Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!
Easy Veggie Enchiladas
Hello to all the lovers of easy veggie enchiladas!
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I made these for a party this past weekend. They are delicious and were a big hit. I’ll be making these again. Thank you!🙂
Susanne
These enchiladas are the kind that are saucy, cheesy, filling, and just so cozy when pulled hot and bubbling straight out of the oven. Also, the kind that are actually easy to make, and they have, like, a haul of ACTUAL veggies and authentic Mexican cheese tucked into those warm, soft, sauce-soaked tortillas.
These are enchiladas, yes, but really, mostly, this is a thing that you make to celebrate the fact that eating really good, cozy food can also mean eating lots of healthy vegetables and that all of it can come into existence with one snap of your veggie-loving fingers.
In This Post: Everything You Need For Vegetarian Enchiladas
- Ingredients for Vegetarian Enchiladas
- How to Make Veggie Enchiladas
- Cheese for Veggie Enchiladas
- Easy Veggie Enchiladas: Frequently Asked Questions
Ingredients You’ll Need For These Vegetarian Enchiladas
These enchiladas are easy to make fit whatever you like, but may we suggest…
- Sweet potatoes
- Peppers
- Onions
- Broccoli (!!)
And really, just about any other veggies you could want. Spinach, mushrooms, corn, poblano peppers, squash, cauliflower… literally all of the above can work.
You’ll also need enchilada sauce (or make your own!), black beans, tortillas, and quesadilla cheese.
How To Make Vegetarian Enchiladas
Vegetarian enchiladas should start with… yeah. Veggies.
LOTS OF THEM.
Here’s my easy, easy, easy approach:
- Toss your veggies on a sheet pan with a lil’ salt and olive oil treatment. Roast those babies up in the oven.
- In a large bowl, combine the roasted veggies with black beans, quesadilla cheese, and enchilada sauce to make a chunky filling.
- Pour a bit of enchilada sauce on the bottom of a 9×13 pan. Roll the chunky filling into tortillas. Tuck all the stuffed tortillas next to each other so they’re cozy together. Top with more cheese and enchilada sauce.
- Bake the enchiladas until they’re bubbly hot and serve with avocado, sour cream, a sprinkle of cilantro, and maybe some hot sauce if you can handle it!
Use a Really Good Cheese To Make Veggie Enchiladas
You know I have opinions about this. Please locate yourself a bag of creamy, smooth-melting, authentic and delicious quesadilla cheese. Buy a very large bag at Costco and you will go through it in approximately three days because it’s so good on, oh, let’s see, EVERYTHING? It’s the only kind of shredded cheese I use to add authentic flavor in my Mexican and Tex-Mex-ish recipes – truly the cheesy, melty gold standard!
I can think of no more wonderful thing to pull out of your oven tonight than a pan of these healthy, veggie-loaded beauties. Easy veggie enchiladas for Prez!
Easy Veggie Enchiladas: Frequently Asked Questions
Can I make my own enchilada sauce or should I buy it?
Either works! Store-bought works, we prefer one with real ingredients and good flavor. Homemade would also be delicious if you have time. This is an easy blender enchilada sauce that uses real veggies (onion, tomatoes, garlic) as the base. It can be simmered down while the veggies roast. This is a smoother, thicker enchilada sauce that uses flour and spices as the base. Also very good!
What other veggies can I add to these enchiladas?
Mushrooms, squash, poblano peppers, zucchini, and/or cauliflower would all be good options!
I can’t find quesadilla cheese. What else can I use?
Shredded Mexican-style cheese works well here.
Easy Veggie Enchiladas
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!
Ingredients
Units
Scale
- 1 head of broccoli, cut into florets (2 cups)
- 1 small sweet potato, peeled and diced (2 cups)
- 1 red bell pepper, sliced (1 cup)
- 1 onion, sliced (1 cup)
- a drizzle of olive oil
- a pinch of salt
- 1 14–ounce can black beans, rinsed and drained
- 2 cups shredded quesadilla cheese
- 2–3 cups enchilada sauce (see notes)
- 10–12 corn tortillas
- avocado, cilantro, and lime for serving
Instructions
- Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
- Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
- Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
- Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Keywords: vegetarian enchiladas, veggie enchiladas, easy enchiladas, easy vegetarian enchiladas, homemade enchiladas
More Veg-Filled Recipes To Make For Dinner
- Vegetarian Shepherd’s Pie (real food meets comfort food, YUM!)
- Cozy Veggie Korma (cozy and everything you need)
- Detox Rainbow Roll-ups with Peanut Sauce (crunchy and fresh)
One More Thing!
This recipe is part of our easy Mexican-inspired recipes page. Check it out!
Filed Under: All Recipes Avocado Broccoli Dinner Fall Healthy Legume Main Dishes Quick and Easy Sugar-Free Sweet Potato Vegetarian
May 4, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Wow, it’s looking yummy. I will definitely try it out and thanks a lot for providing all the details about recipe and ingredient. The print recipe option is awesome and helpful.
I loved this version, no frying, I used sweet potatoes, zucchini, peppers and onion, it turned out scrumptious.
Made homemade sauce with some spices added.
Yummy, it was a big hit. 😋
Sounds delish!
Which corn tortilla do you buy? Because my breaks when I fold the enchilada.
We like using La Tortilla Factory tortillas – you could try the corn/flour blend to help minimize tortilla breaking.
I heat up my enchilada sauce in a pot, then dip each tortilla in the warmed sauce before filling and rolling. Makes them much more flexible and works great with any brand of corn tortilla I’ve ever tried.
The flour/corn blend won’t work either unless you heat them per the directions on the package . Also, corn tortillas work best for rolling if you first heat them and then dip in enchilada sauce. Every other recipe I’ve used menyions this step. Otherwise, they will crack . Honestly, you could use flour tortillas which are much easier . With the sauce and the cheese they will be tasty.
Looks so good! Could I assemble these the day before bakinh? Or would you recommend baking tight after assembly and then reheating the next day?
If you wanted to prep this in advance, we’d suggest doing steps 1 and 2 the day before and assembling everything and baking the next day. Enjoy!
We prepped up to pouring sauce and cheese on the rolled tortillas the day before, then added the sauce, cheese & baked this morning. Turned out great!
🎉
Look So yummy and tasty,I got water in my mouth. So delicious food recipe. I Love it.
Yummy 😋 food.. best look
Nice one…. really looks so good.
Tasty food with a beautiful look.
do you bake the enchiladas at 425 degrees too?
Yep!
Hi! Do you have suggestions on how to turn this into a freezer meal for meal prep?
Thanks!
Hannah
PS. Love this blog and have used so many of these recipes! My husband and I have yet to find one we don’t like!
Hi Hannah! We haven’t tested this out as a freezer meal, but here are some suggestions. Follow steps 1-3, and then freeze the prepped enchiladas. When ready to cook, you could either let them defrost and then, follow step four. Or, you could cook directly from the freezer, but you would need to extend the cook time. We’d also suggest using really sturdy corn tortillas (we love the ones from La Tortilla Factory) or, we’d suggest using flour tortillas. Corn tortillas can become mushy once they’re cooked after freezing. If you give it a try, we’d love to hear back!
Looks healthy & delicious! 🙂
At what temp do you cook the enchiladas? Can’t wait to try them!!
Thanks!
425 degrees F.
These were super good! I followed the recipe for the second enchilada sauce. I added cayenne to the spice mixture, along with some Cholula to the sauce after taking it off the heat. Yummy!
Sounds so good! Glad you enjoyed these, Laura!
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It looks so good!
Mariya | https://www.brunetteondemand.com/
Wish I had the patience and the time to make veggieenchiladas fresh from scratch 🙂
You should definitely try it!! There are so many ways to customize them and it takes less time than you think!! Especially if you used canned beans with other ingredients. I usually have filling left to meal prep stuffed peppers. Quick, healthy and easy
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This looks so good!
This was absolutely delicious! An instant favorite for me and my daughter
Glad you both enjoyed the enchiladas, Megan! 🙂
This is an attractive and healthy vegan dish. I really like this dish.
This looks so good! I have wanted to find an enchilada recipe, so this was a nice surprise in my email today. Some members of my family do not like sweet potato or broccoli…so sad! But would you also roast the other veggies that you mentioned as an alternative?
Hi, Judy! Yep, we think roasting the other veggies would give this a delicious flavor. Enjoy!
Corn tortillas need to be softened before they are rolled, or they’ll break. I don’t understand how this will work without the quick fry and dunk in sauce to be flexible enough to roll and to hold the ingredients. Sounds delicious however.
This recipe was delicious, just like all of your other recipes I have made. I am obsessed with your blog. For this recipe I heated up the tortillas in a skillet without any sauce or oil and they became flexible without breaking. Makes it easier to roll.
Love this tip! Thanks for sharing, Yana!
No V V Supremo Cheese at Costco 😩 and online you need to buy large quantity and expensive. Good substitute?
Nooooo! Bummer! 🙁 Any brand of quesadilla cheese will work here instead, Patsy. Enjoy!
Hi! Can you please share what brand of sheet pan that is. I’ve been looking for a good non-stick sheet pan. Thanks!
Hi Marcia! We really like this one here (affiliate link).
Takes some time to prepare the filling. Takes almost 30 minutes to roast the veggies. Takes some time to prepare the enchiladas. Takes almost 20 minutes to bake the enchiladas. I just hate these inaccurate prep and cook times. This is rather common. The recipe is good, as is usual. Thank you.
Thanks for sharing this feedback with us, Anjali! We appreciate it! 😊
Total winner!! I added a lot more sauce and chopped the veggies a bit after roasting. Also used yellow peppers. Threw in come chicken to make everyone happy!
Sounds delicious, Melissa!