These tasty vegetarian enchiladas are a major crowd-pleaser! They’re stuffed with satisfying quinoa and artichoke filling.
When Alex and I are looking to feed a crowd, enchiladas are one of our go-to’s. There’s nothing more homey than that gooey cheese and Mexican flavors all nestled together in a satisfying mess. And these vegetarian enchiladas…well, they’re one of the most crowd-pleasing recipes there is! The artichoke filling is tangy and with just the right texture: Alex actually thought there was meat in them the first time we made them! (Wait, there’s no chicken in here: right?) The recipe comes to you straight from a dear friend of ours: Sarah Copeland, author of the cookbook Feast.
About the book: Feast
Sarah Copeland is a dear friend and mentor to me while Alex and I were writing our cookbook. She’s author of three fantastic cookbooks. And her vegetarian cookbook Feast nominated for a James Beard award! The book is full of flavorful, inventive recipes and drop-dead gorgeous photography, and it’s become a well-loved member of our cookbook shelf.
Sarah is one of the most generous, gracious, inspiring, and hospitable people I know. She lives in upstate New York with her charming son and daughter (you must go see her lovely Instagram). Everything about her life has a touch of elegance. Sarah’s just released her third cookbook: and you can see a preview recipe from it here! But this post is all about those gosh darn delicious vegetarian enchiladas.
Buy it: Grab a copy of Feast by Sarah Copeland
Tips on how to make vegetarian enchiladas
Let’s get to it! These vegetarian enchiladas are a sample recipe from Feast and MAN are they satisfying. Adding artichoke to the filling is a stroke of genius. On first taste, Alex noticed it gives a meaty, almost chicken-like texture and flavor. Wait, is there chicken in these? he thought for a second. Nope, but it makes these vegetarian enchiladas super satisfying for meat eaters! They’re also stuffed with quinoa so they’re a filling, satisfying vegetarian dinner recipe.
Here are a few items to note when making these vegetarian enchiladas:
- Make your own salsa verde, or short cut it: The recipe calls for making homemade salsa verde and it’s absolutely worth the effort! But if you’re running low on time, you can substitute 2 cups of purchased salsa verde as a shortcut. Use the best quality brand of salsa verde you can find. (If you have green tomatoes, try Green Tomato Salsa.)
- If time, make the quinoa ahead: This recipe calls for 3/4 cup dry quinoa. If you already have cooked quinoa around, you can use 2 1/4 cups cooked.
- Use your favorite tortillas (make sure they hold up): To keep a gluten-free dinner recipe, use corn tortillas. But make sure they’re a brand that’s easy pliable so they don’t crack when you’re rolling them up. If you prefer, use flour tortillas or a corn-flour blend.
With the garnish on top, these vegetarian enchiladas look gorgeous. The lovely purple red onion circles contrast the bright Monterrey jack cheese, fresh cilantro, and crumbled queso fresco. Let us know if you try these enchiladas: they’re one of our favorite vegetarian Mexican recipes of all time!
Sides to serve with vegetarian enchiladas
Want to make these enchiladas into a meal? Here are some of our favorite side dishes that coordinate:
- Mexican coleslaw: Accessorizing with fresh veggies is a great contrast to cozy, gooey enchiladas. Try our Mexican Coleslaw Recipe.
- Tomato avocado salad: Another idea for adding fresh veggies to the meal. Try our Cucumber Tomato Avocado Salad.
- Bean dip: Serve with tortilla chips and our Easy Refried Bean Dip, a creamy dip that doesn’t even need cheese.
- Refried beans: These Refried Black Beans Recipe are seriously simple. If you have a pressure cooker, try our Instant Pot Refried Beans.
- Elote: If it’s corn season, there’s nothing better than Elote (Mexican Street Corn).
- Chips & salsa: Of course, what’s better than good old salsa? Try our Best Salsa or Best Pico de Gallo.
This vegetarian enchiladas recipe is…
Vegetarian and gluten-free.Print
These tasty vegetarian enchiladas are a major crowd pleaser! They’re stuffed with satisfying quinoa and artichoke filling.
For the quinoa (or use our Instant Pot quinoa)
- 1 1/4 cups water
- 3/4 cup quinoa, rinsed
- 1/4 teaspoon kosher salt
For the salsa verde (or sub 2 cups purchased salsa verde)
- 1 small red onion
- 1 1/2 pounds tomatillos, husked
- 2 serrano chiles, seeded for a milder sauce
- 1/2 cup water or vegetable stock
- Kosher salt
- 1 teaspoon sugar
For the enchiladas
- 3/4 cup frozen or canned artichoke hearts (about 1 cup chopped)
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 10 small corn tortillas
- 2 1/2 cups grated Monterrey Jack cheese
- Handful fresh cilantro leaves, plus more for topping
- 1 cup Cotija, queso fresco, or feta cheese crumbles
- Cayenne pepper for sprinkling
- 1 lime, cut into wedges
- Sour cream or Mexican crema, to serve (optional)
- Make the quinoa: Bring the water, quinoa, and salt to a boil in a medium saucepan over medium-high head. Reduce the heat, cover, and simmer about 17 to 20 minutes, until the water is completely absorbed (to check, pull back the quinoa with a fork). Cover and allow to steam at least 5 minutes, or until serving. (Can be made up to 2 days in advance; just be sure to cool completely and store in an airtight container.)
- Halve the onion cross-wise. Slice one half into very thin rings for the garnish and set aside. Cut the other half into wedges. Arrange the onion wedges, tomatillos, and serranos on a baking sheet and broil until the tomatillos are soft and browned, 15 to 20 minutes, turning with tongs halfway through cooking. Transfer the onion, tomatillos, and serranos with any of their liquid to a blender or food processor, add the stock, and puree until smooth, about 3 minutes. Add 1/2 teaspoon kosher salt and the sugar and pulse a few times to combine.
- Meanwhile, chop the artichoke hearts, then toss them with 2 tablespoons olive oil in a bowl and season lightly with kosher salt.
- Steam or warm the tortillas in a microwave; keep them wrapped. Toss the artichokes and quinoa with 2 cups of the Monterrey Jack cheese in a bowl. Place a tortilla on the work surface. Spoon 2 to 3 tablespoons of the artichoke mixture down the middle of the enchilada, seam-side down, into the prepared baking dish. Repeat with the remaining tortillas and artichoke filling, lining up the enchiladas side by side in the baking dish. Broil until the tortillas are crisp and golden around the edges, 3 to 4 minutes.
- Pour most of the salsa verde over and around the sides of the enchiladas and sprinkle with the remaining Monterrey Jack on top. Broil until the cheese is golden brown, 1 to 2 minutes more. Remove from the oven and top with the sliced onion, Cotija / queso freso / feta crumbles, and remaining cilantro.
- Divide the enchiladas among plates and sprinkle them lightly with cayenne. Serve warm with lime wedges. If desired, dollop with sour cream or Mexican crema.
Reprinted with permission from Feast by Sarah Copeland
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Keywords: vegetarian enchiladas, enchilada recipe
Looking for more vegetarian recipes?
Outside of this vegetarian enchiladas recipe, here are a few more of our favorite vegetarian recipes on A Couple Cooks:
- Mexican Cheese Dip
- Carrot and Chickpea Tacos with Cilantro Yogurt
- Chipotle Black Bean and Avocado Quesadillas
- Vegetarian Tamale Pies
- Chipotle Black Bean Lettuce Wraps
- Easy Calzone Recipe
- Moroccan Cauliflower Soup
- Mexican Lasagna
- Vegetarian Tortilla Soup
Looking for more quinoa recipes?
Aside from our vegetarian enchiladas, we have many quinoa recipes on A Couple Cooks! Here are a few of our favorite quinoa recipes:
- Veggie Packed Quinoa Fried Rice
- Tropical Mango Quinoa Bowls
- Feta and Quinoa Stuffed Peppers
- Quinoa Vegan Chili
- All our quinoa recipes!
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.