Satisfying vegetarian enchiladas that are stuffed with black beans, broccoli, and peppers. They are so easy to make, take only 30 minutes to prepare, and are of course – so cheesy!
I recently joined the enchilada club, friends. And can I say, as a lover of all things cheese, tortillas, and taco seasoning – I’m a fan.
I didn’t grow up eating enchiladas, so it was new territory for me. I decided to make this recipe a little healthier by including sautéed veggies and beans. But I still included lots of CHEESE.
You’ll find this recipe to be quite pantry-friendly (which always comes in handy), so so tasty, and very satisfying for being mostly vegetables.
Now, shall we get cookin’?!
My Favorite Veggies for Filling
Since these enchiladas have quite a few vegetables in the filling I thought I’d share some other vegetables you can use in your filling as well. We like using: any bell pepper, beans, sweet potato (diced small), red onion, kale, corn, cauliflower, and zucchini.
How to Make Vegetarian Enchiladas
First, saute chopped vegetables until soft.
Mix all of filling ingredients together in a large bowl.
Prep tortillas then fill and roll!
Spread the dish with sauce, filled enchiladas, then evenly top with sauce and cheese. Bake at 350F for 15 minutes covered!
Choosing the Tortilla
I personally love using both corn and flour tortillas, but for different reasons. Corn tortillas are going to give more authentic flavor to the dish but are a little bit more delicate and can fall apart a little more easily.
Flour tortillas hold together very well and are quite hearty. They’re my number one choice because I just love the taste and texture they give. You can use flour or whole wheat!
Freezing and Storing Tips
Freezing: Prepare tortillas and roll with filling, don’t cover in sauce or cheese. Place in a baking dish and wrap with plastic wrap and foil, then freeze for up to 3 months. Remove and let slightly thaw, cover in sauce and cheese and bake at 350F for 20 minutes.
Storing leftovers: place extra cooked enchiladas in a glass container for up to 3 days. Reheat in oven (covered) at 350F until warm or heat in microwave.
If you love this recipe…
If this kinda recipe is your jam, you may also enjoy the flavors of our 30 minute vegetarian tacos, vegetarian fajitas, or our sweet potato black bean chili. Simple yet delicious recipes that require no meat and are staple meals in our home!
30-Minute Vegetarian Enchiladas
- 1 tablespoon oil
- 1 cup chopped broccoli
- 1 red bell pepper, diced small
- 1/2 small yellow onion, diced
- avocado slices
- chopped cilantro
- Preheat oven to 350F. Saute chopped broccoli, peppers, and onion in oil until soft (about 5-8 minutes). Add a pinch of salt for flavor.
- In a bowl mix black beans, cooked vegetables, 1/3 cup enchilada sauce, 3/4 cup cheese, and spices with salt & pepper.
- Tortillas: if using corn tortillas, heat in microwave for 15-20 seconds so they don't tear when folding. Skip this step if using flour tortillas.
- In a 9×13 baking dish, spread 1/2 cup of sauce on bottom. Then add spoonful of filling to corn tortilla, roll and lay with folds facing down in baking dish. Repeat until finished with tortillas.
- Then pour desired amount of sauce evenly over top of filled tortillas and sprinkle with remaining cheese. Cover with foil and bake for 15-20 minutes at 350F. Remove and serve with cilantro and avocado slices.