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.

vegetable and black bean enchiladas in a blue baking dish with avocado and cilantro.

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!

Vegetarian enchiladas with black beans and vegetables in a baking dish with red enchilada sauce, cheese, and cilantro.

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

vegetarian enchilada ingredients: black beans, onion, bell pepper, mushrooms, sweet potatoes, cheese, cilantro.

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.

sauteed vegetables for enchiladas.

Add a can of drained, black beans.

adding black beans to the enchilada filling.

Add fresh cilantro and Mexican spices to give the black bean mixture a good flavor.

enchilada filling with cilantro in a skillet.

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.

making enchilada sauce in a blender.

Step three: Assemeble the enchiladas! Warm up the tortillas so they are pliable. Add the vegetable filling and cheese.

filling the enchiladas.

Coat the bottom of a greased baking dish with enchilada sauce and place seam-side down in the sauce.

placing the rolled enchiladas in a baking dish lathered with enchilada 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.

rolled enchiladas 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.

Enchiladas topped with the enchilada sauce.

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.

Adding the cheese to the top of the enchiladas.

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!

vegetable enchiladas with avocado and cilantro on top.

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!

Vegetarian enchiladas on a white plate with a salad.

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!

Baked veggie enchiladas with cilantro.

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

Sylvia

More favorite Enchilada Recipes!

Watch How to Make vegetarian enchiladas

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Vegetable enchiladas in a a blue baking dish

Vegetarian Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 124 reviews
  • Author: Sylvia Fountaine | Feasting at Ho,e
  • 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
Print Recipe

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

Units
  • 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

  1. Preheat oven to 375 F
  2. If making the homemade enchilada sauce, place all ingredients in a blender and blend until smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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Comments

  2. I made this tonight, really delicious! Seriously recommend using the fire roasted diced tomatoes in the enchilatas sauce, it made all of the difference! Since I was using a small convection oven, I couldn’t use a 9×13″ dish, so I used 8×8 and stacked. Worked out fine, but less opportunity to get crispy with two layers. This one is a keeper.

    Reply

  3. This was delicious!! I roasted sweet potatoes, carrots, and onions and made it with black beans as well. I used your super quick enchilada sauce and that was yummy and easy. My husband asked me to add this to our list of repeat dinners and I was thinking the same thing!
    Thank you!

    Reply

  4. Hands down the best veggie enchilada recipe I’ve ever tried! We loved the variety of veggies in the filling, and I think using your enchilada sauce gives it a unique flavor. Thanks for the recipe!

    Reply

  6. These were amazing!! Loved all the flavors. And the homeade enchilada sauce is a must! I cut all my veggies ahead of time which really helps save time for a weekday meal.

    Reply

  7. We LOVE these enchiladas! I’ve made them 3-4 times now and used different ingredients each time. And I’ve used the homemade enchilada sauce a couple of times and we love that, too. It’s a wonderful recipe and the bones of it are so good that we can use what we have in the fridge to vary things a bit and it’s always great. Thank you – again!

    Reply

  8. I made these this last week for lunches throughout the week and they are WONDERFUL. This is my new go to dish for wowing whoever I serve it to!

    Reply

  10. I made this for dinner last night and it was a big hit. Delicious, easy, healthy and forgiving of substitutions. I got a bit carried away with the veggies and wound up with an extra 200ml or so of the filling. Next time I make this, I’m going to make sure that happens again. I used the extra in a breakfast quesadilla with some scrambled egg and cheese. Delicious all over again!

    Reply

  11. Amazing!!!! Best meal I have ever made. Used sweet potatoes, corn, green Chile’s, black beans and made your homemade sauce. Delicious husband loved these. Thanks for the great recipe

    Reply

  13. Everyone in my family loved this–even my meat-loving teenager. The leftovers were delicious several days later, too.

    Reply

  14. I made this over the weekend. It was so amazing and my husband absolutely loved it. We will be making this again in the near future. Glad we have leftovers because I know what we’ll be eating for lunch. YUM!!

    Reply

  15. My 22 year old vegetarian came home for Christmas to her meat loving family. Since throwing out a plate of vegetables doesn’t cut it, I googled and found your vegetarian enchiladas. The recipe called for yams (I had a left over sweet potato). My 12 year old who only eats carrots and salad was answering her sisters questions of why she doesn’t like sweet potato, not knowing it was in the recipe. She ate two enchiladas…do I tell her? It was awesome. I even made the homemade sauce. It didn’t look as pretty, but it tasted amazing! Thank you for expanding our vegetable vocabulary!

    Reply

  16. Fantastic recipe as usual Sylvia. Used shallots, zucchini and capsicums (bell peppers) as the vegetable base and made double batches both times. I topped them with avocado and sour cream to serve. The enchiladas are incredibly tasty and satisfying. My meat loving sons and husband didn’t notice they were meatless and can’t get enough of them. Next time I’ll do a triple batch. Thanks so much!!! xx

    Reply

  17. How do you get your enchiladas to come out in one piece? Everytime I make them, they fall apart as I take them out of the pan. Any tips?

    Reply

  20. WOW!!! I wasn’t quite sure what I would do today…and decided to make your quick enchilada sauce. It is delicious! My husband tried it and said it was awesome and needs to be in our “special” recipe binder. Doesn’t get much better than that!

    I proceeded on…to make the enchiladas. My husband was painfully looking at the “no meat” situation. I told him tough! I was making it and he could have something else. Hah!

    Anyway, your instructions were perfect! Confidence was building as I proceeded on. Everything smelled wonderful!

    When the time came…hubby tried it and loved it! OMG…am going to make him more vegetarian (which will be good for our combined healthfulness and the planet!).

    Thank you for making it all possible with your fabulous recipes and techniques!

    Thank you, thank you, thank you!

    Reply

  21. I made these last night and they were incredible! It was so easy to saute the veggies that were already in the fridge. Everyone raved! Thank you!

    Reply

  22. I made these for dinner when my ‘not keen on vegetables’ lovely niece came over. Made sauce from scratch too. The ohhhs and arhhhs from the table was music to my ears and all four plates were wiped clean!! Tasted so fresh, filling and soothing. Definitely will be making these again. Thank you Sylvia x

    Reply

  23. Had a terrific Saturday night in making your Vegetarian Enchiladas! My husband made the sauce and I prepared the rest. Perfect dinner for 2 people to prepare together with lots of leftovers. They were sooooo delicious, the sauce really is the star of this dish, followed your veggie suggestions exactly.

    Reply

  24. this dish was so wonderful!! thank you for making dinner exciting again!! ps i did not add the sweet potatoes but added the zucchinih, just so flavorful as well as the home made sauce!

    Reply

  25. Easy peasy no pun intended! Loved it. Tasty simple fast. My husband has no idea there was no meat in it! The sauce was economical and perfect. Great recipe a keeper! Thank you.

    Reply

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