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The Best Vegetarian Enchiladas

These are the best vegetarian enchiladas you will ever eat. A must make recipe so good you will lick your plate clean! You can not go wrong with this delicious vegetarian dinner.

veggie enchiladas on a plate topped with sour cream and garnished with lime and avocado

This enchilada recipe is sure to impress. 

These vegetarian enchiladas have become a staple easy dinner in our house, and we fight over the leftovers!

There’s a reason they made it on our list of 25 best vegetarian recipes

They are easy to make, packed full of real food ingredients, and taste absolutely amazing!

vegetarian enchiladas in the baking dish topped with cilantro

ingredients to make vegetarian enchiladas

  • onion
  • garlic
  • green bell pepper
  • olive oil
  • frozen corn kernels
  • cream cheese
  • tortillas
  • shredded mexican cheese
  • black beans, drained
  • smoked paprika
  • cumin
  • chili powder
  • fresh lime
  • enchilada sauce
ingredients needed to make veggie enchiladas

How to make vegetarian enchiladas

Step 1: cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft.

Step 2: Add in the frozen corn and cook a few more minutes while it defrosts.

Step 3: add the black beans, cream cheese, Mexican cheese, paprika, cumin, chili powder, and fresh lime juice.

Keep stirring and cooking while the flavors all start to combine. Salt and pepper to taste and you are ready to start rolling your enchiladas!

Step 4: Roll each enchilada and place in a large 9 by 13 baking dish.

Tip for easier enchilada rolling: nuke the flour tortillas in the microwave until they are warm (not hot).

If you try to roll cold tortillas, they often break.

Warming them up first makes the process a lot easier!

Step 5: Pour the enchilada sauce evenly over the vegetarian enchiladas, then top with the rest of your Mexican cheese and they are ready to bake!

Tip: use a rubber spatula to help spread the enchilada sauce evenly, I have found this works better than anything else. 

Bake the enchiladas at 350 degrees for 20-25 minutes, or until the cheese is melted and bubbly.

How do I get the tops of enchiladas crispy? 

To get those yummy browned cheesy bits on top, try broiling your enchiladas at the end of cook time for just a few minutes!

Just watch them closely to avoid burning. 

vegetarian enchiladas in the baking dish topped with cilantro

What enchilada sauce can I use? 

I just used store bought enchilada sauce, but you could make your own homemade enchilada sauce if you wanted!

How can I make this gluten free? 

To make this recipe gluten free, all you need to do is substitute the whole wheat tortillas for your favorite gluten free ones!

What is mexican cheese? 

Mexican cheese is a mixed cheese blend available at most grocery stores. 

It usually contains a mix of cheeses such as sharp cheddar, colby jack, or monterey jack cheeses. 

If you cannot find mexican cheese, freshly grating a block of colby jack or monterey jack cheese would also be delicious for this recipe!

scooping enchiladas from the pan

My last tip for the best flavor, is to top your enchiladas once you are ready to eat them.

The toppings make all the difference in the flavor!

Squeeze extra fresh lime juice over the tops and serve with fresh avocado with each bite.

Sour cream is also a delicious addition. 

I have been known to squeeze a whole lime over the top of my two enchiladas!

The lime adds so much flavor, and the creamy avocado contrasts to the smoky flavor of the enchiladas. 

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

veggie enchiladas on a plate topped with sour cream and garnished with lime and avocado

I could eat these forever and never tire of how much flavor they have.

I promise if you are new to meatless eating, you will not even miss the meat!

Don’t just take my word for how good these are!

Here are just a few of the rave reviews these enchiladas have received so far. 

From Sarah: “These are the best enchiladas I’ve ever eaten! I’m a new vegetarian and desperately seeking delicious recipes. Thanks so much!”

From Laura: “These are the BEST enchiladas!! I made them last night and had been dreaming of eating the leftovers for lunch ALL day, only to come home to find 1 enchilada left. My fiancé loved them too!”

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

veggie enchiladas on a plate topped with sour cream and garnished with lime and avocado

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Yield: 10 enchiladas

The Best Vegetarian Enchiladas

veggie enchiladas on a plate topped with sour cream and garnished with lime and avocado

These black bean and veggie enchiladas are the most delicious vegetarian enchiladas you will ever eat!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 large onion, diced
  • 5 large garlic cloves, minced or finely diced
  • 1 large green pepper, diced
  • 1 tablespoon olive oil
  • 1 cup frozen corn kernels
  • 2 tablespoons cream cheese
  • 10 large flour tortillas
  • 1 ½ cups shredded mexican cheese
  • 1 (15 oz) can black beans, drained
  • 1 teaspoon smoked paprika
  • 2 teaspoons cumin
  • ½ teaspoon chili powder
  • ½ large lime, juiced, plus more for serving
  • 8 oz enchilada sauce
  • avocado, for serving
  • Sea salt
  • Pepper

Instructions

  1. Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of sea salt and pepper in a large skillet
  2. Sautee on medium high heat for 6-8 minutes, until onion becomes translucent
  3. Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts
  4. Add drained beans, cream cheese, ½ cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
  5. Add salt and pepper to taste (I used an additional ½ teaspoon of each)
  6. Build enchiladas using filling and place in a baking dish
  7. Cover with enchilada sauce and remaining mexican cheese
  8. Bake at 350 for 20-25 minutes, or until cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.
  9. Serve topped with fresh lime juice and avocado slices
  10. Enjoy!

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Nutrition Information:

Yield:

10

Serving Size:

1 enchilada

Amount Per Serving: Calories: 290Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 699mgCarbohydrates: 35gFiber: 8gSugar: 5gProtein: 12g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Susan Fuller

Tuesday 26th of April 2022

I made this recipe for my picky husband, now I make it once a week!! Lol I use sweet onion and caramelize it before adding red green and yellow peppers. The flavor is amazing! I almost shredded cheese in with the blended Mexican cheeses. Our new fav❤️

Joy P

Sunday 9th of January 2022

I made these enchiladas today for my family of vegetarians and made a second batch for my husband and myself with chicken! They all loved them! Thanks for the great recipe!

Emye04

Saturday 4th of December 2021

Excited to try this, do you think these would freeze well? And if so, should I assemble and freeze before baking? Or bake all the way through and then freeze?

Joy Shull

Thursday 23rd of December 2021

I would say they would freeze well! I would freeze them after rolling it up and topping before baking, just allow them to cool before freezing.

MacStef

Thursday 3rd of December 2020

We made this as per recipe. We used 10" round tortillas, and it definitely didn't make 10 enchiladas. Even being economical on how much we put into each tortilla, it only just made 5. Other than that, flavour was 4/5. Ease of cooking 4/5.

Ashleigh

Monday 14th of September 2020

These Enchilada's were really the BEST EVER! I went out on a limb and made them for the first time for a dinner party at my house.. And they did NOT disappoint. The cream cheese was a game changer. Thank you so much for this recipe :)

Joy Shull

Friday 9th of October 2020

Ashleigh, I'm so glad you enjoyed the recipe, thanks for taking time to leave a review!

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