Name: Vegetarian Enchiladas at Home
Yield: 4

Vegetarian Enchiladas bring all the flavor, no meat needed! Black beans, corn, and peppers, all wrapped in saucy tortillas with plenty of cheese.

Or try my vegetarian sweet potato enchiladas!

author’s note

The 30-Minute Vegetarian Enchiladas I Make On Repeat!

Enchiladas are one of my go-to straightforward dinners, and this veggie version is one of the quickest. There’s no meat to cook, very little chopping, and everything comes together in about 30 minutes.

I got the idea from my vegetarian chili, which is packed with bold spices, beans, and veggies. I took those same cozy flavors and wrapped them up in tortillas with enchilada sauce and lots of melty cheese. The result is cheesy, saucy, hearty, and so flavorful.

The filling is simple, but the spices, lime juice, and enchilada sauce make it taste like so much more. Add avocado, sour cream, cilantro, and a squeeze of lime on top and these are hard to beat.

Ingredients

Here’s what you need to make Vegetarian Enchiladas:

Olive oil: Adds flavor and helps cook the veggies.
Red onion & red bell pepper: Dice small so the flavor spreads better.
Salt, pepper & garlic: Simple but key for boosting flavor.
Paprika, cumin & chili powder: These spices add deep, warm flavor.
Frozen corn & beans: A hearty, filling swap for meat. Pinto and black beans add texture and protein.
Red enchilada sauce: Store-bought is straightforward, from-scratch if you’re feeling up to it!
Lime: A squeeze of fresh juice makes everything pop.
Flour tortillas: TortillaLand tortillas taste extra fresh—I use them when I have time since they need cooking first.
Cheese: Monterey Jack, Cheddar, or a mix (a reliable!). Freshly grated melts best.

Vegetarian Enchilada Topping Ideas

Avocado or guac: Creamy and rich to help bring down the spice.
Cilantro: Fresh for a pop of flavor. Swap for green onions if you’d rather!
Sour cream or Greek yogurt: Cool and tangy to balance the heat.
Diced cherry tomatoes: Adds freshness and a little sweetness.
Pickled onions: A tangy crunch that goes great.
Hot sauce or salsa: Add a little extra kick!

Veggies sautéing in the skillet before adding beans and corn for these vegetarian enchiladas.

Variations

straightforward Vegetarian Enchilada Swaps

Make a Casserole: Try my Enchilada Bake or slow cooker version instead!
Add a Grain: Mix in cooked quinoa or rice (2-3 tbsp per enchilada). Add more spices if needed.
Swap the Cheese: Try Colby Jack or Pepper Jack.
Add Spinach: Cook chopped spinach with the veggies and beans.
Use Refried Beans: Spread 2 tablespoons on each tortilla before adding the filling.

chelsea’s recipe tips

What to Serve with Vegetarian Enchiladas

Mexican rice: Simple, filling, and full of flavor. Plus, it’s made in one pan!
Black bean corn salad: Light, fresh, and tossed in the best dressing.
Mexican street corn: Sweet, smoky, and coated in cheese.
Chips & salsa: Crunchy, simple, and great as a side or app.
Mexican salad: Greens, corn, black beans, and a creamy dressing.

Stuffing, rolling, and placing each tortilla in the pan before covering with cheese and baking.

Storage

Fridge: Store vegetarian enchiladas in a sealed container for up to 4 days.
Reheat: Heat in the oven at 350°F or microwave until warm.
Freeze: Wrap well and freeze for up to 3 months. Thaw in the fridge before heating.