Get ready for big flavor with these Veggie Enchiladas! This tasty recipe is made with sautéed onion, bell pepper, spinach, seasoned black beans, corn, and cheese rolled up in tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. A delicious dinner that’s sure to become a family favorite!

Veggie enchiladas in a white casserole dish topped with jalapeño slices and avocado.

Incredible Veggie Enchiladas are loaded with so much goodness, you’ll never miss the meat! With vibrant colors, bold flavors and easy preparation, these are always a hit! A meatless combination of veggies, beans, cheese, enchilada sauce, and tortillas make these super satisfying. They’ll have everyone going back for seconds! 

This meal comes together so easily, too. It takes a little time to prep and bake but is so worth it in the end. These vegetarian enchiladas are the perfect solution when you want a healthy dinner that tastes like comfort food. They will check all the boxes for being completely satisfying in every possible way.

Looking for other vegetarian enchilada recipes? Try our black bean enchiladas next!

Why you should make this recipe

  • Incredibly delicious: Warm tortillas filled with ingredients that have amazing texture and flavor, then baked to warm and melty perfection! Finish them off with a topping of avocado, sour cream and a sprinkle of fresh cilantro.
  • Family-friendly: This meal is hearty, comforting, and kid approved! 
  • Make ahead: Prep these hours ahead of time, then simply pop them in the oven when you’re ready to eat.
Two enchiladas on a white plate with sour cream, jalapeños and red onion.

Ingredients needed

This veggie enchiladas recipe is filled with wholesome, good for you ingredients. They’re also super easy to customize with your choice of vegetables, sauce, spice, cheese, tortillas and toppings. Here’s everything you’ll need to make them:

  • Oil: Use olive oil or avocado oil for sautéing vegetables.
  • Onion: Any onion will be delicious, we like the slightly sweet flavor of red onion.
  • Bell pepper: You can use any color bell pepper. Red bell peppers have a sweeter taste than yellow, orange or green bell peppers.
  • Baby spinach: Gives these a boost of nutrients!
  • Corn: Corn adds a bit of crunch and sweetness. You can use fresh, frozen, or canned corn.
  • Black beans: Use any beans you’d like to a boost of protein and fiber and make these super satisfying. Black beans are my go-to for Mexican dishes.
  • Spices: A mix of cumin, chili powder and salt are the only seasoning needed along with the sauce to deliver bold Mexican flavor.
  • Cilantro: Love adding fresh herbs, but feel free to leave it out, if you don’t love the flavor of cilantro.
  • Cheese: We like to use either Mexican blend or Monterey jack shredded cheese. Feel free to cheddar cheese, pepper jack, or other shredded cheese varieties. You can even use dairy-free cheese to make vegan enchiladas.
  • Tortillas: Corn tortillas are traditional in enchiladas, but I typically use a corn-flour blend tortilla, since they are much easier to roll. Use gluten-free tortillas to make this recipe gluten free.
  • Enchilada sauce: We love homemade enchilada sauce for this dish, but if you’re short on time, store-bought sauce is great, too.
Small bowls filled with spinach, cheese, beans, corn, chopped onion, enchilada sauce and spices.

How to make this recipe

  1. Prep: Preheat the oven to 350 degrees F. Coat a 9×13″ pan with cooking spray.
  2. Sauté veggies: Heat the oil in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the bell pepper and cook for about 3 minutes longer. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted. Once mostly wilted, add the corn (if frozen) and cook until warm.
Sautéing onion and red bell pepper in a large skillet.
Adding spinach leaves to a large skillet with onions and red bell pepper.
Cooking spinach in a large skillet.
  1. Add seasonings and cheese: Remove the pan from heat and add the black beans, corn (if not frozen), cumin, chili powder, cilantro and 1 cup of shredded cheese and mix together.
Adding shredded cheese, black beans, spices and corn to pan.
Mixing and cooking spinach with cheese, black beans and corn.
  1. Add enchilada sauce: Pour about 1/4 to 1/2 enchilada sauce into the baking dish and spread around to lightly cover the base of the dish. Tilt pan from side to side until the bottom is evenly covered.
  2. Fill tortillas: Depending on the type of tortillas you’re using, it may be necessary to warm them until soft and pliable. Place a large spoonful of the black bean filling down the center of the tortilla, roll it up and place in the baking dish seam side down. Repeat with all tortillas.
Spreading enchilada sauce in a pan.
Rolled tortillas in a casserole dish.
  1. Finish assembly: Pour the rest of the enchilada sauce over the tortillas. Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.
Rolled tortillas topped with red enchilada sauce.
Cheese and enchilada sauce over rolled tortillas in a dish.
  1. Bake: Place in the oven and bake for 20 minutes or until cheese has melted and sauce is bubbling.
  2. Serve: Garnish with your favorite toppings; cilantro, diced onion, avocado and serve with lime wedges. Enjoy!
Baked enchiladas in a white casserole dish.
Vegetarian enchiladas topped with fresh jalapeños, red onions and cilantro.

Expert tips

  • Heat level: You can make these mild or spicy by selecting a sauce with the heat content of your preference. We typically use mild sauce, but if you like spicy, switch to a hot enchilada sauce. You can also add spicy green chiles for a kick!
  • Soften tortillas: To make corn tortillas easier to roll, warm them by wrapping 4 to 5 tortillas at a time in a damp paper towel and cook for about 30 seconds in the microwave.
  • Don’t overfill: Fill tortillas with a little over 1/4 cup of the veggie mixture so that they stay together and don’t burst at the seams. You may have filling leftover.
  • Place seam-side down: Be sure to place filled and rolled tortillas seam-side down so that the filling stays inside, and arrange them tightly next to each other in your pan to help them stay together.
  • Cover with sauce: Try to completely cover the rolled tortillas with sauce. Exposed areas can get hard and crunchy from the heat in the oven.

Frequently asked questions

Is it better to make enchiladas with corn or flour tortillas?

Traditionally, corn tortillas are used for making enchiladas. For these, we like to use the ones that are a blend of corn and wheat. To lower the calories, you can even use low calorie or low carb wraps. Be sure to use the 8 to 10-inch size tortillas, so that they hold plenty of filling, but they also fit into the baking dish.

How do you keep enchiladas from getting mushy?

One way to keep your tortillas from becoming soggy is to pre-fry them in hot oil before filling and rolling them. However, we rarely hassle with this step and our enchiladas turn out delicious and not mushy.

Should you let enchiladas rest?

Yes, it’s a good idea to let the baked enchiladas rest for at least 5 minutes before serving. This will allow them to set up a bit, and the sauce won’t be quite so runny.

Variations

These enchiladas are SO good as-is, but feel free to get creative with your ingredients! Here’s some options:

  • Grains: Try adding in about 1/2 to 1 cup of cooked rice or quinoa to the filling. You may want to increase the amount of spices used as well.
  • Cheese: We typically use a Mexican cheese blend or Monterey Jack cheese, but you can try pepper jack cheese, colby cheese or cheddar.
  • No beans: To replace the black beans, swap them for a veggie, such as chopped and sautéed mushrooms and/or zucchini. Same with the corn – it can be replaced by a different veggie or bean.
  • No spinach: The spinach can be completely left out of this recipe, if you don’t have any or you just aren’t a fan.
  • Beans: You can replace the black beans with pinto beans or even kidney beans, if you prefer. If you like your beans more like refried beans, use pinto beans and mash them up slightly while cooking in the skillet.
  • Fillings: Other veggies would work great in these enchiladas. Use any favorites or anything you have available, such as green chiles, diced tomatoes, cubed sweet potato or butternut squash.

Serving suggestions

Here are some of our favorite sides to pair with enchiladas:

Make ahead

If you would like to make these in advance, follow the recipe instructions through step 6 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze them for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.

Storing recommendations

Cooked leftovers can be transferred to an airtight container and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Serving enchiladas out of a casserole dish.
Veggie enchiladas on a plate topped with sour cream and jalapeños.

More delicious Mexican recipes

If you try this easy recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Veggie enchiladas in a white casserole dish topped with jalapeño slices and avocado.
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Veggie Enchiladas

Yield: 5 servings (2 enchiladas each)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Get ready for big flavor with these Veggie Enchiladas! This tasty recipe is made with sautéed onion, bell pepper, spinach, seasoned black beans, corn, and cheese rolled up in tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. A delicious dinner that's sure to become a family favorite!
Author: Kim

Ingredients

  • 2 teaspoons avocado oil, (or other oil)
  • 1 cup chopped red onion, about 1 small red onion
  • 1 cup chopped red bell pepper, about 1 medium red bell pepper
  • 5-6 ounces baby spinach
  • 1 cup fresh or frozen corn, drained
  • 1 15 oz can black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt, more to taste, as desired
  • 1/3 cup cilantro, chopped (optional)
  • 2 cups shredded Mexican blend cheese or Monterey Jack cheese, divided
  • 8-10 flour or corn tortillas, 8-10-inch in size (I used ones that were a blend of corn & wheat)
  • 2 cups homemade red enchilada sauce, or 1 (15.5 ounce) can store-bought
  • Garnish options: cilantro, diced onion, avocado, lime, salsa & sour cream

Instructions 

  • Preheat the oven to 350 degrees F. Coat a 9×13″ pan with cooking spray.
  • Heat the oil in a large skillet over medium heat. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the bell pepper and cook for about 3 minutes longer. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with remaining spinach and cook until all of the spinach has wilted. Once mostly wilted, add the corn (if frozen) and cook until warm.
  • Remove the pan from heat and add the black beans, corn (if not frozen), cumin, chili powder, cilantro and 1 cup of shredded cheese and mix together.
  • Pour about 1/4 to 1/2 enchilada sauce into the baking dish and spread around to lightly cover the base of the dish. Tilt pan from side to side until the bottom is evenly covered.
  • Depending on the type of tortillas you're using, it may be necessary to warm them until soft and pliable. Place a large spoonful of the black bean filling down the center of the tortilla, roll it up and place in the baking dish seam side down. Repeat with all tortillas.
  • Pour the rest of the enchilada sauce over the tortillas. Sprinkle the remaining 1 cup of shredded cheese over the enchiladas.
  • Bake for 20 minutes or until cheese has melted and sauce is bubbling. Let rest and slightly cool for at least 5 minutes.
  • Garnish with your favorite toppings; cilantro, diced onion, avocado and serve with lime wedges. Enjoy!

Notes

Freezing suggestions: They will keep well in an airtight container for up to 3 months. You can either freeze the whole pan of enchiladas or freeze individual servings. If you freeze the whole pan, you can reheat them from frozen. Place the covered pan in the oven and bake at 350ºF for 45 minutes or until warmed through.
To reduce calories: Use light or low carb tortillas and light cheese. You can also reduce the amount of cheese used.
photos by jess at jess gaertner creative
Author: Kim
Course: Main Course
Cuisine: Mexican, Tex-Mex
Serving: 2enchiladas, Calories: 334kcal, Carbohydrates: 31g, Protein: 16g, Fat: 18g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 40mg, Sodium: 437mg, Potassium: 466mg, Fiber: 5g, Sugar: 5g, Vitamin A: 4158IU, Vitamin C: 50mg, Calcium: 415mg, Iron: 2mg

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