Vegetarian Enchiladas

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Flavorful and easy Vegetarian Enchiladas are brimming with with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro.

Pair these enchiladas with an easy Italian salad, cucumber salad, roasted sweet potatoes, or roasted brussels sprouts!

Overhead image of Vegetarian Enchiladas fresh out of the oven, still in the pan, with avocado and cilantro on top.

Enchiladas are one of my go-to meals for an easy weeknight dinner and vegetarian enchiladas make for an even quicker meal. Without needing time to cook and chop meat, this meal comes together very quickly. There isn’t a whole lot of veggie chopping either because, again, we’re looking for QUICK prep time! Mission accomplished with this dynamite recipe.

But while this dinner is quick, we’re not sacrificing flavor in the slightest. There’s a great balance of textures, spices, and a hit of acidity from the fresh lime.

Today I’m sharing our favorite Vegetarian Enchiladas along with some quick tips, answering some enchilada questions, and giving plenty of variation ideas. Let’s get started!

Image of the vegetarian stuffing in these enchiladas being cooked in a pan.

Vegetarian Enchiladas quick tips

  • Use frozen corn or corn cut right off the cob for the best flavor and texture.
  • Freshly grate the cheese. Store-bought cheese has a waxy coating to keep the cheese shreds from sticking together. This coating gives the cheese an “off” flavor and keeps it from melting as well.
  • Toast the spices. Allow the spices to sufficiently toast in the skillet before adding the enchilada sauce. This gives the enchiladas a more robust flavor.
  • Don’t forget the toppings. Some fresh avocado, fresh lime, and fresh cilantro liven up these enchiladas so much. We also love sour cream on the side!

Process shots of the enchiladas being stuffed, rolled and arranged in the casserole dish.

Vegetarian Enchiladas FAQs

Image of prepared Vegetarian Enchiladas, ready to be eaten; fork on plate with the enchiladas.

 

Vegetarian enchiladas variations

  • Vegetarian enchilada casserole: While this recipe can convert to a casserole, I have a similar popular casserole recipe that I recommend here: quinoa enchilada bake.
  • Add a grain: Add in some cooked and slightly cooled quinoa or rice to the enchiladas (2-3 tablespoons per enchilada); you’ll likely want to bump up seasonings a bit too.
  • Vegetarian enchiladas without beans: I’d recommend replacing the beans with other veggies such as chopped and sauteed mushrooms and/or zucchini.
  • Get creative with the type of cheese you add: We use Monterey jack, but sharp Cheddar cheese, Colby jack, or even pepperjack would all be delicious.
  • Vegetarian Enchiladas with spinach: It’s easy to add spinach to this recipe! Coarsely chop up about 4-5 ounces fresh baby spinach and saute it with the veggies until wilted.
  • Vegetarian Enchiladas with sweet potato: try this version here!
  • Vegetarian Enchiladas with refried beans: Replace the black beans with pinto beans and mash them down a bit in the skillet.

Image of these easy Vegetarian Enchiladas on a plate with one of them cut open.

More easy vegetarian meals

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Vegetarian Enchiladas

5 from 4 votes
Flavorful and simple to make Vegetarian Enchiladas are packed with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro.
Print Recipe

Vegetarian Enchiladas

5 from 4 votes
Flavorful and simple to make Vegetarian Enchiladas are packed with black beans, corn, peppers, fresh lime, and cheese. The enchiladas are topped with sauce, cheese, fresh avocado, and cilantro.
Course Dinner
Cuisine American
Keyword vegetarian enchiladas
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings (2 enchiladas per person)
Calories 236kcal
Author Chelsea
Cost $6.51

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small red onion, diced (1/2 cup)
  • 1 medium red bell pepper, diced (3/4 cup)
  • Fine sea salt and freshly cracked pepper
  • 3 cloves garlic, finely minced
  • 1 teaspoon sweet paprika (or smoked paprika for a smokier flavor)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground chili powder
  • 1 cup frozen corn
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 and 1/2 cups good quality red enchilada sauce, separated (homemade or storebought)
  • 1 tablespoon freshly squeezed lime juice
  • 8 (8 inch) flour tortillas (I like cooking up the TortillaLand tortillas for these enchiladas)
  • 2 cups freshly grated Monterrey jack or Cheddar cheese, separated
  • freshly diced cilantro and avocado, for topping

Instructions

  • Preheat the oven to 350 degrees F.
  • In a large skillet, add 1 tablespoon olive oil and heat over medium. Add the diced red onion and diced red pepper. Sprinkle on some salt and pepper to taste (I add 1/4 teaspoon of each) and saute for 4-6 minutes, or until onion is translucent and tender. Add garlic and saute for 30 more seconds or until fragrant. Add in the paprika, cumin, and chili powder. Stir until spices are fragrant, about 1-2 minutes. (Lower the heat as needed to prevent burning).
  • Add in the frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and fresh lime juice. Lower the heat to medium low and cook, stirring frequently, until the corn is completely defrosted, about 4 minutes. Meanwhile, cook the tortillas according to package instructions (if using raw tortillas). Set aside to let cool.
  • In a 3-quart baking dish (9x13-inch pan), spread 1/2 cup enchilada sauce along the bottom.
  • Add a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons freshly grated cheese to a cooked tortilla and roll up tightly. Place the enchilada seam side down in the baking dish. Repeat until you've used up all the veggie filling and 1 cup of cheese (which should evenly fill 8 tortillas).
  • Evenly spread the last remaining 1/2 cup enchilada sauce over the top of the enchiladas. Keep the corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle remaining 1 cup of cheese on top of the sauce.
  • Bake, uncovered for 15-18 minutes, or until the cheese is melted.
  • Remove and serve immediately with diced avocado, cilantro, sour cream and additional lime juice.

Nutrition Facts

Serving: 4servings | Calories: 236kcal | Carbohydrates: 85.7g | Protein: 34.4g | Fat: 32.1g | Cholesterol: 60.7mg | Sodium: 2159.6mg | Fiber: 10.6g | Sugar: 9.4g

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18 Comments

  1. These look wonderful! My hubby loves chicken enchiladas but I tend to eat more veggies so I love this vegetarian version. Pinning to try and thanks so much for sharing Chelsea and hope you have a great week 🙂

  2. Hi Chelsea!
    I love your recipes! I can’t wait to try this one! Do you have a store bought enchilada sauce that you recommend?

  3. 5 stars
    I’ve never left a food blog review before, but I made these 3 times in the 10 days after trying them (& several times since), so I couldn’t not comment! Such an easy, tasty, and healthy recipe. To make it even easier I started using jarred minced garlic and half a jar of roasted red peppers (drained & diced) so the only “real work” is dicing the onion (which I’ve also been using a whole yellow onion since that’s what I always have on hand, but I’ll definitely give it a try with red soon!). The filling is just so delicious that I’ve been making only that recently and using it for burritos throughout the week – makes for an easy lunch option!

    Thanks so much for the recipe – looking forward to trying some of your others!

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