Looking to go a little more healthy with some vegetarian recipes? These vegetarian enchiladas are my favorite even when I don’t care about eating lean, they are just so delicious!
We are sort of all about the meat in our house. But I’ve been trying to find more recipes to cut meat out while still providing protein. This easy vegetarian recipe has black beans for protein and are loaded with all sorts of delicious healthy vegetables!
Roasted sweet potatoes add a delicious smoky flavor and a hearty bite. You won’t even miss the meat! Top it with our homemade red enchilada sauce and you’ll be begging for seconds and thirds!
What Ingredients Do I Need to Make Vegetarian Enchiladas?
This list of ingredients might look a little long at first, but a stop in your produce section will take care of most of the list:
- Olive Oil
- Yellow Onion
- Sweet Potato
- Black Beans
- Frozen Corn
- Green Chiles
- Red Bell Pepper
- Mexican Oregano
- Corn Tortillas
- Red Enchilada Sauce (you can do homemade or store bought)
How to Make Vegetarian Enchiladas
Let’s go through how to make these enchiladas! You can find the detailed instructions in the recipe card below but here is the gist with some tips:
- Preheat oven
- Roast the sweet potato
- Saute the onions, zucchini and peppers
- Add the beans, corn, chiles, cilantro, garlic, jalapeno and seasonings
- Warm the tortillas in the microwave or in a pan
- Pour some enchilada sauce in your baking dish
- Fill each tortilla with your veggie mixture and some cheese and roll them up
- Place them in the baking dish and repeat until your veggie mixture is gone
- Top with the remaining sauce and shredded cheese
- Bake for 20 minutes
- Add your favorite toppings – sliced avocado, chopped cilantro, sour cream, lime wedges, salsa, guacamole, etc.
See how simple that was! Now dig in and see if you miss the meat!
Can You Use Flour Tortillas For Enchiladas?
We really love the flavor of corn tortillas with the red enchilada sauce and vegetable filling. I know people have strong feelings about corn tortillas, so you can definitely use flour tortillas if you want. You may offend enchilada purists though who insist enchiladas can only be made with corn tortillas. I say just go with what tastes good to you!
If you’re anti-corn tortilla because they crack and break, we have found if you warm them up in the microwave covered with a damp paper towel, they roll and hold up just fine.
How Do You Keep Enchiladas From Getting Soggy?
I’ve heard the complaint often that enchiladas get soggy. One trick that we like to do is to briefly fry the tortillas in hot oil before filling them. This will keep the tortillas from getting soggy. One of my favorite things about enchiladas is that bottom part baked in the delicious sauce with the crispy top covered in cheese!
Can You Make Enchiladas Ahead of Time?
You can assemble the enchiladas as directed in the instructions. Place them in a baking dish, but do not add the enchilada sauce. Cover and refrigerate for up to two days before baking. Add the enchilada sauce right before baking.
Can You Freeze Enchiladas Before Baking?
You can assemble the enchiladas as stated in the instructions and then cover well with plastic and foil in a baking dish. Place in the freezer for up to 4 months.
To bake, remove the plastic wrap and cover with foil. Bake for 30 minutes covered, then remove the foil and bake an additional 5-10 minutes uncovered.
What to Eat with Vegetarian Enchiladas?
I know that there are black beans in the enchiladas, but we love a side of our most delicious black beans. As long as we are having a side of beans, I like to do a side of cilantro lime rice to go with it! If you’re going for healthy, try our cilantro lime cauliflower rice instead. And I’m all about topping just about anything with our restaurant style salsa or homemade guacamole!
If vegetarian recipes are what you are after, then start with this one! It has become a regular in our weekly vegetarian night rotation. I wasn’t lying when I said it was one of my favorites!
More Vegetarian Recipes You Will Love:
- Sweet Potato Enchiladas
- Vegetarian Chili
- Brown Butter Sage Gnocchi
- Slow Cooker Broccoli Cheese Soup
- 25 Minute Vegetarian Butternut Squash Pasta
- Best Quesadilla
- Sun-Dried Tomato Pesto Panini
- 20 Minute Cherry Tomato and Basil Angel Hair Pasta
- Roasted Tomato Basil Soup
- All our Vegetarian Recipes!
- 2 Tablespoons Olive Oil
- 1 Onion, yellow, minced
- 1 Sweet potato, Large, peeled and chopped
- 1 Can Black Beans, Drained
- 1 Cup Corn, frozen
- 1 Can Green Chiles, 4 oz., diced
- 1 Bell Pepper, Red, small, minced
- 1 Zucchini, Small, chopped
- 1/3 Cup Cilantro, chopped
- 1 Jalapeno, seeds removed, minced
- 1 teaspoon Cumin
- 1/4 teaspoon Cinnamon
- 1/2 teaspoon Oregano, Mexican
- 1 teaspoon Salt
- 12 Tortillas, Corn
- 1 Cup Red Enchilada Sauce, (our homemade) or you can use canned, divided
- Preheat oven to 400
- Place the sweet potato on a pan and drizzle with oil and a sprinkle of salt. Toss to coat and add 1/2 cup of water to the pan, roasting for about 15 minutes or until soft. Remove and set aside.
- In a large pot, heat oil over medium-high. Add onion and cook until soft, about 4 minutes.
- Add zucchini and peppers and a sprinkle of salt. Cook until almost soft, just a few minutes.
- Remove from the heat and stir in the beans, corn, chiles, cilantro, garlic, jalapeno and seasonings.
- Wrap tortillas in a towel and microwave until warm and pliable or cook on a high heat pan and stack on a plate with foil covering to keep them warm.
- Pour 1/4 cup enchilada sauce into a 9x13" pan.
- Place a spoonful of sweet potato mixture in each warm tortilla, top with a little shredded cheese and roll up. Place seam side down in baking dish, and repeat. Top with remaining sauce and cheese.
- Bake for 20 minutes
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