Why You’ll Love This Recipe

Veggie Enchiladas are a wholesome, flavorful, and satisfying dish perfect for vegetarians and anyone craving a meatless meal. Packed with sautéed vegetables, beans, cheese, and wrapped in tender tortillas smothered in enchilada sauce, this recipe is a comforting and versatile dinner option that’s both nutritious and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

corn or flour tortillasonionbell pepperszucchinispinachblack beanscorngarlicolive oilenchilada sauceshredded cheese (cheddar, Monterey Jack, or a blend)salt and peppercilantro (for garnish)sour cream or avocado (optional toppings)

directions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a skillet, heat olive oil over medium heat and sauté chopped onions, bell peppers, zucchini, and garlic until softened.

Add spinach, black beans, corn, salt, and pepper. Cook for 3-4 more minutes until spinach wilts.

Spoon a portion of the veggie mixture into each tortilla, sprinkle with cheese, and roll tightly.

Place the rolled enchiladas seam-side down in the baking dish.

Pour enchilada sauce evenly over the top and sprinkle with more cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.

Garnish with chopped cilantro and serve with sour cream or avocado if desired.

Servings and timing

This recipe yields approximately 6 enchiladas.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Swap the black beans for pinto or refried beans for a different texture.
Add roasted sweet potatoes or mushrooms for extra heartiness.
Use green enchilada sauce for a tangier flavor.
Make it vegan by omitting cheese or using a dairy-free alternative.

storage/reheating

Store leftover enchiladas in an airtight container in the refrigerator for up to 4 days.
To reheat, bake at 350°F (175°C) for 15-20 minutes or microwave individual portions for 1-2 minutes.
They can also be frozen for up to 2 months. Thaw before reheating.

FAQs

Can I make these enchiladas ahead of time?
Yes, assemble them a day in advance and bake when ready to serve.

Do I have to sauté the vegetables first?
Sautéing enhances flavor, but you can roast or steam them as an alternative.

What’s the best cheese for enchiladas?
A mix of cheddar and Monterey Jack gives a melty, flavorful finish.

Can I use store-bought enchilada sauce?
Absolutely, though homemade sauce adds a personal touch.

Are veggie enchiladas spicy?
They’re typically mild, but you can add jalapeños or hot sauce for heat.

Can I make this gluten-free?
Yes, just use gluten-free tortillas and sauce.

Do they taste good without cheese?
Yes, they’re still flavorful, especially with rich veggie filling and sauce.

What sides go well with enchiladas?
Mexican rice, guacamole, or a fresh salad pair perfectly.

Can I add tofu or tempeh?
Yes, both are great protein-packed additions.

Are these freezer-friendly?
Yes, freeze them before or after baking for easy future meals.

Conclusion

Veggie Enchiladas are a vibrant, comforting dish loaded with fresh ingredients and customizable flavors. Perfect for a weeknight dinner or meal prep, they deliver all the bold taste of classic enchiladas in a lighter, veggie-packed form. Give them a try and make them your own!