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The Best Vegetarian Enchiladas

These best vegetarian enchiladas recipe 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.

vegetarian enchiladas with avocado slices

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!

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

cheesy vegetarian enchilada recipe

How to make vegetarian enchiladas

First, cook the 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.

how to make vegetarian enchiladas

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 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!

vegetarian enchiladas

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. 

how to make vegetarian enchiladas

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!

vegetarian enchiladas

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. 

enchilada recipe

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!

meatless enchiladas
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. 

vegetarian enchiladas

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!

vegetarian enchiladas recipe

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!”

vegetarian enchiladas

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!”

easy meatless enchiladas topped with avocado slices

Are you making this recipe? I want to see! Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite.

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More Mexican Recipes You Will Love

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Did you make these enchiladas? Be sure to leave a star rating below!

vegetarian enchiladas recipe

Yield: 10 enchiladas

The Best Vegetarian Enchiladas

vegetarian enchiladas

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 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
  • Pepper

Instructions

  1. Combine onion, garlic, green pepper, 1 tablespoon of olive oil, and 1/4 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, 1/2 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 1/2 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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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 :)

Sara M

Sunday 12th of July 2020

I made this for the first time today. Holy smokes!! I served these with my homemade enchilada sauce, and BOOM dinner is delicious! Thank you for sharing such wholesome, quick dinner recipes.

Joy Shull

Monday 13th of July 2020

So glad you enjoyed the recipe!!

Sable

Sunday 7th of June 2020

I've made this several times now and it always gets gobbled up. It is a great, straightforward recipe that's easy to cook and fulfilling to eat. Thank you for a recipe that's gone into regular rotation for us!

Joy Shull

Sunday 7th of June 2020

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

Rebecca

Monday 30th of September 2019

O.M.G. These are amazing and I don’t say that lightly. They are hearty and delicious. Thanks for this recipe!

Joy Shull

Monday 30th of September 2019

You are welcome, so glad you enjoyed the enchiladas! :)

Su M.

Sunday 22nd of September 2019

I made these with 3 changes: I used corn/flour tortillas from H-E-B, my enchilada sauce which is a can of cream of poblano soup also from H-E-B mixed with 5 oz. of light sour cream and 1/4 cup of green salsa, and a poblano pepper for the green pepper. They were truly wonderful and I’ve eaten and made a lot of enchiladas. The blended tortillas have the corn flavor with the flexibility of flour. They were even better than the fajita enchiladas I made for those who like meat. I used to use cream of chicken soup before I found the cream of poblano and it would still be my go to if need be. The spices, cream cheese, and lime are great.