Pinto Bean Veggie Enchiladas

Enchiladas are some of the best comfort food. These are filled with vegetables and hearty beans, wrapped in a soft flour tortilla and topped with homemade enchilada sauce and cheese. They’re nutritious and incredibly satisfying.

How to Make Veggie Enchiladas:

Here are the steps to make veggie enchiladas at home.

Prepare the Enchilada Sauce
In a small saucepan, melt the butter over medium heat. Stir the flour, then add the chili powder, cumin and cayenne if using. Cook one minute until fragrant. Stir in the tomato paste and the broth and whisk until smooth. The sauce should be thick and smooth within minutes. Alternatively, you can use store-bought enchilada sauce.
Prepare the Filling
In a large skillet, heat oil over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes. Add the pepper and broccoli. Cover and cook another 5-10 minutes or until the broccoli is bright green. Add the pinto beans, chili powder, cumin and salt. Cook 1-2 minutes. Add ½ cup of the enchilada sauce to the bean mixture. Stir to combine. Remove from heat.
Assemble the Enchiladas
Spread ¾ cup of enchilada sauce at the bottom of a baking dish. Place a tortilla flat on a clean surface. Scoop 1 cup of the bean mixture and place it at the center of the tortilla. Roll the tortilla and place in the dish. Repeat with 5 more tortillas. Spread the remaining enchilada sauce on top of the enchiladas. Sprinkle with cheese.
Cook and Serve
Cook for 25 minutes, uncovered. Serve with avocado, salsa, sour cream (or plain Greek yogurt) or other desired toppings.

This recipe can also be found in my Cooking with Legumes ebook. This ebook is filled with over 50 vegetarian (and vegan) recipes, all made with legumes, including beans, lentils, chickpeas, tofu, tempeh and peas. You’ll get a good mix of breakfast, snack, main dish and dessert recipes. For more legumes recipes, you can check out the ebook!

More Vegetarian Casserole Recipes:

Pinto Bean Veggie Enchiladas

Pinto bean veggie enchiladas. These vegetarian enchiladas are filled with a flavorful vegetable and bean filling and topped with homemade enchilada sauce and a generous amount of cheese. The perfect nutritious comfort food.

Course Main Course

Cuisine Mexican, vegetarian

Prep Time 30

Cook Time 25

Total Time 55

Servings 6

Ingredients

1 small broccoli crown, chopped into bite-sized pieces
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium garlic cloves, minced
1 bell pepper (red, orange or yellow), diced
1 can (19oz/340ml) pinto beans, about 1 3/4 cup
1 cup corn, fresh or frozen
2 teaspoons chili powder
1 teaspoon cumin, ground
1/2 teaspoon salt
6 12" whole wheat flour tortillas
2 cups cheese (Cheddar and/or Monterey Jack), shredded

Enchilada Sauce

2 tablespoons butter or margarine
2 tablespoons flour, white or whole wheat
1 1/2 tablespoons chili powder
1 teaspoon cumin, ground
1/2 teaspoon garlic powder
1 cup tomato paste
1 1/2 cup water or unsalted vegetable broth
1/2 teaspoon salt

Instructions

Preheat oven to 350F.
Prepare the enchilada sauce: In a small saucepan, melt the butter over medium heat. Stir the flour. A thick paste should form. Stir in the chili powder, cumin and cayenne if using. Cook one minute until fragrant. Stir in the tomato paste and the broth. Whisk until smooth. The sauce should be thick and smooth within minutes. Set aside.
In a large skillet, heat oil over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes. Add the pepper and broccoli. Cover and cook another 5-10 minutes or until the broccoli is bright green. Add the pinto beans, chili powder, cumin and salt. Cook 1-2 minutes.
Add ½ cup of the enchilada sauce to the bean mixture. Stir to combine. Remove from heat.
Spread ¾ cup of enchilada sauce at the bottom of a 13.5×9.5 inch baking dish (or similar size).
Place a tortilla flat on a clean surface. Scoop 1 cup of the bean mixture and place it at the center of the tortilla. Roll the tortilla and place in the dish. Repeat with 5 more tortillas. If you have any mixture left, spread it on top of the casserole.
Spread the remaining enchilada sauce on top of the enchiladas. Sprinkle with cheese.
Cook for 25 minutes, uncovered.
Serve with avocado, salsa, sour cream (or plain Greek yogurt) or other
desired toppings.

Notes

For a faster option, use store-bought enchilada sauce.

If you make these veggie enchiladas, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!

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