Hello to all the lovers of easy veggie enchiladas!
These enchiladas are the kind that are saucy, cheesy, filling, and just so cozy when pulled hot and bubbling straight out of the oven. Also, the kind that are actually easy to make, and they have, like, a haul of ACTUAL veggies and authentic Mexican cheese tucked into those warm, soft, sauce-soaked tortillas.
These are enchiladas, yes, but really, mostly, this is a thing that you make to celebrate the fact that eating really good, cozy food can also mean eating lots of healthy vegetables and that all of it can come into existence with one snap of your veggie-loving fingers.
In This Post: Everything You Need For Vegetarian Enchiladas
- Ingredients for Vegetarian Enchiladas
- How to Make Veggie Enchiladas
- Cheese for Veggie Enchiladas
- Easy Veggie Enchiladas: Frequently Asked Questions
Ingredients You’ll Need For These Vegetarian Enchiladas
These enchiladas are easy to make fit whatever you like, but may we suggest…
- Sweet potatoes
- Peppers
- Onions
- Broccoli (!!)
And really, just about any other veggies you could want. Spinach, mushrooms, corn, poblano peppers, squash, cauliflower… literally all of the above can work.
You’ll also need enchilada sauce (or make your own!), black beans, tortillas, and quesadilla cheese.
How To Make Vegetarian Enchiladas
Vegetarian enchiladas should start with… yeah. Veggies.
LOTS OF THEM.
Here’s my easy, easy, easy approach:
- Toss your veggies on a sheet pan with a lil’ salt and olive oil treatment. Roast those babies up in the oven.
- In a large bowl, combine the roasted veggies with black beans, quesadilla cheese, and enchilada sauce to make a chunky filling.
- Pour a bit of enchilada sauce on the bottom of a 9×13 pan. Roll the chunky filling into tortillas. Tuck all the stuffed tortillas next to each other so they’re cozy together. Top with more cheese and enchilada sauce.
- Bake the enchiladas until they’re bubbly hot and serve with avocado, sour cream, a sprinkle of cilantro, and maybe some hot sauce if you can handle it!
Use a Really Good Cheese To Make Veggie Enchiladas
You know I have opinions about this. Please locate yourself a bag of creamy, smooth-melting, authentic and delicious quesadilla cheese. Buy a very large bag at Costco and you will go through it in approximately three days because it’s so good on, oh, let’s see, EVERYTHING? It’s the only kind of shredded cheese I use to add authentic flavor in my Mexican and Tex-Mex-ish recipes – truly the cheesy, melty gold standard!
I can think of no more wonderful thing to pull out of your oven tonight than a pan of these healthy, veggie-loaded beauties. Easy veggie enchiladas for Prez!
Easy Veggie Enchiladas: Frequently Asked Questions
Either works! Store-bought works, we prefer one with real ingredients and good flavor. Homemade would also be delicious if you have time. This is an easy blender enchilada sauce that uses real veggies (onion, tomatoes, garlic) as the base. It can be simmered down while the veggies roast. This is a smoother, thicker enchilada sauce that uses flour and spices as the base. Also very good!
Mushrooms, squash, poblano peppers, zucchini, and/or cauliflower would all be good options!
Shredded Mexican-style cheese works well here.
Easy Veggie Enchiladas
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Total Time: 1 hour -
Yield: 6 servings
Print Recipe
Pin RecipeDescription
Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!
Ingredients
- 1 head of broccoli, cut into florets (2 cups)
- 1 small sweet potato, peeled and diced (2 cups)
- 1 red bell pepper, sliced (1 cup)
- 1 onion, sliced (1 cup)
- a drizzle of olive oil
- a pinch of salt
- 1 14–ounce can black beans, rinsed and drained
- 2 cups shredded quesadilla cheese
- 2–3 cups enchilada sauce (see notes)
- 10–12 corn tortillas
- avocado, cilantro, and lime for serving
Instructions
- Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
- Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
- Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
- Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.
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Prep Time: 30 minutes
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Cook Time: 30 minutes
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Category: Dinner
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Method: Bake
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Cuisine: Mexican
Keywords: vegetarian enchiladas, veggie enchiladas, easy enchiladas, easy vegetarian enchiladas, homemade enchiladas
More Veg-Filled Recipes To Make For Dinner
- Vegetarian Shepherd’s Pie (real food meets comfort food, YUM!)
- Cozy Veggie Korma (cozy and everything you need)
- Detox Rainbow Roll-ups with Peanut Sauce (crunchy and fresh)
One More Thing!
This recipe is part of our easy Mexican-inspired recipes page. Check it out!
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