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Vegetarian enchiladas with melted cheese and cilantro in baking dish
Nancy McCarthy

Vegetarian Enchiladas: 7 Secrets to Make Them Perfect Every Time

These Vegetarian Enchiladas are a comforting and hearty meatless meal packed with black beans, zucchini, bell pepper, and topped with cheese and red enchilada sauce. Easy to make and perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling:
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper any color, diced
  • 1 zucchini chopped
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  •  
For the Sauce:
  • 2 cups red enchilada sauce
  •  
For Assembly:
  • 8 small flour or corn tortillas gluten-free if needed
  • 1 ½ cups shredded cheese cheddar, Monterey Jack, or dairy-free
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving
  •  
Optional Toppings:
  • Diced avocado or guacamole
  • Sour cream or dairy-free yogurt
  • Pickled red onions
  • Sliced jalapeños

Method
 

  1. 1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. 2. Heat olive oil in a large skillet. Add chopped onion and sauté 2–3 mins.
  3. 3. Add garlic, bell pepper, and zucchini. Cook until tender, 4–5 mins.
  4. 4. Stir in black beans, corn, cumin, smoked paprika, salt, and pepper. Cook 2–3 mins.
  5. 5. Wrap tortillas in a damp paper towel and microwave for 30 seconds.
  6. 6. Spoon about 1/3 cup filling into each tortilla. Add cheese if desired and roll up tightly.
  7. 7. Place rolled tortillas seam-side down in baking dish. Pour sauce over, top with cheese.
  8. 8. Cover with foil and bake 15 mins. Uncover and bake an additional 10 mins until bubbly.
  9. 9. Let cool, garnish with cilantro, avocado, or sour cream. Serve with lime wedges.

Nutrition

Serving: 2enchiladasCalories: 380kcalCarbohydrates: 45gProtein: 14gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 8gCholesterol: 20mgSodium: 620mgFiber: 10gSugar: 4g

Notes

Make it vegan by using dairy-free cheese or cashew queso.
Prepare and refrigerate up to 24 hours before baking for easy meal prep.
Freeze unbaked enchiladas for up to 2 months. Bake from frozen, adding 10–15 minutes.

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