Vegetable Enchiladas
Vegetable Enchiladas is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oven to 300°F.
In a bowl, toss potatoes in 1 tablespoons oil; spread on a baking sheet.
Bake until potatoes are soft and browned, 20 to 25 minutes.
Wrap tortillas in foil; bake 10 minutes.
In a large pan over medium heat, heat remaining 1/2 tablespoon oil.
Add onion, chili powder, chipotle and cumin; cook until onion is tender, 3 to 5 minutes.
Add corn, peppers and black beans; cook 5 minutes.
Set aside half of corn mixture.
Add potatoes, rice and enchilada sauce to pan; cook 6 minutes.
Place 6 tortillas on a baking sheet.
Spread potato mixture and 1/2 cup cheese evenly among tortillas.
Top with remaining 6 tortillas, remaining 1/2 cup cheese and reserved corn mixture; bake 7 minutes.
Divide avocado, scallion and cilantro among enchiladas.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.