The Best Vegetarian Enchiladas

These are the Best Vegetarian Enchiladas! They’re filled with veggies, beans, and cheese, making them healthy, flavorful, and filling. They’re easy to make and great for a vegetarian family dinner.

I’ve been making enchiladas for many years, but I think I have finally come up with my favorite Vegetarian Enchilada Recipe. When it comes to enchiladas, the possibilities are endless as to what you can fill them with. This time, I went with cheese, refried beans, and tons of veggies. These really are the Best Vegetarian Enchiladas!

When I go out to eat, I usually get good cheese enchiladas, but I love being able to stuff lots of veggies into them when I make them at home. They’re much more filling, and you can feel a little better about eating them 🙂

Keys To The Best Vegetarian Enchilada Recipe

There are probably over 1,000 vegetarian enchilada recipes out there. So, here are a few reasons to try my Vegetarian Enchilada Recipe over the other ones 🙂

• They’re packed with lots of healthy vegetables! You can add whatever veggies you like, but I used corn, red pepper, zucchini, and onion for this recipe.
• They have cheese inside and on top. I share many vegan recipes and eat a vegan diet often, but I do happen to love cheese. I hate it when a burrito or enchilada only has cheese on the top; you need it on the inside, too! It also helps to hold the filling together.
• I use refried beans in the filling. I don’t know about you, but I’m a sucker for refried beans.  They add a nice flavor to these enchiladas and help the filling stick together so it doesn’t spill out the ends.
• I also flavor everything with lots of delicious spices, so this healthy vegetarian enchilada recipe is not bland at all!

Easy Vegetarian Enchilada Tips

I always considered making enchiladas a huge undertaking, but these didn’t take too much of my time. I don’t usually think of healthy when I think of enchiladas. They tend to be a little indulgent when ordering them out, but it’s easy to give them a healthy spin when making them at home. Here are a few ways to make them easy and even healthier:

• Buy soft tortillas. I used a tortilla made of corn and wheat that was specifically said on the bag to be soft and flexible. I usually use corn tortillas; when I do, I heat each tortilla so they don’t break when I roll them up.
• I used canned enchilada sauce. This one is really just about preference. If you’re against store-bought enchilada sauce, making your own is probably worth the time. However, if you can find a canned one you enjoy, it saves some time. I always use this mild red sauce from Hatch.
• Go easy on the cheese. I like cheese and added about 1 cup to the filling and 1/2 for topping. You can omit the cheese altogether or use a little less to cut the fat in the recipe.
• Add extra veggies to the filling. You can add just about any vegetable to these enchiladas. Just ensure they all cook for about the same amount of time so none are overcooked or undercooked.
• Use veggies as your toppings.  I love topping my enchiladas with tomato, avocado, onion and cilantro. This adds some freshness along with the benefits of extra vegetables.

How To Make These Healthy Vegetarian Enchiladas

1. Heat oven to 375 degrees F. Heat a large pan over medium heat and add olive oil and diced veggies. Season with salt and pepper. Cook veggies until tender and beginning to brown, about 10 minutes.
2. Add the cooked veggies, refried beans, 1 cup of cheese, spices, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a large bowl. Mix until combined.
3. Pour about 1/2 cup enchilada sauce on the bottom of a large baking dish and spread out until it’s completely covered.
4. Lay a tortilla flat and spoon about 1/3 cup of mixture onto it. Form the mixture into a log in the center of the tortilla and roll up tightly. Place the tortilla, seam side down, in the pan and repeat until the pan is full of enchiladas. Cover with the remaining enchilada sauce and sprinkle with 1/2 cup cheese.
5. Place in the oven and bake until heated and cheese is melted, 25-30 minutes. Let cool for a few minutes before serving. Top with desired toppings.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Easy Baked Dishes?

Crispy Baked Fajita Tacos

Baked Vegetarian Tacos

Mediterranean Tortellini Bake

Spicy Baked Pasta with Vegetarian Meatballs

Check out Exactly How I Make This Enchilada Bake Here:

The Best Vegetarian Enchiladas

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4.5 from 2 reviews

• Author: She Likes Food
• Total Time: 50 minutes
• Yield: 8 1x

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Description

These Vegetarian Enchiladas are packed with tons of vegetables and flavor! Such a great comfort food recipe!

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Ingredients

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• 1 teaspoon olive oil
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 cup corn kernels, frozen or fresh
• 1 cup refried beans
• 1 1/2 cups grated cheese, divided
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon paprika
• 1 teaspoon granulated garlic
• Salt and pepper
• 8–10 small tortillas
• 1 (14 oz) can enchilada sauce (or 1 1/2 cups)

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Instructions

1. Heat oven to 375 degrees F. Heat a large pan over medium heat and add olive oil and diced veggies. Season with salt and pepper. Cook veggies until tender and beginning to brown, about 10 minutes.
2. In a large bowl, add the cooked veggies, refried beans, 1 cup of cheese, spices and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until combined.
3. Pour about 1/2 cup enchilada sauce on the bottom of a large baking dish and spread out until it’s completely covered.
4. Lay a tortilla flat and spoon about 1/3 cup of mixture onto it. Form the mixture into a log in the center of the tortilla and roll up tightly. Place the tortilla, seam side down, in the pan and repeat until the pan is full of enchiladas. Cover with the remaining enchilada sauce and sprinkle with 1/2 cup cheese.
5. Place in the oven and bake until heated through and cheese is melted, 25-30 minutes. Let cool for a few mintues before serving. Top with desired toppings.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Dinner, Vegetarian
• Method: Oven
• Cuisine: Mexican