Vegetarian Enchiladas
It doesn’t get much better than healthy, easy, comforting recipes that come together in no time at all, does it? Today, I’m sharing one of my favorite go-to quick dinner recipes that’s perfect for the entire family: Vegetarian Enchiladas! Here’s what I love about them:
- They’re the ultimate throw-together dinner!
- Perfect for sneaking some veggies into your weekly menu (especially if you have a picky toddler like I do).
- They have a creamy, savory, hearty, melty-cheese taste with just the right amount of kick (that can be adjusted to taste).
- These Vegetarian Enchiladas taste delicious as leftovers and can also be prepared in advance for the week ahead!
RELATED: Easy Vegetarian Baked Ziti Recipe
Vegetable Enchiladas ingredients
Here’s what you’ll need for this easy recipe:
Vegetables – Any color of bell peppers and zucchini! You can also add corn, summer squash, cauliflower, sweet potato, onion, chopped spinach, or just about any type of veggie you like.
Beans – I used black beans in this recipe. They add protein, nutrition, and the perfect texture to these enchiladas!
Spices – Smoked paprika, garlic, a small amount of cayenne (if you like spicy), and salt/pepper to taste. You can use regular paprika, but trust me on the smoked paprika. It’s worth it for this recipe and really takes it to the next level!
Enchilada Sauce – Mild enchilada sauce mixed with plain greek yogurt makes for the best creamy sauce!
Whole Wheat Tortillas – I love whole wheat tortillas in this recipe. However, regular flour tortillas, low-carb tortillas, gluten-free tortillas, or even corn tortillas can work great, too!
Shredded Cheese – Top these veggie enchiladas with shredded cheese of your choice! Cheddar and Mexican-style cheese are both great options.
Tip: Add diced avocado and fresh cilantro for a next-level dish!
Vegetarian Enchilada Recipe Video
Making these Vegetarian Enchiladas is so easy! Here’s how to make them in 8 simple steps:
- Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat.
- Stir in the beans and spices.
- Whisk the enchilada sauce and yogurt together in a separate bowl.
- Pour half of the sauce mixture in with the veggies.
- Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture.
- Roll each tortilla into an enchilada and turn over, place seam-side down.
- Pour the remaining sauce over the enchiladas and sprinkle the cheese on top.
- Bake, let cool, and enjoy!
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Tips for Making the BEST Veggie Enchiladas
What Types of Vegetables to Use?
Zucchini, bell peppers, and black beans are great for using in vegetarian enchiladas! Other options include mushrooms, carrots, corn, and squash. As long as the veggies are cut into very small cubes, they should work great!
The Enchilada Sauce
Enchilada sauce mixed with plain greek yogurt (or sour cream, if preferred) makes for the perfect flavor and texture in these enchiladas. Depending on how thick (or thin) the enchilada sauce is, the amount of yogurt can also be adjusted to taste!
How to Fold Enchiladas
Folding enchiladas can seem tricky, but it’s actually really easy! Simply fold one end of the tortilla over the other end, then carefully and slowly flip the entire enchilada over to ensure that the seam is face down. Move the enchilada to the edge of the casserole dish and you’re ready to get started on the next one!
Can I Make Enchiladas Ahead of Time?
Want to make this recipe ahead of time? These Vegetarian Enchiladas are perfect as a make-ahead meal! There’s always the option to fully make the recipe, let it cool, freeze it, and reheat it later. However, you can also prep the ingredients the night before. Here’s how:
- Saute the vegetables according to the directions below.
- Mix in the black beans and spices.
- Whisk together the enchilada sauce and yogurt in a separate bowl.
- Pour half of the sauce mixture into the pan with the vegetables and mix.
- Lay the tortillas in a casserole dish and fill each one with the vegetable mixture.
- Carefully roll each tortilla into an enchilada and flip over so the seam-side is down.
- Add the remaining enchilada sauce mixture.
- Let cool, then top with cheese and cover with an airtight lid.
- Refrigerate overnight, then simply remove the lid and bake the next day!
How to Serve Vegetable Enchiladas
These enchiladas are so good fresh out of the oven when the cheese is perfectly melty and golden! There are so many ways to pair them to take them up a notch. Here’s how to serve them:
- Add fresh toppings! A dollop of Greek yogurt or sour cream, a sprinkle of fresh cilantro, or a few slices of avocado make every bite even better.
- Pair with sides. Serve with Spanish Rice & Beans, a simple side salad with a tangy lime dressing, or a handful of tortilla chips for extra crunch.
- Make it a meal! Add a bowl of pico de gallo, salsa, some black bean dip, or a refreshing agua fresca for the perfect combo.
- Enchilada bar idea! Hosting a dinner? Set up a DIY enchilada bar with toppings like diced tomatoes, jalapeños, extra cheese, and hot sauce.
Veggie Enchilada Recipe Storage
Refrigerator – Store leftovers in an airtight container in the fridge for up to 4-5 days. When you’re ready to eat, reheat in the oven at 350°F for 15 minutes or microwave for 1-2 minutes until warm.
Freezer – These freeze SO well! Assemble as directed, but don’t bake yet. Instead, cover tightly with foil or an airtight lid and freeze for up to 3 months. When you’re ready to enjoy:
If they’re already baked, let them cool completely before freezing, then reheat in the oven when ready to enjoy!
Bake straight from frozen at 375°F for 40-45 minutes, or until bubbly and heated through.
More Vegetarian Dinner Recipes You’ll Love
- Vegetarian Hot Honey Pizza
- Spinach & Mushroom Vegetarian Lasagna
- Easy Vegetarian Summer Chili
- Vegetarian Spicy Korean Bibimbap Bowls
- 5-Minute Spinach Vegetarian Quesadillas
- Mexican Quinoa Stuffed Butternut Squash
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Easy Vegetarian Enchiladas Recipe
Ingredients
- 1 small red bell pepper
- 1 small green bell pepper
- 2 small zucchini
- 2 Tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne powder
- 1 teaspoon garlic powder
- salt/pepper (to taste)
- 1 15.5 oz. can black beans
- 1 1/4 cup enchilada sauce
- 1 cup plain greek yogurt (or sour cream)
- 8 medium whole wheat tortillas
- 2 cups shredded cheese
Instructions
- Preheat the oven to 350 degrees F.
- Chop the bell peppers and zucchini into small cubes (approximately 1/4").
- Pour the olive oil into a sauce pan and cook the cubed vegetables and spices over medium-high heat for about 10 minutes.
- Add in the beans and cook for about another 5 minutes, or until the vegetables are soft.
- In a separate bowl, whisk the enchilada sauce and greek yogurt together until smooth.
- Pour half of the sauce mixture over the vegetables in the sauce pan, mix together, and remove from heat.
- Place the tortillas in a 9×13 casserole dish or baking dish and spoon the vegetable mixture evenly into each one.
- Roll each tortilla into an enchilada and flip over (seam side down).
- Pour the remaining enchilada sauce mixture over the enchiladas and top with cheese.
- Bake for about 20 minutes.
- Serve and enjoy!
Video
Notes
- Saute the vegetables.
- Mix in the black beans and spices.
- Whisk together the enchilada sauce and yogurt in a separate bowl.
- Pour half of the sauce mixture into the pan with the vegetables and mix.
- Lay the tortillas in a casserole dish and fill each one with the vegetable mixture.
- Carefully roll each tortilla into an enchilada and flip over so the seam-side is down.
- Add the remaining enchilada sauce mixture.
- Let cool, then top with cheese and cover with an airtight lid.
- Refrigerate overnight, then simply remove the lid and bake the next day!
Tanya says:
Amazing recipe and so quick to put together! My picky toddler and teen both loved too!
Jar Of Lemons replied:
That’s always a win when the kids will eat it! Thanks for the review, Tanya!