Vegetarian Cheesy Avocado & Corn Enchiladas
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The best vegetarian enchiladas ever combine two cheeses, corn & deliciously creamy avocado sauce for a mouth watering meatless Mexican recipe!
Happy First Day of Spring and Meatless Monday! I am SO excited to share this recipe today!
What started as an experiment to make Mexican Street Corn Enchiladas a couple of weeks ago, ended up as the best vegetarian enchiladas ever!
Seriously y’all, the combination of this deliciously creamy avocado sauce with corn, pepper jack cheese and cotija cheese is seriously scrumptious!
The sauce is simply made by combining all of the ingredients in a blender.
After the sauce is prepared, toss some of it with the corn, fill up a tortilla with the corn, sauce and cheese, roll it up, bake it and you’ve got one easy, tasty, vegetarian meal!
Avocado Corn Vegetarian Enchiladas Ingredients
- 2 cups vegetable broth
- 1 cup sour cream
- 2 large avocados (peeled & de-seeded)
- 4 oz can diced green chilies
- 2 tbsp sriracha
- 3 tbsp fresh lime juice
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ tsp cayenne pepper
- ¼ cup fresh cilantro
- 2 (11 oz) cans corn kernels
- 6 large tortillas
- 2 cups pepper jack cheese (shredded)
- 10 oz cotija cheese (crumbled)
- 1 avocado (peeled, de-seeded & diced) – optional topping
- 2 tbsp cilantro (chopped) – optional topping
Avocado Corn Vegetarian Enchiladas Instructions
Preheat the oven to 350°F.
Add the first 11 ingredients to a blender or food processor.
Blend until smooth and creamy.
Toss 1 cup of the sauce with the corn.
Pour ½ cup of the sauce into the bottom of a 9″ x 13″ baking dish.
Place 1 cup of the sauce on a large, rimmed plate.
Dip each side of a tortilla in the sauce on the rimmed plate.
Fill the tortilla with corn, pepper jack cheese and cotija cheese.
Roll the tortilla up and place in the baking dish.
Repeat these steps until all 6 enchiladas are in the dish, adding more sauce to the plate when needed.
Pour any remaining sauce over the tortillas.
Sprinkle the remaining pepper jack and cotija cheese on top.
Place the enchiladas in the oven for 15-20 minutes.
Remove from the oven and top the vegetarian enchiladas with a little fresh chopped cilantro and fresh sliced avocado, if you’d like!
These easy vegetarian enchiladas are saucy, cheesy and so flavorful!
Kurt said they were the best enchiladas he’s ever had! And he’s the guy that eats meat at every meal, so for him to say a vegetarian dish is the “BEST EVER” is complete validation in my book!
That, and the fact that they really are the best ever and I’m pretty sure I’m making these every week from now on! 🙂
If you’re looking for more great Vegetarian Mexican Recipes, you have to check out these 5 favorites!
- Veggie Fajita Rice Bowls
- Mexican Tortellini Pasta Salad
- Mexican Sweet Potato Hash
- One Pot Vegan Mexican Freekeh
- Mexican Chipotle Sweet Potato Casserole
Vegetarian Cheesy Avocado & Corn Enchiladas
Ingredients
- 2 cups vegetable broth
- 1 cup sour cream
- 2 large avocados, peeled & de-seeded
- 4 oz can diced green chilies
- 2 tbsp sriracha
- 3 tbsp fresh lime juice
- 1 tsp cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ tsp cayenne pepper
- ¼ cup fresh cilantro
- 2 11 oz cans corn kernels
- 6 large tortillas
- 2 cups pepper jack cheese, shredded
- 10 oz cotija cheese, crumbled
Optional Toppings
- 1 avocado, peeled, de-seeded & sliced
- 2 tbsp cilantro, chopped
Instructions
- Preheat the oven to 350°F.
- Add the first 11 ingredients to a blender or food processor.
- Blend until smooth and creamy.
- Toss 1 cup of the sauce with the corn.
- Pour ½ cup of the sauce into the bottom of a 9 inch x 13 inch baking dish.
- Place 1 cup of the sauce on a large, rimmed plate.
- Dip each side of a tortilla in the sauce on the rimmed plate.
- Fill the tortilla with corn, pepper jack cheese and cotija cheese.
- Roll the tortilla up and place in the baking dish.
- Repeat these steps until all 6 enchiladas are in the dish, adding more sauce to the plate when needed.
- Pour any remaining sauce over the tortillas.
- Sprinkle the remaining pepper jack and cotija cheese on top.
- Place the enchiladas in the oven for 15-20 minutes.
- Remove from the oven and top with fresh chopped cilantro and fresh sliced avocado, if you’d like.
Nutrition Facts
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11 Comments on “Vegetarian Cheesy Avocado & Corn Enchiladas”
can these be made ahead, or would they get soggy?
Can’t wait to try them!
Hi Tami, you can definitely prepare them up to 24 hours ahead of time, place them in the refrigerator, then bake them right before you’re going to serve them.
Whitney, I’ve been following your blog since I met you in San Diego a few years ago with some of my sorority sisters. You were so sweet and funny and told such great stories! I don’t cook very much so this is the first time I have used one of your recipes. The enchiladas were easy to make and so delicious! My guests loved them. Maybe I will cook more often 🙂
Aww Cammie, thanks so much!! It’s great to hear from you and I’m so glad you all enjoyed the enchiladas! Let me know what you make next 🙂
Whitney, i prepared these as a special dinner for my mom. She has done so much for me my whole life, but even more this year, after my near death experience in January. She absolutely LOVED them!!! I’m making them again for my sisters birthday tomorrow. The only thing I’m going to change, and that will be adding some avocado cubes into the enchiladas. This recipe is so scrumptious and I’m so glad you shared it AND i found it. This will be one of my all time favorites for years to come. Thanks!!
Hi Debra, that makes my heart so happy! Aren’t Mommas the best?! I hope your sister enjoys them too, tell her Happy Birthday for me! 🙂
These looks so freaking good!!! My husband would LOVE!
This sounds perfect! I could make that avocado sauce and put it on everything!
Thanks so much! I totally put the avocado sauce on everything! It’s so good 🙂
I am completely gaga over this gorgeous and healthy enchilada recipe. It’s got everything I love and so beautifully flavored! Thanks for the delicious inspiration!!
Thanks so much Dan!