Best Vegetarian Enchiladas Recipe (Cheesy & Flavorful)
I used to have a very complicated relationship with enchiladas. For a long time, I thought they were the exclusive domain of meat-eaters, a saucy, cheesy dish I just had to admire from afar. The vegetarian versions I tried were usually a sad, uninspired mess—dry tortillas wrapped around a bland filling of unseasoned rice and beans. It was a culinary injustice, a crime against comfort food. I was convinced I was missing out on one of the greatest joys in life: a perfect, cheesy, saucy enchilada. But then, I decided to take matters into my own hands. I embarked on a journey to create a vegetarian enchilada recipe that was so good, no one would ever miss the meat. I wanted a recipe that was cheesy, bursting with flavor, and so satisfying it would make you want to go back for a second (and a third) helping. After a lot of trial and error (and a few soggy disasters), I finally cracked the code. This is my secret recipe, the one that converted my meat-eating friends into vegetarian enchilada...