Why You’ll Love This Recipe

Veggie Enchiladas are a hearty, flavor-packed meatless meal that’s perfect for weeknights or entertaining. Filled with sautéed vegetables, beans, and cheese, and smothered in rich enchilada sauce, these rolled tortillas are baked until bubbly and golden. Satisfying, customizable, and family-friendly—this dish is a delicious way to eat more veggies.

ingredients

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

corn or flour tortillas
zucchini (chopped)
bell peppers (chopped)
onion (chopped)
mushrooms (sliced)
black beans or pinto beans (rinsed and drained)
garlic (minced)
olive oil
salt
black pepper
ground cumin
chili powder
red enchilada sauce (store-bought or homemade)
shredded cheese (cheddar, Monterey Jack, or Mexican blend)
optional: corn, spinach, jalapeños, or fresh cilantro

directions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

In a skillet, heat olive oil over medium heat. Sauté onion, bell peppers, mushrooms, and zucchini until softened.

Add garlic, salt, pepper, cumin, and chili powder. Cook for 1–2 minutes more.

Stir in black beans and cook until heated through. Remove from heat.

Spread a spoonful of enchilada sauce in the bottom of the baking dish.

Spoon veggie filling and a bit of cheese into each tortilla, roll tightly, and place seam-side down in the dish.

Pour remaining enchilada sauce over the top and sprinkle with cheese.

Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes, until bubbly.

Let cool slightly, then garnish with cilantro, sour cream, or avocado if desired.

Servings and timing

This recipe serves 4–6.
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes

Variations

Use sweet potatoes or butternut squash for a heartier filling.
Swap in lentils or quinoa for added protein.
Top with green onions, olives, or pickled jalapeños.
Make it vegan with dairy-free cheese or nutritional yeast.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave until warmed through.
Freeze before or after baking for up to 2 months—thaw and reheat as needed.

FAQs

Can I use store-bought enchilada sauce?
Yes, it’s convenient and delicious—use your favorite brand.

Are corn or flour tortillas better?
Corn for a traditional texture; flour for a softer, easier-to-roll option.

Can I make this ahead of time?
Yes, assemble up to 24 hours in advance and refrigerate before baking.

Are these enchiladas spicy?
Not overly—adjust spice level with jalapeños or spicy sauce if desired.

Can I use frozen vegetables?
Yes, just sauté them until any excess moisture evaporates.

Do I have to use cheese?
No, they’re still tasty without cheese or with vegan alternatives.

How do I keep tortillas from cracking?
Warm them slightly before filling to make them pliable.

Can I double the recipe?
Yes—great for feeding a crowd or meal prepping.

What beans work best?
Black beans and pinto beans are both great options.

Is this gluten-free?
Yes, if you use gluten-free corn tortillas and sauce.

Conclusion

Veggie Enchiladas are a satisfying, crowd-pleasing dish that brings bold Mexican flavor to your table without the meat. Packed with hearty vegetables, beans, and melty cheese, they’re easy to make, fun to customize, and perfect for both weeknights and special occasions.