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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Remember to Rate the recipe! ⭐️⭐️⭐️⭐️⭐️

Support the blog by simply rating the recipe. Share your comments, recipe adaptions, suggestions, and questions below, our readers love it, and we’ll personally respond within 24 hours.

Share this with the world!

Pin
Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Made this recipe for dinner and was wonderful. The sauce is delicious. Thank you for posting this recipe.

    Reply

  2. These were a big hit with the entire family. The only change is that I subbed flour tortillas because it was what I had on hand.

    Reply

  3. Great recipe for using up veges, even the big meat eaters in my house asked for seconds! Love your work Sylvia so many recipes on my to do list 👍👍

    Reply

  5. Thanks so much Silvia for the awesome recipe. I also made your sauce as well and it turned out much much nicer than I expected. I only use your recipe as a guideline I didn’t use the same measurement or ingredients. I tried to squeeze in as much of vegetables as I can to cut down the carbs from bread. I ended up with a layer of vegs on bottom and top of the rolls. The result was smashing!! So tasty! We all thoroughly enjoyed it. Better still: there’s leftover for lunch today- maybe I’ll save it for dinner :). I will definitely make it again and again and again..

    Reply

  6. Just made this and it was a hit! Instead of rolling enchiladas we layered the tortillas and filling and made a sort of enchilada lasagna (I was feeling lazy) and it came out great. We will definitely be making this again. Thanks for posting!

    Reply

  7. This recipe is soooo amazing. I didn’t have the right spices, so I ended up using curry powder (weird, I know, but it works) and I also used a small can of red enchilada sauce instead of the homemade stuff. In spite of missing a few ingredients and having to sub, it still turned out FANTASTIC. I mixed a little (tiny tiny amount) of the sauce in with the water to help steam the potatoes so the filling had a bit of enchilada sauce and it was bomb. I also made way too much filling and ended up using the extra in scrambled eggs the next day- YUM. The leftover enchiladas were great heated up in a skillet the next day too. Highly recommend with some hot sauce and sour cream!

    Reply

  8. Great and easy recipe! I used a store bought green chili Enchilada sauce and went with sweet potatoes (parboiled a bit), corn fresh from the cob, lots of onions, garlic, and red bell peppers.

    Reply

  10. Hi! We made this recipe and loved it. The sauce is amazing! For the filling, I used zucchini, fresh corn, black beans, onions, and cut up mini peppers. One thing that happened was that my corn tortillas were crumbly and cracked when I tried to roll them. So here is what I did: one layer of enchilada sauce, a layer of tortillas, a layer of filling, a layer of cheese, a layer of tortillas, and another layer of cheese. It worked great, like an enchilada lasagna.

    Reply

  12. Made them for the second time today and they are absolutely delicious – perfect mix of healthy and tasty! They also make a great leftover. Thank you for sharing!

    Reply

  13. This recipe is amazing. Both my girls and I literally scarfed these enchiladas down in no time, even though we had none of the garnishes. I used both zucchini and sweet potatoes. I did not have any coriander on hand, so I substituted with a small amount of Garam Masala. And, the homemade enchilada sauce is DEFINITELY worth the extra time to make. I will never eat jarred/canned enchilada sauce again!! Thank you for this wonderful protein-packed vegetarian meal 🙂

    Reply

  16. Made this tonight and it was really delicious! Used Zucchini + sweet potato and loved all the veggie flavors. Thank you! 🙂

    Reply

  17. These enchiladas were really good. I had some random veggies and really, any combo of veggies that you like will work in this recipe. I used corn, squash, a small eggplant, an orange bell, the onion, and the black beans.
    This is not necessarily true of ALL Mexican families, but mine likes to use corn tortillas for enchiladas and we lightly fry them prior to stuffing and rolling them. This allows them to hold their shape a little better and gives them some “toothy” texture that you can’t get if you use plain corn or flour tortillas. It’s a bit less healthy of course, but pretty darn tasty. My husband really liked this recipe but asked that I prepare it in the traditional way in future. 🙂 The quick enchilada sauce was also delicious and easy to make. Keeper for sure.

    Reply

    2. Thanks, Cristina. I had some trouble rolling my tortillas and realized that I should have pan-friend them first to help them hold their shape.

      Reply

  19. Wow! Wow! Wow! What a fabulous website! I have been looking for a website like this for quite a while. I have now made the enchiladas and the Thai salad – they were both amazing! I can’t wait to try out more of your recipes – and you even have desserts. Thank you Sylvia x

    Reply

  20. Thank you for this easy and delicious recipe! The sauce comes together quickly and despite the prep work/baking time, this feels like a fairly low effort dinner. This one’s a keeper!

    Reply

  21. I am a vegetarian. I used only onions , corn and zucchini but still it tasted perfect. This is the most delicious Mexican food I had at home . It’s delicious. Easy to make and would love to make it again . Thanks !!!

    Reply

  22. Love this recipe! So easy to adapt to any vegetables that I have available. Never any leftovers. The whole family loves this dish.

    Reply

  24. We all loved your recipe. Infact, we tried it, as it required ingredients that were at home. And, in India, this matters a whole lot. As we have to mostly buy exotics from gourmet supermarkets. So, we avoid such recipes.

    Reply

  25. Excellent recipe; simple and delicious, offers ideas for alternative ingredients !!!

    Reply

Originally Posted

Last Updated

Categories

Our Latest Recipes