Easy Vegetarian Enchiladas Recipe

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

My whole family loves them too! We rotate between today’s Easy Vegetarian Enchiladas Recipe and these other enchilada recipes like these Chicken Enchiladas and Three Cheese Beef Enchiladas.

I can’t decide if it is the sauce, the filling or the cheese. Or maybe it’s 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. In my opinion they are the best vegetarian enchiladas. 

Why You’ll Love This Easy Vegetarian Enchiladas Recipe

Here are more reasons it’s a must-try dish:

• Easy Preparation: This dish is super simple to prepare and hands on prep time is only 15 minutes.
• Versatile Recipe: This recipe is easily adapted to suit you and your families tastes. If there are ingredients you don’t like swap them out for those you do.
• Feed a Crowd: This recipe is easy to double or triple, ideal if you are feeding a larger group of diners.
• Meal Prep: Prepare and fill the tortillas ahead of time, then store in the refrigerator until you are ready to add the enchilada sauce and bake.

If you like Mexican recipes check out my other Mexican recipes here. I also like using this Homemade Enchilada Sauce in other dishes like these Chicken Enchilada Sliders, Chicken Enchilada Soup, Beef Enchilada Casserole and this One Pot Chicken Enchilada Pasta.

Recipe Ingredients You’ll Need

• Vegetables: These veggie enchiladas use bell pepper and sweet onion but you also can sub in any vegetables you have on hand like diced poblano, carrot or red onion.
• Black Beans: Drained and rinsed black beans are the main protein in these enchiladas. You could also use chickpeas, red kidney beans or red beans.
• Diced Tomatoes: I love using fire roasted diced tomatoes in this recipe but you can use regular diced tomatoes. The fire roasted tomatoes add a nice smoky flavor.
• Diced Chiles: The diced green chiles are a nice addition to these enchiladas. You have to use these but they do add great flavor.
• Enchilada Sauce: Use your favorite store bought enchilada sauce or you can make a homemade enchilada sauce.
• Tortillas: If you can find burrito tortillas those work great for enchiladas. I like to use flour but if you want to try corn tortillas that would work too.
• Cheese: You can use whatever shredded cheese is your favorite but I love using sharp cheddar or pepper jack.

For exact ingredient amounts and instructions, see the full recipe card below.

Recipe Variations

This recipe is versatile and easy to adapt if needed:

• Dairy-Free: For dairy free or vegan diners, swap regular cheese for a plant based alternative.
• Vegetables: I love adding chopped up veggies to the mixture that goes in the enchiladas. Try any bell pepper, poblano, zucchini, sweet bell peppers, red onion, jalapeños, green onions, poblano peppers, 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: I used sharp cheddar, but you could also use monterey jack cheese, pepper jack, cojita or colby.
• Spice: If you like heat and spice in your food try chopping up jalapeños or adding some hot sauce. You also can use more smoked paprika or chili powder if you want more chili heat.
• Sauce: You can use a red enchilada sauce or a green enchilada sauce.
• Protein: If you want to add protein you can add shredded chicken, sausage, ground chicken, ground turkey or ground beef.

How to Make Easy Vegetarian Enchiladas

Step 1: Saute Vegetables: 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.

Step 2: Add Beans and Tomatoes: 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 baking dish with non-stick cooking spray. Place tortillas on a large plate or cutting board.

Step 3: Prepare Enchiladas: Using a spoon place 2-3 spoonful’s of the black bean mixture into the middle of each flour tortillas, 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.

Step 4: Add Cheese and Bake: 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.

Serving Tips

You have everything here for a great meal. I always add a selection of toppings, and usually like to add some extra veggie sides:

• Toppings: Once the enchiladas are baked, I like to lot on the toppings. Try sour cream, avocado, cilantro, or tomatoes. I love adding salsa like Pico de Gallo, Guacamole, Salsa Verde, Pickled Red Onions or Cowboy Caviar.
• Simple Salad: Try a Lemon Arugula Salad, Easy Kale Salad, or a hearty Chickpea Salad.
• Vegetable: This is a vegetable laden meal, so if I was adding extras I’d keep it to a few vegetable sides like my Simple Garlic Parmesan Green Beans, or Turmeric Roasted Cauliflower.