There are certain cuisines that are very vegetarian or vegan-friendly. Such cuisines either have a lot of vegetarian and vegan options or it’s very easy to convert their non-vegetarian dishes into vegetarian or vegan versions with minor modifications. In such cuisines, a lot of recipes have vegan or vegetarian key ingredients, so even skipping meat doesn’t make much of a difference. After trying different recipes from all over the world, I found that the top two countries in this vegan and vegetarian-friendly category are India and Mexico. Today, I am sharing the recipe for one of my favorite Mexican dishes-Vegetarian Kidney bean enchiladas with homemade enchilada sauce. They are very easy to make and taste delicious. If you are looking for some easy, comforting, and delicious vegetarian dinner recipes for your family, then this bean enchilada recipe is perfect for you.
Ingredients needed for homemade enchilada sauce
In this enchilada recipe, I have used homemade enchilada sauce. I prefer it because though it takes only a few extra minutes to get ready, the homemade sauce tastes a lot better than the store-bought one and it’s also preservative-free. However, if you want, you can use store-bought enchilada sauce too. For making enchilada sauce at home, you will be needing the ingredients shown in the image below:
Other ingredients needed for making Kidney bean enchiladas
The other ingredients needed to make these vegetarian bean enchiladas are shown below:
Ingredients notes
Tortilla: I have used wheat tortilla but any type of tortilla can be used to make these bean and cheese enchiladas. If using corn tortilla or any gluten-free tortilla, dry toast them on a pan or griddle before using in this recipe otherwise they might turn soggy. Kidney beans: Home cooked or canned both are fine.Cheese: I have used shredded mozarella but you can also use Mexican cheese blend, cheddar, or any melting cheese of your choice.Red pepper paste: Instead of red pepper paste, you can also use a few tablespoons of enchilada sauce.If you don’t like cilantro, use parsley.
How to make vegetarian enchiladas (step by step instructions)?
Making this enchilada involves two main steps- making the sauce and then making enchiladas.
Make enchilada sauce
Start with making the enchilada sauce. If you are using ready-made sauce, skip this section and directly go to the steps of making enchilada. Step 1: Heat oil in a pan and add all-purpose flour, chili powder, cumin powder, garlic powder, and dried oregano. Step 2: Cook for about a minute while stirring continuously so that the spices don’t get burned. Step 3 and 4: Add tomato paste and mix with the spices. Step 5: Add vegetable stock. Step 6 and 7: Stir continuously and cook until the sauce thickens. Once you get the desired consistency of the sauce, switch off the stove. Step 8: Add apple cider vinegar, salt, and black pepper. Mix.
Make enchiladas
Step 1: Heat oil in a skillet and add chopped onion. Step 2: Cook until the onion becomes translucent. Step 3: Add minced garlic and saute for a few seconds. Step 4: Add chili powder and cumin powder. Saute until the spices become fragrant. Step 5 and 6: Next, add red pepper paste and saute for a few more seconds. Step 7 and 8: Add cooked kidney beans, cilantro, scallion, and salt. Mix and cook for 2-3 minutes. Switch off the stove. Step 9 and 10: Add shredded cheese and mix everything. Step 11: Spread some enchilada sauce on a baking dish. Step 12: Take one tortilla. Apply a tablespoon of enchilada sauce on one side of the tortilla. Step 13: Put a generous amount of enchilada bean filling on top. Step 14: Roll the enchilada tightly. Repeat with the remaining tortillas. Step 15: Place all the rolled tortillas in the baking dish with the open end down. Step 16: Evenly spread enchilada sauce on the rolled tortillas. Step 17: Spread shredded cheese on top. Step 18: Bake in a pre-heated oven at 200°C (around 400° F) for 20 minutes or until the cheese melts and gets some brown patches. Garnish with chopped cilantro and enjoy!
Serving suggestions
Serve enchiladas warm or hot. Some of the most common side dishes for enchiladas are chips, salsa, Mexican quinoa salad, guacamole, Mexican coleslaw, Mexican corn, refried beans, etc. You can also top them up with chopped avocados, onion, cilantro, and a dollop of sour cream. For more side dish recipe ideas, you may check this post.
Storing tips
Put the enchiladas in air-tight containers and refrigerate. They will be fine for around 4 days.
Freezing tips
To freeze, bake the enchiladas then allow them to reach room temperature. Nicely cover with aluminum foil to block the air and then put in the freezer. They will be fine for around 3 months.
Recipe tips and tricks
You can make similar enchiladas using other beans too. A combination of different beans can also be used.Add more vegetables and sweet corn kernels to the filling to make them even more delicious.If you don’t have enough time, use store bought enchilada sauce.While making the sauce, don’t stop stirring to avoid lump formation.Though you can use any type of tortilla you want, wheat tortillas are the easiest to manage in enchiladas. It’s easier to roll them and they get less soggy in comparison to corn tortillas.For some extra kick, add chopped jalapenos on top.
Frequently asked questions
More vegetarian Mexican recipes
If you love Mexican food and looking for some easy recipes to try at home then don’t miss checking the following links: If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
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