Vegetarian Enchiladas

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!  

A white baking dish with enchiladas baked with cheese and avocado slices.

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!

A fork cutting into enchiladas on a grey plate.

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!

If you tried this 30-Minute Vegetarian Enchiladas recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Baked enchiladas in a white dish with avocado slices on the side.

30-Minute Vegetarian Enchiladas

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!  

Servings 12
Prep Time: 10 mins
Cook Time: 20 mins

Course: Main Course
Cuisine: American, Mexican
Tags: vegetable enchiladas, vegetarian enchiladas, veggie enchiladas
Freezer Friendly: Yes
Calories: 191 kcal

Ingredients

The Veggies

  • 1 tablespoon oil
  • 1 cup chopped broccoli
  • 1 red bell pepper, diced small
  • 1/2 small yellow onion, diced

The Filling

Toppings

  • avocado slices
  • chopped cilantro

Instructions

  1. 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.

  2. In a bowl mix black beans, cooked vegetables, 1/3 cup enchilada sauce, 3/4 cup cheese, and spices with salt & pepper.

  3. 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.

  4. 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.

  5. 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.

Notes

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.

Nutrition Facts
30-Minute Vegetarian Enchiladas
Amount Per Serving
Calories 191 Calories from Fat 69
% Daily Value*
Fat 7.7g12%
Cholesterol 16.3mg5%
Sodium 531mg22%
Carbohydrates 23.3g8%
Sugar 3g3%
Protein 8.4g17%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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