A simple variation of a popular Mexican dish! A go-to speedy recipe for nights when you don’t have a lot of time!
Easy Vegetarian Enchiladas
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, try making these Vegetarian Chicken Chimichanga’s next!
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 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 Weeknight Dinners:
- One Pan Fettuccine Alfredo
- Easy Air Fryer Pizza
- Creamy Tomato Rigatoni Pasta
- Easy Cheesy Potato Soup
- Tortellini Alfredo
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.
