Easy Vegetarian Enchiladas filled with fresh and seasonal veggies like shallots, zucchini, tomato, and bell pepper all wrapped in delicious corn tortillas and smothered in enchilada sauce and gooey melted cheese. Gluten-free and vegetarian, these delicious veggie enchiladas are perfect for meal prepping and taste delicious leftover.
The Best Vegetarian Enchilada Recipe
Covered in gooey melted cheese and packed full of delicious sauteed veggies, these meatless vegetarian enchiladas are pretty awesome. The best part about this recipe, however, is that it is perfectly adaptable to whatever fresh veggies you have in your refrigerator or whatever veggies may be in season. You may add an array of different veggies (like I did here) or just a couple of your favorites. That being said, I highly recommend adding loads of cheese and making your own homemade enchilada sauce (if you’re up for it).
Veggie Enchilada Ingredients and Variations
Enchilada Sauce – I used my favorite homemade red enchilada sauce to make this recipe. You may not have the time (or ingredients) available to do the same right now, but I highly encourage you to try making your own enchilada sauce at least once…at some point. In the meantime, pick your favorite store-bought version (so far Trader Joe’s red enchilada sauce has been the clear favorite around my house).
Veggies – Pick vegetables that you and your family like versus what you see here. Almost any vegetable will work, but here is a list of my favorites:
- Onions or shallots
- Jalapeños or other chiles (serrano, poblano, etc)
- Sweet bell peppers
- Sweet potato
- Zucchini or other squash (yellow squash, butternut squash, acorn squash, etc)
- Spinach or kale
Spices – I like to cook my vegetables in a little salt, black pepper, taco seasoning, and ground cinnamon.
Tortillas – Traditionally, enchiladas are made using corn tortillas, but feel free to use any of the following:
- yellow corn
- white corn
- half-corn/half-flour (my favorite)
- whole wheat tortillas
Cheese – So many cheese options, although, when it comes to this vegetarian enchilada recipe and quesadillas, I am particularly fond of Monterey Jack. It melts nicely and has a smooth, subtle taste. Other possible options include:
- Sharp cheddar
- Pepper Jack
- Colby Jack
Toppings – Once you’ve filled and rolled your tortillas, give them a nice coat of enchilada sauce and shredded cheese. After they’ve been baked until gooey and melted, serve with all your favorite toppings like,
- Sour cream
- Green onions
- Sliced jalapeño
How to Make Vegetable Enchiladas
1. Preheat the oven to 375 degrees Fahrenheit and spray a 9×13-inch casserole dish with non-stick cooking spray.
2. Soften the shallots. Add the shallots to a large skillet set over medium-high heat. Cook until tender, then add the garlic and cook until fragrant, about 30-60 seconds.
3. Add the spices. Reduce heat to medium and add the chopped jalapeño pepper (if using) and spices (the taco seasoning, ground cinnamon, salt, and pepper). Mix well and cook until fragrant (about 60 seconds).
4. Sauté the remaining veggies. Add the chopped red bell pepper, cherry tomatoes, zucchini, and yellow squash. Cook for approximately 6-8 minutes, or until vegetables are just starting to soften. Stir in the chopped cilantro and remove from heat.
- If you choose to add black beans or any other pre-cooked protein, add it to your mixture now.
5. Assemble. Add approximately 1/2 a cup (or more if needed) of enchilada sauce to the bottom of your prepared baking dish and spread evenly to coat the surface. Add approximately 1/2 cup (give or take) of the cooked veggie mixture down the middle of a tortilla and sprinkle with cheese (try not to over-fill). Roll up as snug as possible and transfer to your baking dish, seam-side-down. Repeat with the remaining tortillas and filling.
6. Top with sauce and cheese. Once your baking pan is filled with rolled-up enchiladas, drizzle with the remaining sauce and sprinkle the top with shredded Monterey Jack cheese.
7. Bake. Transfer to your preheated oven and bake for approximately 20 minutes, or until the cheese is golden and bubbly.
8. Serve. Remove from the oven and serve with your favorite garnishes and toppings.
How to prevent corn tortillas from cracking
The key is to quickly fry your corn tortillas in a little bit of oil. Here’s how it’s done-
- Add one tablespoon of oil to a large skillet over medium heat. When hot, add one corn tortilla to the center of the skillet.
- Allow the tortilla to cook for several seconds then flip (with your hands or a spatula), and immediately add your second corn tortilla to the top (creating a two-layer stack). Continue to cook the first tortilla for several more seconds on the other side. This allows the tortillas to share excess oil and prevents them from becoming too greasy.
- Remove the bottom tortilla to a clean plate and flip the top tortilla so that its “dry” side is now facing down on the skillet.
- Repeat until all the tortillas have been warmed/browned/oiled, adding additional oil (in small amounts) to the skillet as needed.
- Remove tortillas to paper towels wrapped in aluminum foil to stay warm until ready to roll.
Note: I have tried warming in damp paper towels in the microwave and this DOES NOT work.
What to Serve with Veggie Enchiladas
Enchiladas are usually served with a side of Mexican rice or Spanish-style rice, refried beans, and a small serving of shredded iceberg lettuce. Other popular sides include chips and salsa, pico de gallo, guacamole, and margaritas!
Have you tried making this easy vegetarian enchiladas recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Veggie Enchilada Recipe
- 1 tablespoon olive oil
- 3 large shallots - peeled and sliced
- 5 cloves garlic - chopped
- 1 jalapeño pepper - seeded and diced
- 1.5 tablespoon taco seasoning - homemade or store-bought (see notes)
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 red bell pepper - seeded and diced
- 10 oz cherry tomatoes - halved
- 2 medium zucchini - chopped
- 2 medium yellow squash - chopped
- ½ cup fresh cilantro - chopped
- 8-12 flour or corn tortillas - approximately 8” in diameter (see notes)
- 2 cups red enchilada sauce - plus more as needed (see notes)
- 2 cups Monterey Jack cheese - shredded
- Fresh cilantro, sour cream, additional cheese, lime wedges - for serving, optional
- Preheat your oven to 375 degrees F. Lightly grease a 9×13-inch casserole dish with olive oil or cooking spray. Set aside.
- Add the olive oil to a large skillet set over medium-high heat. Add the sliced shallots and cook, stirring often, until tender and starting to turn golden – approximately 5 minutes. Add the garlic and cook, stirring continuously, for 30-60 seconds more.
- Add the chopped jalapeño pepper (if using) and spices (the taco seasoning, ground cinnamon, salt, and pepper) to the shallots. Mix well to combine. Cook for approximately 30-60 seconds.
- Add the chopped red bell pepper, cherry tomatoes, zucchini, and yellow squash. Mix thoroughly and continue to cook, stirring often, for approximately 6-8 minutes, or until vegetables are just starting to soften. Stir in the chopped cilantro and remove from heat.
- To assemble your enchiladas add approximately 1/2 a cup (or more if needed) of enchilada sauce to the bottom of your prepared baking dish and spread evenly to coat the surface. Add approximately 1/2 cup (give or take) of the cooked veggie mixture down the middle of a tortilla and sprinkle with cheese. Roll up as snug as possible and transfer to your baking dish, seam-side-down. Repeat with the remaining tortillas and filling.
- Once your baking dish is filled with rolled-up enchiladas, generously drizzle with the remaining enchilada sauce and sprinkle the top with shredded Monterey Jack cheese.
- Transfer to your preheated oven and bake for approximately 20 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and serve with optional garnishes such as additional cilantro and enchilada sauce, sour cream, or fresh lime juice.
- 2 tsp chili powder (not the spicy kind, that’s cayenne which is optional)
- 1/4 tsp garlic powder
- 1/8 tsp onion powder
- 1/4 tsp cornstarch – optional
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp cayenne – optional (omit if you’re sensitive to spicy foods)
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)