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
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!
Mushrooms, squash, poblano peppers, zucchini, and/or cauliflower would all be good options!
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
- 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!
This is a really great recipe. My whole family enjoyed them. We added chicken as we had some that I needed to use. I just added more enchalada sauce to ensure everything was coated and it worked great. I wasn’t sure if I needed to roast the veggies, but the roasted flavor came through, so I would do it if possible. Also, I contemplated doing a green pepper instead of red and I’m also glad I did as it added a different flavor to the dish. 5 out of 5 for me!
Just a note that if you make the 5-min blender sauce that is linked here, you have enough for a double recipe!
Thanks for the great recipe. Just a tip that might help someone. I find when I make enchilada ms with corn tortillas, the tortillas fall apart. It helps to toast them in a pan for a few seconds on each side before rolling the filling into them.
I have made this recipe so many times over the past few years! Everyone that has tried it absolutely loves it. It’s perfect for me, because I have a hard time getting vegetables in my diet and this recipe makes them so yummy.
I made these veggie enchiladas this snowy weekend.
So delicious! Thank you kindly!
Hands down one of my favorite recipes! So flavorful and delicious. Works great as a meal prep and leftovers are just as good.
I want to make this and I need an enchilada sauce recipe, since where I’m living doesn’t have it. The recipe says “see notes” and there are no notes. Can you help me?
Sorry for the confusion, Candice! The links to the sauce recipes are in the FAQ section. Here they are: https://trim-fatloss.today/5-minute-blender-enchilada-sauce%3C/a%3E and https://cookieandkate.com/enchilada-sauce-recipe/
Haven’t tried recipes yet, but they sound wonderful!
This was great! I used more sweet potato since I did not have broccoli but loved the variety of vegetables included in the recipe. I made the 5 minute blender enchilada sauce and used it without simmering it down and it was fantastic. Thank you!
Great recipe— THANK YOU for the enchilada sauce recipe too. Legit mind blown <3
Keep doing great work!
delicious
This was delicious and fairly easy. I did fry the tortillas in a little bit of oil to prevent breakage and I used 1.5 cups of cheese for the insides and measured with my heart when I topped it. Baking took a wee bit longer and I took off the foil to brown the cheese more effectively in that additional time. Looking forward to all the different kind of veggie combos in the future.
The enchiladas were so delicious and well received by my non vegetarian family. I know I had a few skeptics at the table before they started eating but they were won over by the flavor. Very hearty, healthy and satisfying. I cut back on the chili powder using a tablespoon mixture of paprika and a spicy blend. I also used flour tortillas and whole wheat low carb tortillas to adjust to the varying calorie desires for different family members. But I will definitely make this again. Thanks so much!
Easy and yummy. We swapped cauliflower for broccoli, and the meat eater in our family added ground beef.
Glad your family liked it, Michelle!
Your recipe sounds delicious! We are a vegetarian family and it is nice to have some easy dinner ideas.
Was so excited to make this recipe, even went to 2 grocery stores with a toddler to find the right produce! Unfortunately all of those veggies burnt to a crisp when I roasted at 425 as per the recipe. I even thought “25-30 minutes seems like a long time” so at 10 minutes I went to go stir them around and the sweet potatoes were all already burned and stuck to the sheet pan. Maybe I was supposed to stir them around more frequently or something? It would be helpful if instructions like that were included in the recipe, if so. I even double checked and the size of my sweet potato cubes matches the picture so I don’t think it’s something I did wrong. Very disappointed and now hesitant to try other recipes on this site even though many look good!
These were delicious! I used zucchini instead of broccoli.
Wondering why it says under enchilada sauce “Store-bought works, we prefer one with real ingredients”. Like store bought enchilada sauce doesn’t have real ingredients? Nothing wrong with canned enchilada sauce.
Delicious! I used zuchini and squash with sweet potatoes😁
Confused as why it says this referring to the enchilada sauce: ‘store bought works, we prefer one with real ingredients’…? Like store bought enchilada sauce doesn’t have real ingredients? That is just spreading fear over store bought canned products🤷🏼♀️
Finally, a DELICIOUS and healthy enchilada recipe that’s not a huge production and time suck. I’ve made these three times now. They’re on the permanent rotation. Thank you!
Could I sub cauliflower for the broccoli? These sound great!
Absolutely! Enjoy, Jackie!
Absolutely delicious! It’s a hit with the whole family…even the meat-eaters!
This looked pretty tasty so I made it this week and , wow, it was even better than I’d expected! My spouse agreed. This is going in the “make again” folder. Thank you!
I need to pay more attention to your food blogs. As a foodie myself, I’m recently guilty of splurging at Hibachi buffet restaurants and not sticking to the script of getting on and staying on a long-term weight loss diet. I think a veggie enchilada is one of many healthy meals to help anyone lose weight and stay focused in dieting. 🙂
I added cumin, fajita seasoning, paprika and chipotle to the veggies before roasting.
This recipe is top notch! I made it for my dad, he’s getting to a point where he can’t follow recipes. We both loved it. Thank you!
It’s 106 degrees here today
(southern AZ). Is there some alternative way to roast the veggies that won’t heat my kitchen up with that 450degree oven?
The recipe sounds delicious.
You could saute the veggies in a pan with some oil until browned and caramelized!