The post Veggie enchiladas with sour cream sauce appeared first on Rhubarbarians.
You will love these veggie enchiladas with sour cream sauce! Loaded black bean enchiladas topped with a green chile sour cream sauce and cheese. So delicious!
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Hello, Rhubarbarians! I can't wait for you to try these veggie enchiladas. This is one of my favorite recipes!
One of my best friends makes this recipe for her family all the time and since she knows how much I love it, she let me share it here with you.
The vegetarian enchiladas are loaded with black beans, broccoli, corn, and cheese, and then topped with the best green chile sour cream sauce you will ever try.
It's the perfect meatless meal that your family will ask for again and again!
[feast_advanced_jump_to]Why you'll love this
Well..... who doesn't like enchiladas? LOL!
Really though, these enchiladas are packed full of vegetables, but so delicious that kids gobble them up.
You'll want to lick the sour cream sauce with a spoon, it's that good!
This recipe makes a whole casserole dish full so it's great for a large family meal or leftovers for the week.
More Mexican inspired recipes to try:
- 20-minute broccoli cheddar quesadillas
- Easy vegan pozole with black beans
- Crispy tofu tacos with creamy cilantro sauce
Ingredients and equipment
Here is everything you need to make these veggie enchiladas at home! Full ingredients and instructions are listed in the recipe card at the bottom of this article
Ingredients:
- Butter
- Olive oil
- Carrots, onion, broccoli, and corn
- Water
- Black beans
- Lime juice
- Salt
- Colby jack cheese
- Flour tortillas
- Flour
- Vegetable broth
- Sun dried tomatoes
- Green chiles
- Sour cream
- Cumin
- Avocado slices, lime slices, fresh cilantro, and pico de gallo for serving
Equipment:
- Chef's knife
- Cutting board
- Cheese grater
- Oven and stove top
- Casserole dish 13X9
- Large skillet with lid
- Measuring spoons
- Measuring cups
- Stirring utensil
- Can opener
- Sauce pan
- Whisk
- Serving utensil
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Step by step instructions
Here's how to make these vegetarian enchiladas with homemade green chile sour cream sauce. Full instructions are listed in the recipe card at the bottom of this article
- Start by making sure that all of your ingredients are chopped and prepped. There are a lot of steps to this recipe and this way you'll be ready!
- Then preheat your oven and butter your casserole dish.
- Saute the carrots and onion in a skillet until softened.
- Add the broccoli and cook for about 5 minutes.
- Add the frozen corn and the water and then steam everything for about 5 minutes.
- Stir in the black beans, let them heat up, and then remove the pan from the heat.
- Stir in the lime juice and salt.
- Now, start rolling up the enchiladas.
- Add ½ cup of the veggie mixture to a tortilla along with some of the cheese.
- Roll the tortilla up lengthwise and then add it to your casserole dish along the short side wall as shown in the photo above.
- Continue this process until all 8 of the tortillas are rolled and in the casserole dish.
- Now, make your enchilada sour cream sauce.
- Melt the butter in a sauce pan.
- Add the flour and start to whisk them together. Whisk until you have made a roux.
- Add the vegetable broth and whisk together until combined and thickened.
- Remove from the heat.
- Add the sun dried tomatoes, green chiles, sour cream, and cumin.
- Whisk until combined.
- Pour the sauce evenly over the rolled enchiladas.
- Top with the remaining cheese.
- Bake for about 20 minutes.
- Serve the veggie enchiladas with avocado slices, lime slices, fresh cilantro, and pico de gallo.
Serving suggestions
These veggie enchiladas are definitely rich and hearty enough for a main dish. I find that one enchilada with toppings and fresh sides is plenty of food, but 2 enchiladas may be needed for a person with a larger appetite.
Topping suggestions:
- Avocado slices
- Lime slices for drizzling extra lime juice
- Fresh cilantro leaves
- Pico de gallo (have you tried strawberry pico de gallo?)
- Diced fresh tomato
- Sliced black olives
- Hot sauce
- Pickled red onion or pickled jalapenos
Recipes to serve with enchiladas:
Recipe tips and substitutions
- If broccoli isn't your thing, go ahead and swap it for cauliflower!
- You can leave out the beans if you need to or swap them for pinto beans.
- You can also swap the beans for refried beans, but don't cook them with the veggie mixture. Spread a bit of the beans down the middle of a tortilla before topping with the mixture and cheese.
- Heating the tortillas up a bit in a pan will make them more pliable and easier to roll! This will also keep them from getting soggy while cooking.
- When choosing your canned green chiles, pay attention to whether they are mild or spicy and choose the one that you prefer.
Storing and freezing
Storing: Store any leftover enchiladas covered in the refrigerator for up to 4 days. I recommend reheating them in the oven, but the microwave works great for quick lunch leftovers. (Note: don't reheat the enchiladas more than once)
Freezing: When making the enchiladas, place the rolled enchiladas into a foil baking pan. Let the sauce cool before pouring over the enchiladas and top with the grated cheese. Don't bake!
Cover the enchiladas tightly with plastic wrap and then cover the pan with aluminum foil. Freeze for up to 3 months.
To reheat, let the enchiladas defrost in the refrigerator until they are no longer frozen. Bake them as it states in the recipe, but it may take some additional time since they will be cold. (Note: frozen enchiladas can be soggy due to the tortillas soaking up the sauce)
FAQs
There is a lot of dairy in the enchiladas! I haven't tested this with dairy free alternatives, but if you have a favorite vegan butter, vegan sour cream, and vegan shredded cheese, go for it.
Swap the tortillas for large corn tortillas or your favorite gluten free flour tortillas. Then swap the flour for gluten free flour.
I don't think so! If spice bothers you, make sure to choose mild green chiles.
Yes! See the section about freezing for best results.
Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.
Recipe
Veggie enchiladas with sour cream sauce
Ingredients
- 1 Tablespoon butter for greasing pan
- 2 Tablespoons olive oil
- 4 medium carrots, diced
- 1 large red onion, diced
- 2 medium broccoli crowns, roughly chopped (florets only)
- 1 Tablespoon water
- 5 ounces frozen corn
- 1 15 ounce can black beans, drained and rinsed
- 1 Tablespoon fresh lime juice
- ½ teaspoon salt
- 2 cups shredded colby jack cheese
- 8 8" flour tortillas
- ¼ cup flour
- ¼ cup butter
- 2 cups vegetable broth
- 2 Tablespoons minced sun dried tomatoes
- 1 4 ounce can green chiles
- 1 cup sour cream
- ½ teaspoon ground cumin
- Avocado, lime, cilantro, and pico de gallo for serving
Instructions
- Preheat the oven to 350 degrees F and lightly butter a 13x9 casserole dish. Set aside.1 Tablespoon butter for greasing pan
- Heat a large skillet over medium high heat. Add the 2 Tablespoons of olive oil. When the oil is heated, add the carrots and onions. Saute them, stirring occasionally for about 10 minutes or until softened.2 Tablespoons olive oil, 4 medium carrots, diced, 1 large red onion, diced
- Turn down the heat to medium and add the broccoli. Saute, stirring occasionally for about 5 minutes.2 medium broccoli crowns, roughly chopped (florets only)
- Add 1 Tablespoon of water to the pan along with the frozen corn and put a lid on the skillet. Let the vegetables steam for about 5 minutes or until the broccoli is tender.1 Tablespoon water, 5 ounces frozen corn
- Stir in the beans and let them heat for about 1 minute. Remove the pan from the heat.1 15 ounce can black beans, drained and rinsed
- Stir in 1 Tablespoon of lime juice and ½ teaspoon of salt.1 Tablespoon fresh lime juice, ½ teaspoon salt
- Roll ½ cup of the veggie mixture along with 2-3 Tablespoons of the cheese into a tortilla and then place edge side down in the casserole dish. Repeat with remaining tortillas.8 8" flour tortillas, 2 cups shredded colby jack cheese
- To make the sauce, start by melting the butter in a saucepan over medium heat. Add the flour and whisk until you have combined them to make a roux and the roux is bubbly and golden.¼ cup butter, ¼ cup flour
- Add the vegetable broth and whisk together until combined and thickened. Remove from the heat.2 cups vegetable broth
- Add the sun dried tomatoes, green chiles, sour cream, and cumin. Whisk to combine.2 Tablespoons minced sun dried tomatoes, 1 4 ounce can green chiles, 1 cup sour cream, ½ teaspoon ground cumin
- Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.2 cups shredded colby jack cheese
- Bake the enchiladas for 20 minutes, until the edges just start to bubble.
- Let cool slightly before serving.
- Serve with avocado slices, fresh lime slices, fresh cilantro, and pico de gallo.Avocado, lime, cilantro, and pico de gallo for serving
Notes
- If broccoli isn't your thing, go ahead and swap it for cauliflower!
- You can leave out the beans if you need to or swap them for pinto beans.
- You can also swap the beans for refried beans, but don't cook them with the veggie mixture. Spread a bit of the beans down the middle of a tortilla before topping with the mixture and cheese.
- Heating the tortillas up a bit in a pan will make them more pliable and easier to roll! This will also keep them from getting soggy while cooking.
- When choosing your canned green chiles, pay attention to whether they are mild or spicy and choose the one that you prefer.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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