Loaded with bold flavor, wrapped in tortillas, and baked to perfection! Easy, comforting dinner!
Easy Vegetarian Enchiladas Recipe
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! If you love Mexican food too, you might like Mexican Street Corn Casserole, Mexican Lasagna, Mexican Street Corn Pasta Salad, or Vegetarian Mexican Lasagna, too!
What You’ll Need:
- 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
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.
Recipe Notes:
- Serving – I like to cut them down the middle after baking to double the amount of enchilada’s.
- 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!
- Black Beans – Mix in black beans with the refried bean mixture for added fiber!
- Rice – You can also stir in cooked rice with the refried bean mixture!
- Toppings – Top with whatever you’d like, such as:
- Lettuce
- Tomato
- Sour Cream
- Peppers
- Onion
- Guacomole
- Cilantro
- Vegan – You can easily swap out the cheese and sour cream for vegan alternatives.
- Leftovers – These work great for leftovers or packed lunches!
More Mexican Dinner Ideas:
- Mexican Street Corn Dip
- 20 Mexican Street Corn Recipes
- Mexican Lasagna
- 25 Vegetarian Mexican Recipes
- Vegetarian Mexican Lasagna
- Mexican Street Corn Casserole
- Mexican Street Corn Pasta Salad
- Creamy Rice Pudding
Vegetarian Enchiladas
Vegetarian Enchiladas, a simple variation of a popular Mexican dish! A go-to speedy recipe for nights when you don't have a lot of time!
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.
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