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Colorful vegetarian enchiladas stuffed with black beans, veggies, and topped with red sauce.

Vegetarian Enchiladas

Cozy and filling Vegetarian Enchiladas made with a hearty veggie filling, enchilada sauce, and topped with cheese. Perfect for busy nights and easy to make ahead.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the enchiladas
  • 8 pieces Tortillas (corn or flour) Both types work well
  • 1 can Black beans, rinsed and drained
  • 1 to 2 cups Corn (frozen, canned, or fresh)
  • 1 Bell pepper, chopped
  • 1 small Onion, chopped
  • 2 cups Spinach Can substitute with zucchini, mushrooms, etc.
  • 1 to 2 cups Shredded cheese (cheddar, Monterey Jack, or blend) Adjust according to preference
For the spices
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt Adjust to taste
For assembly
  • 1 cup Enchilada sauce (store bought or homemade) Enough to coat the baking dish and top the enchiladas
  • Optional Cooked rice or quinoa For extra bulk, if desired

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook onion and bell pepper with a little oil and a pinch of salt until softened. Add spinach at the end to wilt.
  3. Stir in black beans, corn, and spices. Taste and adjust salt as needed.
Assembly
  1. Pour a little enchilada sauce in the bottom of a baking dish.
  2. Warm tortillas in the microwave for a few seconds. Add filling, sprinkle with cheese, roll, and place in the dish.
  3. Pour remaining sauce over the top and sprinkle with the remaining cheese.
Cooking
  1. Bake for 20 to 25 minutes until bubbly. Optionally broil for 1 to 2 minutes for a golden top.
  2. Let sit for 5 minutes before serving to allow filling to set.

Notes

These enchiladas freeze well. You can assemble them unbaked and freeze for up to 3 months. Alternatively, bake first and then freeze. For reheating, thaw overnight and bake until hot.