Vegetarian Enchiladas

Cheesy vegetarian enchiladas with black beans, corn, and a smoky red sauce, 100% meatless and packed with flavor. ♡

These vegetarian enchiladas are the meatless dinner my meat eating family actually requests. Warm corn tortillas wrapped around black beans, corn, sauteed peppers, and gooey melted cheese, then baked under a smoky red enchilada sauce. For more ideas, see our Vegetarian Stuffed Shells.

100% meatless and ready in 45 minutes. The kind of dinner that feels like a Tex Mex restaurant with zero fuss. Let’s make it together.

Ingredients

Vegetarian Enchiladas

• 12 small corn tortillas
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2.5 cups red enchilada sauce
• 2 cups shredded mexican cheese blend
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sour cream, for serving
• salt and pepper, to taste

How to Make Vegetarian Enchiladas

1. **Prep.** Heat oven to 375F. Lightly grease a 9×13 baking dish and spread 1/2 cup enchilada sauce across the bottom.
2. **Saute.** Heat olive oil in a skillet. Cook onion and bell pepper 5 minutes. Add garlic, cumin, paprika, and chili powder. Cook 30 seconds.
3. **Filling.** Stir in black beans and corn. Cook 2 minutes to warm through. Season with salt and pepper.
4. **Warm.** Heat tortillas in a dry skillet 30 seconds per side until pliable.
5. **Roll.** Fill each tortilla with 3 tbsp bean mixture and a pinch of cheese. Roll and place seam down in the baking dish.
6. **Bake.** Pour remaining sauce over the top. Top with cheese. Bake 20 minutes until bubbly. Rest 5 minutes. Top with cilantro and sour cream.

Why This Recipe Works

Warming the tortillas before rolling is the single biggest trick to enchiladas that do not tear. Cold tortillas crack the moment you try to bend them, which is why so many homemade enchiladas end up as a broken casserole. 30 seconds on a hot dry skillet makes them pliable and fragrant.

A filling built on black beans, corn, and sauteed peppers delivers the same meaty satisfaction as a traditional chicken enchilada with zero meat. Black beans provide the plant protein and texture, corn adds natural sweetness and pop, and peppers bring smoky depth when they caramelize. This trio is what makes meatless enchiladas feel filling instead of sad.

Pouring a generous amount of sauce both under and over the rolled enchiladas is the Mexican restaurant detail most home recipes skip. Sauce on the bottom keeps the tortillas from drying out and sticking, sauce on top soaks into the tortillas as they bake. This double sauce approach is why vegetarian enchiladas can taste genuinely restaurant worthy. For more ideas, see our Vegetarian Chili.

Tips

• Warm tortillas in a dry skillet 30 seconds per side before rolling. Cold tortillas tear.
• Vegan swap: skip the dairy cheese and use vegan shredded mozzarella and cashew crema.
• Store leftovers in the fridge for up to 4 days.
• Reheat covered in a 350F oven for 15 minutes. Microwave works in 2 minute bursts.
• Use flour tortillas instead of corn for softer enchiladas that do not crack.
• Double the sauce. A saucy enchilada is always better than a dry one.

Variations

• Swap black beans for pinto beans or refried beans.
• Add cubed roasted sweet potato for a heartier filling.
• Use green enchilada sauce instead of red for a tomatillo version.
• Make it vegan with vegan cheese and cashew crema.
• Top with pickled jalapenos for extra heat and crunch.
• Add spinach or kale to the filling for extra greens.

Looking for more vegetarian ideas? Try our Vegetarian Breakfast Casserole or Vegetarian Lasagna next.

Common Mistakes to Avoid

• Cold tortillas: Always warm tortillas first. Cold tortillas tear when you roll them.
• Under saucing: Use plenty of sauce under and over. Dry enchiladas are the number one mistake.
• Overfilling: Keep fillings to 3 tablespoons per tortilla. Too much filling means the tortilla wont roll shut.
• Skipping the rest: Let enchiladas rest 5 minutes after baking. Cutting them hot means the filling spills out.

Vegetarian Enchiladas

Vegetarian enchiladas with black beans and cheese. 100% meatless comfort food in 45 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

  

• 12 small corn tortillas
• 2 tbsp olive oil
• 1 medium yellow onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 2 cans (15 oz each) black beans drained and rinsed
• 1 cup frozen corn thawed
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 2.5 cups red enchilada sauce
• 2 cups shredded mexican cheese blend
• 1/4 cup fresh cilantro chopped
• 1/4 cup sour cream for serving
• salt and pepper to taste

Method

 

1. **Prep.** Heat oven to 375F. Lightly grease a 9x13 baking dish and spread 1/2 cup enchilada sauce across the bottom.
2. **Saute.** Heat olive oil in a skillet. Cook onion and bell pepper 5 minutes. Add garlic, cumin, paprika, and chili powder. Cook 30 seconds.
3. **Filling.** Stir in black beans and corn. Cook 2 minutes to warm through. Season with salt and pepper.
4. **Warm.** Heat tortillas in a dry skillet 30 seconds per side until pliable.
5. **Roll.** Fill each tortilla with 3 tbsp bean mixture and a pinch of cheese. Roll and place seam down in the baking dish.
6. **Bake.** Pour remaining sauce over the top. Top with cheese. Bake 20 minutes until bubbly. Rest 5 minutes. Top with cilantro and sour cream.

Notes

Warm tortillas in a dry skillet 30 seconds per side before rolling. Cold tortillas tear. Vegan swap: skip the dairy cheese and use vegan shredded mozzarella and cashew crema. Store leftovers in the fridge for up to 4 days.

Sources: USDA FoodData Central for nutrition data and Academy of Nutrition and Dietetics vegetarian guide.

FAQ

Something you might like :

Black Bean Tacos Vegetarian Stuffed Shells