Vegetarian enchiladas recipe

These vegetarian enchiladas are spiced for flavour and gentle heat, with soft flour tortilla wraps, a flavour-packed tomato sauce, and a blanket of bubbling cheese to top this perfect meat-free Mexican meal.

It's incredibly easy to make and there are no jarred sauces or packet spice mixes required.

You'll start by making the enchilada sauce, which simply involves blending tinned tomatoes with some spices, sugar and a touch of vinegar!

You'll whip up the Quorn mince enchilada filling with the sauce set aside. First, you'll add Quorn mince with paprika, chilli, garlic and peppers to hot oil, then add a splash of water and reduce to ensure the mince is tender and drinks up all that flavour.

After that, it's a simple case of piling the perfectly seasoned Quorn mince onto soft flour tortillas, rolling up in a roasting tray, pouring on the sauce and scattering with cheese.

After 20 minutes in the oven, the whole kitchen will smell incredible and your vegetarian enchiladas will be ready to serve.

This recipe makes 8 enchiladas - enough for four people. I've also included alternative recipe details if you want to make a hotter version for spice-lovers, or a milder version for young kids.

Instructions

Make the enchilada sauce

Put the tinned tomatoes, tomato puree, olive oil, paprika, garlic, oregano, sugar, cinnamon, vinegar and a pinch of salt and black pepper in a blender.

Add 200ml water.

Blitz until smooth and set aside.

Make the Quorn mince filling

Warm the oil in a large frying pan over a medium heat.

Add the vegetarian mince, paprika, chilli powder and a pinch of salt and pepper.

Fry for 5 minutes, stirring occasionally, until defrosted (if applicable) and warmed through. If it starts to look dry on the base of the pan, you can add a tablespoon of water.

Add the garlic and strips of pepper salt.

Stir fry for 1 minute.

Add 200ml of hot water.

Bring up to a simmer and cook for 2-3 minutes until the liquid has reduced.

Assemble and bake

Preheat the oven to 200C (180C fan assisted).

Fill a soft flour tortilla with the Quorn mince mix, roll it up and place seam side down or to the side in the oiled roasting dish, so they don’t unroll.

Repeat with the remaining tortillas.

Pour the salsa over the enchiladas.

Sprinkle the grated cheese on top.

Season with salt, black pepper and a sprinkling of paprika

Bake for 20 minutes until just beginning to bubble.

Lift your enchiladas from the dish and serve hot.

And that's it, you're ready to enjoy your Quorn mince vegetarian enchiladas!

To tweak to your family's tastes.

Here are some ideas if you want to tweak these veggie enchiladas to your family's preference:

• For an extra hot enchilada, use hot chilli powder.
• For milder, child-friendly enchiladas, halve the paprika, use mild chilli powder, or omit it entirely.
• You could even split the Quorn mince filling and spice each half for milder or spicier tastes. Yes, it's a bit more work, but that's the fun of enchiladas; you can make them however you want!

Pointers, tricks and troubleshooting tips for the perfect Vegetarian Enchiladas

Are Vegetarian Enchiladas easy to make?

Vegetarian Enchiladas are one of my favourite easy dinners. They're quick to assemble and relatively mess-free, so it makes them a great recipe to make with the whole family!

The filling can be made ahead of time, and the enchiladas can be assembled and baked when you're ready to eat. So it's also a great recipe to use as part of a meal prep plan or to save a little time.

Or you can lay out the tortillas, filling and sauce and let the kids assemble their own.

To prepare your enchiladas, you'll first need to make a quick and easy enchilada sauce. Simply combine the sauce ingredients in a blender or food processor and blend until smooth. Season with salt and black pepper to taste.

For the filling, heat some oil in a large skillet over medium heat. Add Vegetarian Quorn mince, smoked paprika, chilli powder and salt and pepper to the pan and fry for 5 minutes until defrosted (if using frozen) and warmed through.

Add garlic and strips of bell peppers to the pan and stir fry for 1 minute. Then add some water and simmer it down.

Once your filling is ready, you'll fill some soft flour tortillas, place them in a greased baking dish and cover with the sauce and cheese.

Then all you have to do is bake to perfection, and your easy vegetarian enchiladas is ready!

Will I need any special equipment to make this Vegetarian Enchilada recipe?

No, you don't need any special equipment to make this Vegetarian Enchilada recipe. Just a blender or food processor to make the sauce and a large skillet to cook the filling.

To prepare and measure your ingredients, you'll need some standard kitchen equipment like measuring spoons, weighing scales/cups, a measuring jug, a knife and a chopping board.

You'll also need a baking dish or casserole dish which is large enough to contain your enchiladas, but a standard high-sided baking tray will certainly do the trick!

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. 

I also always include links to example products to show exactly what I used to make each recipe.

What is Quorn mince? 

Quorn mince is a Vegetarian food product made from mycoprotein. It's high in protein and low in fat, making it a healthy option for Vegetarians and meat-eaters alike.

It's also really easy to cook with as it has a similar texture to ground beef, but it takes much less time to cook! So it's perfect for this quick and easy Vegetarian Enchiladas recipe.

Where can I buy Quorn mince? 

Quorn mince is readily available in the UK in most large supermarkets and smaller neighbourhood grocery stores.

In the UK, it's usually stocked in the refrigerated vegetarian aisle in smaller packets. Or you can buy it in large bags in the freezer aisle.

It's less common in the US, as other vegetarian mince brands dominate the market. So if you can't find it, you could use one of the alternatives below.

What can I use instead of Quorn mince? 

If you can't find Quorn mince or don't have any to hand, you could use Vegetarian soya mince or even Vegetarian chik'n strips instead. Both of these products are available in supermarkets worldwide, usually in the frozen section.

Beyond Meat Vegan Ground Mince is another good option. It's super tasty and cooks similarly to Quorn mince. Though you will need to defrost it before cooking, unlike frozen Quorn.

If you prefer, you could also make your own Vegetarian mince by blitzing some mushrooms or extra firm tofu in a food processor.

Tofu or mushrooms should take a similar amount of time to cook as the Quorn mince, but you could also cook them separately to give them a bit of extra texture before adding them to the pan.

How can I tell if cheddar cheese has gone off?

Cheddar cheese is considered a hard cheese, so it will last for quite some time in the fridge. However, like all food products, it will eventually go off.

The best way to tell if cheddar cheese has gone off is by sight and smell. First, if your cheese looks a different colour or texture, it may have spoiled.

If your cheese has patches of mould, it is spoiled. Cheese which looks dry or cracked should be discarded, too, as the taste will be affected.

If you're using pre-grated cheese, check for any clumps of dry grated cheese. Or sometimes clumps of cheese gratings form and become mouldy. This is a sure sign your cheese is spoiled.

If your cheese looks fine but has a strange, tangy or sour smell, it is spoiled. This smell comes from lactic acid breaking down the cheese - an indication bacteria is present and actively growing.

Can I use another kind of cheese?

If you want to use another kind of cheese, go ahead! As long as you use a melty cheese, rather than, say, halloumi or paneer.

Monterey jack cheese, Mexican cheese and pepper jack are all good options. Or you could use queso fresco for an authentic Mexican option.

You could even incorporate a little mozzarella for some extra cheese pull!

The only thing I would watch when adding mozzarella is that it will make your enchiladas more greasy. So it's probably best to substitute 1/4 of the amount of cheese with mozzarella and use cheddar or another cheese for the other 3/4.

Are Vegetarian Enchiladas suitable for vegetarians?

Yes! This recipe is perfect for vegetarians or for your meat free Mondays.

Don't forget to check anything extra that you intend to serve with your Vegetarian Enchiladas. Check the labels for any sauces or sides to ensure they are meat and fish free.

Are Vegetarian Enchiladas suitable for vegans?

This recipe isn't vegetarian, but luckily it's pretty easy to adapt! To make vegan enchiladas, you would only need to use vegan cheese instead of dairy cheese.

I regularly use Violife grated cheese in place of dairy cheese. However, some people find it to be a little plasticky. So you could combine it with some cashew cream and nutritional yeast for a more creamy, cheesy flavour.

Cashew cream is a simple mix of cashew nuts (soaked in hot water for an hour to soften them up), blended with plant-based milk then seasoned to taste with ingredients like white pepper, nutritional yeast and white miso paste.

While cashew cream isn't melty and stretchy like cheese, it has a really creamy and realistic cheese taste and texture to vegan cheese sauces.

Remember to check anything extra that you intend to serve with your Vegetarian Enchiladas.

Are Vegetarian Enchiladas gluten-free?

This recipe isn't gluten-free, as it uses soft flour tortillas. However, you could make it GF by using gluten-free tortillas like 100% corn tortillas.

Corn tortillas are made using masa harina, which is basically a hydrated and more processed polenta. So they are suitable for people avoiding gluten as they are 100% corn.

If you're in the US or Mexico, you'll most likely find corn tortillas in your local grocery store. If you aren't in the US or Mexico, you'll probably have to buy corn tortillas from a specialist store like Mex Grocer or from Amazon.

If you can't find any 100% corn tortillas, you may find some gluten-free tortillas in the Free From aisle of your nearest supermarket.

Double check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve with your Vegetarian Enchiladas.

Are Vegetarian Enchiladas keto-friendly?

This recipe is pretty heavy on non-keto ingredients, so it isn't suitable for a keto diet and isn't a recipe that you could adapt for a ketogenic diet, sorry!

Are Vegetarian Enchiladas healthy?

Yes! This recipe uses vegetarian Quorn mince, so it's much lighter than beef enchiladas. Don't worry; Quorn is also full of protein, so you won't be missing out on any nutrients!

Are Vegetarian Enchiladas safe to eat while pregnant?

This recipe should be perfectly safe for pregnant people to eat. It's high in protein and other nutrients and uses no ingredients that pose a risk to a pregnancy.

Quorn is pasteurised (heat treated) during production, as is the cheddar cheese. So as long as you cook and prepare everything safely and hygienically, this is a delicious recipe and perfect nourishment for a pregnant person.

Make sure that all of your ingredients are in good condition and that you prepare this meal safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is Vegetarian Enchiladas suitable for babies and toddlers?

While this recipe is perfect for adults and children, Quorn isn’t recommended for young babies or toddlers under 3. This is because Quorn is made from Mycoprotein, which is high in fibre and low in fat.

So it will baby feel full but they won’t get much nutritional value from it. Quorn isn't harmful to babies, but they will find it more difficult to digest because of the high fibre content and may cause some gas or diarrhoea.

So if you want to make enchiladas for your child, you could try making a version with only vegetables and no chilli or salt. The NHS explains why you should leave out salt here. 

Always give food in an appropriate size and shape for your baby or child. Cut small, round foods, like grapes and cherry tomatoes, into small pieces. Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with Vegetarian Enchiladas?

If you're looking for some ideas for side dishes, take inspiration from classic Mexican food and serve your Vegetarian Enchiladas with:

• Refried beans: Refried beans are a delicious and classic side dish to served with Vegetarian Enchiladas. You can either make your own refried beans by cooking and mashing, then reheating kidney beans with seasonings or buy them from the store.
• Tortilla chips: For some extra crunch, you could sprinkle some broken tortilla chips over the top of your enchiladas before they go in the oven.
• Brown rice: Brown rice is a great way to add some extra fibre to your diet.
• Salsa verde: Enchiladas are traditionally covered in a salsa verde, so you could serve some on the side or use it instead of the red enchilada sauce in this recipe.
• Pico de gallo: Pico de gallo is a classic Mexican side, similar to salsa. It's made with chopped onion, pepper, cucumber and tomato and seasoned with lime juice and chilli.
• Adobo sauce: Adobo sauce is a dark, rich sauce made with smoked paprika, garlic and vinegar. It's perfect for dipping tortilla chips into or spooning over Vegetarian Enchiladas.
• Sour cream: If your enchiladas are super spicy, sour cream will be a welcome relief for your tastebuds!

Do I have to use homemade enchilada sauce, or can I use a store-bought sauce?

For this recipe, you'll make your own enchilada sauce, but you could use store-bought if you're pushed for time,

Enchilada sauce is not that dissimilar to a basic Italian red sauce, but the spices are crucial to give it that Mexican flavour. For example, Oregano is often used in Mexican and Italian cooking, especially in sauces. So there is more crossover than you might think.

If you have a jar of marinara sauce, you can add some cinnamon, coriander, chipotle paste, smoked paprika or other chillis to bring the flavours more in line with a classic red enchilada sauce.

How should I store Vegetarian Enchiladas?

Vegetarian Enchiladas are best served fresh, but if you have leftovers, they will keep in the fridge for 2-3 days or in the freezer for up to 3 months.

If you have any remaining enchilada sauce, you can freeze it in sandwich bags for 6 months to a year. Though it will be best enjoyed as fresh as possible.

How long will Vegetarian Enchiladas keep?

Vegetarian Enchiladas will keep in the fridge for 2-3 days or in the freezer for up to 3 months.

To reheat, simply pop them in the microwave until piping hot. Or, if you prefer, you can reheat Vegetarian Enchiladas in a 300F/150C oven until

Can I leave Vegetarian Enchiladas out on the counter?

No, your enchiladas will spoil if you leave them out at room temperature for too long.

Can I make Vegetarian Enchiladas ahead of time?

Vegetarian Enchiladas are the perfect meal to make ahead. A great way to prepare them ahead is to assemble them as directed, but before baking, cover with cling film or aluminium foil and pop them in the fridge. They will keep in the fridge for up to 2 days.

When you're ready to eat, remove from the fridge, uncover and bake as directed. You may need to add an extra 5-10 minutes to the baking time if they come straight from the fridge.

Can I keep Vegetarian Enchiladas in the refrigerator?

Yes! The perfect place for keeping your pre-prepared or leftover enchiladas is the refrigerator. You can either assemble your enchiladas and then store them in the fridge before you cook them.

Or you can store your leftover cooked (and cooled) enchiladas in the fridge.

Can I freeze Vegetarian Enchiladas?

Your Vegetarian Enchiladas should freeze really well. You can either freeze them before you cook them. In this case, simply assemble the enchiladas (without baking) and then place them in a freezer-safe dish or container. Cover with cling film or aluminium foil and freeze for up to 3 months.

Or you can freeze your leftover cooked (and cooled) enchiladas. Simply place them in a freezer-safe dish or container. Cover with cling film or aluminium foil and freeze for up to 3 months.

To reheat, cook from frozen in a preheated oven at 400F/200C for 25 minutes until heated through. Keep them covered in foil for the first 15 minutes to ensure the cheese doesn't burn before the centre is cooked through.

What is the best way to defrost Vegetarian Enchiladas?

You don't need to defrost your enchiladas, as you can cook them from frozen. If you defrost your enchiladas, they will become very soggy, and the cheese will most likely split or change texture.

What is the best way to reheat Vegetarian Enchiladas?

Reheated enchiladas make the perfect lunch with some salad. So if you made some last night - pop the oven on and get ready for the best lunch ever!

To reheat your chilled enchiladas, simply pop them in the microwave until piping hot. Or, if you prefer, you can sprinkle over any remaining cheese or remaining sauce and reheat Vegetarian Enchiladas in a 300F/150C oven until hot throughout.

Can I make these Vegetarian Enchiladas in a different quantity?

This recipe produces 8 enchiladas, so if you're a smaller family, you might have leftovers. I think they reheat beautifully the next day, but if you're short on fridge/freezer space, feel free to make fewer enchiladas.

If you want to make more or fewer enchiladas, I would recommend using a free online recipe scale calculator.

You simply copy and paste the current ingredients list and portion size, then enter your desired portion size, and it works everything out for you.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make these in the airfryer?

I haven't tried making enchiladas in an airfryer, but it could be a great way to get a super crisp cheesy top.

Most airfryers are much smaller than a conventional oven. So if you do use an airfryer you would need to cook the enchiladas in small batches and in smaller dishes.

An airfryer cooks food much more quickly than an oven, so try reducing the cooking time to 8-10 minutes and see how the enchiladas look.

Luckily, the filling ingredients are all cooked, so there's no food safety risk of undercooking the enchiladas. Making this recipe more forgiving for trying with alternative cooking methods.

Can I make this in the instant pot?

You could use an instant pot to cook your Vegetarian Enchilada filling, but I wouldn't recommend cooking your assembled enchiladas in the instant pot.

It's best to cook your assembled enchiladas in the oven using the recipe instructions, as I've tested the method and (I think) the results are perfect!

Can I make Vegetarian Enchiladas in a stand mixer such as a KitchenAid or Kenwood Mixer?

Nope! There's no point in this recipe that requires a stand mixer.

Can I make Vegetarian Enchiladas with a food processor?

Yes, you'll need to use a food processor or blender to mix your enchilada sauce.

How can I make sure my Vegetarian Enchiladas turn out perfectly?

Here are a few tips and pointers to make sure you get the best Vegetarian Enchiladas:

• Pay attention to measurements: This recipe contains a lot of different measurements. So make sure you note the difference between tsp and tbsp (teaspoons and tablespoons) and don't mix up the measurement units (oz vs grams). I find it best to measure seasonings and spices before cooking. Then put them into individual cups or ramekins and lay them out in front of my cooking area.
• Add the filling ingredients in the right order: Make sure you add the filling ingredients in the right order to avoid burning anything. The garlic should go in last with the peppers. Otherwise, it might burn and become bitter - which will ruin the flavour of the filling.
• Preheat the oven to the right temperature: If you cook the enchiladas at very high heat they will burn on the outside before the center of the enchiladas heats through. Or if the heat is too low, they'll become soggy.
• Single layer: Make sure you lay your enchiladas in the dish in single layer; they shouldn't be double stacked. A single layer ensures the enchiladas heat through and develops a lovely contrasting cheesy top. If you double layer them, they might become soggy.
• Substitutions: If you're making changes to the filling ingredients, make sure that you only change ingredients with substitutions with similar water content. For example, if you use mushrooms instead of Quorn mince, you would need to cook the mushrooms down first, as they release a lot of water. Excess water will make your enchiladas soggy.
• Keep them from sticking: Spray a non-stick coating or use a little oil to grease your baking tray. This helps keep the enchiladas from sticking to the bottom of the pan.

Why did my Vegetarian Enchiladas turn out wet/soft?

Your enchiladas should be wet and soft with a crisp, cheesy crust on top. This recipe is should be considered more of an enchilada casserole, as the stuffed tortillas are cooked in a bath of sauce.

How can I add/change the flavours in these Vegetarian Enchiladas?

If you want to change or add a different flavour next time you make this recipe, why don't you try:

• Make vegetable enchiladas using corn kernels, butternut squash/ sweet potatoes, and pinto beans. Or you could use a frozen vegetable mixture.
• Or, for extra texture and a more authentic Mexican flavour, try using poblano peppers, fresh corn and green onion (spring onion), garnished with a small handful of fresh cilantro (coriander) and a squeeze of lime juice.
• Replace mince with black beans to make black bean enchiladas
• whole wheat tortillas
• You could make ground beef or chicken enchiladas if you need to satisfy a committed carnivore. You could spice them as the recipe states, though you would need to find cooking instructions for meat, rather than follow the instructions for cooking Quorn.

Where is the origin of Vegetarian Enchiladas?

The first known recipe for Enchiladas was found in a Mexican cookbook from the early 19th century. So enchiladas are a classic Mexican dish. However, they have become one of the most popular recipes worldwide, especially in the US.

Enchiladas are traditionally made with corn tortillas filled with meat. Though there are recipes for vegetable enchiladas or even cheese enchiladas.

and covered in a salsa verde, rich mole (sauce), or chile con queso (cheese sauce). This vegetarian recipe uses Quorn mince and a red enchilada sauce and cheese topping as a nod to the traditional mole and queso.

What is the difference between an enchilada and a burrito?

Enchiladas are typically loosely filled corn tortillas covered in sauce, while burritos are tightly folded and filled soft flour tortillas. Enchiladas are also usually smaller than burritos and are rolled.

Pin these vegetarian enchiladas

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