Cheap Vegetarian Enchiladas Recipe for Easy Weeknight Meals

There’s something truly magical about a pan of homemade enchiladas bubbling away in the oven. The aroma of warm spices, the satisfying sizzle of melted cheese, and the anticipation of that first, saucy bite—enchiladas are the kind of comfort food we all crave.

But what if you could enjoy this beloved classic without breaking the bank? Enter my cheap vegetarian enchiladas recipe!

This dish is hearty, wholesome, and incredibly affordable, making it perfect for students, families, or anyone looking to enjoy a delicious meal on a budget.

Using simple pantry staples and fresh, budget-friendly vegetables, these enchiladas deliver big flavors with minimal effort. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your week, you’ll love how easy and customizable this recipe is.

Let’s dive into everything you need to know to create these wallet-friendly, crowd-pleasing enchiladas at home.

Why You’ll Love This Recipe

• Budget-Friendly: Made with inexpensive ingredients you likely already have in your pantry or can find at any grocery store.
• Hearty & Filling: Black beans, corn, and a flavorful veggie mix make this a satisfying main course.
• Easy to Make: Straightforward steps and minimal prep time—even beginner cooks can master this recipe.
• Customizable: Add or substitute veggies, swap in different beans, or play with the spices to suit your taste.
• Great for Meal Prep: Make a big batch, and enjoy leftovers for lunch or dinner throughout the week.
• Vegetarian & Family-Friendly: Even meat-eaters will love the bold flavors and gooey cheese topping!

Ingredients

Here’s everything you’ll need for this cheap vegetarian enchiladas recipe:

Equipment

• Large skillet for sautéing vegetables
• 9×13-inch baking dish
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and cutting board
• Aluminum foil (optional, for covering)

Instructions

1. Preheat the oven to 375°F (190°C).

   Get your oven warming up while you prep the filling and tortillas.

2. Sauté the vegetables.

   In a large skillet over medium heat, add olive oil. Once hot, add diced onion and bell pepper.

   Cook for 3-4 minutes until softened. Stir in garlic and cook for 1 minute more.

3. Add beans, corn, and spices.

   Add black beans, corn, cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for another 2-3 minutes.

   Remove from heat.

4. Warm the tortillas.

   To prevent cracking, wrap corn tortillas in a damp paper towel and microwave for 30-45 seconds, or lightly toast each tortilla in a dry skillet for a few seconds per side.

5. Prepare the baking dish.

   Spread about 1/2 cup of enchilada sauce on the bottom of the 9×13-inch baking dish.

6. Assemble the enchiladas.

   Place a warm tortilla on a flat surface. Spoon about 2-3 tablespoons of the vegetable-bean filling down the center.

   Sprinkle with a small amount of cheese (reserve at least 1 cup for the topping). Roll up tightly and place seam-side down in the baking dish.

   Repeat with remaining tortillas and filling.

7. Top with sauce and cheese.

   Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the cheese over the top.

8. Bake.

   Cover with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.

9. Garnish and serve.

   Let enchiladas cool for a few minutes. Top with fresh cilantro if desired.

   Serve hot and enjoy!

Tips & Variations

• Make it vegan: Use dairy-free cheese or skip it altogether. Check out my Lion’S Mane Mushroom Crumble Recipes for more plant-based inspiration.
• Switch up the veggies: Use whatever you have—zucchini, spinach, mushrooms, or carrots are all great additions.
• Homemade enchilada sauce: Save money by making your own sauce from tomato paste, broth, and spices.
• Freeze for later: Assemble enchiladas, cover tightly, and freeze before baking. Thaw and bake as directed.
• Spice it up: Add chopped jalapeños or a dash of cayenne for extra heat.
• Make it gluten-free: Choose certified gluten-free corn tortillas and check your enchilada sauce ingredients.

“Don’t skip warming your tortillas—this is the secret to enchiladas that roll up without cracking!”

For more make-ahead and freezer-friendly meals, try my Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Nutrition Facts

This is an estimate per serving (2 enchiladas):

Nutrition will vary based on specific ingredients and brands used. For a lighter version, use reduced-fat cheese or skip the cheese topping entirely.

Serving Suggestions

• Top with: Sliced avocado, diced tomatoes, shredded lettuce, extra cilantro, or a dollop of plain Greek yogurt or sour cream.
• Side dishes: Serve with rice, a simple salad, or chips and salsa. For a unique pairing, try my Lemon Straws Recipe for a fresh, citrusy dessert.
• Party platter: Make a double batch and let guests customize toppings at the table.
• For breakfast: Reheat leftovers and top with a fried egg for a savory morning treat.

“These enchiladas are even better the next day—perfect for meal prepping your lunches or dinners!”

Conclusion

There’s no need to sacrifice flavor or nutrition when cooking on a budget. This cheap vegetarian enchiladas recipe is proof that you can enjoy a filling, comforting meal with just a few simple ingredients and a bit of creativity.

Whether you’re feeding a family, meal prepping for the week, or just looking for something easy to make after a long day, these enchiladas hit all the marks: affordable, satisfying, and absolutely delicious.

If you enjoyed this recipe, don’t forget to explore more budget-friendly ideas and international flavors on the blog. For something sweet and simple, check out my Kolasnittar Recipe.

And if you’re ready to try your hand at homemade sauces, give my La Choy Sweet And Sour Sauce Recipes a whirl—you never know where your next favorite dish will come from! Happy cooking, and may your table always be full and your wallet happy!

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