These enchiladas are hearty, cheesy, and packed with plant-based goodness. Whether you’re a full-time vegetarian or just want to enjoy a meatless meal, this dish delivers bold, comforting flavor with simple, affordable ingredients. Plus, it’s easy to customize, freezer-friendly, and a great way to get more veggies into your diet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil onion, diced bell peppers, chopped zucchini or squash, chopped garlic, minced black beans, drained and rinsed corn (fresh, frozen, or canned) chili powder ground cumin salt and pepper flour or corn tortillas enchilada sauce (red or green) shredded cheese (cheddar, Monterey Jack, or a blend) fresh cilantro, for garnish (optional) sour cream or avocado, for serving (optional)
Directions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Add bell peppers, zucchini, and garlic. Sauté for 5–6 minutes until vegetables are tender.
Stir in black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 2–3 minutes. Remove from heat.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon the vegetable filling into each tortilla, sprinkle with cheese, and roll them up tightly.
Place the rolled enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top and sprinkle with more cheese.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
Let cool slightly, then garnish with chopped cilantro. Serve with sour cream or avocado if desired.
Servings and timing
This recipe serves 4 to 6 people. Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes
Variations
Swap black beans for pinto beans or refried beans.
Add spinach or kale to the filling for extra greens.
Use sweet potatoes or butternut squash for a heartier texture.
Make it spicy by adding jalapeños or hot sauce to the filling.
Use dairy-free cheese and sauce to make it vegan.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in the oven at 350°F for 15–20 minutes or microwave individual portions until hot. You can also freeze enchiladas before or after baking. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake or reheat as directed.
FAQs
Can I make these enchiladas vegan?
Yes, use dairy-free cheese and a vegan-friendly enchilada sauce to make this dish completely plant-based.
Can I use store-bought enchilada sauce?
Absolutely. Choose a red or green sauce depending on your taste preference. Homemade works too if you have the time.
What vegetables work best for enchiladas?
Bell peppers, onions, zucchini, corn, mushrooms, and spinach are all great choices. You can mix and match based on what you have.
Can I freeze vegetarian enchiladas?
Yes. Freeze them fully assembled (before or after baking). Thaw in the fridge overnight before reheating or baking.
Are corn or flour tortillas better?
Both work well. Corn tortillas are traditional and gluten-free, while flour tortillas are softer and easier to roll.
How do I keep the enchiladas from getting soggy?
Lightly frying the tortillas before filling can help prevent sogginess. Also, don’t overload with sauce before baking.
Can I add rice to the filling?
Yes, cooked rice is a great addition to make the enchiladas even more filling.
How long do leftovers last?
Stored in the fridge, leftovers will keep for up to 4 days. Reheat as needed.
Can I make this dish ahead of time?
Yes, assemble the enchiladas and refrigerate (unbaked) for up to 24 hours. Bake just before serving.
What should I serve with vegetarian enchiladas?
They pair well with Mexican rice, refried beans, guacamole, or a simple green salad.
Conclusion
Vegetarian Enchiladas are a flavorful, satisfying, and easy-to-make dish that proves you don’t need meat for a delicious meal. Packed with vegetables, beans, and melty cheese, they’re perfect for weeknight dinners, family gatherings, or make-ahead lunches. Enjoy this crowd-pleasing comfort food with your favorite toppings and sides for a wholesome, vibrant meal.
Vegetarian Enchiladas are a delicious, meat-free version of the classic Mexican favorite, filled with hearty vegetables, beans, cheese, and wrapped in soft tortillas, all smothered in a rich enchilada sauce.
Ingredients
1 tbsp olive oil
1 onion, diced
2 bell peppers, chopped
1 zucchini or squash, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
1 tsp chili powder
1 tsp ground cumin
Salt and pepper, to taste
8–10 flour or corn tortillas
2 cups enchilada sauce (red or green)
2 cups shredded cheese (cheddar, Monterey Jack, or blend)
Fresh cilantro, chopped (optional, for garnish)
Sour cream or avocado, for serving (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Add bell peppers, zucchini, and garlic. Sauté for 5–6 minutes until vegetables are tender.
Stir in black beans, corn, chili powder, cumin, salt, and pepper. Cook for another 2–3 minutes. Remove from heat.
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon the vegetable filling into each tortilla, sprinkle with cheese, and roll them up tightly.
Place the rolled enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top and sprinkle with more cheese.
Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes until bubbly and golden.
Let cool slightly, then garnish with chopped cilantro. Serve with sour cream or avocado if desired.
Notes
Swap black beans for pinto or refried beans.Add spinach or kale to boost the greens.Sweet potatoes or butternut squash add a heartier texture.Make it spicy with jalapeños or hot sauce.Use dairy-free cheese and sauce to make it vegan.
