Making your own vegetarian enchiladas doesn’t have to be back breaking work! We used pre-packaged enchilada sauce from Nature’s Fare Markets for this recipe to help us get this cozy fibre and flavour-packed dish on the table in a snap without breaking a sweat!
We always joke that we must be part Mexican, we LOVE these flavours! Beans, brown rice, spicy enchilada sauce and mounds of fresh avocado and cilantro come together in this dish to make it so so flavourful, it’s a great one for entertaining as well.
Prep the filling the night before to make this dish that much easier to assemble and get on the table in a snap! I highly recommend keeping essentials such as frozen vegetables, frozen tortillas and canned beans on hand to help you create quick weeknight meals like this one. Being prepared at home is 90% of the battle!
This enchilada sauce is amazing (a bit spicy) and really makes the dish! You can add shredded cooked chicken to the rice mixture if you aren’t making it vegetarian, it’s a great way to use up leftover chicken. Or, at the other end of the spectrum, you can make this vegan simply by substituting the cheese for vegan cheese and the sour cream for vegan sour cream or guacamole.
While this recipe leans on pre-made enchilada sauce to keep it simple, you can make your own enchilada sauce if you’re up to the challenge. Here is a good recipe from Minimalist Baker (her recipes are insanely good, I love following her).
Quick Vegetarian Enchiladas
These enchiladas leverage pre-made enchilada sauce for a quick but healthy meal in a snap. Prep ahead by making the filling in advance to get these on the table in an absolute flash for a great mid-week meal!
- 8 corn tortillas
- 1.5 cups cooked brown rice
- 1 cup canned black beans rinsed and drained
- 1 cup corn drained (canned or frozen)
- ½ teaspoon cumin
- salt to taste
- 2 packages Frontera Enchilada sauce*
- 2 cups grated Grass Roots Dairy Jalapeno Gouda** divided
- 1 ripe avocado diced
- thinly sliced fresh jalapenos optional
- sour cream or plain Greek yogurt for serving
- 1 quartered lime for serving
- ½ cup chopped cilantro for serving
Preheat the oven to 350F and brush a 9x13” baking dish with olive oil.
In a medium bowl combine the rice, black beans, corn and cumin to the rice along with 1 cup of the grated cheese and stir to combine. Season with salt to taste.
Lay a tortilla on a flat surface, spoon the rice mixture along the centre (about 1/3 cup), roll the tortilla tightly and place it seam-side-down in the prepared pan. Repeat with the remaining tortillas, tightly tucking each enchilada beside the next.
Pour the enchilada sauce over the tortillas, sprinkle the remaining 1 cup of cheese over the enchiladas and and bake for 20-25 minutes or until the sauce bubbles.
Remove from the oven and garnish with the avocado and cilantro, and jalapeno if using. Serve the sour cream and lime on the side.
*you can make your own sauce if you wish, here is a great recipe from Minimalist Baker if you're up for the task!
**you can use another type of cheese such as Montery Jack here or even sub out the cheese for vegan cheese and top it with vegan sour cream.
This original recipe was created as part of a sponsored post series for Natures Fare Markets.