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White baking dish filled with vegetarian enchiladas topped with enchilada sauce and melted cheese.
5 from 7 votes

Veggie Enchilada Recipe

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 enchiladas
Calories: 241kcal


  • 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 9x13-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.


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.


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
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