Vegetarian Enchilada Recipes

Casserole-style vegan enchiladas.

A great vegetarian main dish that can be spiced up with the addition of jalapenos to either or both sauce and filling.

A hearty vegetarian enchilada filled with roasted squash, goat cheese, and black beans. Chipotle chile powder adds a great smoky heat to this dish.

Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time to make these enchiladas.

Delicious meatless enchiladas. You can vary the amounts of cheese and cream sauce to make them as light or heavy as you like. I use 3 to 5 varieties of mushrooms. Various oyster varieties, buttons, and baby portobello.

Try this twist on an enchilada using Old El Paso® refried black beans; vegetarians and meat eaters will love the delicious taste. These yummy enchiladas are great topped with chopped tomatoes and cilantro and served with sour cream.

This is a yummy variation of a classic dish. Trust me, it's way better than it sounds. Serve with sour cream and/or salsa if desired.

This is a great vegetarian recipe if you like butternut squash and Mexican food. It is a interesting blend of flavors that work well together, perfect for dinner parties and potlucks. It can be prepared ahead of time and frozen so that all you need to do is pop it in the oven.

This vegan enchiladas dish is one of our favorites and finds its way onto our dinner table every week. Try serving them with guacamole on top along with rice.

Butternut squash enchiladas, vegetarian-friendly.

Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.

This is one of my favorite recipes. It's not only vegan, it's filling, too.

Vegans aren't limited to black bean or sweet potato filling in their enchiladas. Try experimenting with TVP, a really versatile ingredient. Simply dehydrated soy vegetable protein, TVP is full of plant protein and completely meat free! Using pasilla chile sauce to rehydrate the TVP rather than the standard warm water or broth kicks these enchiladas up a few notches!

This is a tasty variation on enchiladas! My version is vegetarian with soy chorizo, but it could easily be switched out for regular chorizo or taco-seasoned ground beef. Save time and work by buying pre-cubed bags of butternut squash. This is a mildly spicy dish, so you can cool it down a little by topping with sliced avocado and a dollop of plain Greek yogurt or sour cream.

These enchiladas are cheesy, spicy, and delicious!

Loaded with veggies and topped with cheese. Yummy and quick!