golden brown.
- In a medium size bowl, combine the browned crumbles and refried beans.
- Spoon refried bean and crumble mixture down the center of a tortilla, from edge to edge. Sprinkle shredded cheese over the mixture.
- Roll into an enchilada and tuck into the pan. Repeat steps until the pan is full.
- Pour remaining enchilada sauce over the dish and sprinkle with additional shredded cheese.
- Bake for 30 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 204Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gSodium: 458mgCarbohydrates: 32gFiber: 3gSugar: 1gProtein: 6g
The nutrition facts were automated by the Nutritionix database. Because it's done by automation, it is best practice to double check for accuracy.
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