Vegetarian Cheesy Avocado and Corn Enchiladas Recipe

The best vegetarian enchiladas combine two cheeses, sweet corn and a luxuriously creamy avocado sauce to create a mouthwatering meatless Mexican classic.

Happy First Day of Spring and Meatless Monday! This recipe started as an experiment to combine the bright flavors of Mexican street corn with classic enchiladas and quickly became our go-to vegetarian enchilada dish. Creamy avocado sauce paired with sweet corn, shredded pepper jack and crumbled cotija makes deeply satisfying, cheesy enchiladas—without any meat.

The avocado sauce comes together in moments in a blender or food processor. A portion of that sauce dresses the corn for the filling and the rest becomes the dipping and baking sauce, resulting in enchiladas that are saucy, cheesy and bursting with fresh flavor.

Ingredients

• 2 cups vegetable broth
• 1 cup sour cream
• 2 large avocados, peeled and pitted
• 4 oz can diced green chilies
• 2 tbsp sriracha (adjust for heat preference)
• 3 tbsp fresh lime juice
• 1 tsp ground cumin
• ½ tsp black pepper
• ½ tsp kosher salt
• ½ tsp cayenne pepper
• ¼ cup fresh cilantro
• 2 (11 oz) cans corn kernels, drained
• 6 large tortillas
• 2 cups pepper jack cheese, shredded
• 10 oz cotija cheese, crumbled

Optional toppings

• 1 avocado, peeled, pitted and sliced
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a blender or food processor, combine the vegetable broth, sour cream, two peeled avocados, diced green chilies, sriracha, lime juice, cumin, black pepper, kosher salt, cayenne and cilantro. Blend until the sauce is smooth and creamy.
3. Transfer the sauce to a bowl. Toss 1 cup of the sauce with the drained corn so the kernels are lightly coated.
4. Pour ½ cup of the remaining sauce into the bottom of a 9″ x 13″ baking dish to prevent sticking and to build a saucy base.
5. Spread about 1 cup of sauce on a large rimmed plate. Dip each side of a tortilla in the sauce on the plate, then fill with a portion of the sauced corn, a sprinkle of shredded pepper jack and some crumbled cotija.
6. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling, refreshing the sauce on the plate as needed.
7. When all enchiladas are in the dish, pour any remaining sauce over the top, then sprinkle with the remaining pepper jack and cotija.
8. Bake for 15–20 minutes, until the cheese is melted and the edges of the tortillas are slightly golden.
9. Remove from the oven and garnish with sliced avocado and chopped cilantro if desired. Serve hot.

Serves: 6 large enchiladas. Prep time: about 20 minutes. Cook time: about 15 minutes. Total time: roughly 35 minutes.

Tips & Variations

• For a milder sauce, reduce or omit the sriracha and cayenne. For more heat, add more sriracha or a pinch of chipotle powder.
• Use fresh grilled corn when it’s in season for an even brighter flavor; simply cut the kernels off the cob and toss with the sauce.
• Swap the pepper jack for Monterey Jack or a blend of cheddar and Monterey Jack if you prefer a different melt and flavor profile.
• To make this gluten-free, use corn tortillas that are warmed first so they roll without cracking.
• Leftovers keep well in the refrigerator for 2–3 days. Reheat covered in the oven at 350°F until warmed through.
• If you want a lighter version, use Greek yogurt in place of sour cream and reduce the amount of cheese slightly.

These enchiladas are richly sauced, satisfyingly cheesy and full of contrast from creamy avocado to salty cotija. They’re an excellent vegetarian main for family dinners, Meatless Monday, or any time you want a comforting, Mexican-inspired meal without meat.

More vegetarian Mexican recipes

If you enjoy these enchiladas, try other vegetarian Mexican dishes for dinner rotation ideas:

1. Veggie Fajita Rice Bowls (a colorful, customizable bowl with peppers and onions)
2. Mexican Tortellini Pasta Salad (a creamy, savory pasta salad with Mexican flavors)
3. Mexican Sweet Potato Hash (a hearty skillet breakfast or dinner with spices and veggies)
4. One-Pot Vegan Mexican Freekeh (a wholesome grain-based, plant-forward meal)
5. Mexican Chipotle Sweet Potato Casserole (spiced sweet potatoes baked to comfort-food perfection)