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Vegetarian Enchiladas Recipe

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Vegetarian Enchiladas Recipe make the perfect busy weeknight meal that can be prepped ahead and baked when ready. A black bean and vegetable mixture is topped with your favorite enchilada sauce and cheese and baked into a warm, gooey Mexican favorite. 

Vegetarian Enchiladas Recipe on plate.

VEGETARIAN ENCHILADAS RECIPE

I had a craving a few weeks ago and I knew I had to do something about it.  

When it comes to Mexican food, enchiladas are high up on my list.

I can’t decide if it is the sauce, the filling or the cheese.

Or maybe the combination of them all together, baked into a warm, gooey, flavorful bite of deliciousness?

If you like to have meatless Monday in your house, or are trying to eat more vegetarian meals today’s Vegetarian Enchiladas Recipe are for you.

I am a sucker for enchiladas whether it is these Chicken Enchiladas, Three Cheese Beef Enchiladas or  Chicken Enchilada Soup.

Here’s a new easy recipe that has enchiladas on it. Check it out!

Vegetarian Enchiladas Recipe with garnishes.

You won’t even miss the meat in these enchiladas.

The mixture inside the enchilada is packed with flavor from the black beans, fire roasted tomatoes, bell pepper, diced chiles and then topped with either a homemade enchilada sauce or your favorite store bought variety and cheese.

Vegetarian Black Bean Enchiladas are easy to prepare, making them a quick and easy weeknight meal.

HOW CAN I MEAL-PREP ENCHILADAS?

You can assemble these enchiladas ahead of time to save myself time.

You can assemble them up until the step where you add the enchilada sauce and cheese to the top of the enchiladas.

Place the enchiladas in the refrigerator covered until you are ready to cook them.

Then you can add the enchilada sauce and cheese when you are ready to cook.

It is a total lifesaver if you have a busy day and need something easy to throw in the oven after work.

These enchiladas also work great if you want to give a meal to a friend.  

Vegetarian Enchiladas Recipe with spoon.

Another thing I love about these enchiladas is that they work great as leftovers.  

My husband loves packing them in his lunch because it is so easy to throw them in the microwave and have a complete meal.

You can easily double this recipe if you are feeding a crowd or want to have a good amount of leftovers for the week.

When you eat these enchiladas you can go heavy on the garnishes.

You know I am the queen of garnishes!

Freshly chopped cilantro, scallions, sour cream or Greek Yogurt, salsa, and sliced avocados always make great toppings.

If you are a spice lover add a little hot sauce to finish things off!

Vegetarian Enchiladas Recipe with fresh herbs.

HOW DO YOU MAKE VEGETARIAN ENCHILADAS?

  • Preheat the oven to 350 degrees F.
  • In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the bell pepper and onion and sauté until the onion is soft. Add the black beans, fire roasted tomatoes and diced chiles and cook for another 2 minutes. Remove from the heat and set aside.
  • Spray a 9 x 13 inch dish with non-stick cooking spray. Place tortillas on a large plate or cutting board. Using a spoon place 2-3 spoonfuls of the black bean mixture into the center of the tortilla, a sprinkle of cheese and a drizzle of enchilada sauce and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.
  • Drizzle the remaining enchilada sauce on top of the enchiladas followed by the cheese. Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through.
  • Remove from the oven and garnish with fresh cilantro, sour cream and avocado.

Vegetarian Enchiladas Recipe with fork.

OTHER INGREDIENTS TO ADD TO THESE VEGETARIAN ENCHILADAS:

VEGETABLES: I love adding chopped up veggies to the mixture that goes in the enchiladas. Try any bell pepper, poblano, zucchini, sweet potatoes, diced green chiles or carrots. 

BEANS: I used black beans but you can also kidney beans, red beans or pinto beans. Sometimes I will also do a layer of refried beans. 

CHEESE: There are lots of options when it comes to the cheese, try sharp cheddar, pepper jack, cojita or colby.

SPICE: If you like heat and spice in your food try chopping up jalapeños or adding some hot sauce. 

Vegetarian Enchiladas Recipe on plate.

Vegetarian Black Bean Enchiladas

Yield: 5
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Vegetarian Black Bean Enchiladas make the perfect busy weeknight meal that can be prepped ahead and baked when ready. A black bean and vegetable mixture is topped with your favorite enchilada sauce and cheese and baked into a warm, gooey Mexican favorite.

Ingredients

For the enchiladas:

  • 2 Tablespoons olive oil
  • 1 red bell pepper, chopped
  • 1/2 sweet onion {about 1 cup}
  • 1 - 15 oz. can of black beans, drained and rinsed
  • 1 -14.5 oz. can fire roasted, diced tomatoes
  • 1 - 4 oz. can diced chiles
  • 12 oz. enchilada sauce {homemade or store bought}
  • 10 tortillas
  • 3 cups sharp cheddar cheese, divided {or cheese of your choice}

Garnishes:

  • Cilantro
  • Avocado
  • Sour Cream
  • Salsa

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the bell pepper and onion and sauté until the onion is soft. Add the black beans, fire roasted tomatoes and diced chiles and cook for another 2 minutes. Remove from the heat and set aside.
  3. Spray a 9 x 13 inch dish with non-stick cooking spray. Place tortillas on a large plate or cutting board. Using a spoon place 2-3 spoonfuls of the black bean mixture into the center of the tortilla, a sprinkle of cheese and a drizzle of enchilada sauce and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.
  4. Drizzle the remaining enchilada sauce on top of the enchiladas followed by the cheese. Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through.
  5. Remove from the oven and garnish with fresh cilantro, sour cream and avocado.

Notes

Feel free to add whatever vegetables you would like. Any color bell pepper works great, red onion and zucchini are good options.

Use your favorite cheese! I use sharp cheddar because I like the flavor but pepper jack, queso fresco or colby are great options.

I like to assemble these enchiladas ahead of time to save myself time. You can assemble them up until the step where you add the enchilada sauce and cheese to the top of the enchiladas. Place the enchiladas in the refrigerator covered until you are ready to cook them. Then you can add the enchilada sauce and cheese when you are ready to cook. This also works great if you want to give this meal to a friend. Just deliver the pan of assembled enchiladas with the enchilada sauce and cheese on the side so they can add that before cooking.

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Jennifer

Tuesday 21st of September 2021

These are good! I often make them into a layered enchilada “pie” which my family prefers. This was one of the first recipes that I tried when our family made the decision to try a vegetarian diet two years ago - and it is still in our rotation! Thanks for a great recipe!

Julia

Wednesday 22nd of September 2021

I am so glad you liked then! And that is a great idea to make it into an enchilada "pie". I need to try that!

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Wednesday 29th of April 2020

[…] think the leftovers are great too, and I often will use them as a quesadilla or enchilada filling. The options are endless with this easy taco […]

Kaitlyn Miller

Monday 30th of December 2019

Could you freeze these and reheat them at a later date? If yes... Would you freeze it without the cheese and enchilada sauce and add that when you reheat it?

Julia

Monday 30th of December 2019

Yes- to freeze - you can freeze the enchiladas for up to 3 months, tightly wrap the entire pan with foil, crimping to seal around the edges to prevent freezer burn. Or to freeze smaller portions separately, scoop the enchiladas into individual lidded freezer-safe containers before storing. Heat the enchiladas: The enchiladas can be reheated directly from the refrigerator or freezer in the casserole dish they were baked in. Preheat the oven to 350˚F. Keep the foil on the dish and reheat for 20-30 minutes (refrigerated) or 45 minutes (frozen), until the enchiladas are warmed through. If you'd rather reheat individual servings, enchiladas in small microwave-safe containers can be zapped in the microwave for 2-3 minutes or reheated in a toaster oven for 10-15 minutes.

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Kristin

Tuesday 20th of August 2019

What kind of tortillas? I usually use corn but the pics in your recipe look like flour...

Julia

Tuesday 20th of August 2019

I did flour but you can do whole wheat or really any that you like. I just wouldn't do corn as I don't think they hold up well in enchiladas!

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