Vegetarian Enchiladas Cheesy Filling Sauce

Name: Vegetarian Enchiladas Cheesy Filling Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 8 corn tortillas; 1 cup black beans, drained and rinsed; 1 cup corn kernels, fresh or frozen; 1 bell pepper, diced; 1 cup shredded cheese (cheddar or Mexican blend); 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons flour; 2 cups vegetable broth; 1 cup milk; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt to taste

Highlighted under: Multinational Kitchen Ideas

A rich and creamy sauce that elevates your vegetarian enchiladas to a new level of deliciousness.

Created by

Emily

Last updated on 2025-12-24T03:10:27.472Z

This Vegetarian Enchiladas Cheesy Filling Sauce brings the comfort of traditional Mexican cuisine to your table with a vegetarian twist. Perfect for a family dinner or meal prep, this sauce is packed with flavor and goodness.

        Why You'll Love This Recipe
        Creamy, cheesy filling that satisfies every craving
Packed with wholesome vegetables and spices
Easy to make and perfect for meal prep or gatherings

      

The Perfect Comfort Food

Vegetarian enchiladas are the ultimate comfort food, merging rich flavors with satisfying textures. The combination of black beans, corn, and bell peppers creates a hearty filling that will please both vegetarians and meat-lovers alike. When you drizzle the creamy cheesy sauce over the top, it transforms these enchiladas into a mouthwatering dish that feels indulgent yet wholesome.

This recipe allows you to enjoy the classic taste of enchiladas without compromising on flavor. The spices, including cumin and chili powder, add a delightful warmth that complements the fresh vegetables perfectly. Each bite is a delicious surprise, making this dish a great choice for any occasion, from casual family dinners to festive gatherings.

Meal Prep Made Easy

One of the best aspects of this vegetarian enchiladas recipe is its suitability for meal prep. You can easily make a large batch, store them in the fridge or freezer, and then enjoy them throughout the week. Simply prepare the filling and sauce in advance, assemble the enchiladas, and bake them when you’re ready to eat. This not only saves time but also ensures you have a nutritious meal on hand whenever hunger strikes.

Additionally, the ingredients are flexible and can be adapted based on what you have available. Swap out the bell pepper for zucchini, or use different beans or types of cheese to customize the flavors. This versatility makes it a go-to recipe that can be varied according to your preferences.

A Dish for Everyone

These vegetarian enchiladas are not just for those following a plant-based diet; they are a delightful option for anyone who enjoys flavorful food. The creamy filling and zesty sauce provide a satisfying experience that rivals traditional meat-based dishes. This makes them a fantastic choice for entertaining guests who may have different dietary preferences.

Moreover, serving these enchiladas is simple. They pair well with various sides like a fresh salad, guacamole, or rice, allowing you to create a complete meal that everyone will love. The combination of flavors and textures ensures that even the pickiest eaters will find something to enjoy.

Ingredients

For the Enchiladas

8 corn tortillas
1 cup black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 bell pepper, diced
1 cup shredded cheese (cheddar or Mexican blend)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

For the Cheesy Sauce

2 tablespoons olive oil
2 tablespoons flour
2 cups vegetable broth
1 cup milk
1 cup shredded cheese (cheddar or Mexican blend)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste

Feel free to customize the ingredients based on your preference!

Instructions

Prepare the Cheesy Sauce

In a saucepan, heat olive oil over medium heat. Whisk in flour and cook for 1 minute. Gradually add vegetable broth and milk, whisking continuously until thickened.

Stir in cheese, garlic powder, onion powder, and salt until melted and smooth.

Prepare the Enchiladas

Preheat the oven to 375°F (190°C). In a bowl, mix black beans, corn, bell pepper, cumin, chili powder, salt, and pepper. Fill each tortilla with the mixture, roll them up, and place them seam-side down in a baking dish.

Assemble and Bake

Pour the cheesy sauce over the enchiladas, making sure they are well covered. Top with additional cheese if desired. Bake for 20 minutes or until bubbly and golden.

Let the enchiladas cool slightly before serving. Enjoy!

Storage Tips

To keep your enchiladas fresh, store them in an airtight container in the refrigerator. They can last up to 4 days, making them perfect for leftovers. If you want to freeze them, assemble the enchiladas without baking, cover them tightly with foil, and they can be stored for up to 3 months. When ready to eat, simply thaw in the refrigerator overnight and bake as directed.

When reheating, add a splash of milk to the sauce to maintain its creamy texture. Cover with foil to prevent the tortillas from drying out, and bake until heated through. This way, you’ll enjoy delicious, creamy enchiladas just like they were freshly made.

Serving Suggestions

For a complete meal, serve your vegetarian enchiladas with a side of Spanish rice or a refreshing green salad topped with avocado and cilantro. A dollop of sour cream or a drizzle of hot sauce can add an extra layer of flavor that elevates the dish even further.

Consider pairing your enchiladas with a fruity salsa or a zesty pico de gallo for a fresh contrast. These additions complement the rich flavors of the enchiladas while providing a burst of freshness that balances the meal beautifully.

Questions About Recipes

→ Can I make this sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days.

→ Can I add meat to this recipe?

Absolutely! You can add cooked chicken or beef for a non-vegetarian version.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the enchiladas?

Yes, you can freeze the assembled enchiladas before baking. Just thaw and bake when you're ready!