Name: Easy Veggie Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 8 medium flour tortillas; 2 cups shredded cheddar cheese; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 zucchini, diced; 1 cup corn kernels; 1 cup canned black beans, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon smoked paprika; Salt and pepper to taste; Chopped fresh cilantro for garnish; 2 cups enchilada sauce

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If you’re craving a hearty, flavor-packed meal that’s supremely easy to pull together, these Easy Veggie Enchiladas are about to become your new go-to recipe. With colorful veggies tucked inside soft tortillas, smothered in savory enchilada sauce, and topped with bubbly golden cheese, every bite is a fiesta. Whether you’re serving vegetarians or simply looking for a satisfying weeknight dinner with a veggie twist, this dish delivers comfort, big flavors, and a feast for the eyes—all without fuss.

Easy Veggie Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

The greatness of Easy Veggie Enchiladas lies in just how simple and approachable the ingredients are. Each element adds its own punch of taste, brings depth to the filling, or creates cheesy, saucy perfection on top. Here’s what goes into the mix, and why each one matters.

Flour tortillas: The best base for rolling up all that delicious veggie filling and keeping everything tender.
Shredded cheddar cheese: Melts to create that irresistible golden top layer—plus, a little extra inside for gooeyness.
Enchilada sauce: Brings smoky, tangy flavor and keeps everything beautifully moist; use your favorite store-bought brand or homemade.
Olive oil: For sautéing the veggies and building flavor right from the start.
Onion: Gives the filling a punchy, savory foundation.
Garlic: A must for mellow, aromatic depth that lingers in every bite.
Red bell pepper: Adds sweetness and a pop of color to the filling.
Zucchini: Brings tenderness and soaks up all those Mexican-inspired spices.
Corn kernels: Offer bursts of sweetness and a bit of crunch in every forkful.
Canned black beans: Make these filling and satisfying, adding plant-based protein and creamy texture.
Ground cumin: Delivers earthy, warm undertones that make these taste unmistakably Mexican.
Chili powder: Adds gentle heat and layers of rich, robust flavor.
Smoked paprika: Infuses smokiness that deepens the overall taste.
Salt and pepper: Essential for seasoning every bite just right.
Fresh cilantro: A sprinkling at the end gives freshness and makes the enchiladas pop with color.

How to Make Easy Veggie Enchiladas

Step 1: Prep Your Oven and Veggies

First things first: preheat your oven to 375°F (190°C) to ensure every enchilada gets perfectly baked. Dice up your onion, red bell pepper, zucchini, and mince the garlic before you dive in—having everything ready makes this recipe feel like a breeze.

Step 2: Sauté the Veggies

Heat up the olive oil in a large skillet over medium heat. Start by adding the diced onion and let it cook for 2 to 3 minutes until it softens and fills your kitchen with that unmistakable savory aroma. Toss in the garlic, bell pepper, and zucchini. Cook for another five minutes, stirring occasionally, until the veggies are tender but still vibrant.

Step 3: Season and Finish the Filling

Now, stir in the corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Give everything a good stir so those spices fully coat every piece. Cook for a minute or two more—your kitchen will smell incredible and you’ll see all those colors popping in the pan.

Step 4: Assemble the Enchiladas

Pour half a cup of enchilada sauce into the bottom of a 9×13-inch baking dish. This keeps the tortillas soft and adds flavor to the base. Spoon an even amount of the veggie mixture onto each tortilla, sprinkle with a little cheddar cheese, and then roll them up tightly. Place them seam-side down in the prepared dish to keep everything snug during baking.

Step 5: Top, Bake, and Finish

Pour the remaining enchilada sauce over the rolled tortillas, making sure everything gets coated so it stays moist and flavorful. Sprinkle the rest of the cheese generously on top. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 5 to 10 minutes, or until the cheese is bubbling and golden. Garnish with a shower of fresh cilantro just before serving—your Easy Veggie Enchiladas are ready to steal the show!

How to Serve Easy Veggie Enchiladas

Garnishes

Take these Easy Veggie Enchiladas to the next level with a scattering of fresh chopped cilantro. For extra pizzazz, add sliced avocado, a dollop of sour cream, a few lime wedges for a zesty finish, or even some thinly sliced jalapeños if you like a kick. These simple touches make each plate feel like something special.

Side Dishes

Round out your meal by pairing the enchiladas with fluffy Mexican rice, a cool corn and black bean salad, or a bowl of creamy guacamole and tortilla chips. Each one perfectly complements the spicy, cheesy richness of the enchiladas and brings more variety to your dinner table.

Creative Ways to Present

Try serving Easy Veggie Enchiladas family-style right in the baking dish for a laid-back, help-yourself vibe. Or, plate them individually and drizzle with a contrasting swirl of crema or salsa verde for a restaurant-worthy look. If you’re entertaining, turn them into bite-sized enchilada rolls for a playful appetizer spread.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Veggie Enchiladas store like a dream! Just transfer any extras to an airtight container and refrigerate—they’ll keep well for up to 3 days. The flavors meld even more, so the enchiladas taste fantastic reheated for quick lunches or easy weeknight dinners.

Freezing

Planning ahead? Assemble the enchiladas, cover tightly (foil and plastic wrap work best), and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge or bake directly from frozen, adding a few extra minutes to the bake time. This makes dinner parties or busy weeks a breeze.

Reheating

To reheat, simply pop the enchiladas (covered with foil) in a 350°F oven until heated through—about 20 minutes. You can also microwave individual portions for a quick fix. Add a fresh garnish after warming to bring back that just-made look and taste.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas bring a delicious, traditional flavor and work beautifully. Warm them a bit before assembling to prevent cracking.

How spicy are these Easy Veggie Enchiladas?

The spice level is mild to medium, thanks to the chili powder and enchilada sauce. If you like it hotter, toss in some diced jalapeño or use a spicier sauce.

What veggies can I swap in?

Feel free to get creative—sautéed mushrooms, spinach, or even sweet potatoes make wonderful additions or substitutions, as long as the veggies are roasted or sautéed for tenderness.

Can I prepare this dish ahead of time for guests?

Definitely! Assemble everything (except the final cheese) a day before, cover, and refrigerate. Add cheese right before baking for gooey, golden perfection.

Are Easy Veggie Enchiladas gluten-free?

Swap in your favorite gluten-free tortillas and double-check your enchilada sauce label—then you’ve got a wonderfully gluten-free dinner for all to enjoy.

Final Thoughts

It’s easy to see why Easy Veggie Enchiladas are a favorite for busy weeknights and relaxed gatherings alike. With their vibrant flavors, cozy cheesiness, and endless customizable options, you’ll want to make them again and again. Gather your ingredients, get rolling, and let your kitchen fill with the aroma of a meal everyone will love!

Easy Veggie Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: Emma
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Easy Veggie Enchiladas are a delicious and satisfying vegetarian meal that the whole family will love. Packed with flavorful veggies and gooey cheese, they are perfect for a cozy dinner night!

Ingredients

Scale

Tortillas:

8 medium flour tortillas

Filling:

2 cups shredded cheddar cheese
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup corn kernels
1 cup canned black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
Salt and pepper to taste
Chopped fresh cilantro for garnish

Sauce:

2 cups enchilada sauce

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Sauté veggies: In a large skillet, heat olive oil over medium heat. Cook onion until softened, then add garlic, bell pepper, zucchini, corn, and black beans. Season with cumin, chili powder, smoked paprika, salt, and pepper.
Assemble enchiladas: Spread enchilada sauce in a baking dish. Fill tortillas with veggie mixture and cheese, roll up, and place in the dish. Top with remaining sauce and cheese.
Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 5-10 minutes until cheese is melted and bubbly.
Serve: Garnish with fresh cilantro before serving.