If you’re searching for a delicious, comforting, and super easy vegetarian meal, this enchilada recipe is your new best friend in the kitchen. Packed with vibrant vegetables and hearty beans, these enchiladas come together quickly and deliver a satisfying meal that everyone will love.
Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your rotation, this recipe offers a perfect balance of flavor and nutrition without complicated steps or hard-to-find ingredients.
From the rich, smoky enchilada sauce to the melty vegan cheese topping, every bite bursts with warmth and zest. Plus, it’s a fantastic way to use up leftover veggies, and it pairs beautifully with a crisp salad or Mexican rice.
For those who love easy meal prep, these enchiladas can even be made ahead of time and baked fresh when you’re ready. Keep reading to discover why this is one of the easiest and tastiest vegetarian enchilada recipes out there!
Why You’ll Love This Recipe
This vegetarian enchilada recipe is a winner for so many reasons. First, it’s incredibly simple to prepare, making it perfect for busy weeknights or casual family dinners.
You don’t need to be a cooking expert to whip up this dish, and it uses wholesome, readily available ingredients.
Another reason to love it? The versatility!
You can customize the filling to suit your preference—add your favorite veggies or swap out beans for lentils. It’s also naturally vegan if you use plant-based cheese, making it perfect for those avoiding dairy.
And finally, it’s a crowd-pleaser! The layers of flavor and texture will satisfy even the most dedicated meat-eaters at your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Bell peppers (red or green), diced | 2 medium |
| Zucchini, diced | 1 medium |
| Black beans, canned and drained | 1 can (15 oz) |
| Frozen corn kernels | 1 cup |
| Chopped tomatoes, canned | 1 can (14.5 oz) |
| Chili powder | 1 tablespoon |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Enchilada sauce (store-bought or homemade) | 2 cups |
| Flour tortillas (soft, 8-inch) | 8 |
| Shredded vegan cheese (or regular cheese if preferred) | 1 ½ cups |
| Fresh cilantro, chopped (optional for garnish) | ¼ cup |
| Lime wedges (optional for serving) | As desired |
Equipment
- Large skillet or frying pan
- Medium saucepan (for homemade enchilada sauce, optional)
- Large mixing bowl
- 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Aluminum foil
Instructions
- Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the vegetables: Toss in the diced bell peppers and zucchini. Cook for 5-6 minutes until they begin to soften but still retain a bit of crunch.
- Season and mix: Stir in the black beans, corn, and canned chopped tomatoes with their juices. Sprinkle the chili powder, cumin, salt, and pepper over the mixture. Let it simmer for 5 minutes, stirring occasionally, until the filling is heated through and well combined.
- Preheat your oven: Set it to 375°F (190°C) so it’s ready when you assemble the enchiladas.
- Prepare the tortillas: Warm the tortillas in a dry pan or microwave until soft and pliable, so they don’t crack when rolling.
- Fill the tortillas: Spoon about ⅓ cup of the vegetable filling into the center of each tortilla. Roll it up tightly and place seam-side down in the prepared baking dish.
- Assemble the enchiladas: Once all tortillas are filled and arranged, pour the enchilada sauce evenly over the top. Sprinkle the shredded vegan cheese generously over the sauce.
- Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Remove from oven and let cool slightly. Sprinkle fresh cilantro on top and serve with lime wedges on the side for an extra burst of flavor.
Tips & Variations
For a creamier filling, add a scoop of vegan sour cream or cashew cream to the vegetable mixture before filling the tortillas.
If you prefer a gluten-free option, use corn tortillas instead of flour tortillas, but warm them carefully to avoid cracking.
You can easily swap the black beans for pinto beans or even lentils for a protein-packed twist. Add some sautéed mushrooms or spinach to boost the veggie content, or spice it up with jalapeños if you like heat.
Looking for a homemade enchilada sauce? Check out this easy vegan slow cooker recipe that doubles as a fantastic sauce base!
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 10 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | 600 mg |
Note: Nutrition facts may vary depending on the brands and specific ingredients you use.
Serving Suggestions
Serve these vegetarian enchiladas with a side of Mexican rice or a fresh green salad for a well-rounded meal. Guacamole and salsa are excellent accompaniments that add freshness and texture.
For a lighter option, try pairing your enchiladas with a simple cucumber and tomato salad with lime and cilantro dressing. If you love homemade tortillas, try making them yourself with this Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to elevate the dish even more.
Conclusion
This easy vegetarian enchilada recipe is a vibrant, flavorful dish perfect for any night of the week. It combines wholesome ingredients with straightforward steps to create a meal that’s both nutritious and satisfying.
The best part? You can customize it endlessly to suit your taste or dietary needs.
Whether you’re cooking for family, friends, or just yourself, these enchiladas bring warmth and joy to the table with every bite. Don’t forget to explore other plant-based favorites like our Veggie Quesadilla Recipe Indian Style Easy & Delicious or try some comforting dishes from our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor collection to keep your menu exciting and full of flavor.
Happy cooking and enjoy your delicious, easy vegetarian enchiladas!
📖 Recipe Card: Easy Vegetarian Enchiladas
Description: A quick and simple vegetarian enchilada recipe packed with beans, cheese, and vegetables. Perfect for a flavorful weeknight dinner.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 8 corn tortillas
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup enchilada sauce
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat.
- Sauté onion and bell pepper until soft, about 5 minutes.
- Add black beans, corn, cumin, chili powder, and salt; cook for 3 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm tortillas to make them pliable.
- Fill each tortilla with the bean mixture and a little cheese, then roll up.
- Place rolled tortillas seam-side down in the baking dish.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Nutrition: Calories: 320 kcal | Protein: 15 g | Fat: 12 g | Carbs: 38 g
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