Easy Veggie Enchiladas

Hello to all the lovers of easy veggie enchiladas!

Taking bite out of 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 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.

Sweet Potato black bean vegetarian enchiladas with avocados in a tray.

How To Make Vegetarian Enchiladas

Vegetarian enchiladas should start with… yeah. Veggies.


Here’s my easy, easy, easy approach:

  1. Toss your veggies on a sheet pan with a lil’ salt and olive oil treatment. Roast those babies up in the oven.
  2. In a large bowl, combine the roasted veggies with black beans, quesadilla cheese, and enchilada sauce to make a chunky filling.
  3. 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.
  4. 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!
Veggies on a roasting pan.
Filling for veggies enchiladas in a bowl.
Pouring sauce on veggie enchiladas.
Sprinkling cheese on veggie enchiladas.

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

Can I make my own enchilada sauce or should I buy it?

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!

What other veggies can I add to these enchiladas?

Mushrooms, squash, poblano peppers, zucchini, and/or cauliflower would all be good options!

I can’t find quesadilla cheese. What else can I use?

Shredded Mexican-style cheese works well here.

Veggie enchiladas on a plate with a fork

Easy Veggie Enchiladas

  • Author: Lindsay
  • Total Time: 1 hour
  • Yield: 6 servings


Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!


  • 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 14ounce can black beans, rinsed and drained
  • 2 cups shredded quesadilla cheese
  • 23 cups enchilada sauce (see notes)
  • 1012 corn tortillas
  • avocado, cilantro, and lime for serving


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: vegetarian enchiladas, veggie enchiladas, easy enchiladas, easy vegetarian enchiladas, homemade enchiladas

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More Veg-Filled Recipes To Make For Dinner

One More Thing!

This recipe is part of our easy Mexican-inspired recipes page. Check it out!

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