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Vegetarian enchiladas in a glass casserole dish topped with avocado and cilantro.

BEST Easy Vegetarian Enchiladas

Delicious, comforting, and SO easy to make. This Vegetarian Enchiladas recipe is the BEST! Perfect for dinner tonight or as a make ahead recipe for the week ahead!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 Enchiladas
Calories 349kcal


  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 2 small zucchini
  • 2 Tbsp olive oil
  • 2 tsp paprika
  • 1/4 tsp cayenne powder
  • 1 tsp garlic powder
  • salt/pepper to taste
  • 1 15.5 oz. can black beans
  • 1 1/4 cup enchilada sauce
  • 1 cup plain greek yogurt
  • 8 whole wheat tortillas
  • 2 cups shredded cheese


  • Preheat the oven to 350 degrees F.
  • Chop the bell peppers and zucchini into small (approximately 1/4" size) cubes.
  • 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.
  • Whisk the enchilada sauce and greek yogurt until smooth.
  • Pour half of the mixture over the vegetables in the sauce pan, mix together, and remove from heat.
  • Place the tortillas in a casserole 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!


*Feel free to adjust the ratio of enchilada sauce and greek yogurt to taste.


Calories: 349kcal | Carbohydrates: 44g | Protein: 18g | Fat: 13g