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!

Three vegetarian enchiladas on a white dinner plate with a fork resting next to the enchiladas. The The enchiladas are topped with red enchilada sauce and sliced avocados. There are two lime wedges on the plate next to the enchiladas, and two green chilies, two tomatoes, and a lime wedge in the background.

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
  • Zucchini
  • Cilantro
  • Jalapeno
  • Cumin
  • Cinnamon
  • Mexican Oregano
  • Salt
  • Corn Tortillas
  • Red Enchilada Sauce (you can do homemade or store bought)

A dinner plate with three enchiladas. There are two lime wedges next to them on the plate. They have red sauce, cilantro leaves and sliced avocados on top.

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

Cubed sweet potatoes.

  • Saute the onions, zucchini and peppers

Chopped red bell pepper, zucchini, and onions.

  • 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

A close up of chopped tomatoes, corn, green chilies, sweet potatoes, zucchini.

  • 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

A tortilla spread with chopped vegetables and topped with grated cheese. There is a stack of tortillas in the background.

  • 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!

A casserole dish full of enchiladas. They are topped with red enchilada sauce, sliced avocados, and cilantro leaves. There are lime wedges in the corners. and cilantro leaves on the table next to the casserole.

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.

Vegetarian enchiladas on a white dinner plate. They are topped with sliced avocados and cilantro leaves. There are some green chilies , lime wedges, and tomatoes in the background. There is a fork on the plate.

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!

Vegetarian enchiladas on a serving plate. a fork that has cut the enchilada opened is resting on the plate. There are avocados, corn, tomatoes,and beans spilling out of the enchilada. It is tapped with cilantro leaves and sliced avocados. There are lime wedges and green chilies and a casserole dish containing enchiladas in the background.

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.

A casserole dish filled with enchiladas. They are topped with red sauce, sliced avocados, cilantro leaves and a few lime wedges in the corners.

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.

Three enchiladas on a dinner plate. You can see the corn, beans, tomatoes and zucchini inside. They have a red sauce on top, with four avocado slices and a few cilantro leaves. There are two lime wedges next to the enchiladas and a casserole dish with serving spatula and tomatoes in the background.

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:

Vegetarian Enchiladas

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Servings: 12
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes


This easy vegetarian recipe has black beans for protein and are loaded with all sorts of delicious healthy vegetables!


  • 1 Sweet Potato, large, peeled and chopped
  • 2 Tablespoons Olive Oil
  • 1 Onion, yellow, minced
  • 1 Zucchini, small, chopped
  • 1 Bell Pepper, red, small, minced
  • 1 Can Black Beans, drained
  • 1 Cup Corn, frozen
  • 1 Can Green Chiles, 4 oz., diced
  • 1/3 Cup Cilantro, chopped
  • 2 Cloves Garlic, minced
  • 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.
    1 Sweet Potato
  • In a large pot, heat oil over medium-high. Add onion and cook until soft, about 4 minutes. 
    2 Tablespoons Olive Oil, 1 Onion
  • Add zucchini and peppers and a sprinkle of salt. Cook until almost soft, just a few minutes.
    1 Zucchini, 1 Bell Pepper
  • Remove from the heat and stir in the beans, corn, chiles, cilantro, garlic, jalapeno and seasonings. 
    1 Can Black Beans, 1 Cup Corn, 1 Can Green Chiles, 1/3 Cup Cilantro, 1 Jalapeno, 1 teaspoon Cumin, 1/4 teaspoon Cinnamon, 1/2 teaspoon Oregano, 1 teaspoon Salt, 2 Cloves Garlic
  • 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. 
    12 Tortillas
  • Pour 1/4 cup enchilada sauce into a 9x13" pan.
    1 Cup Red Enchilada Sauce
  • 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


You can assemble the enchiladas, cover well with plastic and then foil, and freeze for up to 4 months before baking.


Serving: 1EnchiladaCalories: 193kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 670mgPotassium: 291mgFiber: 5gSugar: 6gVitamin A: 3225IUVitamin C: 22mgCalcium: 51mgIron: 2mg
Author: Sweet Basil
Course: Everyone's Favorite Mexican Recipes
Cuisine: Mexican


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