Vegetarian Enchiladas bring all the flavor, no meat needed! Black beans, corn, and peppers, all wrapped in saucy tortillas with plenty of cheese.
Or try my vegetarian sweet potato enchiladas!
author’s note
The 30-Minute Vegetarian Enchiladas I Make On Repeat!
Enchiladas are one of my go-to easy dinners, and this veggie version is one of the quickest. There’s no meat to cook, very little chopping, and everything comes together in about 30 minutes.
I got the idea from my vegetarian chili, which is packed with bold spices, beans, and veggies. I took those same cozy flavors and wrapped them up in tortillas with enchilada sauce and lots of melty cheese. The result is cheesy, saucy, hearty, and so flavorful.
The filling is simple, but the spices, lime juice, and enchilada sauce make it taste like so much more. Add avocado, sour cream, cilantro, and a squeeze of lime on top and these are hard to beat.
Ingredients
Here’s what you need to make Vegetarian Enchiladas:
- Olive oil: Adds flavor and helps cook the veggies.
- Red onion & red bell pepper: Dice small so the flavor spreads better.
- Salt, pepper & garlic: Simple but key for boosting flavor.
- Paprika, cumin & chili powder: These spices add deep, warm flavor.
- Frozen corn & beans: A hearty, filling swap for meat. Pinto and black beans add texture and protein.
- Red enchilada sauce: Store-bought is easy, homemade if you’re feeling up to it!
- Lime: A squeeze of fresh juice makes everything pop.
- Flour tortillas: TortillaLand tortillas taste extra fresh—I use them when I have time since they need cooking first.
- Cheese: Monterey Jack, Cheddar, or a mix (my favorite!). Freshly grated melts best.
Vegetarian Enchilada Topping Ideas
- Avocado or guac: Creamy and rich to help bring down the spice.
- Cilantro: Fresh for a pop of flavor. Swap for green onions if you’d rather!
- Sour cream or Greek yogurt: Cool and tangy to balance the heat.
- Diced cherry tomatoes: Adds freshness and a little sweetness.
- Pickled onions: A tangy crunch that goes great.
- Hot sauce or salsa: Add a little extra kick!
Variations
Easy Vegetarian Enchilada Swaps
- Make a Casserole: Try my Enchilada Bake or Crockpot version instead!
- Add a Grain: Mix in cooked quinoa or rice (2-3 tbsp per enchilada). Add more spices if needed.
- Swap the Cheese: Try Colby Jack or Pepper Jack.
- Add Spinach: Cook chopped spinach with the veggies and beans.
- Use Refried Beans: Spread 2 tablespoons on each tortilla before adding the filling.
chelsea’s recipe tips
What to Serve with Vegetarian Enchiladas
- Mexican rice: Simple, filling, and full of flavor. Plus, it’s made in one pan!
- Black bean corn salad: Light, fresh, and tossed in the best dressing.
- Mexican street corn: Sweet, smoky, and coated in cheese.
- Chips & salsa: Crunchy, simple, and great as a side or app.
- Mexican salad: Greens, corn, black beans, and a creamy dressing.
Storage
- Fridge: Store vegetarian enchiladas in a sealed container for up to 4 days.
- Reheat: Heat in the oven at 350°F or microwave until warm.
- Freeze: Wrap well and freeze for up to 3 months. Thaw in the fridge before heating.
More Easy Meatless Meals:
Vegetarian Enchiladas
Vegetarian Enchiladas are packed with bold flavors! Black beans, corn, peppers, and fresh lime bring the perfect balance, while melty cheese ties it all together. Load up on toppings and dig in!
Equipment
- 9 x 13-inch baking pan 3-quart
Ingredients
- 1-1/2 tablespoons olive oil
- 1/2 small red onion diced, 1/2 cup
- 1 red bell pepper diced, 3/4 cup
- Salt and pepper
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 cup frozen corn
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- 2 (10-ounce) cans red enchilada sauce divided, see note 1
- 1 tablespoon lime juice
- 8 (8-inch) flour tortillas
- 2 cups freshly shredded Monterey Jack cheese or sharp Cheddar cheese, or a combo of both, divided
Optional Toppings
- 1 large avocado
- 1/4 cup finely chopped cilantro
- Sour cream
Instructions
- Preheat oven to 350°F.
- Heat oil in a large pan over medium heat. Add diced onion and pepper, season with salt and pepper (1/4 tsp each), and sauté for 4–6 minutes, until onion is tender. Add garlic and cook for another 30 seconds, until fragrant. Stir in paprika, cumin, and chili powder, cooking for 1–2 minutes until fragrant (lower heat if needed to prevent burning).
- Add frozen corn, black beans, pinto beans, 1/2 cup enchilada sauce, and lime juice. Reduce heat to medium-low and cook, stirring frequently, for about 4 minutes, until the corn is fully defrosted.
- Spread 1/2 cup enchilada sauce evenly across the bottom of a 9×13-inch (3-quart) baking dish.
- Place a slightly heaping 1/2 cup of the veggie filling and 2 tablespoons of cheese onto each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until all the filling and 1 cup of cheese have been used, filling 8 tortillas.
- Evenly spread remaining enchilada sauce over the enchiladas. Keep corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle the remaining 1 cup of cheese evenly over the enchiladas.
- Bake uncovered for 15–18 minutes, until the cheese is melted. Remove from the oven and serve immediately with diced avocado, fresh cilantro, sour cream, and extra lime juice if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Use a mild enchilada sauce you know you like! My family loves mild red enchilada sauce by Old El Paso best.
Storage: Store leftovers in a sealed container in the fridge for up to 4 days. Reheat in the oven at 350°F or microwave until warm. To freeze, wrap well and store for up to 3 months. Thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 55g | Protein: 21g | Fat: 19g | Cholesterol: 60.7mg | Sodium: 2159.6mg | Fiber: 10.6g | Sugar: 9.4g
Nutrition information is automatically calculated, so should only be used as an approximation.
Been making this for years – I love it! I’ve even started taking some shortcuts by using frozen chopped onions & dicing up some jarred roasted red peppers (making it easy to have all the ingredients on hand for a last minute dinner option), and it’s still delish! Great over some rice and shredded cheese too.
Yay! I’m so thrilled to hear this! Thanks Kelsey!
Is the pinto beans ingredient a typo? I didn’t see it mentioned in the notes or steps to prepare. Regardless this is a good recipe
Hey Mike, thanks so much for catching that! It’s not a typo. You add it with the black beans. I’ve just updated that step. Really appreciate you pointing it out!
These were really good!
So glad you enjoyed! Thanks for your comment!
This was enough filling for 6 enchiladas, not 8.
Weird! We always get 8 out of this recipe!
I haven’t made these before. I’m making these for a potluck tonight. Question on how to add the cheese. Is it 1 cup of each cheese to make the 2 cups? Can I mix the 2 cheeses together? Do I add 1 T of cheddar and 1 T of Jack to each tortilla? Not sure of the directions. Thanks
Hope you love them! 🙂 You can use just one or the other or a combo of both (1 cup of each :))
I love this recipe and have made it several times. I’m looking to make and freeze it for a friend. Anyone tried this before?
Absolute favorite enchilada recipe! SO SO good I’ve been making it for months now and it’s definitely a favorite.
Oh I’m so thrilled to hear that, yay! Thanks Nyla!
It’s a wonderful post and very helpful, thanks for all this information.