Vegetable Enchiladas Recipe

Prep 20 mins
Cook 20 mins
Total 40 mins
This post may contain affiliate links. Read my disclosure policy.

Vegetable Enchiladas: cheesy vegetarian enchiladas are stuffed with tons of vegetables and are wrapped in a flavorful five minute homemade enchilada sauce!

Looking for more Mexican recipes? Try my easy Cheese Enchiladas Recipe, this great make-ahead Mexican Casserole, or these Sour Cream Enchiladas! 

This vegetarian enchilada recipe is really easy to make and has loads of flavor that the whole family will love!

I like to stuff ours with bell peppers, corn, onion, black beans, spinach and a TON of cheese! 

Then we whip up a super quick homemade enchilada sauce that is really easy and loaded with flavor. 

Pop them into the oven and they are ready to go! 

Two vegetarian enchiladas on a plate with enchiladas in casserole dish behind them.

If you are looking to learn how to make homemade enchiladas, this is a great starter enchiladas recipe.

I have actually been making these healthy enchiladas for the past 5 years and we all love them — including the kids! 

They are loaded with tons of vegetables and cheese…so how could they not be good?

I have really perfected the recipe and thought they really deserved to be shared again with new better pictures.

You can see the old post right here! Boy were those photos were epically bad!

Homemade enchilada sauce being spooned out of a jar.

Make your own enchilada sauce

For the best possible flavor, make your own homemade enchilada sauce. It makes a world of difference and only takes 7 minutes to whip up! You can absolutely use a store bought jar of enchilada sauce, but I have never found a store bought version that is as flavorful as my homemade version. 

Another bonus to making your own enchilada sauce is that you can season it up to your taste. You can also make it spicy if you like spicy dishes! My husband loves when I add a chipotle pepper in adobo sauce to our homemade enchilada sauce and make spicy chipotle Mexican Casserole.

Vegetable Enchiladas in casserole dish topped with fresh cilantro.

Vegetarian Enchiladas 

To keep these enchiladas fully vegetarian, make sure you use a vegetable stock versus a chicken stock in the homemade enchilada sauce. 

As for the cheesy vegetable filling, I use a variety of vegetables and am always switching it up for new versions. 

In the recipe below, you will find bell peppers, corn, onion, black beans and spinach. 

However, I have also used zucchini, riced cauliflower and yellow squash. 

The options are endless and the flavorful red enchilada sauce recipe works great with all vegetable combinations! 

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Adobo Seasoning 

In this recipe, you are going to see that I call for Adobo seasoning.

I know not everyone has this stocked in their pantry or even knows what it is. 

Adobo seasoning is a mix of salt, garlic, oregano, black pepper and turmeric. It’s a stable in many Spanish homes. 

If you don’t want to buy an extra seasoning, you can just use extra salt (to taste) in it’s place.

However, I totally love Adobo seasoning and always find 100 million ways to use it. Even just to season chicken!

But then again, my husband is 100% Puerto Rican (you can tell by how strong his love for Coquito is), which makes it a must have seasoning in our house!

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Tips for making homemade enchiladas:

Make sure that your tortillas are warmed (if using traditional corn tortillas). Otherwise they can crack when you roll them. 

To warm your tortillas, wrap them in a slightly damp paper towel and microwave them for about 20 seconds. 

Also, prepare your sauce before starting and make sure you add sauce to the bottom of your casserole dish before adding the enchiladas.

You don’t want those delicious tortillas to stick to the bottom and have the filling fall out! 

Vegetarian Enchiladas in a casserole dish.

It’s hard to believe I have been sharing recipes with all of you since 2008! That feels like forever ago now.

In that time I have brought you a few other homemade enchiladas recipes that you may be interested in. 

For a more classic white enchiladas recipe, check out these Salsa Verde Sour Cream Enchiladas. They are truly epic and are one of the most popular recipes on my site! 

For a fun twist, you can try these Buffalo Chicken Enchiladas. They are very unique and loaded with flavor. 

Long story short, these are truly the best vegetarian enchiladas I have ever made — and I have made many of them! 

I can’t wait to hear all your reviews of this recipe for the Best Vegetable Enchiladas!

Yield: serves 6 - 8

Vegetable Enchiladas

Enchiladas in casserole dish being scooped up with a spatula.

These cheesy Vegetable Enchiladas are truly the best, with their flavorful homemade sauce made in just 5 minutes, and loaded vegetable and cheese filling!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes


  • 1 batch homemade enchilada sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 large bell pepper (yellow, orange or red), diced
  • 2 cups fresh (or frozen) corn
  • 1 teaspoon adobo seasoning
  • 1/4 teaspoon cumin
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 6 oz bag fresh baby spinach
  • 1/2 cup cilantro, chopped
  • 16 oz fiesta blend cheese
  • 16 (6 inch) corn tortillas


  1. In a large skillet, heat olive oil over medium-high heat. Add garlic, onion, bell pepper and corn and saute until just softened. Stir in adobo, cumin and black beans.
  2. Add spinach and saute until wilted, about 2 minutes. Remove pan from heat. Stir in cilantro and 2 cups of cheese.
  3. Preheat oven to 375°F. Lightly spray a 9x13 baking dish with non-stick spray. Pour 3/4 cup enchilada sauce in the bottom of the baking dish and spread evenly.
  4. Wrap corn tortillas in a damp paper towel and microwave for 30 seconds. Then working quickly, spoon about 1/3 c of the enchilada filling into each tortilla and roll up. Place in the baking dish, seam side down.
  5. Pack the filled tortillas tightly in the baking dish. Pour remaining enchilada sauce over them, making sure to cover the entire surface.
  6. Sprinkle remaining cheese evenly over the enchiladas. Bake uncovered until hot and bubbly, about 20 minutes. Cool for 5 minutes before serving and sprinkle with extra cilantro. Serve hot!


If you want to make these but only have two adults in your household, like me, then freeze half a batch! When I make these, I buy some of those throw away foil pans and separate them in 2 or 3 batches.

To freeze, complete all the steps until it's time to bake them. Then freeze them instead! When you are ready to eat them, bake them frozen and expect it to take about double the time to bake as the recipe says since they are frozen.

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Nutrition Information:



Serving Size:

2 enchiladas

Amount Per Serving: Calories: 560Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 56mgSodium: 1449mgCarbohydrates: 54gFiber: 10gSugar: 8gProtein: 23g


These cheesy Vegetable Enchiladas are truly the best, with their flavorful homemade sauce made in just 5 minutes, and loaded vegetable and cheese filling! #enchiladas #recipe #vegetables #vegetarian

This post may contain affiliate links. Read my disclosure policy.

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47 Responses
  1. Top 10 Spanish Language Kid Friendly Dishes that You Will Love

    […] Use this delicious cheesy opportunity to get your children to eat their nutritious vegetables. This recipe calls for packing the enchiladas with spinach, bell peppers, onions and corn. They will forget that […]

  2. Joy

    Delicious!! I was skeptical at first of the lack of salt in the recipe, but these came out amazing. It was surprisingly hard to find adobo seasoning – went to several stores but finally found it at Target. I used fresh corn since it’s summer and threw in a little bit of sweet potato cuz I had some left over. I also only used cheddar since I’m weird about cheese and also weird about cilantro so I used green onions instead. Still amazing! Thanks for the awesome recipe!

  3. Sandhya

    I have made this recipe and loved it. Is there a way I could use the same recipe and add chicken to it to make it chicken enchilada bake. Any suggestions ?

  4. Lisa

    Thank you so much for this recipe! I’ve made this a few times now, and love that I can freeze half of it for another day. Made this last night for friends, and she now wants your recipe!

  5. Jessica Smith

    Hello Jessica,

    Just tried this recipe and loved it! I decided to finely chop the cauliflower, almost to a rice size, and it turned out really well! Thanks for sharing this delicious recipe!

  6. Ellen

    This recipe is incredible!! I’m making them right now and it is probably my 10th time making them. Definitely one of my go to recipes now!

  7. Jodie

    These are delicious!! I am eating them while typing this!! The sauce is awesome…I will never buy the canned stuff again, as it was easy to make. I questioned the 16 oz of spinach, but as I should have realized, it wilted down a lot. The only thing I will do different next time is wilt the spinach first, and set it aside….my pan’s not big enough!! They are filling, but light. Even my carnivorous hubby loved them. Will definitely make these again!!

  8. Courtenay

    I made this recipe a few weeks back and it is now part of my regular recipe rotation. My husband has declared that it is his favourite meal ever!! 
    We just love it! We especially love that it makes enough to freeze for future meals. 
    We give it 5 out of 5 starts :). 

  9. Ricki

    This recipe sounds wonderful. I want to make for company this week because I need a vegetarian dish. Two questions: could this be made ahead of time and then baked and also could I use frozen, chopped spinach thawed and squeezed dry? Thanks again. 

    1. A woman holding a camera standing in front of some shelves.

      Hi Ricki, 

      First, the easy question, yes you can use frozen spinach as long as you cook it first and squeeze out all the extra water! 

      And secondly, I sadly haven’t tried freezing this recipe yet. I believe it would work ok, but don’t know 100%. If you do want to try it, I would recommend assembling them completely and then freezing them before baking. Remember, when you do bake them, they will take about double the time to bake from frozen. 

      Good luck! 

  10. Jackie

    Is there an alternative method I could use to heat the tortillas quickly before adding the filling instead of using the microwave? We don’t own one.

    1. A woman holding a camera standing in front of some shelves.

      Hi Jackie, you can also heat them using a skillet. Or you might not need to heat them at all. Some people find their tortillas fold just fine without heat. If yours start cracking though, just heat them up in a skillet as you go. 

  11. Debbie

    This was delicious!  I made it tonight but cut the recipe in half.  I always have 8 inch flour tortillas in the house and the half recipe filled 7 tortillas with just under 1/2 cup mixture for each.  I like this one better than the chicken enchiladas.  The sauce is so much better than the canned enchilada sauce!  It is definitely a keeper!  Thank you for sharing this on Pinterest!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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