Vegetarian enchiladas
These vegetarian enchiladas are cosy, colourful, and full of flavour. Soft pancakes wrap around roasted aubergine, courgette, red pepper, and onion, all smothered in a lightly spiced enchilada sauce. Melted cheddar adds creamy, savoury richness on top, while fresh tomatoes, coriander, lime, and a dollop of crème fraiche finish the dish perfectly.
Ingredients
Pancakes
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4
Eggs
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150 g
Plain flour
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50 g
Wholemeal flour
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1 tsp
Salt
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Freshly ground black pepper
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Butter for frying
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Enchilada sauce
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2 tbsp
Olive oil
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1 tbsp
Plain flour
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2 tbsp
Tomato purée
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1 tsp
Smoked paprika
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1 tsp
Ground cumin
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½ tsp
Garlic powder
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½ tsp
Onion powder
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½ tsp
Dried oregano
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½ - 1 tsp
Chilli flakes (to taste)
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400 - 450 ml
Chicken or vegetable stock
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1 tbsp
Lime juice
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½ tsp
Salt (to taste)
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Freshly ground black pepper
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Roasted vegetables
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½
Aubergine
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½
Courgette
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1
Red pepper
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1
Red onion
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2 tbsp
Olive oil
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1 tsp
Ground cumin
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1 tsp
Smoked paprika
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½ tsp
Chilli flakes
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½ tsp
Salt
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Freshly ground black pepper
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Assembling and serving
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150 g
Cheddar cheese, grated
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Fresh coriander
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1
Lime
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100 ml
Creme fraiche
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1
Tomato
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½
Red onion
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Instructions
Pancakes
Enchilada sauce
Roasted vegetables
Assembling and serving
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The pancakes store well, and since they require the most hands-on time, it is smart to make them in advance. Stack them with parchment or cling film between each pancake and keep them covered so they stay soft and pliable. They will keep for up to three days in the fridge.
A brief rest can make a significant difference. When the enchiladas sit for about 10 minutes after baking, the filling firms slightly and the rolled pancakes hold their shape, making them cleaner to slice and more pleasant to serve. This also gives the flavours a moment to settle and meld together.
Making a larger batch gives you ready meals for another day and is especially useful if you are cooking for a crowd or want to save time later in the week. And you do not compromise on quality, as the vegetarian enchiladas freeze exceptionally well, both baked and unbaked, and keep their texture when reheated.
FAQ: Questions about vegetarian enchiladas
If you are making vegetarian enchiladas for the first time or trying your favourite recipe again, these common questions can help you get the best result.
What vegetables can I use for the vegetarian enchiladas filling?
You can use almost any mix of tender, flavourful vegetables. Sweet potato, peppers, courgette, mushrooms, spinach, corn, onions, kale, or butternut squash all roast well and bring depth to the filling. Pre-cooking the vegetables concentrates their flavour and keeps excess moisture out of the pancakes.
How do I keep the pancakes from tearing when rolling?
Let the pancakes cool slightly before filling so they are easier to handle, and warm them briefly if they start to feel firm. Do not fill them too much, as they may break from excess filling. Always place them folded side down in the dish.
How do I prevent the enchiladas from getting soggy?
Keep the filling reasonably dry and avoid drowning the enchiladas in sauce. A thin layer of sauce beneath and a generous, yet not heavy, layer on top is enough to keep everything moist without making the pancakes collapse.
How should I store leftover vegetarian enchiladas?
Once cooled, transfer leftovers to an airtight container or keep them in their baking dish tightly covered with foil to prevent them from drying out and protect the filling from absorbing other flavours in the fridge. Store in the fridge for up to four days. Reheat gently in the oven at around 120-140 °C for 15-20 minutes, or until heated through.
Can I freeze vegetarian enchiladas?
Yes, you can freeze assembled, unbaked enchiladas. Wrap the dish tightly with cling film and foil to prevent freezer burn, and store for 2-3 months. Thaw in the fridge overnight before baking so they heat evenly.
Nutritional values per serving
Energy:
517 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 5 g |
| Protein | 16.6 % | 21.1 g |
| Fat | 66.3 % | 38.7 g |
| Carbohydrates | 17.1 % | 21.8 g |
Try these easy vegetarian enchiladas
These vegetarian enchiladas spread a cosy atmosphere the moment they come out of the oven. The pancakes are soft and golden, offering a delicate, slightly chewy texture that pairs wonderfully with the rich filling. Each bite offers sweetness from aubergines, courgettes, and red peppers, all roasted to enhance their natural flavours and smokiness and mixed with a warmly spiced enchilada sauce.
A generous sprinkling of cheddar melts into the filling and on top of the pancakes, adding creamy, savoury richness that brings everything together in a satisfying, cheesy-topped bundle you will want to dig into straight away. And the finish: fresh tomatoes, red onions, crème fraiche, coriander, and fresh lime to brighten everything and add a burst of colour and flavour.
Filled with roasted vegetables
Roasting the vegetables gives the filling its deep flavour. Aubergine turns soft and silky, courgette stays tender, and red pepper becomes sweet with caramelised edges. Mixed with a spoonful of the sauce, the vegetables hold together well and deliver a balanced mix of textures in every bite.
Homemade enchilada sauce spiced with smoked paprika and chilli flakes
The sauce ties everything together. It combines tomatoes with smoked paprika, cumin, oregano, and just enough chilli for some gentle heat that takes all the other flavours to the next level. Smooth, rich, and layered, the sauce provides a savoury backbone that complements the roasted vegetables without overpowering them.
Serve with different sides and experience more enchilada recipes
Try the enchiladas alongside Mexican or coriander-lime rice, black beans, or pinto beans. A crisp green salad is also a good option. If you want a more vibrant presentation, serve with tortilla chips, salsa, and guacamole, or try a roasted corn salad for added sweetness and crunch.
Enchiladas work well as both a relaxed weekend dinner and a colourful centrepiece for a feast. It is also a perfect make-ahead meal you can easily reheat during the week. If you like the idea of filled pancakes baked in the oven, we have plenty of other variations of the recipe. Try our classic beef enchiladas, creamy chicken enchiladas, or turkey enchiladas for some all-time favourites. You can also opt for versions with a bigger resemblance to this vegetarian recipe. We have bean enchiladas and salsa verde enchiladas in our collection.
Explore with variations
It is easy to explore different ways to make this recipe. Try adding a little Monterey Jack for creaminess or Gruyère for a nutty note. Stir in a pinch of chipotle powder for extra smokiness or swap part of the tomato purée for a smoky chilli paste.
You can vary the vegetables, too. Roasted sweet potato, mushrooms, spinach, or kale all work beautifully as filling, or you can fold in cooked black beans, chickpeas, or lentils.
For a flavour twist, swap the red enchilada sauce for a green version for a tangier taste, or use your favourite salsa for extra texture and freshness.
