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.

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 121 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!

PinYummly
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. Great recipe. Have cooked it many times. Letting the sauce simmer on low heat while preparing the filling makes it even tastier. You may need to add some extra water so that the sauce does not dry out in the oven.

    Reply

  2. I made these recently, and they were so good! I love how easy the enchilada sauce is too.
    I realized i didn’t have any cheese, but topped it with pickled red onions and avocado. 👌🏻👌🏻👌🏻

    Reply

  3. These are the best vegetarian enchiladas I’ve ever had. So flavorful. I did find they needed more salt, and I fried the tortillas first to keep them from getting mushy. Will definitely make again!

    Reply

  5. Made this tonight and the family devoured it! Used sweet potatoes and pinto beans instead. Topped it with the Mexican Slaw with Cilantro and Lime and it gave it a nice tang and crunch. Perfect meal that will be repeated time and time again!

    Reply

  6. Outstanding recipe. Wonderful balance of flavors and delightful mix of veggies. My family enjoyed it for New Year’s eve dinner.

    Reply

  7. Tasty recipe…family loved it. Didn’t have red sauce, but substituted with green enchilada sauce. Still worked well.

    Reply

  8. Absolutely love this recipe. It’s hearty, healthy and simply bursting with flavor.

    I am actually doing an enchilada cook-off with my mother in law tonight. Her extended family hails from Mexico and she will be using her secret recipe. She won’t stand a chance!

    Will update with the results later.

    Reply

    1. Oh boy Dirk! That is some stiff competition! Let us know. It won’t hurt my feelings if her authentic version is better. 😉

      Reply

      1. It dawned on me that I never published the cook-off result, so here it goes… 5:4 win!! Among the 4 there were some diehard meat lovers who just couldn’t do without ground beef. That said, the majority chose this fabulous recipe…with me casting the tie breaking vote of course. 😁

        Reply

  9. Fabulous recipe!!! I loved learning how to make my own enchilada sauce and appreciate the flexibility of subbing a variety of vegetables depending on the season and availability. Make it. You will not be disappointed.

    Reply

  10. Is it ok to fill & roll up & freeze for later? I always have extra which I freeze in a Tupperware but it would be nice to freeze them already rolled.

    Reply

  11. Hi! Love this recipe and so many of your other ones! Any work arounds for eliminating foil during the initial baking
    Period? Thanks!

    Reply

    1. Hi Kim- do you have a braiser? Like a covered, enamel, oven-proof, wide & shallow dutch oven or skillet? Also, just curious, is it because you don’t want the foil to touch the enchiladas, or for environmental reasons? If it’s about foil touching food – I like to place a piece of parchment between the food and foil- if that helps. 🙂

      Reply

      1. Environmental. I am hoping eliminate foil, but it’s trickier than I thought! I do have a shallow dutch oven though!

        Reply

  12. Great recipe! Made it for the first time today. Will definitely make it again! forgot to grease the bottom of the baking pan, but did not stick anyway, so that was a bonus. Thank you!

    Reply

  14. My husband and I tried this recipe and it didn’t disappoint. It was absolutely delicious, we will certainly make this again!

    Reply

  15. This is a great way to use up veg at the end of the week. I simplified the sauce to be just chopped tomatoes and garlic, and it was still very tasty.

    Reply

    1. Perfect Alexandra- glad this worked for you! Love how you improvised here!

      Reply

  16. These were over the top good. The whole house smelled good while the veggies were cooking and the enchiladas were baking. I will make these again and again!!

    Reply

  19. Sylvia. I am taking this dish as an anniversary meal for a couple who are vegetarian. Will it taste as good if I cook it the day before and reheat it in their oven. If so how long should I reheat and at what temperature. Also should I cover when reheating and should I save extra sauce to go over it when reheating?

    Reply

    1. Yes, you could do that (bake covered at 375 for 25 mins) with extra sauce if you like,or you could also just assemble it ahead, and bake it over there in their oven?

      Reply

  20. I made this for dinner tonight. I made it exactly as the recipe was written including the homemade enchilada sauce. It was fantastic not one bite was left. Thank you so much for such a delicious recipe.

    Reply

  21. Made this for lunch today, very good. I used sweet potato for the yam. For me when the recipe calls for diced, that means chopped up in my wife’s pampered chef chopper. Sweet potato definitely cooked through.
    Very tasty! And the enchilada sauce, from recipe, was very good!
    Another winner.

    Reply

  22. This is the third time we’ve made this recipe in less than a week. To say that it is excellent is an understatement. Tonight we used Hatch Green Chili Enchilada sauce instead of red sauce. Next level From “A” to “A+”. This time I did sauté the vegetables before stuffing the enchiladas. Oops. Missed a step. Pretty embarrassing.

    Reply

  23. We made this last night as described in the recipe, but did add shredded chicken. The enchiladas were delicious and got rave reviews. We did end up with a lot of filling left over, but we will make another batch today! We used yam diced to about the size shown in the video. It was still a bit crunchy when we ate the enchiladas, not unpleasantly so, but it could have been softer. We will make again.

    Reply

    1. Thanks Chris- yes make sure to cook the sweet potato through before stuffing the enchiladas.

      Reply

  24. Thank you for the recipe! I was afraid the enchilada sauce was going to be too liquid (since no flour in the recipe) but it was fine in the end. Very tasty as usual, will make again! I used 1 bell pepper, 1 zuccini, can of corn and a can of black k beans and smaller tortillas so I could fit in 6. I have some filling left as well as the sauce enough for 2 smaller tortillas to make for later 🙂 Really good and comprehensive recipe, thank you!

    Reply

  25. We made these vegan and used Chao Mexican blend vegan cneese ontop instead of cows cheese. For veggies we picked sweet potatoes, corn, and red bell peppers. I used more seasoning in my veggies but, the same one is listed. I will use oregano next time but, oddly I was out and used thyme. These were so delicious. My husband could not stop raving about them. I had them for breakfast the next day because I couldn’t wait for lunch. We paired it with cilantro lime jasmine rice. This recipe is incredible. I can’t wait to make it when my mom visits this summer. This is now my recipe for entertaining a guest or dropping a meal off. This may be on the menu one more week at our house. This is so yummy.

    Reply

Originally Posted

Last Updated

Categories

Our Latest Recipes