Are you wondering what vegetables go in enchiladas?
I’m here to help!
Enchiladas are a delicious Mexican dish that can be made with a variety of different ingredients.
But when it comes to the vegetables, there are a few that stand out as being the best.
So if you are looking for some inspiration, then check out this list of 11 of the best vegetables to put in enchiladas.
From corn and black beans to zucchini and spinach, there is sure to be a combination that you’ll love.
- What Salad Goes with Enchiladas? (15 Best Salads)
- Enchiladas Wine Pairing: The 10 Best Wines for Enchiladas
What Vegetables Go in Enchiladas? 11 Best Vegetables
Enchiladas are more than just a tortilla filled with meat and cheese.
They are a delicious blend of flavors and textures, and the vegetables you choose can make a big difference in the overall taste of the dish.
While there are a number of great vegetables that go in enchiladas, here are 11 of the best:
Corn – what a surprise! This is a really great filler for enchiladas because it’s easy to find, usually pretty cheap, and most people like it.
You can buy canned corn or frozen corn, but if you have the time I would recommend roasting your own.
Just throw some whole cobs on the grill (in their husks) for about 15 minutes, then let them cool before cutting the kernels off.
I like to pair corn with black beans, diced green chilies, shredded chicken, and a little bit of cumin and chili powder. You could also add some chopped onions or garlic, depending on your taste. As for herbs, I think cilantro goes really well with this combo.
2. Black Beans
I just had to include black beans on this list because they are my all-time favorite enchilada filling! Not only are black beans a great source of protein and fiber, but they also have a ton of flavor.
When prepping black beans for enchiladas, I like to cook them with onion, garlic, cumin, and a little bit of chili powder. This gives them a nice depth of flavor that pairs well with the other ingredients in enchiladas.
I also think that black beans go really well with corn, so I like to add some corn to my enchiladas as well. And of course, you can’t forget the cheese! I like to use either cheddar or monterey jack cheese in my enchiladas.
Zucchini might not pack a ton of flavor on its own, but that’s why it’s the perfect candidate for enchiladas. It takes on the flavors of whatever you pair it with, and in this case, we’re talking about a flavorful enchilada sauce.
When prepping your zucchini for enchiladas, you’ll want to slice it thin so it cooks through evenly. You don’t want to bite into a raw zucchini slice in the middle of your enchilada!
Along with the zucchini, I like to add black beans, corn, and shredded chicken to my enchiladas. And of course, plenty of cheese. For herbs and spices, I stick with a classic combo of cumin, chili powder, and garlic powder.
Spinach is a powerhouse vegetable that is not only nutritious, but also delicious. It can be used in a variety of dishes, such as enchiladas.
To prep spinach for enchiladas, simply wash the leaves and then chop them into thin strips. You can then add them to your enchilada filling, along with other ingredients like beans, cheese, and spices.
Spinach pairs well with a variety of flavors, so don’t be afraid to experiment. Some good options include garlic, onion, cumin, chili powder, and paprika.
I feel like mushrooms are great in anything – but they’re definitely a must in enchiladas.
I like to put them in with onions, bell peppers, and chicken. I think the mushrooms, onions, and bell peppers go really well together.
As for prepping the mushrooms, I just slice them up. I don’t do anything special.
And as for pairing them with other ingredients, I think they go well with pretty much anything. But my favorite thing to do is to put them in with onions, bell peppers, and chicken.
Tomatoes add freshness, color, and acidity to enchiladas. I like to use Roma tomatoes because they are less watery than other varieties.
To prepare the tomatoes, first dice them into small pieces. Then, add them to a pan with oil, garlic, and onion. Cook until the tomatoes are soft.
If you want a bit of spice in your enchiladas, you can also add jalapeño peppers to the pan when you cook the tomatoes.
Once the tomatoes are cooked, add them to your enchilada filling along with shredded cheese and chopped cilantro.
Peppers come in many colors, shapes, and sizes. But when it comes to enchiladas, I think the best peppers to use are poblano peppers.
Poblano peppers have a nice, smokey flavor that pairs well with the other ingredients in enchiladas. Plus, they’re not too spicy.
To prep the peppers, first remove the stem and seeds. Then, cut the peppers into thin strips.
After you’ve prepped the peppers, it’s time to add them to your enchilada filling. I like to mix mine with shredded chicken, cheese, and a little bit of salsa. But you can really add whatever you want!
Once your filling is ready, it’s time to roll up your enchiladas and bake them until they’re nice and hot. I like to serve mine with sour cream and more salsa on top. Enjoy!
Onions add flavor like no other vegetable can to enchiladas (except garlic).
They can be used in so many different ways too!
The best way to prepare onions for enchiladas is by slicing them thin.
This will help them to cook evenly and not overpower the other flavors in your dish.
Pair onions with:
- Beef: Sautéed onions are a classic filling for beef enchiladas. Add some garlic, cumin, and chili powder to really bring out the flavor.
- Chicken: For chicken enchiladas, I like to add diced onions to the shredded chicken mixture. This gives it a little bit of sweetness and crunch.
- Cheese: One of my favorite fillings for cheese enchiladas is simply onions and cheese! You could also add some green chilies if you want a little bit of heat.
And don’t forget the spices!
A little bit of oregano, cumin, and chili powder go a long way in giving your enchiladas that authentic flavor.
Garlic, garlic, garlic. It seems like this is the ingredient that people either love or hate. You either can’t get enough of it, or you think it’s too strong and pungent.
But there’s no denying that garlic is a powerhouse ingredient that can really take your dish to the next level.
And what better dish to put garlic in than enchiladas? Enchiladas are already packed with flavor, but adding garlic will really give them an extra zing.
But before you add garlic to your enchiladas, you need to prep it properly. The best way to do this is to mince the garlic cloves finely. This will release all of the flavor and make sure that it evenly distributed throughout the dish.
Once your garlic is prepped, you can add it to the other ingredients in your enchilada filling. I also like to add a bit of chili powder and cumin to really give the enchiladas some extra flavor.
Carrots add color, crunch, and sweetness to enchiladas. They also happen to be one of the healthiest vegetables around.
To prepare carrots for enchiladas, simply peel and chop them into bite-sized pieces. Then, add them to the filling mixture along with other veggies like onions, peppers, and corn.
For a bit of extra flavor, try adding some chopped cilantro or diced jalapeños to the mix. You could also spice things up with a pinch of cumin or chili powder.
If you want your enchiladas to be extra cheesy, top them with shredded cheese and bake until melted and bubbly. Serve with a dollop of sour cream on top. Enjoy!
Potatoes are super filling, so they make a great enchilada filling! Just make sure to dice them small so they cook through.
I like to pair potatoes with other hearty veggies like carrots, zucchini, and bell peppers. You could also add some corn for sweetness and black beans for protein.
As for herbs and spices, I would go with cumin, smoked paprika, chili powder, and oregano. And of course, don’t forget the cheese!
What Vegetables Go in Enchiladas? 11 Best Vegetables
- Black Beans
- Choose any of these veggies to add to your Enchiladas recipe.
- Prepare the rest of your meal.
- Enjoy in no time!