These best vegetarian enchiladas recipe you will ever eat. A must have recipe so good you will lick your plate clean! You can not go wrong with this delicious vegetarian dinner.
This enchilada recipe is a meatless favorite, and sure to impress.
I named these the best ever veggie enchiladas, because…well.. they are the BEST enchiladas I’ve ever eaten.
These vegetarian enchiladas have now 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!
ingredients to make vegetarian enchiladas
- green bell pepper
- olive oil
- frozen corn kernels
- cream cheese
- shredded mexican cheese
- black beans, drained
- smoked paprika
- chili powder
- fresh lime
- enchilada sauce
How to make vegetarian enchiladas
First, cook your garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft.
Add in the frozen corn and cook a few more minutes while it defrosts.
Next, 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!
Tip for easier enchilada rolling: nuke your 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!
Once you have rolled your enchiladas, place them in a large baking dish.
Pour the enchilada sauce evenly over them, then top with the rest of your mexican cheese and they are ready to bake!
One tip here is to use a rubber spatula to help spread the enchilada sauce evenly, I have found this works better than anything else.
Vegetarian enchilada filling
The secret to the CRAZY awesome flavor of these enchiladas is in the filling!
I used cream cheese and a special blend of spices with a hit of fresh lime juice for that extra kick.
Do not leave out the lime juice!
It adds so much fresh flavor.
If your mexican meals are missing that extra flavor, try adding fresh squeezed lime.
It really makes all of the other flavors pop!
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.
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!
How do I get the tops of the 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.
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!”
From Justin: “I love this recipe! I just transitioned to eating just veggies and I love learning new recipes. Thank you!”
From Vanessa: “Made these last night…. so tasty!!! Even the kids loved them! I will definitely be making again soon.”
From Alicia: “My boyfriend recently became vegetarian and I’ve been searching for some good vegetarian recipes. These were absolutely delicious and they will definitely be in our dinner rotation! One of the best recipes we’ve made in a while!”
Are you making this recipe? I want to see! Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite.
More Mexican Recipes
- Sweet Potato Black Bean Enchiladas
- 5 Minute Nacho Cheese Sauce
- Vegetarian Burrito Bowls
- 30 Minute Sweet Potato Refried Bean Nachos
- Crock Pot Bean Dip
- 30 Minute Portobello Fajitas
- Vegetarian Mexican Rice Casserole
- Enchilada Tofu Burrito Bowls
Did you make these enchiladas? Be sure to leave a star rating below!
vegetarian enchiladas recipe
- 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 whole wheat tortillas
- 1 1/2 cups shredded mexican cheese
- 1 (15 oz) can 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
- Sea salt
- Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 teaspoon of sea salt and pepper in a large skillet
- Sautee on medium high heat for 6-8 minutes, until onion becomes translucent
- Add frozen corn kernels and sautee an additional 4-5 minutes, as corn defrosts
- Add drained beans, cream cheese, 1/2 cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime
- Add salt and pepper to taste (I used an additional 1/2 teaspoon of each)
- Build enchiladas using filling and place in a baking dish
- Cover with enchilada sauce and remaining mexican cheese
- 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.
- Serve topped with fresh lime juice and avocado slices
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Serving Size:1 enchilada
Amount Per Serving: Calories: 290 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 19mg Sodium: 699mg Carbohydrates: 35g Fiber: 8g Sugar: 5g Protein: 12g