Today I’m sharing a Vegetarian Enchiladas recipe with beans, lentils, onions, corn, and fresh tomatillas straight out of the garden.

Vegetarian Enchiladas | Reluctant

A friend recently asked me a little bit about our Oregon home. This is what I told her:

I love our home because it’s a warm, functional space where people gather. Being a 1970’s home that we’ve fixed up over the years, perfect was never our goal, and it didn’t stop us from hosting dinner party after dinner party with a tiny kitchen, original bathrooms, funky intercoms and poor lighting throughout the house.

Love and food.

Early on, my husband and I decided that no matter what our surroundings, the benefit of owning a home was having it to share with others, a conduit of love and food.

Reluctant Entertainer Kitchen |

Center island.

We eventually tore down a couple of kitchen walls, and with help and a creative design by my Dad,  we built a giant center island. It has become the hub of the home, where guests hang out, and we can cook together as a family.

Our motto: Home is a place where people gather, feel safe, inspired, nurtured, loved, and are fed.

Vegetarian Enchiladas |

Vegetarian Enchiladas.

Last week I made these yummy vegetarian enchiladas for our family. My family is really cool about vegetarian dishes, which I love. There’s always protein in beans, quinoa, cheese – outside of meat. It’s a quick, easy way to whip up a dinner if you don’t have fresh meat or defrosted meat. Plus, I love using up garden fare! (Harvest a few weeks ago.)

Vegetarian Enchiladas |


Do you have a motto, or a statement of belief, for your family, regarding your household (or family, or hospitality) philosophy?

Vegetarian Enchiladas |

Vegetarian Enchiladas |
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Vegetarian Enchiladas


  • 12 corn tortillas
  • Olive oil
  • 1 large onion, sliced
  • 3-4 medium tomotillas, diced
  • 2-3 teaspoons cumin
  • Salt and pepper
  • 2 cups cooked lentils, I buy at Trader Joe’s
  • 1 cup corn, or corn chile from Trader Joe’s, or frozen sweet corn
  • 1 15-ounce Bush’s kidney beans, drained
  • 1 cup salsa
  • 8 ounces Mexican or Jack cheese, shredded
  • 12 ounces enchilada sauce, I buy Trader Joe’s red sauce
  • Fresh cilantro


  • Preheat oven to 350F. Heat enchilada sauce on the stove, adding 1/2 cup to the bottom of a 9×13 sprayed pan.
  • For the filling, drizzle a small amount of oil into a large sauté pan. Add the onions, tomatillos, salt, pepper and cumin; sauté for 5 minutes, stirring frequently.
  • Next, stir in the beans, cooked lentils, corn and salsa and cook for additional 2-3 minutes.
  • Steam the corn tortillas to make them soft, wrapping them in a wet paper towel and microwave on HI for 1 minute.
  • To assemble each enchilada, lay the corn tortilla on a plate, adding about 1/2 cup of filling, sprinkling with shredded cheese. Roll and gently place seam-side down into the prepared baking dish, repeating until the pan is full.
  • Top enchiladas with remaining sauce and add remainder of the shredded cheese. Bake for 20-25 minutes, until cheese is melted and bubbling.
  • Top with fresh cilantro before serving.
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