Easy Veggie Enchiladas Recipe
If you’re craving a flavor-packed, meatless Mexican meal that’s vibrant and satisfying, these Easy Veggie Enchiladas absolutely belong on your dinner table. This crowd-pleaser is loaded with colorful, tender veggies, hearty black beans, gooey cheese, and plenty of bold spices, all wrapped up in warm tortillas and smothered in savory enchilada sauce. Whether you’re feeding a family or just want something cozy and comforting, Easy Veggie Enchiladas come together in under an hour, celebrating both simplicity and big, irresistible flavor.
Ingredients You’ll Need
Gathering the ingredients for Easy Veggie Enchiladas is the best kind of prep: simple and straightforward, but each component brings a special element that makes the finished dish truly spectacular. Every vegetable and spice in this recipe is chosen for flavor, color, and that can’t-get-enough texture.
- 8 small flour or corn tortillas: Your foundation for enchiladas—choose corn for classic texture or flour for flexibility and a softer bite.
- 1 tablespoon olive oil: A healthy fat to sauté your veggies for maximum flavor and just the right caramelization.
- 1 small yellow onion, diced: Provides a sweet, savory base that infuses every bite.
- 2 cloves garlic, minced: Adds irresistible aroma and richness—don’t skip this!
- 1 red bell pepper, diced: For sweetness and a pretty pop of color.
- 1 zucchini, diced: Offers freshness and helps balance the soft and hearty textures.
- 1 cup corn kernels (fresh or frozen): Sweet little bursts that add a sunny, satisfying crunch.
- 1 can (15 ounces) black beans, rinsed and drained: These add substance, earthiness, and protein.
- 2 cups shredded cheddar or Mexican blend cheese: Ensures melty, savory goodness in every layer.
- 2 cups red enchilada sauce: Brings tang, moisture, and classic enchilada flavor—choose your favorite brand or homemade.
- 1 teaspoon ground cumin: Adds deep warmth and a signature Mexican flavor.
- 1/2 teaspoon chili powder: For a gentle smokiness and just the right amount of mild heat.
- 1/2 teaspoon smoked paprika: Lends beautiful color and a subtle, smoky background.
- Salt and pepper to taste: Layered seasoning makes everything sing—taste as you go!
- Chopped fresh cilantro for garnish: The finishing touch for freshness and a burst of herbal brightness.
How to Make Easy Veggie Enchiladas
Step 1: Prep the Oven and Baking Dish
First things first, set your oven to preheat at 375°F (190°C). This temperature is perfect to melt the cheese, warm the tortillas, and allow all those saucy, spicy flavors to marry beautifully. While that’s happening, grab your favorite 9×13-inch baking dish and spread about 1/2 cup of enchilada sauce on the bottom. This saucy base helps the enchiladas stay moist and flavorful as they bake—plus, it prevents sticking!
Step 2: Sauté the Vegetables
In a large skillet over medium heat, warm up your olive oil. Add the diced onion and let it cook for about 3-4 minutes, stirring occasionally, until it’s soft and fragrant. Then stir in your garlic, red bell pepper, zucchini, corn, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. This is when your kitchen will start to smell incredible! Sauté everything for another 5-6 minutes, just until the veggies are tender but still vibrant.
Step 3: Add Black Beans and Finish the Filling
Once your veggies are cooked through, take the skillet off the heat and stir in the black beans. The beans turn your sautéed veggies into a hearty, protein-packed filling that holds together beautifully inside the tortillas. Give everything a taste at this point—add another dash of salt or an extra sprinkle of chili powder if you want a little more punch.
Step 4: Roll Up the Enchiladas
Lay your tortillas out on a work surface and spoon a generous amount of the veggie and bean mixture onto the center of each one. Top with a sprinkle of shredded cheese, then roll up each tortilla snugly and place them seam-side down in the enchilada sauce-lined baking dish. This ensures they don’t unroll as they bake and makes for easier serving.
Step 5: Top and Bake
Pour the remaining enchilada sauce over the filled tortillas, coating them well for maximum flavor in every bite. Sprinkle the rest of the cheese over the top—don’t be shy here, cheesy topping makes Easy Veggie Enchiladas extra irresistible. Pop the dish into your preheated oven and bake uncovered for 20-25 minutes, until the cheese is melted, golden, and bubbling temptingly around the edges.
Step 6: Garnish and Serve
Once out of the oven, let your enchiladas cool for a few minutes. Finish everything off with a generous shower of fresh chopped cilantro. This last step adds a cool, bright flavor that balances out all the richness. Serve your Easy Veggie Enchiladas warm and enjoy the big moment—dig in!
How to Serve Easy Veggie Enchiladas
Garnishes
Your Easy Veggie Enchiladas can be made extra special with a few simple, colorful garnishes. I love topping them with more chopped cilantro for herbal freshness, sliced jalapeños for some heat, or creamy diced avocado for richness. A dollop of sour cream (or a dairy-free alternative) mellows out the spice and adds cool, tangy contrast—all optional, and all delicious!
Side Dishes
Pairing your Easy Veggie Enchiladas with the right sides turns them into a full-on family feast. Classic choices include herby lime rice, simple black beans, or a crunchy slaw with cabbage and radish. For something fresh, a juicy tomato and cucumber salad or a little corn salsa really brightens up the meal.
Creative Ways to Present
If you’re serving friends or want a festive spread, try arranging your Easy Veggie Enchiladas in a pretty spiral or shingle them like dominoes, topped with all your favorite garnishes. For a party, make a build-your-own enchilada bar with different salsas, fresh herbs, and toppings so everyone customizes their own perfect plate. Fun, interactive, and always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Veggie Enchiladas are one of life’s best meal-prep discoveries. Store them tightly covered or in an airtight container in the refrigerator for up to three days. They reheat beautifully—just make sure to spoon any extra sauce over them to keep things moist and flavorful.
Freezing
Yes, you can absolutely freeze Easy Veggie Enchiladas! After baking, let the dish cool completely, then wrap tightly in plastic wrap and foil. Alternatively, portion individual servings into freezer-safe containers. They’ll keep well for up to three months. For the best texture, freeze before adding garnishes like cilantro or avocado—add those fresh once reheated.
Reheating
To reheat, cover your enchiladas with foil and warm in a 350°F oven for about 20 minutes or until heated through. If you’re in a hurry, microwave individual portions in 1-minute bursts until hot, adding a splash of extra enchilada sauce to prevent them from drying out. Garnish just before serving to bring back that fresh-from-the-oven vibe!
FAQs
Can I make Easy Veggie Enchiladas vegan?
Absolutely! Just swap the regular cheese for your favorite dairy-free cheese alternative and double-check that your tortillas and enchilada sauce are vegan-friendly. The filling itself is already 100 percent plant-based and delicious.
Can I add other vegetables to the filling?
Yes! Easy Veggie Enchiladas are a great way to use up what you have on hand. Mushrooms, spinach, or even diced sweet potato are all delicious additions. Just be sure not to overfill the tortillas or they won’t roll up as neatly.
Which type Main Course
Both flour and corn tortillas work well for Easy Veggie Enchiladas. Corn tortillas offer classic flavor and a slightly firmer texture, while flour tortillas are extra soft and ideal for beginners who want a less crumbly roll-up. Use whichever you love most!
How do I keep the enchiladas from becoming soggy?
The trick is not to oversaturate the tortillas with sauce before baking. A light layer in the pan and a topping drizzle is plenty. Also, don’t overcook the filling—tender veggies keep their shape and don’t release too much liquid in the oven.
Can I prepare Easy Veggie Enchiladas ahead of time?
You sure can! Assemble the enchiladas up to one day ahead (hold the final cheese and sauce topping until just before baking if you want the top extra melty and fresh). Cover and refrigerate, then bake as directed when you’re ready to eat. Dinner is a breeze!
Final Thoughts
If you’re looking for a dinner that’s quick to make, loaded with vegetables, and feels like a big, cozy hug, you truly can’t go wrong with Easy Veggie Enchiladas. They’re a breeze for weeknights but special enough to share with friends, so go ahead—give them a try and let your kitchen fill with irresistible flavors tonight!
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Easy Veggie Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Easy Veggie Enchiladas are a delicious and satisfying vegetarian meal that’s perfect for a weeknight dinner. Packed with flavorful veggies, beans, and gooey cheese, these enchiladas are sure to become a family favorite!
Ingredients
Tortillas:
- 8 small flour or corn tortillas
Veggie Filling:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Other:
- 2 cups shredded cheddar or Mexican blend cheese
- 2 cups red enchilada sauce
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Saute veggies: Heat olive oil in a skillet, cook onion, garlic, bell pepper, zucchini, corn, cumin, chili powder, smoked paprika, salt, and pepper.
- Add beans: Stir in black beans, then remove from heat.
- Assemble: Spread enchilada sauce in a baking dish. Fill tortillas with veggie mixture and cheese, roll up, and place in the dish.
- Bake: Pour remaining sauce over tortillas, top with cheese, and bake for 20-25 minutes.
- Serve: Garnish with cilantro and serve warm.
Notes
- Add sliced jalapeños or hot sauce for extra heat.
- Top with diced avocado or sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 17g
- Cholesterol: 35mg
