Vegetarian Enchiladas Recipe

If you’re looking for a weeknight dinner that’s both satisfying and simple, these vegetarian enchiladas are it. Packed with black beans, fresh veggies, and a rich homemade red sauce, they deliver bold flavor without the fuss. Perfect for busy families, meal preppers, or anyone who wants a comforting, plant-powered meal on the table fast.

Total time: 35 minutes. The filling is sautéed just until tender-crisp, the sauce comes together in one pan, and assembly is a breeze. Unlike soggy or bland versions, these stay firm, flavorful, and golden on top—thanks to a few key technique tweaks you’ll love.

Recipe Highlights

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 6
• Difficulty: Easy

Why You’ll Love This Vegetarian Enchiladas Recipe

• Ready in under 40 minutes—perfect for busy weeknights when you don’t want to sacrifice flavor.
• Big, bold flavor with zero blandness—the homemade enchilada sauce has depth from chili powder, cumin, and a touch of vinegar, far better than store-bought.
• Family-friendly and veggie-packed—kids won’t even notice the spinach and bell peppers, but you’ll feel good serving them.
• Make-ahead friendly—assemble the night before and bake the next day with no texture loss.

Main Key Ingredients

Black beans – These are the protein backbone. They hold their shape, add heartiness, and pair perfectly with the spices. Use canned for speed, but rinse well to remove excess sodium. Pinto beans work too.

Red and green bell peppers – They add sweetness and color. Sautéing them just until softened keeps them from turning mushy in the bake. Any color pepper works, but red is naturally sweeter.

Fresh spinach – Adds nutrients and a mild earthiness. It wilts down fast, so don’t skip it—just stir in at the end to preserve texture. Frozen spinach (thawed and squeezed dry) is a fine substitute.

Enchilada sauce – The star. A quick roux-based sauce with chili powder, cumin, and tomato paste gives authentic flavor. Store-bought works in a pinch, but homemade makes all the difference in depth and freshness.

Corn tortillas – Use 8-inch ones for easy rolling. Warm them first so they don’t crack. For gluten-free, stick with 100% corn—flour tortillas can get gummy.

Mexican cheese blend – A mix of sharp cheddar and Monterey Jack melts beautifully and adds a slight tang. Shred it yourself—pre-shredded has anti-caking agents that can make it less melty.

See the recipe card below for complete ingredient list with exact measurements.

How to Make Vegetarian Enchiladas Recipe

1. Sauté the vegetables. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic, bell peppers, and jalapeño (if using). Cook another 5–7 minutes, stirring occasionally, until peppers are tender but still bright. The key is to cook them just enough—they’ll soften more in the oven.

2. Add beans and seasonings. Stir in the black beans, cumin, smoked paprika, and a pinch of salt. Cook for 2 minutes to let flavors meld. Then fold in the spinach and cook just until wilted—about 1 minute. Remove from heat and set aside. You’ll know it’s ready when the spinach is fully collapsed but still vibrant green.

3. Make the enchilada sauce. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Whisk in 3 tablespoons flour and cook for 1 minute to remove the raw taste. Add 2 tablespoons chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, and a pinch of oregano. Whisk in 2 cups vegetable broth and 2 tablespoons tomato paste. Bring to a simmer and cook for 5–7 minutes, stirring often, until slightly thickened. Stir in 1 teaspoon apple cider vinegar and season with salt and pepper. This makes all the difference—don’t skip the vinegar for brightness.

4. Assemble the enchiladas. Preheat oven to 375°F. Spread ½ cup of the sauce in the bottom of a 9×13-inch baking dish. Warm the tortillas briefly (10 seconds per side in a dry skillet) so they’re pliable. Dip each tortilla in the sauce, then fill with about ⅓ cup of the veggie mixture and a sprinkle of cheese. Roll tightly and place seam-side down in the dish. Pro tip: don’t overfill—too much filling causes breakage.

5. Bake until golden. Pour the remaining sauce over the rolled enchiladas and top with the rest of the cheese. Bake uncovered for 20–25 minutes, until the cheese is melted and edges are lightly golden. Let rest 5 minutes before serving—this helps them hold their shape.

Pro Tips for Perfect Results

• Warm your tortillas first. Cold tortillas crack. Heat them in a dry skillet or microwave (wrapped in a damp towel) for 20–30 seconds.
• Don’t over-simmer the sauce. It thickens as it cools. If it’s too thick, add a splash of broth.
• Use a wide skillet. It helps the veggies cook evenly without steaming.
• Let the enchiladas rest after baking. Cutting in too soon causes them to fall apart.
• You’ll know it’s done when the center is hot and the cheese is bubbly with golden edges.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 15–20 minutes (best for texture) or in the microwave for 2–3 minutes. If frozen, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note: the tortillas may soften slightly upon reheating, but the flavor remains excellent.

Recipe Variations

• Gluten-free: Use corn tortillas and ensure your enchilada sauce is gluten-free (most homemade versions are).
• Dairy-free: Swap cheese for a plant-based shredded blend or omit entirely. Add avocado slices on top for creaminess.
• Spicier version: Add a diced chipotle in adobo to the sauce or use hot chili powder.
• Different veggies: Try zucchini, mushrooms, or sweet potatoes. Just sauté until tender before adding to the filling.

Frequently Asked Questions

Can I make this ahead? Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to baking time if going straight from fridge to oven.

Can I use store-bought sauce? Absolutely. Use 2–3 cups of your favorite red enchilada sauce to save time. Just warm it slightly before dipping the tortillas.

Why did my tortillas break? They were likely too cold or dry. Always warm them first and dip in sauce to soften.

How do I know when they’re done? The cheese should be melted and bubbly, and the edges golden. An instant-read thermometer should read 165°F in the center.

Final Thoughts

This vegetarian enchiladas recipe has become my go-to for family dinners—my kids actually ask for the vegetables in this one. It’s reliable, flavorful, and flexible enough to adapt with what’s in your pantry. Whether you’re cooking for one or feeding a crowd, it delivers every time. Give it a try tonight—you’ll be surprised how something so simple can taste this good.

Vegetarian Enchiladas Recipe

Course: All Recipes, MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

380

kcal

Total time

35

minutes

These vegetarian enchiladas are packed with protein-rich black beans, tender bell peppers, and fresh spinach, all wrapped in warm corn tortillas and smothered in a rich homemade red enchilada sauce. Baked to golden perfection in just 35 minutes, they’re hearty, flavorful, and perfect for busy weeknights. This version stays firm and avoids sogginess thanks to proper sautéing and sauce thickness—no more falling apart at the first bite.

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small jalapeño, seeded and finely chopped (optional)

• 2 cups cooked black beans, drained and rinsed

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• 2 cups fresh baby spinach, chopped

• ½ cup shredded Mexican cheese blend (cheddar and Monterey Jack)

• For the Enchilada Sauce:

• 3 tablespoons olive oil

• 3 tablespoons all-purpose flour

• 2 tablespoons chili powder (preferably ancho)

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ¼ teaspoon dried oregano

• 2 cups vegetable broth

• 2 tablespoons tomato paste

• 1 teaspoon apple cider vinegar

• Salt and black pepper to taste

• For Assembly:

• 12 (8-inch) corn tortillas

• 1 cup shredded Mexican cheese blend

• Fresh cilantro, chopped (for garnish)

• 1 ripe avocado, sliced (for serving)

• 1 lime, cut into wedges

Directions

• Sauté the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Stir in garlic, red and green bell peppers, and jalapeño (if using). Cook for another 6–7 minutes, stirring occasionally, until peppers are tender-crisp. Do not overcook—keep them vibrant.
• Add beans and season. Stir in the black beans, cumin, smoked paprika, and salt. Cook for 2 minutes to blend flavors. Add the spinach and stir until just wilted—about 1 minute. Remove from heat and stir in ½ cup cheese. Set aside.
• Make the enchilada sauce. In a medium saucepan, heat 3 tablespoons olive oil over medium heat. Whisk in flour and cook for 1 minute. Add chili powder, cumin, garlic powder, and oregano. Whisk in vegetable broth and tomato paste. Bring to a simmer and cook for 6–7 minutes, stirring often, until slightly thickened. Stir in apple cider vinegar. Taste and season with salt and pepper. Remove from heat.
• Preheat and prep. Preheat oven to 375°F (190°C). Spread ½ cup of sauce in the bottom of a 9×13-inch baking dish.
• Warm and assemble. Heat tortillas one at a time in a dry skillet for 10 seconds per side to soften. Dip each tortilla in the sauce to coat lightly. Place on a plate and fill with ⅓ cup of the veggie mixture. Roll tightly and place seam-side down in the dish. Repeat for all 12 tortillas (2 per person).
• Bake. Pour the remaining sauce over the enchiladas and sprinkle with the remaining 1 cup cheese. Bake uncovered for 20–25 minutes until cheese is melted and edges are golden. Let rest 5 minutes before serving.
  
• Serve. Garnish with fresh cilantro, serve with avocado slices and lime wedges on the side.

Notes

• Tips Recap
  Warm tortillas first to prevent cracking.
  Use a wide skillet for even vegetable cooking.
  Let baked enchiladas rest before cutting to hold shape.
  The sauce should be slightly thick but not pasty—add broth if too dense.
• Nutritional Information (per serving – 2 enchiladas)
  Calories: 380
  Total Fat: 16g
  Saturated Fat: 6g
  Cholesterol: 25mg
  Sodium: 820mg
  Total Carbohydrates: 48g
  Dietary Fiber: 10g
  Sugars: 6g
  Protein: 14g