The Best Vegetarian Enchiladas
on Feb 16, 2025
These Vegetarian Enchiladas are the best ones you will ever eat. Made with a flavorful sauce with a secret ingredient, these are guaranteed to be a family favorite!
The Best Ever Vegetarian Enchiladas
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.
Ingredients & Notes
You can find the full recipe and instructions at the bottom of the post, but here are the ingredients you will need and some helpful notes regarding the ingredients.
- Onion: yellow onion is what we used for a more mild flavor, but you can substitute red onion or white onion.
- Garlic: fresh minced garlic adds a great flavor to enchiladas, don’t skip it!
- Green bell pepper: you can substitute any color of bell pepper.
- Olive oil: or substitute any neutral flavored cooking oil.
- Frozen corn kernels
- Cream cheese: this is our secret to making the filling so creamy!
- Tortillas: you can use regular, low carb, whole wheat, or gluten free to fit your needs.
- 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.
How to make vegetarian enchiladas
Step one: Cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft.
Step two: Add in the frozen corn and cook that for a few more minutes while it defrosts.
Step three: 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 four: Roll each enchilada and place in a large 9 by 13 baking dish.
Recipe Tip
Heat the 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 five: Pour the enchilada sauce evenly over the vegetarian enchiladas, then top with the rest of your Mexican cheese and they are ready to bake!
Joy’s Tip
Use a rubber spatula to help spread the enchilada sauce evenly. I have found this works better than anything else and will not break the enchiladas.
Step six: Bake the veggie enchiladas at 350 degrees for 20-25 minutes, or until the cheese is melted and bubbly.
You will know they are done with the cheese is completely melted and beginning to brown and bubble.
Topping Ideas
Don’t skip toppings! These really take the flavor of the finished enchiladas to the next level.
- Sour cream
- Fresh squeezed lime juice
- Avocado slices
- Chopped fresh cilantro
- Pickled jalapenos
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.
“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.”
Vegetarian Enchiladas
Ingredients
- 1 large yellow onion, diced
- 5 garlic cloves, minced
- 1 large green pepper, diced
- 1 tablespoon olive oil
- 1 cup frozen corn
- 2 tablespoons cream cheese
- 10 large flour tortillas
- 1 1/2 cups shredded mexican cheese
- 15 oz black beans, drained
- 1 teaspoon smoked paprika
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 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 1/4 teaspoon of salt in a large skillet.
- Sauté the veggies over medium high heat for 6-8 minutes, or until the onion becomes translucent and soft.
- Add the frozen corn and cook for an additional 4-5 minutes, until the corn defrosts.
- Add the drained black beans, cream cheese, 1/2 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 1/2 teaspoon of each).
- Warm the tortillas in the microwave prior to assembling them. This will help them not break when you go to roll the enchilada up.
- Distribute the filling into the tortillas one at a time, roll it up, and place it seam side down in a greased 9 by 13 baking dish.
- Cover the enchiladas with the enchilada sauce and spread it out evenly.
- Sprinkle the remaining Mexican cheese over the tops of the enchiladas.
- Bake the vegetarian enchiladas at 350 degrees for 20-25 minutes, or until the cheese is bubbly and begins to brown on top. I like to broil them on low for the last 1-2 minutes to make the cheese browned. If you do this be sure to watch closely so that you don't burn it as broiling works fast.
- Serve the enchiladas topped with fresh lime juice, sour cream and avocado slices for maximum flavor!
great dish, the whole family loves it.
They were great!!
I have made these again and again. Sometimes i add chicken or beef as well. The recipe is awesome as is.
I adore how straightforward this recipe is. I think I’ll be making these for a long time coming
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.
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.