Vegetarian Enchiladas

These easy vegetarian enchiladas are loaded with black beans, roasted veggies, corn, and cheese!

Course Dinner

Cuisine American, Mexican

Keyword best vegetarian enchiladas, vegetarian enchilada recipe, vegetarian enchiladas, vegetarian enchiladas recipe

Prep Time 45

Cook Time 20

Total Time 1 5

Servings people

Calories 686kcal

Author Blair Lonergan

1 small zucchini, diced (about 1 cup)
½ of a small onion, diced (about ½ cup)
½ of a head broccoli, cut into florets (about 1 ½ cups)
1-2 tablespoons olive oil
1 clove garlic, grated, minced or pressed
1 teaspoon cumin
1 teaspoon chili powder
Kosher salt and ground black pepper, to taste
1 (15 oz) can black beans, drained and rinsed
1 (11 oz) can Mexican-style corn with red and green peppers, drained
1 (19 oz) can red enchilada sauce, divided (about 2 ¼ cups total)
2 cups grated Mexican blend cheese (or use a combination of cheddar and Monterey Jack), divided
8 (8-inch) flour tortillas
Optional toppings: sliced green onions; chopped fresh cilantro; chopped red onion; diced avocado or guacamole; sour cream; lime wedges

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
Spread the zucchini, onion, and broccoli in a single layer on the prepared baking sheet. Drizzle with olive oil; add garlic, cumin, chili powder, salt, and pepper. Toss to coat.
Roast the vegetables for about 20-25 minutes, or until tender and slightly charred, stirring halfway through.
Transfer the veggies to a large bowl. Add the black beans, corn, ¾ cup of the enchilada sauce, and 1 cup of the cheese. Stir to combine. Taste and season with additional salt and pepper or other spices, if desired.
Reduce the oven temperature to 350°F. Grease a 9 x 13-inch baking dish. Spread about ½ cup of the enchilada sauce in a thin layer in the bottom of the pan.
Spread some of the veggie and bean mixture in the center of each tortilla. Roll up and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over top. Sprinkle with remaining cheese.
Bake, uncovered, for about 20 minutes (or until the enchiladas are heated through and the edges of the tortillas are a bit crispy). Garnish with desired toppings and serve warm.

Use different vegetables in lieu of the broccoli, onion, zucchini, and corn. Good options include sliced mushrooms, red bell peppers or green bell peppers, spinach, red onions or pickled red onions, cauliflower florets, butternut squash, or diced, roasted sweet potatoes.

Swap out the black beans and use pink beans, pinto beans, cannellini beans, or kidney beans.

Omit the beans and substitute with about 1 ½ cups of additional roasted veggies, diced potatoes, or corn. You can also replace the beans with 1 ½ cups of cooked rice.

Use corn tortillas instead of flour tortillas. You’ll need to warm the corn tortillas before rolling them (so that they don’t fall apart). To do so, wrap a stack of tortillas in damp paper towels. Microwave for 30 seconds – 1 minute, or until the tortillas are soft and flexible.

Swap out the Mexican-style corn and use regular canned corn or frozen, thawed corn.

If you have some extra time, prepare a batch of homemade enchilada sauce for this recipe. You’ll need a total of about 2 ¼ cups.