These vegetarian enchiladas are such a crowd-pleaser! A cozy, healthy dinner made with black beans and healthy veggies and lathered up with our 5-minute enchilada sauce! Vegan and Gluten-free adaptable! Video.
These vegetarian enchiladas were a staple at our vegetarian restaurant and a great way to use up our extra farmer’s market vegetables. The enchilada sauce is made from scratch and literally takes 5 minutes. It truly elevates!
This wholesome vegetarian dinner recipe is one of my favorites! It bridges the gap between seasons, bringing end-of-summer veggies together in a cozy, comforting meal– a beautiful way to celebrate harvest season!
Why you’ll love this vegetarian enchiladas recipe!
- The vegetarian enchilada filling is very flexible. Use what you have on hand or can find at the farmers market. Here we’ve used onion, yams, green chiles, zucchini, bell pepper, and a stray ear of corn. But other options could include cauliflower, parsnips, carrots, diced butternut squash or wilting up some fall greens like kale or spinach. You get the idea!
- It is easily vegan-adaptable -use vegan cheese!
- Great for meal prep and feeding a crowd! Vegetarian enchiladas can be assembled up to 4 days ahead and baked the day of serving.They freeze and reheat well!
Table of Contents
- Why you’ll love this vegetarian enchiladas recipe!
- Vegetarian Enchilada Ingredients
- How to make Vegetarian Enchiladas
- What to serve with veggie enchiladas
- More favorite Enchilada Recipes!
- Roasted Poblano Enchiladas
- Butternut Squash Enchiladas
- Enchilada Casserole
- Easy Chicken Enchiladas
- Green Enchiladas (Enchiladas Verde)
- Turkey Enchiladas
- Watch How to Make vegetarian enchiladas
- Vegetarian Enchiladas Recipe
Vegetarian Enchilada Ingredients
- Fresh Seasonal Veggies– sweet potatoes, bell peppers, corn, zucchini, green chiles, carrots, butternut, onion, garlic, poblano peppers. Let your creativity flow here. You’ll need about 3 to 3 1/2 cups of sauteed veggies (including the onion), however you choose. And if you have meat-eaters amongst you, it is very easy to add something like shredded chicken to some and leave it out of others. Very adaptable!
- Beans- black beans are ideal here, but pinto beans work too!
- Spices and herbs– fresh cilantro and Mexican spices add to the flavor!
- Tortillas– use corn tortillas, flour tortillas or a blend. 8-inch tortillas are perfect here.
- Enchilada Sauce– try our homemade 5-minute enchilada sauce, or our Roasted Enchilada Sauce or use store-bought red enchilada sauce.
- Cheese- queso fresco cheese, Monterey jack cheese, mozzarella, “Mexican cheese blend”, or use vegan cheese.
How to make Vegetarian Enchiladas
Step one: Make the filling. Saute the veggies you are using, with olive oil, onions and garlic.
Add a can of drained, black beans.
Add fresh cilantro and Mexican spices to give the black bean mixture a good flavor.
Step two: Make the Enchilada sauce. Blend up the quick 5-minute Homemade Enchilada Sauce or feel free to use your favorite store-bought version.
Step three: Assemeble the enchiladas! Warm up the tortillas so they are pliable. Add the vegetable filling and cheese.
Coat the bottom of a greased baking dish with enchilada sauce and place seam-side down in the sauce.
Tip: To perfectly fill a 9 x 13-inch baking dish, use 8-inch tortillas. Here, I’ve used whole wheat tortillas, but use corn if opting for gluten-free. Each 8-inch tortilla gets about a half cup of filling. Then add 2-3 tablespoons grated cheese.
Fill the tortillas, wrap them tightly and place them seam-side down in the baking dish.
Lather the remaining enchilada sauce over the top, leaving the edges bare if you like a little crispiness. I like to spray the edges with spray olive oil.
Step four: Bake! Sprinkle with remaining cheese and bake in a 375F oven until melty and heated through about 20-25 minutes. If you like crispy edges, bake uncovered. If you like soft enchiladas, bake covered in foil.
When it comes out, the house will smell amazing and be golden and bubbling.
Step five: Serve! Sprinkle with cilantro and serve with sliced avocado or sour cream. Top with our black bean salsa!
Storing Veggie Enchiladas
Leftover enchiladas make delicious lunches during the week and can be stored in an airtight container in the refrigerator for up to four days. Reheat, covered, in a 350F oven or use a microwave.
These enchiladas can also be frozen-baked or unbaked. Wrap tightly before placing in the freezer for up to 3 months. Thaw completely overnight in the fridge before baking, bringing it to room temperature first. These make a great freezer meal to give away or keep!
What to serve with veggie enchiladas
Serve veggie enchiladas with a leafy green salad for a simple delicious meal, or add mexican slaw, cilantro lime rice, and pinto beans for a scrumptious Mexican feast!
I hope you enjoy our vegetarian enchilada recipe. Please remember to rate them for us in the comments below. If you remember them from our restaurant, Mizuna, be sure to let us know!
xoxo
More favorite Enchilada Recipes!
- Enchilada Casserole (Vegetarian)
- Butternut Enchiladas
- Shrimp Enchiladas
- Enchiladas Verde (Green Enchiladas)
- Easy Chicken Enchiladas
- Roasted Poblano Enchiladas (vegetarian-adaptable)
- Turkey Enchiladas with Black Beans
- Vegetarian Recipes
- Vegetable Lasagna
Watch How to Make vegetarian enchiladas
Vegetarian Enchiladas Recipe
- Prep Time: 40
- Cook Time: 25
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: vegetarain Main, fall dinners, weeknight dinners
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Description
These vegetarian enchiladas are straight from our restaurant and are such a crowd-pleaser! A cozy, healthy dinner made with black beans and healthy veggies and lathered up with our 5-minute enchilada sauce! Vegan and Gluten-free adaptable!
Ingredients
- 1–2 tablespoons olive oil
- 1 onion diced
- 4 garlic cloves, rough chopped
- 1 red bell pepper diced
- 1 small yam, diced small ( or sub zucchini)
- 1/2 teaspoon salt
- 1 ear of corn, kernels cut off (about 1 cup) or sub other veggies!
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1 14–ounce can black beans rinsed, drained
- 1/4 cup chopped cilantro ( optional)
- 2 cups homemade enchilada sauce (or store-bought)
- 8 x 8-inch whole wheat tortillas ( or sub corn)
- 2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese!
- Garnishes: sour cream, avocado, pickled red onions and hot sauce.
Instructions
- Preheat oven to 375 F
- If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.
- Make the filling: Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes until fragrant. Lower heat to medium add bell pepper, yams, garlic and salt. Saute this until yams and peppers are tender about -7-9 minutes. If mixture gets dry, add a splash of water, lower heat and cover and gently steam until yams are fork-tender. Fold in the fresh corn and cumin, coriander and oregano. Saute 3 more minutes. Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
- Grease a 9 x 13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
- Assemble your Enchiladas: Place 1/2 cup filling down the center of the tortilla add 3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas nestling them side by side. Pour the remaining Enchilada Sauce over the enchiladas, leaving the edges exposed if you like (for crispy edges). Sprinkle with remaining cup of cheese.
- Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is nice and melty. Let stand 10-15 minutes before serving ( tented with foil). Scatter the remaining chopped cilantro over the enchiladas. Serve with sour cream and hot sauce.
- Serve with Mexican Slaw!
Notes
You need a total of 3-3 1/2 cups of diced veggies ( in addition to the onion).
You could also add shredded chicken to some if need be.
Either the 5-minute enchilada sauce or the Roasted enchilada sauce would be great here!
These can be made ahead and refrigerated either baked and reheated or unbaked. If baking uncooked, cold from the fridge, let enchiladas come to room temp before baking (30 mins) and cover with foil for more even baking. Take foil off and let it get golden.
If freezing, bake first.
Nutrition
- Serving Size: One 8 inch enchilada
- Calories: 397
- Sugar: 5.3 g
- Sodium: 762.1 mg
- Fat: 17.9 g
- Saturated Fat: 6.9 g
- Carbohydrates: 45.6 g
- Fiber: 10.9 g
- Protein: 15.3 g
- Cholesterol: 22.4 mg
Yum! These were a big hit at our Cinco de Mayo dinner. Amazing flavor! I will definitely make them again.
Great to hear Pam!
Delicious. I added extra cheese because we love cheese. I served this with shredded lettuce, tomatoes, cilantro and sour cream. So good! We will make this again.
Excellent Chrissy! Appreciate you taking time to review.
Love these! So easy, satisfying. No need for meat and even my kids agree. They typically enjoy veggie recipes but add that they would taste better with meat. Not this one! I don’t love yams so subbed yukon golds. Delish
Sounds perfect Anne, so happy you all enjoyed!
Absolutely loved this recipe! The flavors blended perfectly, and it was incredibly easy to follow. I added a pinch of chili flakes for an extra kick, and it turned out amazing. My family devoured it in no time. Will definitely make this again. Thanks for sharing such a delicious dish!
Glad you enjoyed!