Vegetable enchiladas are a vibrant, wholesome twist on a classic Mexican favorite that never fails to bring comfort and satisfaction. Packed with fresh, colorful vegetables, layers of melted cheese (or vegan alternatives), and wrapped in soft tortillas smothered in a rich enchilada sauce, this dish is perfect for both weeknight dinners and special occasions.
Whether you’re a seasoned vegetarian, a vegan, or simply someone looking to add more wholesome meals to your repertoire, this recipe ticks all the boxes for flavor, nutrition, and ease.
The best part? You can customize the filling with your favorite veggies and spices, making it a versatile and crowd-pleasing meal.
Plus, it’s a fantastic way to sneak in extra veggies for picky eaters. Ready to impress your friends and family with this delectable dish?
Let’s dive into the best vegetable enchilada recipe that will quickly become a staple in your kitchen!
Why You’ll Love This Recipe
This vegetable enchilada recipe is a celebration of fresh produce and bold flavors. The combination of sautéed vegetables and hearty beans creates a filling that’s both nutritious and incredibly tasty.
The homemade enchilada sauce adds a smoky, tangy depth that ties everything together beautifully.
It’s also perfect for meal prepping and freezes well, making it ideal for busy lifestyles. Plus, it’s adaptable for various dietary preferences — simply swap the cheese for a vegan alternative or add some extra spice to suit your taste buds.
And if you love exploring vegetable-based dishes, be sure to check out our Peruvian Vegetable Recipes for Flavorful Healthy Meals for more inspiration!
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Red bell pepper, diced | 1 large |
| Zucchini, diced | 1 medium |
| Fresh spinach, chopped | 2 cups |
| Black beans, drained and rinsed | 1 can (15 oz) |
| Corn kernels (fresh or frozen) | 1 cup |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Flour or corn tortillas | 8-10 (6-inch) |
| Shredded cheese (cheddar, Monterey Jack, or vegan alternative) | 2 cups |
| Enchilada sauce (store-bought or homemade) | 2 cups |
| Fresh cilantro, chopped (optional) | for garnish |
| Lime wedges (optional) | for serving |
Equipment
- Large skillet for sautéing vegetables
- Mixing bowl to combine filling ingredients
- Baking dish (9×13 inch works well)
- Spatula or wooden spoon for stirring
- Measuring spoons and cups
- Cheese grater (if shredding cheese from block)
- Aluminum foil for covering during baking
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or cooking spray.
- Prepare the filling: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add garlic, red bell pepper, and zucchini. Cook for another 5-7 minutes until the vegetables are tender but still slightly crisp.
- Stir in the chopped spinach, black beans, and corn kernels. Cook for 2-3 minutes until the spinach wilts.
- Season the mixture with ground cumin, chili powder, salt, and pepper. Mix well and remove from heat.
- Assemble the enchiladas: Spread about ½ cup of enchilada sauce evenly on the bottom of the baking dish.
- Warm the tortillas slightly to make them pliable (microwave for 20 seconds or warm in a dry skillet).
- Spoon a generous amount of the vegetable filling onto each tortilla, then sprinkle with a little shredded cheese.
- Roll up each tortilla tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled tortillas and sprinkle the remaining shredded cheese on top.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before garnishing with fresh cilantro and serving with lime wedges.
Tips & Variations
To make this recipe vegan, substitute the cheese with your favorite plant-based cheese and ensure the enchilada sauce is vegan-friendly.
Feel free to customize the vegetables based on what you have on hand—mushrooms, eggplant, or even sweet potatoes work wonderfully. For added protein, try adding cooked quinoa or lentils to the filling.
If you prefer a creamier sauce, try topping the enchiladas with a drizzle of homemade Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes instead of the standard enchilada sauce.
For an extra kick, add some chopped jalapeños or a dash of hot sauce to the filling or the sauce. And if you love Mexican-inspired dishes, check out our Vegetarian Tex Mex Recipes for Easy Weeknight Dinners for more flavorful ideas.
Nutrition Facts
| Nutrient | Per Serving (1 enchilada) |
|---|---|
| Calories | 280 kcal |
| Protein | 10 g |
| Carbohydrates | 35 g |
| Fiber | 8 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Sodium | 450 mg |
| Vitamin A | 60% DV |
| Vitamin C | 45% DV |
| Calcium | 20% DV |
| Iron | 15% DV |
Serving Suggestions
Serve these vegetable enchiladas with a side of Mexican rice or a crisp green salad for a complete meal. A dollop of guacamole or fresh salsa adds fresh, zesty contrast to the warm, cheesy enchiladas.
For a lighter option, pair with a simple cucumber and tomato salad dressed with lime juice and cilantro. And if you want to enjoy a full Mexican feast, try our Lipton Vegetable Dip Recipe: Easy Party Favorite as a tasty appetizer!
Conclusion
Our best vegetable enchilada recipe is a delicious, nutritious, and versatile dish that is sure to become a family favorite. It combines the freshest vegetables with hearty beans, a flavorful sauce, and melty cheese to create a comforting meal that suits all kinds of diets and occasions.
Whether you’re cooking for a crowd or meal prepping for the week, this recipe is straightforward and rewarding. Its adaptability means you can tailor it to your taste and dietary needs easily.
Don’t forget to explore other delightful recipes like our Vegetable Alfredo Recipes for Creamy, Healthy Dinners and Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas to keep your plant-based meals exciting and flavorful!
Happy cooking and enjoy your vibrant, cheesy, and utterly delicious vegetable enchiladas!
📖 Recipe Card: Best Vegetable Enchilada Recipe
Description: A flavorful and healthy vegetable enchilada packed with fresh veggies and melted cheese. Perfect for a comforting meal that everyone will love.
Prep Time: PT20M
Cook Time: PT30M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 8 small corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup diced bell peppers
- 1 cup diced zucchini
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan and sauté onions and garlic until fragrant.
- Add bell peppers, zucchini, corn, black beans, cumin, salt, and pepper; cook for 5 minutes.
- Warm tortillas to make them pliable.
- Spread a thin layer of enchilada sauce in a baking dish.
- Fill each tortilla with the vegetable mixture and some cheese, then roll up and place seam side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 15 g | Fat: 12 g | Carbs: 38 g
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