Vegetable Enchiladas Recipe

Preheat oven and prep tortillas

Preheat the oven to 375°F (190°C). Wrap the tortillas in a damp clean kitchen towel and warm them in the microwave for 30–45 seconds to make them pliable, or lightly toast each side in a dry skillet for 10–15 seconds.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Cook vegetables

Add the diced zucchini and red bell pepper to the skillet. Sauté for 5–7 minutes until softened but not mushy. Stir in the corn and cook 2 minutes. Add the chopped spinach or kale and cook until wilted, about 2–3 minutes.

Season and combine

Stir in the black beans, ground cumin, chili powder, smoked paprika, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Cook for 1–2 minutes to let flavors combine. Remove from heat and mix in 1/4 cup chopped cilantro and 1 cup vegan shredded cheese. Taste and adjust seasoning.

Blend sauce

In a blender or food processor combine the drained piquillo peppers, tomato paste, 1/2 cup vegetable broth, 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Blend until very smooth. If the sauce is too thick, add up to 2 tablespoons more broth to reach a pourable but slightly thick consistency.

Heat sauce

Pour the blended sauce into a small saucepan and simmer over low heat for 4–6 minutes, stirring occasionally. Taste and adjust salt or acidity as needed.

In a small bowl toss the thinly sliced radishes with 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon sea salt, and the 1/4 cup chopped cilantro leaves. If you like heat, add the thinly sliced half jalapeño. Set aside to let flavors meld.

Cut lime into wedges for serving and reserve extra cilantro for garnish.

Prepare baking dish

Lightly oil a 9x13-inch baking dish or similarly sized ovenproof pan.

Fill tortillas

Working with one warm tortilla at a time, lightly brush or spray each side with a little cooking oil to prevent cracking. Spoon about 3–4 tablespoons of the vegetable and bean filling down the center of each tortilla. Roll snugly and place seam-side down in the prepared baking dish in a single layer (2 rows of 6).

Top with sauce and cheese

Pour the warmed piquillo pepper sauce evenly over the rolled enchiladas so they are mostly covered. Sprinkle the remaining 1/2 cup vegan cheese over the sauced enchiladas.

Bake

Bake in the preheated 375°F (190°C) oven for 15–18 minutes until the sauce is bubbling and the cheese is melted. If you want a slightly browned top, place under the broiler for 1–2 minutes — watch closely to avoid burning.

Rest and serve

Remove from oven and let the enchiladas rest 3–5 minutes. Serve 2 enchiladas per person topped with the radish salad, extra cilantro, and lime wedges on the side.