Whip up a satisfying family dinner with easy vegetarian enchiladas, filled with sweet potatoes and black beans. Simply roast the vegetables for extra flavor, layer them into tortillas, and smother everything in enchilada sauce. This wholesome meatless meal comes together with ease for a comforting weeknight favorite.
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You’re Going to Adore These
- Simple & Satisfying – Easy to assemble with cozy, familiar flavors.
- Perfect for Meal Prep – Make ahead for quick weeknight dinners.
- Family-Friendly – A crowd-pleasing meatless dinner idea everyone enjoys.
- Wholesome & Nourishing – Packed with veggies, beans, and whole ingredients.
What You’ll Need for Vegetarian Enchiladas
For the Filling
- Olive Oil – Just enough to sauté and bring out all those delicious flavors.
- Yellow Onion – Finely chopped for a sweet, savory base.
- Garlic – Minced fresh, because it makes all the difference.
- Zucchini – Diced into bite-sized pieces for a pop of fresh veggie goodness.
- Black Beans – Rinsed and drained for that hearty, protein-packed bite.
- Corn Kernels – Thawed frozen corn works perfectly here—no need to fuss with fresh.
- Ground Cumin – Adds a warm, earthy depth to the filling.
- Chili Powder – Just a pinch for a subtle kick of heat.
For Assembling
- Red Enchilada Sauce – Use your favorite brand or whip up a homemade version if you’re feeling ambitious.
- Corn Tortillas – Soft and pliable—warm them up to make rolling a breeze.
- Monterey Jack Cheese – Shredded and divided for melty perfection inside and on top.
- Fresh Cilantro – Chopped finely for a bright, herbal finish.
For Baking
- Cooking Spray – A light coat ensures nothing sticks to the dish.
Let’s Talk About Timing, Friend
I know how hectic weeknights can feel, so I designed these easy vegetarian enchiladas to be as stress-free as possible. You’ll only need about 20 minutes of prep time to chop and sauté, which always feels like a little kitchen meditation to me. Then, the oven takes over for 25 minutes, filling your home with the coziest aroma while you set the table or simply relax.
In under 45 minutes total, you’ll have a warm, satisfying meal ready to share. It’s the kind of effortless, family-friendly dinner I turn to again and again. If you love meals that come together without fuss, you might also enjoy my stuffed bell peppers for another simple, oven-baked option.
Vegetarian Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1 medium zucchini diced into 1/2-inch pieces
- 1 can (15-ounce) black beans rinsed and drained
- 1 cup frozen corn kernels thawed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 can (10-ounce) red enchilada sauce
- 8 soft corn tortillas 6-inch
- 1 1/2 cups shredded Monterey Jack cheese divided
- 1/4 cup chopped fresh cilantro
- Cooking spray
Equipment
- skillet
- oven
- baking dish
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and spread 1/4 cup of the enchilada sauce evenly over the bottom.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for 1 minute more, until fragrant.
- Add the diced zucchini, black beans, corn, cumin, and chili powder to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender. Remove the skillet from the heat and stir in 1 cup of the shredded cheese and the chopped cilantro.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by heating them one at a time in a dry skillet for 15 seconds per side until pliable. Spoon about 1/3 cup of the vegetable filling onto each tortilla, roll it up tightly, and place it seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are completely covered. Sprinkle the remaining 1/2 cup of cheese evenly over the sauce.
- Bake for 20-25 minutes, until the cheese is melted and bubbly and the edges of the tortillas are just beginning to crisp. Let the enchiladas rest for 5 minutes before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Adapting This Recipe with Love
If you’re sugar conscious or looking for low glycemic options, I’ve got you covered. For instance, you can opt for a sugar-free enchilada sauce to keep things diabetic-friendly. I also love using corn tortillas, which offer a naturally lower glycemic impact, making these savory meatless enchiladas with cumin a great choice for those mindful of their blood sugar.
Portion size is your friend here—a single enchilada is wonderfully satisfying alongside a fresh side. For a little extra balance, try serving it with a crisp black bean salad to keep things light and nourishing.
My Go-To Tricks for the Best Vegetarian Enchiladas
Over the years, I’ve made this baked black bean enchilada casserole more times than I can count, and I’ve picked up a few cozy tricks along the way. Here’s what I’ve learned to make them truly unforgettable.
- Warm Those Tortillas! – There’s nothing worse than a cracking tortilla. I warm them in a damp towel for 30 seconds to make rolling effortless.
- Cheese in the Filling – Stirring some cheese right into the black bean and veggie mix makes every bite extra melty and delicious.
- Don’t Skip the Rest – Letting the enchiladas sit for 5 minutes after baking helps them set, so they hold their beautiful shape when you serve them.
- Make it a Casserole – Short on time? Layer the tortillas, filling, and sauce like a lasagna for an easy black bean enchilada casserole—it’s just as cozy! For another layered favorite, try my creamy vegetable soup on a chilly night.
Why This Meal Feels So Good
Every time I make these flavorful corn tortillas stuffed with vegetables, I love knowing we’re eating something that’s both comforting and genuinely good for us. Black beans and zucchini pack in fiber and vitamins, while the spices like cumin offer anti-inflammatory properties. It’s a meal that truly embodies real food, real life.
This cheesy zucchini and bean enchilada bake is a fantastic source of plant-based protein, keeping you full and satisfied. For more wholesome, protein-packed ideas, my Mediterranean quinoa salad is another family favorite. According to a New York Times Cooking Guide, the combination of beans and whole grains can create a complete protein, making this a wonderfully balanced meatless dinner idea.
A Lighter Take on Comfort
If you’re looking to lighten things up, this recipe is wonderfully adaptable. You can easily reduce the cheese by half or use a sharp, flavorful variety so a little goes a long way. I sometimes swap in a sprinkle of nutritional yeast for a cheesy, dairy-free vibe.
For an extra veggie boost, try adding spinach or kale to the filling—they wilt down beautifully. If you enjoy playing with flavors, you might also love the fresh twists in my quinoa salad recipe. Another great alternative is to use my miso-glazed tofu as a protein-packed filling swap for a different flavor profile.
Gathering Around the Table
There’s a memory I hold dear of my best friend and I clumsily rolling enchiladas in my first apartment, laughing as cheese spilled everywhere. We sat on the floor, eating straight from the pan, and it was pure joy. That’s the spirit I want you to feel—that it’s about the warmth shared, not perfection.
I love serving these baked vegetarian enchiladas with a big, crisp side salad and a generous dollop of cool sour cream or creamy avocado. The contrast of temperatures and textures is just divine. For a complete fiesta, they pair wonderfully with a simple taco salad or a refreshing bean salad.
Common Mistakes (So You Don’t Make Them)
We’ve all had a kitchen hiccup or two—it’s how we learn! Here are a few common pitfalls with this vegetarian enchiladas recipe and how to sidestep them for a perfect bake every time.
- Soggy Bottom Tortillas – A thin layer of sauce on the bottom of the dish prevents sticking, but too much can make the tortillas mushy. A light coating is all you need.
- Overfilling the Tortillas – It’s tempting to pack in as much filling as possible, but about 1/3 cup is the sweet spot. Any more and they’re hard to roll and might burst open.
- Using Cold Tortillas – Cold corn tortillas crack. Always warm them briefly first to make them pliable and easy to work with.
I remember one time I was rushing and skipped warming the tortillas… let’s just say we had more of a deconstructed enchilada bake! For more tips on building great flavor, Jamie Oliver’s Vegetable Enchiladas offers a wonderful perspective on veggie-packed variations. And if you’re looking for another hearty, no-fuss meal, my plant-based sausage bowl is a fantastic option.
How to Keep the Coziness Going
One of my favorite things about these easy vegetarian enchiladas is how beautifully they hold up. I often double the batch because they freeze like a dream, giving future-me the gift of a ready-made cozy dinner on a busy night.
Let them cool completely, then store them in an airtight container. They’ll keep in the fridge for up to 4 days. To reheat, I pop a portion in the oven at 350°F until bubbly again—it keeps the texture perfect. The filling also makes a fantastic dip for tortilla chips the next day! For another great leftover idea, check out my black bean burger recipe, which uses a similar bean base.
I Hope You’ll Give These a Try
There’s something so special about pulling a pan of these bubbling, cheesy vegetarian enchiladas out of the oven. It’s a moment of pure, simple comfort that I wish for every busy home cook. This recipe is all about warmth, not stress—a chance to create something delicious and nourishing without any fuss.
I’d love to hear how your version turns out. If you’re looking for more comforting, meatless inspiration, I have a whole collection of recipes you might enjoy. Try my classic chicken enchiladas for a different twist, or explore the rich flavors of chicken mole enchiladas. For a soup version, my green chicken enchilada soup is wonderfully comforting. And don’t forget the chickpea and goat cheese wrap for a quick and easy lunch!
More Cozy Meatless Dinners You’ll Love
If you enjoyed this recipe, here are a few more simple, comforting ideas for your table.
Classic Stuffed Bell Peppers – A timeless, oven-baked favorite filled with rice, beans, and savory spices.
Creamy Vegetable Soup – A silky, blended soup that’s pure comfort in a bowl for chilly evenings.
Mediterranean Quinoa Salad – A bright, protein-packed salad that’s perfect for make-ahead lunches.
Hearty Plant-Based Bowl – A satisfying grain bowl with savory flavors and a delicious creamy sauce.
Your Questions, Answered
What do you put in vegetarian enchiladas?
I love filling my vegetarian enchiladas with a hearty mix of black beans, corn, sautéed zucchini, and onions, all spiced with cumin and chili powder. The key is using ingredients that offer great texture and flavor, like the melty Monterey Jack cheese we use in this easy vegetarian enchiladas recipe. It’s all about creating a satisfying, cozy filling.
What is the secret to good enchiladas?
The secret is in two simple steps: warming your tortillas so they roll without cracking, and not over-saucing the bottom of the baking dish. This ensures your baked vegetarian enchiladas have the perfect texture—tender but not soggy. A good sauce and plenty of cheese certainly don’t hurt either!
What goes in a vegan enchilada?
To make these vegan, you’d simply skip the dairy. Use a plant-based cheese shreds or a creamy cashew sauce, and ensure your enchilada sauce is vegan-friendly. The filling of beans, corn, and veggies is already naturally plant-based, making it a great starting point for a delicious vegan version of this meatless dinner idea.
Why are they called divorced enchiladas?
That’s a fun one! “Divorced enchiladas” (Enchiladas Divorciadas) are a traditional dish where half the enchiladas are covered in a red sauce and the other half in a green sauce, symbolically “divorced” by the two different sauces. It’s a beautiful and tasty way to serve them, as suggested by resources like Bon Appétit Serving Ideas for authentic accompaniments.
