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vegetarian enchiladas served on a white plate with a fork
4.72 from 14 votes
Nutrition Facts
Vegetarian Enchiladas
Amount Per Serving (2 enchiladas)
Calories 338 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 43mg14%
Sodium 394mg17%
Potassium 444mg13%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 3g3%
Protein 16g32%
Vitamin A 4123IU82%
Vitamin C 12mg15%
Calcium 384mg38%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:5 servings (2 enchiladas each)
Vegetarian Enchiladas
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins

Bringing you the best vegetarian enchiladas recipe! These tasty enchiladas are made with deliciously seasoned black beans, corn, spinach and cheese rolled up in tortillas and topped with red enchilada sauce and plenty of cheese, then baked to perfection. These easy veggie enchiladas are sure to become a family favorite!

  • 2 teaspoons avocado oil (or other oil)
  • 6 ounces baby spinach
  • 1 cup fresh or frozen corn
  • 1 15 oz can black beans
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon cumin powder
  • 1 tablespoon chili powder
  • 1/3 cup cilantro, chopped (optional)
  • 2 cups shredded Mexican cheese, divided
  • 10 flour or corn tortillas, 8-10-inch in size (I used ones that were a blend of corn & wheat)
  • 1 15.5 oz jar of red enchilada sauce (or other similar amount)
  • Garnish options: cilantro, diced onion, avocado, lime, salsa & sour cream
  1. Preheat the oven to 350 degrees F. Coat a 9x13" pan with cooking spray.
  2. Heat the oil in a large skillet over medium-high heat. Add the spinach, stir and cook until wilted. Once mostly wilted, add the corn (if frozen) and cook until warm.

  3. Remove the pan from heat and add the black beans, corn (if not frozen), garlic powder, onion powder, cumin, chili powder, cilantro and 1 1/2 cups of shredded cheese and mix together.

  4. Pour about 1/2 to 1 cup enchilada sauce into the baking dish and spread around to lightly cover the base of the dish.
  5. Warm the tortillas 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.
  6. Pour the rest of the enchilada sauce over the tortillas. Sprinkle the remaining 1/2 cup of shredded cheese over the enchiladas.
  7. Bake for 20 minutes or until cheese has melted and sauce is bubbling.
  8. Garnish with your favorite toppings; cilantro, diced onion, avocado and serve with lime wedges. Enjoy!
Recipe 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 Danielle from Our Salty Kitchen.

Author: Kim
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: black bean enchiladas, vegetarian enchiladas, veggie enchiladas

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