Vegetarian Enchiladas are a delicious and flavorful meal that is quick and easy to make in 40 minutes. They are packed with hearty and nutritious vegetables, well-seasoned with a blend of spices and saucy red enchilada sauce, and topped with gooey melty cheese.
These veggie enchiladas are a meat-less version of classic red enchiladas, but they’re no less hearty than the originals! Serve them with a garnish of sour cream, cilantro, and lime as a main dish with a side of rice and beans or as an appetizer with fresh guacamole and salsa. They’re a viable option for weeknight dinners, long lunches, and any time you want a hot, easy, all-in-one dish. Whether you are a vegetarian or not, you will love the bold flavors and textures of these enchiladas!
Why You’ll Love these Vegetarian Enchiladas
- Delicious vegetarian entree. Add vegetarian enchiladas to your meatless meal rotation! Loaded with vegetables like black beans, bell pepper, and corn, it’s perfect for nights when you’re a vegetarian or you’re simply taking a break from meat. It’s also super easy to make this recipe vegan-friendly with just one ingredient swap (see ingredient notes for details!).
- Delicious and flavorful. These veggie enchiladas have the perfect balance of flavors and textures — tender tortillas, hearty filling, flavorful enchilada sauce, and gooey cheese. They are smoky, spicy, and savory. Plus, you can customize the flavor by switching up the filling or toppings. See all our recipe variations below.
- Quick and easy to make. This enchilada recipe is easy to make with just a few simple steps. Just sauté your veggies, assemble the enchiladas, and bake in the oven. It takes about 15 minutes of prep time before they are ready to pop into the oven for about 25 minutes.
- Family-style enchiladas. If you’re feeding a crowd, these vegetarian enchiladas are ideal! You’ll prep the ingredients and assemble the enchiladas in a casserole dish before baking and serving hot — a perfect homecooked meal for a family without a ton of extra effort.
- Freezer-friendly. These vegetarian enchiladas freeze beautifully and can be frozen (cooked or uncooked) and saved for a later date, so all you’ll have to do is thaw and bake!
Ingredient Notes
To make these delicious Vegetarian Enchiladas, you will need the following ingredients (full measurements in recipe card below):
Tortillas
- flour tortillas – use soft, fresh tortillas that are pliable and won’t tear easily when rolled. Try our homemade Flour Tortillas! You can use corn tortillas if you want, but they tend to fall apart a lot easier with lots of liquid ingredients.
Sauce
- red enchilada sauce – this recipe calls for red enchilada sauce, but you can use green enchilada sauce if you prefer. You can use store-bought or homemade enchilada sauce.
Filling
- avocado oil – olive oil or vegetable oil will also work.
- onion – white or yellow onion is preferred, but you can use red onions or even shallots if necessary.
- garlic – fresh minced garlic is always best flavor-wise, but you can use 1 teaspoon of pre-minced garlic for each clove of garlic in the recipe to save yourself some time.
- red bell pepper – if you don’t have red bell pepper, orange or yellow bell pepper is fine.
- frozen corn – canned corn will also work, just rinse and drain it.
- black beans – canned black beans are the most convenient, but if you have leftover dry (but cooked) black beans, you can use those instead.
- smoked paprika – regular paprika, chili powder, or a dash of cayenne pepper will work in a pinch.
- ground cumin – if you don’t have cumin on hand, you can use a bit of taco seasoning blend or ground coriander instead.
- chili powder – you can swap chili powder for a little more paprika, taco seasoning, or cayenne powder.
Toppings
- mozzarella cheese – you can also use Monterey Jack, pre-shredded or shredded at home. You can also use a mozzarella-style vegan cheese to make it more vegan-friendly.
- cilantro – if you don’t like cilantro or can’t find it, use a similar soft herb like basil or parsley, or omit it altogether.
You will also need measuring cups and spoons, a large skillet, and a 9×13-inch casserole pan.
How to Make the Best Vegetarian Enchiladas
- Sauté veggies. Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1 minute. Add onion, garlic, and bell pepper and sauté until tender, about 2-3 minutes.
- Add remaining filling ingredients. Add corn, black beans, paprika, cumin, chili powder, 1 cup of cheese, and cilantro. Stir well and cook for 1 minute until evenly combined. Turn off the heat and set aside.
- Spread sauce. Spread ½ cup enchilada sauce onto a 9×13-inch casserole pan.
- Assemble enchiladas. Add about ⅓ cup of the filling mixture across the centre of each tortilla.
- Add enchiladas to pan. Carefully roll them up and arrange them seam side down on the casserole pan. Repeat with the remaining filling and tortillas.
- Add toppings. Spread the remaining sauce evenly on top (leaving the tips of the enchiladas bare) and sprinkle with the remaining 1 cup of cheese.
- Bake. Cover the pan with aluminum foil and bake in a 350F preheated oven for 15 minutes. Remove the foil and bake uncovered for another 8-10 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
- Serve. Serve warm with a sprinkle of fresh cilantro on top, dollops of sour cream, and lime wedges, if desired.
Recipe Variations
- Make them spicy. Want to kick up the heat? Add a teaspoon or two of hot sauce to the red enchilada sauce or add sliced jalapeños to the filling to give these vegetarian enchiladas a bit of bite!
- Add protein. Add some cooked chicken (try leftover rotisserie chicken or shredded chicken) to the filling, or your favorite protein such as beef or shrimp.
- Change the veggies. You can customize these enchiladas by filling them with different veggies such as roasted vegetables like zucchini, mushrooms, or sweet potatoes.
- Add greens. Give them a nutritional boost by adding fresh spinach or kale to your filling. It’s a great way to sneak in some greens and adds a fresh flavor.
- Swap the sauce. Change up the flavor by using a different sauce, like green salsa or enchilada sauce with mole or chipotle flavors. It adds a unique twist to these veggie enchiladas.
How to Serve
These vegetarian enchiladas are filling on their own, but you can make them go even further by serving them with some of our favorite Mexican inspired sides including:
For more, see our 25 Mexican Side Dishes.
Recipe Tips and Tricks
- Heat the tortillas. If you find your tortillas too dry to work with, try heating them. Heating the tortillas before rolling them will make them easier to work with and prevent them from cracking.
- Let them rest before serving. Letting the enchiladas rest for a few minutes before serving will allow the sauce to thicken and the flavors to meld together more.
- Add toppings. Top your enchiladas with your favorite taco fixings such as extra shredded cheese, diced tomatoes, sliced jalapeños, or fresh cilantro. It adds flavor and color to your meal.
- Set up a DIY enchilada bar. Set up a DIY enchilada bar with a variety of toppings and sides such as guacamole, salsa, sour cream, shredded lettuce, and chopped onions. It’s a fun and interactive way to serve your enchiladas and lets everyone customize their own dish.
Storing and Freezing Instructions
How to Store
Place cooled vegetarian enchiladas in an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat leftover enchiladas in the microwave on high in 10 second increments for 60 seconds or until heated through. You can also reheat them in the oven at 350℉ for 15-20 minutes.
How to Freeze
Transfer the enchiladas into a freezer-safe container and freeze for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating them.
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Recipe
Vegetarian Enchiladas
- Total Time: 40 minutes
- Yield: 8 enchiladas
- Diet: Vegetarian
Description
Vegetarian Enchiladas are a delicious and flavorful meal that is quick and easy to make in 40 minutes. They are packed with hearty and nutritious vegetables, well-seasoned with a blend of spices and saucy red enchilada sauce, and topped with gooey melty cheese.
Ingredients
Instructions
- Preheat the oven to 350 F.
- Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1 minute.
- Add onion, garlic, and bell pepper and sauté until tender, about 2-3 minutes.
- Add corn, black beans, paprika, cumin, chili powder, 1 cup of cheese, and cilantro. Stir well and cook for 1 minute until evenly combined. Turn off the heat and set aside.
- Spread ½ cup enchilada sauce onto a 9×13-inch casserole pan.
- Add about ⅓ cup of the filling mixture across the centre of each tortilla. Carefully roll them up and arrange them seam side down on the casserole pan. Repeat with the remaining filling and tortillas.
- Spread the remaining sauce evenly on top (leaving the tips of the enchiladas bare) and sprinkle with the remaining 1 cup of cheese.
- Cover the pan with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for another 8-10 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
- Serve warm with a sprinkle of fresh cilantro on top, dollops of sour cream, and lime wedges, if desired.
Notes
How to store: Place cooled vegetarian enchiladas in an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat leftover enchiladas in the microwave on high in 10 second increments for 60 seconds or until heated through. You can also reheat them in the oven at 350℉ for 15-20 minutes.
How to freeze: Transfer the enchiladas into a freezer-safe container and freeze for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating them.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Bake
- Cuisine: Mexican
Keywords: vegetarian enchiladas
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