• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×

Home » Recipes » main course

Vegetarian Enchiladas Verdes [no beans]

January 15, 2020 Updated October 12, 2022 by Lisa Goldfinger 8 Comments This post may contain affiliate links

Jump to Recipe·Print Recipe
two vegetarian enchiladas on a white plate garnished with shredded white chese, cilantro and chopped red onion
2 vegetarian Enchiladas Verdes with sweet potatoes and brussels sprouts
2 vegetarian Enchiladas Verdes with sweet potatoes and brussels sprouts
2 vegetarian Enchiladas Verdes with sweet potatoes and brussels sprouts

Packed with roasted sweet potatoes and Brussels sprouts, tangy salsa verde and (quick) pickled red onions, these delicious vegetarian enchiladas verdes will make everyone happy at the table. They may not be authentically Mexican but they are seriously delicioso! 

Roast the Veggies: Toss the Brussels sprouts and sweet potatoes with olive oil and salt and bake them in a 425ºF oven until tender, 25-30 minutes.

Satisfying and nutritious with loads of veggies and just enough cheese, these vegetarian enchiladas verdes are the the ultimate healthy comfort food. 

And in case you're wondering, they've been taste-tested on carnivores (my husband and sons) and got the big thumbs up!

two vegetarian enchiladas on a white plate garnished with shredded white chese, cilantro and chopped red onion

Rather than the more typical black bean vegetarian enchiladas, I decided to go with two of my favorite roasted veggies for this recipe, Brussels sprouts and sweet potatoes. They're are a fantastic pair, one being nutty crunchy and savory, the other tender and sweet. Salsa verde and pickled red onions add brightness and tanginess to these flavor-packed enchiladas.

This chicken enchiladas verdes recipe has been my favorite go-to enchilada recipe for years. And while I'll never stop loving enchiladas stuffed with shredded chicken and other meaty fillings, sometimes (more and more lately) I want a vegetarian meal for dinner.

How To Make Vegetarian Enchiladas Verdes (without beans)

You can make these veggie enchiladas in a few easy steps: make the quick pickled onions, roast the veggies, roll everything up in corn tortillas with salsa and cheese, and bake.

  1. Make the Quick Pickled Red Onions: These are an absolute flavor bomb and are super quick and easy to make. Let them cool while you roast the veggies.
  2. Roast the Veggies: Toss the Brussels sprouts and sweet potatoes with olive oil and salt and bake them in a 425ºF oven until tender, 25-30 minutes.
  3. Roll 'em up: Toss the roasted veggies with a cup of salsa verde. Add about ½ cup of filling, 2 tablespoons of cheese and a heaping tablespoon of pickled onions to the middle of each corn tortilla, roll up into a cylinder and place, seam-side down in the casserole. Spread remaining salsa over the top of the enchiladas and sprinkle with remaining cheese.
  4. Bake Them: Lower the oven temp to 350ºF. Cover the pan with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes more, until the cheese is melted and the enchiladas are heated through. Garnish with cilantro, sour cream, grated cotija cheese and chopped pickled onions. Serve hot.

cutting board with sweet potatoes and showing how to cut them into bite-sized cubes.two rimmed baking sheets, one with cubed sweet potatoes, one with halved brussles sprouts.

What if my corn tortillas aren't soft enough to roll up?

Corn tortillas can be stiff. Some brands are more pliant than others. If your tortillas aren't soft enough to roll up, here's my favorite method for softening them:

  1. Heat a skillet (preferably cast iron) over medium high heat.
  2. Place a tortilla in the skillet, pressing it against the pan with a spatula, for about 10 seconds per side.
  3. Transfer warm tortilla to a clean dish towel and fold towel over it to keep it warm. Repeat with all of the tortillas, continuing to stack them inside the dish towel.

a clear glass bowl filled with sweet potato brussels sprouts mixture for vegetarian enchiladas. A corn tortilla topped with veggie filling, before being rolled up.

Can I Make The Enchiladas Ahead and Refrigerate Them?

Yes, these enchiladas are a fantastic make-ahead meal. Roll them up, tuck them into a casserole and they'll be ready for heating up just before dinner.  

  1. Assemble the enchiladas in a casserole dish, cover the dish tightly with saran wrap and store it in the fridge for up to two days.
  2. Take the enchiladas out of the fridge a half hour before cooking so they come to room temperature before you bake them. Otherwise you will have to add additional cooking time to get them heated through.

Can I Make These Enchiladas Ahead and Freeze Them?

Yes, these enchiladas freeze beautifully. If you have a freezer-to-oven baking pan, such as these pyrex pans or a disposable foil pan, they can go right from freezer to oven. If you don't have this type of pan, defrost them before cooking them. (You don't want your baking pan to crack!) Read more about how to freeze enchiladas in this post from The Kitchn.

  1. It's best to freeze enchiladas before baking them. Assemble the enchiladas in a freezer-to-oven baking pan or disposable foil pan. Cover ttightly with a lid or with foil, and freeze them. Enchiladas will keep in the freezer for three months. 
  2. To reheat, remove the lid and cover the pan with foil. Cook the frozen enchiladas for 30 minutes in a preheated 350ºF oven. Remove the foil and cook them for 10-15 minutes more until they're heated through and the cheese is bubbling.

a white baking pan filled with a row of 6 vegetarian enchiladas verdes topped with stripes of sour cream, sprinkles of chopped cilantro and chopped pickled red onions.

Variations and Toppings:

  • If you like your enchiladas with more heat or spice, add a pinch or two of cayenne to the salsa verde or add a can of chopped hot green chilies or a teaspoon of Mexican oregano.
  • Jazz up your enchiladas with exciting garnishes such as chopped scallions, sliced avocados, chopped cilantro, sour cream, grated Cotija cheese, chopped pickled onions or all of the above. 
  • To decorate your enchiladas with neat stripes of sour cream, dilute the sour cream with a tiny bit of milk or water so you can put it in a squeeze bottle. If you don't have a squeeze bottle you can use a spoon, though it's a bit harder to get neat stripes with a spoon. 

Close up of 6 vegetarian enchiladas verdes topped with stripes of sour cream, sprinkles of chopped cilantro and chopped pickled red onions.

Here's the recipe for Vegetarian Enchiladas Verdes with Sweet Potatoes and Brussels Sprouts. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
2 vegetarian Enchiladas Verdes with sweet potatoes and brussels sprouts

Vegetarian Enchiladas Verdes (no beans)


★★★★★

5 from 3 reviews

  • Author: Lisa
  • Total Time: 1 hour 30 minutes
  • Yield: 8-10 1x
Print Recipe

Description

Vegetarian enchiladas verdes stuffed with roasted sweet potatoes and Brussels sprouts, pickled onions, cheddar cheese and salsa verde.


Ingredients

Scale
  • 1 ½ cups quick pickled red onions, plus more to garnish (Ingredients and recipe here)
  • 2 large sweet potatoes, peeled and cut into bite-sized 1-inch cubes (5 cups of cubes)
  • 1 ½-pounds of Brussels sprouts (2 cups), halved
  • 6 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 10-12 6-inch soft corn tortillas (or flour tortillas)
  • 2 cups store-bought salsa verde (tomatillo salsa) or homemade salsa verde
  • 8 ounces (2 cups) shredded cheddar cheese (I use sharp cheddar), divided
  • ¼ cup grated Cotija cheese, optional garnish
  • ¼ cup chopped cilantro, optional garnish
  • ¼ cup sour cream, optional garnish

Instructions

  1. Preheat oven to 425ºF. Make the pickled red onions (recipe here)
  2. Toss Brussels sprouts and sweet potatoes in a bowl with olive oil (6 tablespoons) and salt (1 tablespoon). Spread out on two sheet pans and roast for 25-30 minutes until tender and browned in spots. Transfer veggies to a large bowl and toss with 1 cup of salsa verde.
  3. Lower oven temp to 350ºF. Spread 2-3 tablespoons of salsa on the bottom of a large (at least 9"x13") baking pan. Add about ½ cups of veggie filling to the middle of each corn tortilla, 2 tablespoons of shredded cheese and 1 heaping tablespoon of pickled onions. Roll up into a cylinder and place, seam-side down in the pan, lining the enchiladas up tightly as you go. Spread remaining salsa over the top of the enchiladas and sprinkle with remaining cheese.
  4. Cover the pan with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes more, until the cheese is melted and the enchiladas are heated through.
  5. Garnish with grated cotija cheese, chopped cilantro, chopped pickled red onions and sour cream, if desired. Serve hot.

Notes

Make-ahead instructions: Assemble enchiladas in a baking pan, cover tightly with foil and store it in the fridge for up to two days. To reheat, take enchiladas out of the fridge a half hour before cooking so they come to room temperature before you bake them. Otherwise you will have to add additional cooking time to get them heated through.

Freezing Instructions: Best to freeze enchiladas before baking them. Assemble enchiladas in a freezer-to-oven baking pan, if you have one, such as these pyrex pans or a disposable foil pan. Cover tightly with a lid or with foil, and freeze. Enchiladas will keep in the freezer for three months. If using a freezer-to-oven pan, enchiladas can go right from freezer to oven. Remove lid, cover pan with foil, cook for 30 minutes in a preheated 350ºF oven. Remove foil and cook 10-15 minutes more until hot. If using a conventional pan, defrost enchiladas fully and bake as directed above (for enchiladas that are not frozen).

Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

  • Prep Time: 35 min
  • Cook Time: 55 min
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican

Keywords: roasted vegetable enchiladas verdes, healthy vegetarian enchiladas, vegetarian enchiladas with sweet potatoes

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

HUNGRY FOR MORE? Follow along on Facebook, Pinterest and Instagram for all of the latest updates.

More main course

  • bowl of pasta e fagioli sprinkled with chopped basil and finely grated parmesan cheese
    Pasta e Fagioli
  • Mumbai Sandwich
  • Colombian Chicken Soup: Creamy with no cream or dairy - thickened with potatoes and corn.
    Colombian Chicken Soup: Ajiaco
  • two slow cooked chicken thighs with vivid orange gochujang sauce on a black plate with some white rice and a few slices of sauteed zucchini.
    Slow Cooker Chicken Thighs Korean Style

Filed Under: All Recipes, Casserole, Fall Favorites, Lunch and Brunch, main course, Mexico, North America, Vegetarian

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Joy

    January 16, 2023 at 8:22 am

    I thought this recipe sounded interesting and so I gave it a try. It did not disappoint. It’s hard to describe how well the ingredients complemented each other and created such a glorious experience for my taste buds. I woke up this morning thinking, boy that was a great meal! I can’t wait to make it again. Thanks for sharing this recipe.

    ★★★★★

    Reply
    • Lisa Goldfinger

      January 17, 2023 at 6:33 am

      Hi Joy - I'm happy to hear how much you enjoyed these! Thanks for your note 🙂

      Reply
  2. Michael Goldfinger

    May 16, 2020 at 5:53 pm

    My daughter and I made this dish and were blown away. Those pickled red onions are so easy to make and such a great complement to these ingredients. I recommend it wholeheartedly. As a side note, if your corn tortillas are a little dry and cracking, we found a quick zap in the microwave made them very malleable and easy to roll with. Thanks Lisa!

    ★★★★★

    Reply
    • Lisa

      May 17, 2020 at 7:14 am

      I am SO happy to hear you all enjoyed the enchiladas Michael!! Thanks for your comment and thanks, too, for the great tip about softening the tortillas. I will add that note to the recipe.

      Reply
  3. Jean

    February 03, 2020 at 7:32 pm

    I made these tonight for dinner and they were really good. Mexican flavor, but with unique ingredients. Toppings we used were cilantro, sour cream, cotija cheese, and the pickled onions. I used flour tortillas because my husband doesn't like the corn kind. I had made the pickled onions a week ago and we have been using them on everything. I was worried I wouldn't have enough left for this dish! Thanks for the recipe!

    ★★★★★

    Reply
    • Lisa

      February 04, 2020 at 6:35 am

      I'm so happy to hear you enjoyed the enchiladas and the pickled onions. Thanks for taking time to comment Jean!

      Reply
  4. Zoe

    January 16, 2020 at 4:44 am

    I am so excited to try this recipe!!! It looks delicious. I love Mexican food but do not enjoy beans that much so adding this sweet potato alternative looks awesome!!

    Reply
    • Lisa

      January 16, 2020 at 6:09 am

      Hi Zoe, I'm excited for you to try it!! Keep me posted!!

      Reply

Primary Sidebar

Welcome to Panning the Globe

Hi, I'm Lisa! I believe we can all make the world's most delicious dishes at home.
I'm excited to share with you hundreds of fabulous, globally inspired recipes to feed your family and entertain your friends.

More about me →

TRENDING FAVORITES

  • Here's an amazing roast chicken recipe from chef Yotam Ottolenghi. Chicken thighs are spiced with za'atar and sumac, tossed with onions, lemons and garlic, and roasted. This is a great dinner party recipe because it's a beautiful dish, you can do all the prep ahead, the chicken is tender and juicy, and the flavors are fantastically delicious!
    Ottolenghi's Roast Chicken with Za'atar and Sumac
  • It's easy to cook a big pot of this award winning white chicken chili, and it's the absolute BEST white chicken chili! Tender chicken, chilies, white beans, spices and a few more goodies in this winning white chicken chili recipe.
    Award Winning White Chicken Chili
  • This Award Winning Chili recipe is hands down the BEST chili con carne I've ever tasted, with the most incredible flavor and texture - made with beef, pork, beans, awesome spices, onions, garlic, tomatoes and beer. Plus it freezes well so you might want to make a double batch.
    Eddie's Award Winning Chili
  • Indian Lamb Biryani: Sumptuous casserole of tender lamb curry with saffron spiced rice with cucumber-mint raita on the side|Panning The Globe
    Indian Lamb Biryani
  • a pot of ratatouille seen from above
    The Best Easy Ratatouille Recipe
  • Teriyaki Salmon Rice Bowl with Spinach and Avocado | Panning The Globe
    Teriyaki Salmon Rice Bowl with Spinach and Avocado
  • bowl of healthy shepherds pie
    Healthy Shepherd's Pie
  • Senegalese Chicken Yassa by Panning The Globe
    Senegalese Chicken Yassa

MORE POPULAR RECIPES

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes

banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © 2019 · LISA GOLDFINGER AND PANNING THE GLOBE · ALL TEXT, RECIPES, CONTENT AND IMAGES ON THIS SITE ARE THE SOLE PROPERTY OF LISA GOLDFINGER AND PANNING THE GLOBE.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

126 shares