Flavorful and easy Vegetarian Enchiladas are brimming with black beans, corn, peppers, fresh lime, and cheese. We top the enchiladas with sauce, cheese, fresh avocado, and cilantro.
Pair these enchiladas with an easy Italian Salad, Cucumber Salad, Roasted Sweet Potatoes, or Roasted Brussels Sprouts!
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 prepare 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. We balance textures, spices, and add a hit of acidity from the fresh lime to create a memorable meal.
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!
Quick Tip
If you’d like to serve more vegetarian dishes, this is a great one to start with! It has familiar flavors and textures, so hesitant family members will feel comfortable. Once your family is accustomed to vegetarian foods, you can expand the recipes you serve.
Vegetarian Enchilada 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!
Vegetarian Enchiladas FAQs
Vegetarian Enchilada 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 pepper Jack 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.
More easy vegetarian meals
- Vegetarian Chili
- Healthy Tacos
- Black Bean Burger
- Sweet Potato and Black Bean Burrito Bowls
- Pesto Vegetable Bowls
Vegetarian Enchiladas
Equipment
- Large pan
- 9 x 13-inch baking dish 3-quart
Ingredients
- 1 tablespoon olive oil
- 1/2 small red onion diced, 1/2 cup
- 1 medium red bell pepper diced, 3/4 cup
- Salt and 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 (15-ounce) can black beans drained and rinsed
- 1-1/2 cups red enchilada sauce divided, homemade or store-bought
- 1 lime
- 8 (8-inch) flour tortillas I like cooking up the TortillaLand tortillas for these enchiladas
- 2 cups freshly grated Monterrey Jack cheese or Cheddar cheese, divided
- Freshly diced cilantro for topping
- Avocado for topping
Instructions
- Preheat oven to 350°F.
- In a large pan, heat olive oil, then add diced red onion and diced red pepper. Sprinkle salt and pepper to taste (I add 1/4 teaspoon each) and sauté 4–6 minutes, or until onion is translucent and tender. Add garlic and sauté 30 more seconds or until fragrant. Add in paprika, cumin, and chili powder. Stir until spices are fragrant, about 1–2 minutes. (Lower heat as needed to prevent burning.)
- Juice lime to get and 1 tablespoon juice. Add frozen corn (no need to thaw), black beans, 1/2 cup enchilada sauce, and lime juice. Lower heat to medium low and cook, stirring frequently, until corn is completely defrosted, about 4 minutes. Meanwhile, cook tortillas according to package instructions (if using raw tortillas). Set aside to let cool.
- In a 3-quart baking dish (9x13-inch), 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 all the veggie filling and 1 cup cheese (should evenly fill 8 tortillas).
- Evenly spread remaining 1/2 cup enchilada sauce over the enchiladas. Keep corners uncovered by enchilada sauce so they get a little crispy in the oven. Sprinkle remaining 1 cup 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have made these several times. Best enchiladas ever!!
I’m so happy you love these Vegetarian Enchiladas! Thanks so much for your comment Faye! 🙂
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!
I’m so, so thrilled these have been such a hit! Thanks for the comment Kelly!
Can you make this the night before??
I’m sorry I’m not sure, I’ve never tried that!
I love veggie enchiladas, and it’s been way too long since I’ve made some! Making these soon! 😉
Yay!! I’m so excited for you to try these! 🙂
I’ve been wanting to find a good veggie dish that my twins will like! Thank you for this recipe!
Oh good! I hope they love it! 🙂
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?
Las Palmas is good.
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 🙂
You have combined all of my favorite foods in this recipe! Cannot wait to make this today. Thanks for the inspiration!!!
Thanks Diane!! You’ll have to let me know what you think 🙂
I love enchiladas but have never made them vegetarian before. These look fabulous.
Thanks Micha! 🙂
Great recipe! I love everything in these – will definitely be trying:)
Thanks so much Ginnie!