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The Best Vegetarian Enchiladas

These are the best Vegetarian Enchiladas you will ever eat! Filled with a black bean and veggie mixture and a creamy cheesy filling, this vegetarian dinner is alway a hit.

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

These are the best veggie enchiladas

These vegetarian enchiladas are hands down my favorite enchiladas recipe, and one that I find myself making again and again.

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

This enchilada recipe is sure to impress. We love serving veggie enchiladas as a main dish along with other mexican favorites like cream cheese bean dip or mexican rice.

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

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 the perfect 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 Needed

  • 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
  • frozen corn kernels
  • cream cheese
  • tortillas
  • shredded mexican blend cheese
  • black beans
  • spices: smoked paprika, cumin, chili powder, salt
  • 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: 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 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

Veggie Enchilada FAQs

What enchilada sauce can I use? 

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

How can I make this gluten free? 

To make this recipe gluten free, all you need to do is substitute the tortillas for your favorite gluten free ones and make sure your enchilada sauce is gluten free. The filling itself is naturally gluten free.

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. 

scooping enchiladas from the pan

Best toppings for enchiladas

Toppings are a must for enchiladas, and here are some of our favorites!

  • sour cream
  • fresh squeezed lime juice
  • avocado slices
  • chopped fresh cilantro

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

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.

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

Did you make this recipe? Be sure to leave a star rating below!

“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 topped with sour cream and cilantro

Vegetarian Enchiladas

Joy Shull
Delicious and filling, these veggie enchiladas will be one of your favorite vegetarian dinners!
4.70 from 281 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 10 enchiladas
Calories 290 kcal

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

Serving: 1enchiladaCalories: 290kcalCarbohydrates: 35gProtein: 12gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 19mgSodium: 699mgFiber: 8gSugar: 5g
Keyword vegetarian enchiladas
Tried this recipe? Tag me on instagram @buildyourbite and hashtag #buildyourbite!Let us know how it was!

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Recipe Rating




Midi

Monday 4th of March 2024

I adore how straightforward this recipe is. I think I'll be making these for a long time coming

Sarah from Durango

Thursday 3rd of August 2023

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.

Hailey

Saturday 18th of March 2023

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.

Rachel

Sunday 11th of December 2022

Made these for dinner this evening….so, so good!

Rob

Friday 7th of October 2022

I plan to make these this weekend, but I accidentally bought white corn tortillas instead of flour. Does it matter?

Joy Shull

Wednesday 16th of November 2022

No, it should be fine