The Best Vegetarian Enchiladas

4.69 from 303 votes

These flavorful Vegetarian Enchiladas are filled with a cheesy black bean and veggie mixture.

veggie enchiladas on a plate topped with sour cream and garnished with lime and avocado
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Vegetarian enchiladas are hands down my favorite dinners to make, and one that I find myself making again and again. They are easy to assemble, packed full of real food ingredients, and taste absolutely amazing!

We love serving veggie enchiladas as a main dish along with other mexican favorites like cream cheese bean dip or mexican rice.

Enchiladas are all about the filling, and the secret to this delicious filling is in a mixture of fresh veggies, cream cheese, mexican cheese, and just the right blend of spices.

vegetarian enchiladas in the baking dish topped with cilantro

You can find the full recipe and instructions at the bottom of the post, but here are the ingredients that you will need.

Ingredients & Notes

  • onion: yellow onion is what we used, but you can substitute red onion or white onion
  • garlic: fresh minced garlic
  • green bell pepper: or any color of bell pepper
  • olive oil: or any neutral flavored cooking oil
  • frozen corn kernels
  • cream cheese
  • tortillas: use regular, low carb, whole wheat, or gluten free
  • shredded mexican blend cheese
  • black beans
  • spices: smoked paprika, cumin, chili powder, salt
  • fresh lime: this really makes the flavors pop, don’t skip it!
  • enchilada sauce: buy it or make it your self at home, either way.
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.

Recipe Tip

Heat 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. 

Step 6: Bake the veggie enchiladas at 350 degrees for 20-25 minutes, or until the cheese is melted and bubbly.

vegetarian enchiladas in the baking dish topped with cilantro

Topping Ideas

  • sour cream: or plain greek yogurt
  • fresh squeezed lime juice
  • avocado slices
  • chopped fresh cilantro
  • pickled jalapenos
scooping enchiladas from the pan

How to store

Storing: Leftover veggie enchiladas can be stored in an airtight container in the refrigerator for 3-4 days.

Reheating: Reheat any leftover enchiladas in the oven at 350 degrees until heated through.

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

“These Enchiladas 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.”

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
vegetarian enchiladas topped with sour cream and cilantro
4.69 from 303 votes

Vegetarian Enchiladas

By: Joy Shull
Delicious and filling, these veggie enchiladas will be one of your favorite vegetarian dinners!
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 10 enchiladas

Ingredients 

  • 1 large yellow 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
  • salt and pepper, to taste

Instructions 

  • Combine the onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of salt in a large skillet
  • Sautee on medium high heat for 6-8 minutes, until the onion becomes translucent
  • Add the frozen corn kernels and sautee an additional 4-5 minutes, as the corn defrosts
  • Add the drained black beans, cream cheese, ½ cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
  • Add the salt and pepper to taste (I used an additional ½ teaspoon of each)
  • Build the veggie enchiladas using the filling and place them in a greased baking dish
  • Cover the enchiladas with enchilada sauce and the remaining mexican cheese
  • Bake the veggie enchiladas at 350 degrees for 20-25 minutes, or until the 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.
  • Serve topped with fresh lime juice, sour cream and avocado slices

Video

Nutrition

Calories: 212kcal, Carbohydrates: 24g, Protein: 8g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 19mg, Sodium: 533mg, Potassium: 164mg, Fiber: 3g, Sugar: 4g, Vitamin A: 481IU, Vitamin C: 14mg, Calcium: 170mg, Iron: 2mg
Like this recipe? Rate and comment below!

Sharing is caring!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




80 Comments

  1. I was trying to use up some stuff in my pantry and fridge and found this recipe. It was delicious! I used a block of frozen spinach and one shredded zucchini in the filling, and skipped the cream cheese (I didn’t have any). I added a little bit of leftover ground beef to a few of the enchiladas, for my son who isn’t a vegetarian. I had more than enough filling for 10 enchiladas. This is a relatively quick meal to prepare and a good way to feed my picky kids. I think the more veggies, the better! Will make again and again.

  2. These were the BEST! I did make some small adjustments – slightly less beans and corn, a little extra cheese and cream cheese in the filling, and then subbed medium hatch chiles for the green peppers. I also added just a touch of enchilada sauce to the filling.