byChristine |Comfort Food| 09.12.22
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4.90 from 86 votes
Delicious and SO easy to make, this easy Vegetarian Enchiladas recipe is the BEST healthy comfort food! Whole wheat tortillas filled with black beans, zucchini, bell peppers, and a creamy yogurt enchilada sauce all topped with melted cheesy goodness. Perfect for dinner tonight or as a make-ahead recipe for the week ahead!
Vegetarian Enchiladas
It doesn’t get much better than healthy, easy, comforting recipes that come together in no time at all, does it? Today, I’m sharing one of my favorite go-to quick dinner recipes that’s perfect for the entire family: Vegetarian Enchiladas! Here’s what I love about them:
- They’re the ultimate throw-together dinner!
- Perfect for sneaking some veggies into your weekly menu (especially if you have a picky toddler like I do).
- They have a creamy, savory, hearty, melty-cheese taste with just the right amount of kick (that can be adjusted to taste).
- These Vegetarian Enchiladas taste delicious as leftovers and can also be prepared in advance for the week ahead!
RELATED: Easy Vegetarian Baked Ziti Recipe
Ingredients
Here’s what you’ll need for this easy recipe:
Vegetables – Any color of bell peppers and zucchini! You can also add corn, summer squash, cauliflower, sweet potato, onion, chopped spinach, or just about any type of veggie you like.
Beans – I used black beans in this recipe. They add protein, nutrition, and the perfect texture to these enchiladas!
Spices – Smoked paprika, garlic, a small amount of cayenne (if you like spicy), and salt/pepper to taste. You can use regular paprika, but trust me on the smoked paprika. It’s worth it for this recipe and really takes it to the next level!
Enchilada Sauce – Mild enchilada sauce mixed with plain greek yogurt makes for the best creamy sauce!
Whole Wheat Tortillas – I love whole wheat tortillas in this recipe. However, regular flour tortillas, low-carb tortillas, gluten-free tortillas, or even corn tortillas can work great, too!
Shredded Cheese – Top these veggie enchiladas with shredded cheese of your choice! Cheddar and Mexican-style cheese are both great options.
Tip: Add diced avocado and fresh cilantro for a next-level dish!
How to Make Vegetarian Enchiladas (VIDEO)
Making these Vegetarian Enchiladas is so easy! Here’s how to make them in 8 simple steps:
- Saute the chopped vegetables in oil in a large skillet or saucepan over medium heat.
- Stir in the beans and spices.
- Whisk the enchilada sauce and yogurt together in a separate bowl.
- Pour half of the sauce mixture in with the veggies.
- Place 8 tortillas in a baking dish or casserole dish and fill with the veggie mixture.
- Roll each tortilla into an enchilada and turn over, place seam-side down.
- Pour the remaining sauce over the enchiladas and sprinkle the cheese on top.
- Bake, let cool, and enjoy!
You’ll Also Love: 70+ BEST Easy Vegetarian Recipes
Tips for the BEST Easy Vegetarian Enchilada Recipe
What Types of Vegetables to Use?
Zucchini, bell peppers, and black beans are great for using in vegetarian enchiladas! Other options include mushrooms, carrots, corn, and squash. As long as the veggies are cut into very small cubes, they should work great!
The Enchilada Sauce
Enchilada sauce mixed with plain greek yogurt (or sour cream, if preferred) makes for the perfect flavor and texture in these enchiladas. Depending on how thick (or thin) the enchilada sauce is, the amount of yogurt can also be adjusted to taste!
How to Fold Enchiladas
Folding enchiladas can seem tricky, but it’s actually really easy! Simply fold one end of the tortilla over the other end, then carefully and slowly flip the entire enchilada over to ensure that the seam is face down. Move the enchilada to the edge of the casserole dish and you’re ready to get started on the next one!
Make-Ahead Vegetarian Enchiladas
Want to make this recipe ahead of time? These Vegetarian Enchiladas are perfect as a make-ahead meal! There’s always the option to fully make the recipe, let it cool, freeze it, and reheat it later. However, you can also prep the ingredients the night before. Here’s how:
- Saute the vegetables according to the directions below.
- Mix in the black beans and spices.
- Whisk together the enchilada sauce and yogurt in a separate bowl.
- Pour half of the sauce mixture into the pan with the vegetables and mix.
- Lay the tortillas in a casserole dish and fill each one with the vegetable mixture.
- Carefully roll each tortilla into an enchilada and flip over so the seam-side is down.
- Add the remaining enchilada sauce mixture.
- Let cool, then top with cheese and cover with an airtight lid.
- Refrigerate overnight, then simply remove the lid and bake the next day!
More Vegetarian Dinner Recipes You’ll Love
- Vegetarian Hot Honey Pizza
- Easy Vegetarian Summer Chili
- Vegetarian Spicy Korean Bibimbap Bowls
- 5-Minute Spinach Vegetarian Quesadillas
- Mexican Quinoa Stuffed Butternut Squash
Did you make this recipe? Be sure to give it a rating below and tag your photos@jar.of.lemons!
Easy Vegetarian Enchiladas Recipe
Delicious and SO easy to make, this easy Vegetarian Enchiladas recipe is the BEST healthy comfort food! Whole wheat tortillas filled with black beans, zucchini, bell peppers, and a creamy yogurt enchilada sauce all topped with melted cheesy goodness. Perfect for dinner tonight or as a make-ahead recipe for the week ahead!
Course: Dinner
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 8 Enchiladas
Calories: 293 kcal
Author: Christine McMichael
Ingredients
- 1 small red bell pepper
- 1 small green bell pepper
- 2 small zucchini
- 2 Tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne powder
- 1 teaspoon garlic powder
- salt/pepper (to taste)
- 1 15.5 oz. can black beans
- 1 1/4 cup enchilada sauce
- 1 cup plain greek yogurt (or sour cream)
- 8 medium whole wheat tortillas
- 2 cups shredded cheese
Instructions
Preheat the oven to 350 degrees F.
Chop the bell peppers and zucchini into small cubes (approximately 1/4").
Pour the olive oil into a sauce pan and cook the cubed vegetables and spices over medium-high heat for about 10 minutes.
Add in the beans and cook for about another 5 minutes, or until the vegetables are soft.
In a separate bowl, whisk the enchilada sauce and greek yogurt together until smooth.
Pour half of the sauce mixture over the vegetables in the sauce pan, mix together, and remove from heat.
Place the tortillas in a 9×13 casserole dish or baking dish and spoon the vegetable mixture evenly into each one.
Roll each tortilla into an enchilada and flip over (seam side down).
Pour the remaining enchilada sauce mixture over the enchiladas and top with cheese.
Bake for about 20 minutes.
Serve and enjoy!
Video
Notes
For Make-Ahead Vegetarian Enchiladas:
- Saute the vegetables.
- Mix in the black beans and spices.
- Whisk together the enchilada sauce and yogurt in a separate bowl.
- Pour half of the sauce mixture into the pan with the vegetables and mix.
- Lay the tortillas in a casserole dish and fill each one with the vegetable mixture.
- Carefully roll each tortilla into an enchilada and flip over so the seam-side is down.
- Add the remaining enchilada sauce mixture.
- Let cool, then top with cheese and cover with an airtight lid.
- Refrigerate overnight, then simply remove the lid and bake the next day!
Nutrition
Calories: 293 kcal | Carbohydrates: 30 g | Protein: 14 g | Fat: 13 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.001 g | Cholesterol: 23 mg | Sodium: 800 mg | Potassium: 208 mg | Fiber: 5 g | Sugar: 7 g | Vitamin A: 1292 IU | Vitamin C: 37 mg | Calcium: 260 mg | Iron: 2 mg
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