• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Dinners & Main Course » Vegetarian Enchiladas

Vegetarian Enchiladas

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
April 22, 2022
5 from 7 votes


Last Updated April 22, 2022 | 0 Comments

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

157 shares
jump to recipe
vegetarian enchiladas short pin
veggie enchiladas long pin
veggie enchiladas long pin
vegetarian enchiladas short pin
vegetarian enchiladas short pin

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.

White baking dish filled with vegetarian enchiladas topped with enchilada sauce and melted cheese.

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).

White baking dish filled with vegetarian enchiladas topped with enchilada sauce and melted cheese.

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
  • Tomatoes
  • Sweet potato
  • Zucchini or other squash (yellow squash, butternut squash, acorn squash, etc)
  • Corn
  • Cauliflower
  • 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)
  • all-flour
  • 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
  • Cilantro
  • Sliced jalapeño
  • Avocado
  • Tomatoes
Cooking sliced shallots and garlic in a large skillet.

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.

Sauteeing shallots, garlic, jalapenos, and spices in a large skillet.

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.
Vegetables cooking in Mexican spices for veggie enchiladas.

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-

  1. Add one tablespoon of oil to a large skillet over medium heat. When hot, add one corn tortilla to the center of the skillet.
  2. 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. 
  3. 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.
  4. Repeat until all the tortillas have been warmed/browned/oiled, adding additional oil (in small amounts) to the skillet as needed.
  5. 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.

Enchiladas filled with mixed veggies, rolled in corn tortillas, topped with cheese and baked.

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!

More Delicious Mexican Recipes to Try Next

  • Caldo de Pollo Recipe (Mexican Chicken Soup)
  • Chicken Mole with Homemade Mole Sauce
  • Mexican Birra Recipe
  • Refried Beans (How to Make Refried Black Beans)
  • Pozole Rojo Recipe (Red Posole)
  • Easy Chicken Tortilla Soup Recipe
  • Chicken Enchilada Recipe
Enchiladas filled with mixed veggies, rolled in corn tortillas, topped with cheese and baked.

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.

White baking dish filled with vegetarian enchiladas topped with enchilada sauce and melted cheese.

Veggie Enchilada Recipe

5 from 7 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Vegetarian Enchiladas filled with fresh and seasonal veggies including shallots, zucchini, tomato, and bell pepper all wrapped in delicious corn tortillas and smothered in enchilada sauce and gooey melted cheese.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner, Main Course, Vegetables
Cuisine American, Mexican, Tex-Mex
Servings 8 enchiladas
Calories 241 kcal

Ingredients
 
 

  • 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
Prevent your screen from going dark

Instructions
 

  • 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.

Jessica’s Notes

Serving amount: This recipe (as written) makes enough for at least 8-10 enchiladas (or enough for 3-4 people).
Taco seasoning: I like to make my own taco seasoning. Feel free to make your own homemade seasoning mix in bulk or use the following measurements for this recipe:
  • 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)
Optional additions: For even more veggies try adding chopped cauliflower florets, spinach or kale, or shredded carrots. You may also wish to add some black beans or pinto beans, corn, or rice (making them more of a wet burrito than enchiladas, but delicious nonetheless).
Corn or flour tortillas? Corn tortillas are traditionally used to make enchiladas and are typically gluten-free and vegan. Should you use corn tortillas, I suggest warming them just slightly before rolling as they are much more likely to break. Flour tortillas are also delicious, though not gluten-free.
Leftovers and Freezing: Easily double this recipe and freeze the leftovers for a fast and delicious weeknight dinner. Leftovers will keep in the refrigerator for up to 5 days. If freezing, freeze the stuffed and rolled up enchiladas before covering with enchilada sauce. This will prevent them from becoming too soggy.

Nutritional Information

Calories: 241kcal | Carbohydrates: 25g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1026mg | Potassium: 480mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1585IU | Vitamin C: 49mg | Calcium: 259mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Vegetarian Enchilada Recipe, Vegetarian Enchiladas, Veggie Enchilada
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

157 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure