These Vegetarian Enchiladas are stuffed with pinto beans and corn, and smothered in a creamy poblano cream sauce! It's a rich and hearty vegetarian dinner idea that you'll want to put on repeat!
Enchiladas can come with many different fillings and sauces. It's probably most appropriate to say this recipe is inspired by the idea of enchiladas, because this very inauthentic recipe for vegetarian enchiladas is filled with corn, pinto beans, and cheese, and topped with my own poblano cream sauce!
While I can definitely appreciate an authentic enchilada, I wanted to come up with something a little bit different. If you're interested in an authentic green enchilada recipe, you might want to try these homemade enchiladas verdes (this recipe does contain chicken, but you could swap it for your meatless protein of choice) or this green enchilada sauce.
Enchiladas are also traditionally made with corn tortillas. Since this is a heavily Americanized version, I'm using flour tortillas. I love how they get crispy on the edges and stay soft and chewy in the center.
Vegetarian enchilada ingredients
- Poblano peppers
- Yellow onion
- Cilantro
- Garlic
- Heavy cream
- Sour cream
- Butter
- All-purpose flour
- Vegetable stock
- Monterey Jack cheese
- Flour tortillas
- Pinto beans
- Corn
- Ground cumin
- Ground coriander
- Cotija cheese
How to prepare the poblanos
Cut your poblanos into a few flat pieces, then place skin side up on a baking sheet. Broil until charred, about five minutes.
You can roast poblanos whole over an open flame, but I like deconstructing the pepper and broiling it because it's quick, safe, and easy.
After removing the peppers from the oven, transfer them to a heat safe bowl and cover with plastic wrap. Let rest for about 10 minutes.
The steaming afterwards helps you easily remove the skins for adding to the sauce.
How to make poblano cream sauce
- Place roasted poblano peppers, cilantro, onion, garlic, heavy cream, and sour cream in a food processor and process until just combined.
- Make a roux. Melt butter in a sauce pan, then add flour. Cook, stirring, for one minute.
- Add the poblano mixture and cook for a few minutes.
- Add vegetable stock and cheese, bring to a bubble, and cook, stirring frequently, for 5-10 minutes
How to assemble the filling
- In a large bowl, combine beans, corn, cheese, cumin, coriander, and ¼ cup cream sauce
- Spoon into flour tortillas, rolling tightly and placing in a 9x13 inch baking dish seam side down
To finish off these vegetarian enchiladas:
Top filled enchiladas with the remaining cream sauce. Sprinkle with Monterey jack cheese (or your favorite cheese) as well as some crumbled cotija cheese.
Bake for 20-25 minutes.
Tips for customizing:
- Swap the poblano cream sauce for your favorite canned enchilada sauce, green enchilada sauce, or my homemade red enchilada sauce recipe
- Use whatever cheese you have on hand such as cheddar or manchego
- Swap the corn for other cooked veggies like zucchini or broccoli
- Make them spicier by adding some jalapeno to the sauce before blending
More Mexican inspired recipes
- Easy Cheese Enchiladas
- Vegetarian Enchiladas with Butternut Squash
- Stacked Veggie Enchiladas
- Black Bean and Butternut Squash Quesadillas
- Roasted Veggie Tostadas
- Slow Cooker Quinoa Enchilada Casserole
- Vegetarian Stuffed Poblano Peppers
- Huevos Rancheros
- Chipotle Veggie Quesadillas
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegetarian Enchiladas with Poblano Cream Sauce
Ingredients
- 2 poblano peppers
- 1 small yellow onion, roughly chopped
- ½ cup cilantro
- 1 clove garlic, roughly chopped
- ½ cup heavy cream
- ½ cup sour cream
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- ¼-1/2 cup vegetable stock
- 2 ½ cups Monterey Jack cheese, divided
- 10 taco size flour tortillas
- 15 ounces canned pinto beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ cup cotija cheese
Instructions
- Preheat the oven to broil on high and place a rack in the highest position.
- Remove stem, seeds, and ribs from the poblano peppers. Cut the pepper into large pieces that will lay flat on a baking sheet. I do this by cutting off the top, then cutting the body of the pepper into about four large chunks. You can press down on any pieces sticking up and it should crack the pepper enough to flatten it out. You just don't want any pieces sticking up a lot higher than the rest of them.
- Broil the flattened peppers skin-side up until blistered and charred, about five minutes. Immediately transfer the peppers to a bowl and cover tightly with plastic wrap. Allow the peppers to steam for about ten minutes. The skin should peel off easily. Remove the skin from the peppers. It's ok if a few bits remain.
- When you take the peppers out of the oven, lower the rack to the middle position and preheat the oven to 375ºF. Coat a 9x13 baking dish with cooking spray and set aside.
- Place the roasted peppers in a food processor along with the onion, cilantro, garlic, heavy cream, and sour cream. Process just until smooth.
- In a 2 quart saucepan, heat butter over medium heat until melted. Whisk in flour and cook, whisking, for one minute. Add the poblano mixture and cook for a few minutes, whisking frequently. Add vegetable stock and ½ cup of Monterey jack cheese. Let cook 5-10 minutes, stirring frequently.
- To prepare the filling, combine beans, corn, 1 cup Monterey jack cheese, cumin, coriander, and ¼ cup of the cream sauce in a large bowl. Divide filling evenly amongst tortillas, placing a spoonful in a line across the center and rolling it tightly. Place filled tortillas seam side down in the prepared baking dish. Cover completely with the remaining cream sauce and sprinkle with remaining cheeses.
- Bake 20-25 minutes or until bubbly and beginning to brown.
Gillian @ The Haas Machine says
Mmm. These look scrumptious. Heavy cream + cheese = yes please!!
Nick says
Bahaha, if taking something to the Prom means being together forever, then you and I have some talking to do. : )
Lindsay Moe says
Hahaha! Friends forever! I actually considered posting the picture of us from prom, but didn't know how you would feel about the public exposure.
cheri says
These look amazing! Looks and sounds like a great green cream sauce. Love it!
Natalie Tamara says
Gosh these sound good. This combined with the cookie dough recipe and I think I just fell in love with your blog.
Lindsay Moe says
Haha, thanks Natalie! Now you'll have dinner and dessert!
Kate says
Oh, these are definitely enchiladas! Delicious enchiladas at that. That poblano sauce sounds incredible.
Lindsay Moe says
Thanks Kate!
liz | carpé season says
So, it's 9:37 p.m., and I can actually picture myself eating that poblano cream sauce straight with a spoon. This is definitely going on my to-make list.
Lindsay Moe says
Let me know how you like it! I'm guilty of some spoon eating. I can't decide if it's sweet or savory!
Mary says
Thanks for the recipe, these are excellent and my husband loved them. Used the poblanos we grew and followed everything exactly. Yum-mee.
Val says
Super tasty! We thought it could have used more spice, though. So either add a jalapeño (or two!) or top with a favorite salsa. Thanks for the recipe. 😀
sherry says
This recipe sounds delicious. I do have a question though. These appear to look a bit dry -- would it be a good idea to make extra sauce for the topping...I'm assuming the sauce gets absorbed quickly. Thanks, can't wait to try....I must admit that I will be adding rotisserie chicken as hubby loves substance in his meals.
Lindsay Moe says
Rotisserie chicken sounds like a great idea! I do not consider these dry, although they aren't as wet/runny as traditional enchiladas. The sauce is actually thick enough that it doesn't get absorbed much at all, rather sits on top of the enchiladas. Adding some of the sauce to the filling keeps that flavor and texture throughout, and there really is quite a bit of sauce so I don't think extra is necessary. If anything I would recommend adding more water or stock to the sauce than you see in the recipe if you prefer a thinner sauce. I hope you enjoy!
Deidre says
These were a hit in my newly vegetarian household!! I added some jalepenos to the sauce and wilted spinach to the filling. Totally delicious!! Thanks for sharing.
Lindsay Moe says
So great to hear! Thanks for sharing your adaptation, the spinach and jalapenos are a great idea!
Sara says
I can’t wait to try this! Do you think I could sub the heavy cream/sour cream with plain Greek yogurt? The Chobani Savor tastes like sour cream, but would I miss something with omitting the heavy cream? Coconut cream unsweetened, maybe?
Lindsay Moe says
Absolutely! I think it would be ok with just yogurt, if it gets too thick you could thin it with a little milk.
Jean says
I made this deconstructed...like a casserole. Yummie
Lindsay Moe says
What a great idea!
sharon says
I liked these a lot. I used a leftover mixture of cheese I had from making chile rellenos so it wasn't all Monterey jack (mozarella, cheddar, jack). I also used canned corn but it was very good.
Lindsay Moe says
Those sound like great adaptations, thanks for sharing and I'm glad you enjoyed them!
Kate H. says
I want to try these but I use corn tortillas when making any kind of enchiladas. Have you tried this recipe with corn tortillas? Did you prefer flour, if so?
Lindsay Moe says
I have not tried with corn tortillas, but if that's what you're used to with enchiladas I think it would turn out fine. I like how the flour tortillas get a little crispy in this dish, which adds a nice contrast to the soft filling, sauce, and cheese.
Maria says
If I’m not a big cilantro fan, would another herb be a good substitute for the sauce? Or would that completely change the dish Tim much?
Lindsay Moe says
I think it would probably be ok without it, although maybe a little bland. You could try swapping the cilantro for 1/4-1/2 cup parsley, spinach, or a mixture of the two.