Tasty Vegetarian Enchiladas
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Tasty Vegetarian Enchiladas
These vegetable enchiladas are the ultimate comfort food, combining a savory vegetable filling with a rich enchilada sauce. They come together in about an hour, making them perfect for a weeknight dinner that feels special. I love serving them alongside a simple vegetable grain bowl for a complete and satisfying meal.
My love for enchiladas began during my travels through Oaxaca, where I learned that the best versions are often the simplest. This vegetable enchiladas recipe is my homage to those cozy, family run comedores, focusing on fresh, vibrant flavors. It has become a staple in my home, especially for casual gatherings where I pair it with my sheet pan quesadillas for a festive spread. The aroma of toasted corn tortillas and simmering sauce filling the kitchen is a ritual I cherish.
What Makes This Enchilada Recipe Special
- Bursting with Freshness: Each bite is packed with a colorful medley of sautéed vegetables.
- Surprisingly Easy: This vegetarian enchiladas recipe uses a straightforward method for perfect results every time.
- Crowd Pleasing: A guaranteed hit for family dinners and potlucks alike.
- Meal Prep Friendly: Assemble them ahead of time for an easy bake and serve dinner.
Everything You Need for Perfect Vegetable Enchiladas
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- All Purpose Flour: Provides the structure for a tender yet sturdy pancake base.
- Baking Powder: This is the essential leavening agent that gives the enchiladas their light and fluffy texture.
- Salt: Enhances all the other flavors in the recipe.
- Granulated Sugar: A touch of sweetness to balance the savory elements.
- Egg: Binds the ingredients together and adds richness.
- Milk: Creates a smooth, pourable batter; whole milk is ideal for the best flavor.
- Unsalted Butter, Melted: Adds moisture and a rich, buttery taste.
- Vanilla Extract: Provides a warm, aromatic note that complements the other ingredients.
- Vegetable Oil or Cooking Spray: For greasing the griddle to prevent sticking.
Vegetable Pancakes
Learn how to make delicious vegetable pancakes with this easy recipe. Perfect for a healthy dinner option that’s packed with flavor and ready in just 25 minutes.
Equipment
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- griddle
- skillet
- spatula
- fork
- wooden spoon
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg at room temperature
- 1 cup milk
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- vegetable oil or non-stick cooking spray for greasing the pan
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until they are well combined.
- In a separate medium bowl, beat the egg lightly with a fork, then whisk in the milk, melted butter, and vanilla extract until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until the flour is just moistened; the batter will be thick and slightly lumpy.
- Heat a griddle or large non-stick skillet over medium heat and lightly grease it with vegetable oil or cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes with a spatula and cook for another 1-2 minutes, until the second side is golden brown and the pancake is cooked through.
Notes
Make sure your griddle is properly heated before adding the batter for the best golden-brown results.
My Favorite Enchilada Variations
- Cheesy Supreme: Add a generous handful of shredded Monterey Jack or cheddar cheese to the vegetable filling.
- Spicy Kick: Incorporate a diced jalapeño or a sprinkle of chili powder into the sautéing vegetables.
- Protein Power: Stir in a can of rinsed black beans or pinto beans for added heartiness.
My Pro Tips for Enchilada Perfection
- Perfect Batter Consistency: Do not overmix the batter; a few lumps are perfectly fine and will result in tender enchiladas.
- Griddle Temperature: Ensure your griddle is properly preheated so the enchiladas cook evenly and develop a beautiful golden color.
- Flip at the Right Time: Wait until bubbles form on the surface and the edges look set before flipping for the best rise.
- Keep Them Warm: Place cooked enchiladas on a wire rack in a warm oven while you finish the batch.
How to Store and Reheat Your Enchiladas
- Store: Keep leftover enchiladas in an airtight container in the refrigerator for up to 3 days. They reheat beautifully.
- Freeze: For longer storage, wrap individual enchiladas tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheat: Warm them in a 350°F oven for 10-15 minutes or in the microwave until heated through. The oven method keeps them crisper.
- Make Ahead Tip: You can prepare the batter the night before and keep it covered in the refrigerator, giving the flour time to hydrate for an even better texture.
Frequently Asked Questions
What are vegetable enchiladas made of?
Traditional vegetable enchiladas are made with a filling of sautéed vegetables like bell peppers, onions, corn, and zucchini, wrapped in corn tortillas, covered in enchilada sauce, and baked with cheese. This particular recipe offers a unique and delicious pancake style base that is equally satisfying.
How do you keep enchiladas from getting soggy?
The key is to lightly warm the tortillas before filling and rolling them. This makes them more pliable and less likely to absorb too much sauce and become soggy during baking. Our recipe’s pancake style naturally avoids this issue with its sturdier base.
Are enchiladas healthier than tacos?
It depends on the preparation. Vegetable enchiladas can be very healthy when loaded with veggies and baked, but they often contain more cheese and sauce. Compared to fried tacos, baked enchiladas are generally a healthier choice, similar to the balance found in a good stuffed bell peppers recipe.
Can I make enchiladas ahead of time?
Absolutely. You can assemble the enchiladas a day in advance, cover them tightly, and refrigerate them. Add a few extra minutes to the baking time if baking them straight from the refrigerator. This makes them perfect for easy entertaining.
More Delicious Vegetarian Dinners
Why This Vegetable Enchiladas Recipe Works
With its fluffy texture and savory flavor, these homemade enchiladas are a guaranteed hit for any occasion. They are simple enough for a busy Tuesday but special enough for weekend guests. I hope this recipe brings as much warmth and joy to your table as it has to mine.
