Vegetarian Eggplant Enchiladas
Published Oct 31, 2025
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Gluten and Grain Free
We thought about calling these “eggchiladas” but that seemed a little too cutsey. In any case, if you’re looking for a cozy, satisfying dinner that’s completely gluten-free, grain-free, and vegetarian, these Eggplant Enchiladas will hit the spot. Tender roasted eggplant slices stand in for tortillas, rolled around a creamy refried bean and Hatch Green Chile filling, then baked in a rich Hatch Organic Red Enchilada Sauce. It’s the perfect comfort food with a fresh, veggie-forward twist!
Table of Contents
Why You’ll Love This Recipe
These Vegetarian Eggplant Enchiladas are hearty enough for any night of the week but elegant enough for entertaining. The roasted eggplant gives a light, tender texture that soaks up all the savory sauce, while the cheesy filling delivers classic enchilada flavor—without a single grain or tortilla.
Even better? They’re:
- Gluten-free, grain-free, and soy-free
- Packed with protein and fiber from refried beans
- Loaded with bold Hatch Chile flavor
- Easy to customize with your favorite toppings
This recipe proves that going grain-free doesn’t mean giving up your favorite Mexican-inspired dishes!
What You’ll Need
You only need a handful of simple ingredients to make these delicious enchiladas:
- Eggplant: Thinly sliced and roasted until soft and flexible, replacing traditional tortillas.
- Hatch Diced Green Chiles: Add that signature smoky, zesty kick.
- Refried Beans: Create a hearty, satisfying vegetarian filling.
- Hatch Organic Red Enchilada Sauce: Brings authentic flavor and richness.
- Mexican Cheese Blend: Melts beautifully for that gooey, golden finish.
- Sour Cream & Onion: Add creaminess and depth to the filling.
- Chili Powder: Adds warmth and spice for a true enchilada taste.
Don’t forget your favorite toppings! Try crumbled Cotija cheese, fresh cilantro, or pickled jalapeños for extra flavor and color.
Tips and Variations
- Make it vegan: Use dairy-free cheese and sour cream. The recipe still bakes up creamy and delicious.
- Spice it up: Choose Hot Hatch Green Chiles or add diced jalapeños to the filling.
- Add veggies: Mix in sautéed spinach, zucchini, or corn for extra nutrition.
- Meal prep friendly: Assemble ahead of time and refrigerate until ready to bake.
Serving Suggestions
Pair these Eggplant Enchiladas with a side of Spanish Rice, a simple Cilantro-Lime Salad, or some Guacamole and Chips for the ultimate gluten-free Mexican night.
For another easy dinner, try our Gluten-Free Black Bean Salsa Burgers or Hatch Chile Queso Dogs — both loaded with bold Southwestern flavor!
These Gluten and Grain Free Vegetarian Eggplant Enchiladas are proof that healthy comfort food can still be full of flavor. With smoky Hatch chiles, creamy refried beans, and a touch of spice, they bring warmth and satisfaction to your table — no tortillas required. Perfect for a gluten-free weeknight dinner or a festive Mexican-inspired spread.
Want more gluten and grain-free recipes? We have plenty, go HERE.
Gluten and Grain Free Vegetarian Eggplant Enchiladas
Ingredients
- 2 large eggplants, sliced lengthwise into ¼-inch strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can gluten-free vegetarian refried beans
- 1 (4-ounce) can Hatch Diced Green Chiles, hot or mild
- 1 small onion, diced
- 3 cups shredded Mexican cheese blend
- ½ cup sour cream
- 1 teaspoon chili powder
- 1 (15-ounce) can Hatch Organic Red Enchilada Sauce
Optional Garnishes:
- Crumbled Cotija cheese
- Cilantro
- Sour Cream
- Pickled jalapenos
- Sliced olives
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- Place eggplant slices on the prepared sheet pans, brush lightly with olive oil, and season with salt and pepper. Roast for 15–20 minutes, flipping once, until softened. Reduce oven temperature to 375°F.
- In a bowl, stir together the refried beans, Hatch Diced Green Chiles, onion, 1 cup cheese, sour cream, chili powder, and a couple tablespoons of the enchilada sauce until smooth and combined.
- Lightly grease a 9×13 baking dish. Spread a thin layer of Hatch Chili Red Enchilada Sauce on the bottom.
- Spoon a little filling onto each roasted eggplant slice, roll it up, and place seam-side down in the dish. Continue until the pan is filled.
- Pour the remaining enchilada sauce evenly over the rolled eggplant. Sprinkle with 2 cups shredded cheese. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
- Garnish as desired and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
