Vegetarian Enchiladas

My favorite foods have bold spices and flavors and colors. So it’s no wonder that Mexican cuisine is a regular at our house. In addition to the exciting flavors, I really appreciate how it often uses simple accessible ingredients and cooking techniques.

I’ve made this enchilada recipe so many times and I’ve tried it with chicken and shrimps as well. However, I think the vegetarian version is perfectly complete on its own, and that’s my most common way of making it. It’s a great recipe for meal-prep on the weekends as well as feeding a crowd. The colorful layout of this dish with a side of guacamole and sour cream is bound to make any dinner guests happy,! And I am more than delighted to take care of the leftovers..

Vegetarian Enchiladas

Serves: 4

Vegetarian enchiladas with a homemade sauce, perfect for meal-prep or dinner parties.



This makes more than needed for the recipe. I like to keep them in a jar in the fridge for later for quick dinners (tortilla wraps, tacos, chicken bake..)

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 2 cups vegetable stock
  • 4 teaspoons parpika
  • 1 teaspoon chilli powder
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons garlic powder
  • 1 teaspoon all spice


  • 6 tortilla wraps – medium size (I used wholewheat but you can use normal if you prefer)
  • 1 medium onion, finely chopped
  • 1 green pepper, finely chopped
  • 1 tomato, finely chopped
  • a handful of coriander, finely chopped
  • 1.5 cups chopped mushrooms
  • 2 cups black beans
  • 3 cups cheese (I like a mix of cheddar and mozzarella)



Start by making a roux. Heat the oil in a sauce pan and then add the flour. Mix and cook for 2 minutes, then add the rest of the spices.  Slowly add the vegetable stock., stirring with a whisk to make sure there are no lumps. Bring to a simmer and keep uncovered on low heat until it reaches your desired thickness. I turn off the heat when it lightly coats the back of the spoon. Don’t forget to season to your liking.


Prepare your assembly station by laying out all the ingredients around you. On a tortilla, spoon around 2 tablespoons of the enchilada sauce. Then start with the black beans, peppers, onions, tomatoes, coriander and cheese. I like to have a lot of filling in the tortilla until i can barely wrap it properly. However, you can adjust the filling quantities to the way you like it.


After you wrap the tortilla, place the seam side down in the baking dish. Keep going until all the tortillas are filled. I like to sprinkle the rest of the veggies on top to give it a colorful look. Also spoon extra enchilada sauce on top for more flavor. Finish off with a sprinkle of cheese. Bake at 210C until the cheese is melted, around 20mins.


Serve with guacamole and sour cream. I personally like to use labneh mixed with a squeeze of lemon instead of sour cream.


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