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.
This wholesome 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 the harvest season.
These vegetarian enchiladas were a staple at our vegetarian restaurant and a great way to use up extra farmer’s market vegetables. The enchilada sauce is made from scratch and literally takes 5 minutes. It truly elevates.
What You’ll about this recipe!
- The vegetarian enchilada filling is so 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 Enchiladas 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.
Storage and Make ahead
The leftover enchiladas are made for delicious lunches during the week and will stay in the refrigerator for up to 4 days in an airtight container. 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 giveaway or keep!
Serving suggestions
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)
- Enchiladas Verde (Green Enchiladas)
- Easy Chicken Enchiladas
- Roasted Poblano Enchiladas (vegetarian-adaptable)
- Turkey Enchiladas with Black Beans
Watch How to Make vegetarian enchiladas
Vegetarian Enchiladas Recipe
- Prep Time: 40
- Cook Time: 25
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- 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
Easy and delicious sauce. I’ll NEVER buy store bought again. The filling was superb! I used onion, yam, carrot, red bell pepper, zucchini, corn, &baby spinach. I think I might have had over 3.5 cups but it didn’t matter since I made it casserole style with 12 (6″) corn tortillas.The flavor was fresh and bursting with an abundance of vegetables. Will be making this frequently and varying it with whatever vegetables are in season.
Wonderful! So glad you gave it a try!
wow, it is amazing. Looks yummy and tasty.
Glad you enjoyed!
So delicious!
Awesome!
Delicious – perfect for all the in season veggies right now:)
Glad you enjoyed Dani! Thanks for the review.😊
Perfect summer enchiladas with fresh garden veggies; love the homemade enchilada sauce. Feasting at Home continues to be my daily go to recipe site – it never fails!
So nice to hear this Shannon!
This recipe is a hit in our house, every time I make it. I now double the batch of filling, and freeze half of it for easy cooking another time. I do add ground beef sometimes, which I know defeats the whole vegetarian point of the recipe, but it changes it up a bit when needed.
Glad you are enjoying Amanda!
These enchiladas turned out fabulous with the roasted green enchilada sauce! I am looking forward to trying your other recipes.
Thanks!
Great to hear!
These were absolutely incredible and so easy to make! I also made the easy enchiladas sauce which was gorgeous. Yet another hit in my carnivore household!
Yay, great to hear Sarah!
So….I had some leftover pinto bean stew and some braised lentils, both recipes from your site. They are delicious on their own. However, mixed the two together as the filling for the enchiladas. Who boy! Was it good! Try it! You’ll like it!!
Nice Chris!
This is a delicious meal. My favorite part is that there are enough flavors that one does not notice the beans—I hate beans, yet understand their nutritional benefits.
So glad this works for you Lorraine!
This is a delicious meal. My favorite part is that there are enough flavors that one does not notice the beans—I hate beans, yet understand their nutritional benefits.
You are funny! When I am glad it worked for you Lorraine!
Hello! I love this recipe, an dha e made it many times. However, I have not tried freezing them and reheating from frozen. How do you recommend reheating them on e they’ve been cooked and frozen? Thank you!
I would try baking the frozen enchiladas at 350F for 20-30 minutes or until heated through. You could also let them thaw overnight and bake for less time.
Soooo FABULOUS! Loved Every Bite!
I have made these quite a few times and it is one of my all-time fave comfort food recipes. I love how adaptable it is, with the option to use all different kinds of veggies. I usually make extra veggies and use the leftovers to scramble in eggs or in an omelet or as a veggie side for something else. Delicous!
Glad you are enjoying!
Again another great recipe where you can use anything in the fridge .I used some crepes as I didn’t have any tortillas which worked well.
Perfect Helen, love it!
made this many times whole family loves it
i need to use gluten free tortillas but found some good ones
Great to hear Nike!
I had a post Thanksgiving dinner party last night and served these enchiladas. They were a huge hit! So good! I served them with your Mexican Slaw and rice. This may be my new go-to meal when having guests for dinner.
Great to hear Nan!
This dinner is favorite of my
vegetarian and non vegetarian
family…..Thanks for such a
tasty recipe!
Great to hear Maureen!
Fantastic Recipe. Lots of great ingredients. I highly recommend trying this recipe! Luv it!
Thanks so much Kim!
Absolutely delicious. I needed to make them gluten-free so I used almond tortillas and they turned out great.
Oh great to hear Gretchen!
My daughter’s favorite recipe.
Great to hear Raj!
I just love your recipes
Thanks Annette!