Veggie Enchiladas are a delicious, satisfying, and wholesome Mexican-inspired dish filled with sautéed vegetables, beans, and cheese, all wrapped in tortillas and smothered with flavorful enchilada sauce. Baked until bubbly and golden, this vegetarian classic is perfect for dinner, meal prep, or a casual gathering.
Why You’ll Love This Recipe
These enchiladas are a crowd-pleasing, meatless main dish that doesn’t compromise on flavor or comfort. Packed with colorful vegetables and protein-rich beans, they’re filling, customizable, and incredibly easy to make. Whether you’re vegetarian or simply trying to eat more plant-based meals, this is a satisfying, cheesy, and saucy dish that you’ll want to make again and again.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn or flour tortillas
- Onion, diced
- Bell peppers, chopped
- Zucchini or yellow squash, chopped
- Mushrooms, sliced
- Black beans or pinto beans, rinsed and drained
- Olive oil
- Garlic, minced
- Cumin powder
- Chili powder or smoked paprika
- Salt and pepper
- Enchilada sauce (store-bought or homemade)
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro or green onions, chopped (for garnish)
Directions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet. Sauté onion, garlic, bell peppers, zucchini, and mushrooms until tender.
- Add beans, cumin, chili powder, salt, and pepper. Cook for a few minutes, then remove from heat.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Fill each tortilla with the veggie-bean mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake for 10 more minutes until bubbly and golden.
- Garnish with fresh cilantro or green onions and serve warm.
Servings and timing
Serves: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Variations
- Add spinach, kale, or corn for more veggie variety.
- Use sweet potato or butternut squash for a heartier filling.
- Make it vegan by using plant-based cheese or skipping the cheese entirely.
- Swap black beans for lentils or chickpeas.
- Spice it up with jalapeños or hot sauce in the filling.
Storage/Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
You can freeze assembled enchiladas (before baking) for up to 2 months. Thaw overnight before baking.
FAQs
Can I make veggie enchiladas ahead of time?
Yes, you can assemble them a day in advance and bake just before serving.
What tortillas work best?
Corn tortillas are traditional, but flour tortillas roll more easily and work great too.
Is enchilada sauce spicy?
It can be mild or spicy depending on the brand—choose based on your preference.
Can I freeze veggie enchiladas?
Yes, assemble and freeze unbaked. Thaw and bake when ready to serve.
What vegetables work best?
Bell peppers, onions, mushrooms, zucchini, spinach, and corn are all great choices.
Can I add rice to the filling?
Yes, cooked rice makes the filling more hearty and stretches the servings.
How do I keep tortillas from cracking?
Warm them before filling to make them more pliable.
Are these enchiladas vegan?
They can be made vegan with dairy-free cheese or no cheese at all.
What cheese melts best for enchiladas?
A blend of cheddar and Monterey Jack gives the best texture and flavor.
What can I serve with veggie enchiladas?
Serve with rice, guacamole, salsa, or a simple green salad.
Conclusion
Veggie Enchiladas are a comforting, healthy, and flavor-filled dish that brings the best of Mexican-inspired cuisine to your table—minus the meat. Easy to make, endlessly versatile, and sure to satisfy everyone at the table, this is a go-to recipe you’ll want to keep in your weekly rotation.
PrintVeggie Enchiladas
These veggie enchiladas are packed with colorful vegetables, black beans, and cheese, all rolled in tortillas and baked with a zesty enchilada sauce. A delicious and satisfying vegetarian meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 8 small flour or corn tortillas
- 2 cups enchilada sauce
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Optional toppings: sour cream, avocado, cilantro, green onions
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes.
- Add bell pepper, zucchini, and corn. Cook until vegetables are tender, about 5–6 minutes.
- Stir in black beans, cumin, chili powder, salt, and pepper. Cook for another 2 minutes, then remove from heat.
- Spread a few tablespoons of enchilada sauce on the bottom of a 9×13-inch baking dish.
- Fill each tortilla with the vegetable mixture and a sprinkle of cheese. Roll up and place seam-side down in the baking dish.
- Pour remaining enchilada sauce over the rolled tortillas and top with the remaining cheese.
- Bake for 20–25 minutes, until cheese is melted and bubbly.
- Let cool slightly before serving. Add desired toppings and serve warm.
Notes
- Use gluten-free tortillas for a gluten-free version.
- Swap vegetables based on seasonality—mushrooms, spinach, or sweet potato work well.
- Great for meal prep—store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 380
- Sugar: 6g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg