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

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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 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

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Comments

  1. This was like therapy. Cutting vegetables to wrap up and smoother with goodness. Great recipe. No beans, a little chicken, small dice on the harder vegetables, bigger dice on the softer things, stirred in the zucchini after it was done cooking as I thought bake would be plenty of time for it. Next time, I’m doubling the fast enchilada sauce and adding more. Loved it all!

    Reply

  2. Best. Recipe. Ever! I’ve made this countless times and always come back to it when I’m looking for ideas.

    Reply

  3. I’d like to make enchiladas but I’ve always shied away from making them because I wasn’t sure if the tortillas turn to mush cuz they are sitting in sauce? Especially after cooking and storing leftovers in the fridge?

    Reply

    1. They do get soft, but you can crisp them up when you reheat them. 🙂

      Reply

  4. this was so great! i used xtreme wellness high fiber 50 cal tortillas for a lighter version and it’s amazing!

    Reply

  5. This is freakin’ incredible! Love, love, live it! And its pretty easy to put together too! Winner!

    Reply

  6. Just tried this recipe and it was phenomenal! Full of flavour and didn’t miss the meat at all; gorgeous!

    Reply

  7. I’m making this tonight. I could not find yams so I bought an acorn squash instead. I could find plenty of varieties of sweet potatoes but they are technically not the same. I’m sure the squash will work fine but I’m curious about your use of “yam”.

    Reply

    1. I’m sure the Acorn Squash will work good too. The yam flavor is similar, adds a nice sweetness.

      Reply

      1. I’ve made burritos with squash before, and I’m sure that Theresa has found by now that squash works great! Making it tonight for a family dinner party and using it again!

        Reply

  9. Well worth the effort. Very tasty meat-free meal. I only use half the salt in the enchilada sauce and make an extra half quantity of the sauce.

    Reply

  10. Wonderful recipe that I make often, I make multiple batches of the roasted enchilada sauce when I have an abundance of tomatoes and freeze for future use.

    Reply

  12. I love enchiladas but don’t always love how long I spend making them. This recipe, with the no-cook homemade enchilada sauce, was quick and incredible. It satisfied our desire for the delicious comfort of enchiladas.

    Reply

  13. Fantastic! Even teen kids gobbled them up. I added a can of diced, mild green chiles as well. Was short on time so used jarred enchilada sauce but will def make the homemade one next time. Thank you!

    Reply

  14. I love, love this recipe and this is also a bit of a love letter to you and your recipes!
    So to start with I love that the spice/ herb mixture really brought us back to Mexico and while I used cheddar cheese, I am feeling confident enough in the spice mix to try with less or no cheese and some nutritional yeast etc.
    Tried this recipe last night and it immediately went to the top of the favourites list.
    What else do I love about you and your recipes ? Well, Recipes that are adaptable to to vegan, recipes that are just plain —adaptable! to what you have on hand or can ingest. You are the only person I know of that regularly suggests several options for the ingredient list. Your recipes are delicious and generally not time consuming. ( I am actually ok with 3-4 hour cooking if it is really worth it and can be frozen for a few dinners).
    There are a lot of people who claim recipes are adaptable to vegan by “ just leave the meat, etc. out” yuck! Vegans like flavour as much as the next guy so I appreciate you don’t do that.
    Ok lastly ( yes, sorry, I do go on) frugality, i loved learning that my cilantro stems can be flavourful additions- great considering my leaves have all but died out.
    That and more reasons have made you my most beloved recipe sharer! Thanks for all your thoughtfully considered, delicious, healthy recipes ❤️

    Reply

  15. Another outstanding Feasting at Home recipe! The filling for this recipe and Sylvia’s Peruvian Burritos is very similar. I made the Peruvian Burritos on Sunday and doubled the filling. That made it extremely easy to pull together healthy, delicious enchiladas on a busy Monday night. Thank you!!!

    Reply

  16. I just have to say how much I ADORE this website and its recipes. This was the first recipe I ever made from Feasting at Home. I was in search of a way to use our CSA box veggies and stumbled across this recipe on Pinterest. So delicious and opened my eyes to a whole new world of garden enchiladas and quesadillas. For whatever reason I didn’t think much to try your other recipes back then (about a year ago) but recently came to my senses and have tried many more. They have all been so incredibly delicious. I have a huge aspiration to make my diet 99% plant-based but struggle with many of the current recipes since I am such a food snob. I thought how great it would be if someone with incredible and refined cooking skills met a vegan nutritionist and made a blog…well in a way I feel like you have done just that! And I appreciate your acknowledgement that everyone has different diets and different needs, we don’t all need to eat the same.Thank you so much for keeping up on this blog with the number of recipes it has. It is a gift to the internet.

    Reply

  17. Another incredible recipe! It was a little too spicy for me so are used Apple boiled cider to tone it down(did the enchilada sauce the same way) . Served it with Mexican quinoa and pinto beans and it made for a perfect summer meal!

    Reply

  18. This is one of our favorite summer recipes ans we just use what is in the garden! For freezing, how do you reheat?

    Reply

    1. Thanks, Amanda! Thaw overnight in the fridge and bake covered at 375F until heated to 145F all the way through.

      Reply

  19. What a nice surprise to find this site! Recently decided to try to eat more vegetarian meals. This is my first vegetarian recipe and it was so easy to make and the flavor was amazing. I do not need to search anymore, I have found the perfect website and signed up for more delicious recipes!

    Reply

  20. Just made these and they were fabulous! Loved the homemade sauce the best. I am not a huge leftover fan but I couldn’t wait to have them the next day. I used whole wheat tortillas and the flavors just melded. Honestly, everything I have tried so far has been a hit. Thank you!

    Reply

  21. I love these!
    Do you have any tips for making these with ahead of time with corn tortillas? Corn tortillas are so fragile!
    Thank you for all your recipes, they are always a hit and I’ve gained so much confidence with cooking because of you!

    Reply

    1. Hi Gillian- yes, they can be fragile. I would use a corn-flour blend if you can find those?

      Reply

    1. Hi Kate-see step three- fold in the fresh corn to the saute pan,and cook it for a few mintues.

      Reply

  24. Great dish, everyone loved it including my meat loving son. Will never buy enchilada sauce again, it was so simple to make and tasted great. Thank you for another great recipe.

    Reply

  25. I have made these enchiladas countless times since finding this recipe a few years ago. It is absolutely delicious. We are a familiar 5 and all of us just love this recipe. My 3 kids get excited when I make it.
    Thanks!!

    Reply

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