Easy Veggie Enchiladas Recipe - Pinch of Yum
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Easy Veggie Enchiladas

28 reviews / 4.8 average

Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!

Hello to all the lovers of easy veggie enchiladas!

These enchiladas are the kind that are saucy, cheesy, filling, and just so cozy when pulled hot and bubbling straight out of the oven. Also, the kind that are actually easy to make, and they have, like, a haul of ACTUAL veggies and authentic Mexican cheese tucked into those warm, soft, sauce-soaked tortillas.

These are enchiladas, yes, but really, mostly, this is a thing that you make to celebrate the fact that eating really good, cozy food can also mean eating lots of healthy vegetables and that all of it can come into existence with one snap of your veggie-loving fingers.

In This Post: Everything You Need For Vegetarian Enchiladas

Ingredients You’ll Need For These Vegetarian Enchiladas

These enchiladas are easy to make fit whatever you like, but may we suggest…

  • Sweet potatoes
  • Peppers
  • Onions
  • Broccoli (!!)

And really, just about any other veggies you could want. Spinach, mushrooms, corn, poblano peppers, squash, cauliflower… literally all of the above can work.

You’ll also need enchilada sauce (or make your own!), black beans, tortillas, and quesadilla cheese.

Sweet Potato black bean vegetarian enchiladas with avocados in a tray.

How To Make Vegetarian Enchiladas

Vegetarian enchiladas should start with… yeah. Veggies.


Here’s my easy, easy, easy approach:

  1. Toss your veggies on a sheet pan with a lil’ salt and olive oil treatment. Roast those babies up in the oven.
  2. In a large bowl, combine the roasted veggies with black beans, quesadilla cheese, and enchilada sauce to make a chunky filling.
  3. Pour a bit of enchilada sauce on the bottom of a 9×13 pan. Roll the chunky filling into tortillas. Tuck all the stuffed tortillas next to each other so they’re cozy together. Top with more cheese and enchilada sauce.
  4. Bake the enchiladas until they’re bubbly hot and serve with avocado, sour cream, a sprinkle of cilantro, and maybe some hot sauce if you can handle it!
Veggies on a roasting pan.
Filling for veggies enchiladas in a bowl.
Pouring sauce on veggie enchiladas.
Sprinkling cheese on veggie enchiladas.

Use a Really Good Cheese To Make Veggie Enchiladas

You know I have opinions about this. Please locate yourself a bag of creamy, smooth-melting, authentic and delicious quesadilla cheese. Buy a very large bag at Costco and you will go through it in approximately three days because it’s so good on, oh, let’s see, EVERYTHING? It’s the only kind of shredded cheese I use to add authentic flavor in my Mexican and Tex-Mex-ish recipes – truly the cheesy, melty gold standard!

I can think of no more wonderful thing to pull out of your oven tonight than a pan of these healthy, veggie-loaded beauties. Easy veggie enchiladas for Prez!

Easy Veggie Enchiladas: Frequently Asked Questions

Can I make my own enchilada sauce or should I buy it?

Either works! Store-bought works, we prefer one with real ingredients and good flavor. Homemade would also be delicious if you have time. This is an easy blender enchilada sauce that uses real veggies (onion, tomatoes, garlic) as the base. It can be simmered down while the veggies roast. This is a smoother, thicker enchilada sauce that uses flour and spices as the base. Also very good!

What other veggies can I add to these enchiladas?

Mushrooms, squash, poblano peppers, zucchini, and/or cauliflower would all be good options!

I can’t find quesadilla cheese. What else can I use?

Shredded Mexican-style cheese works well here.

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Veggie enchiladas on a plate with a fork

Easy Veggie Enchiladas

  • Author: Lindsay
  • Total Time: 1 hour
  • Yield: 6 servings 1x


Easy Veggie Enchiladas! Saucy, cheese, filling, cozy, and packed with any roasted veggies you want. Super versatile and easy to make!


Units Scale
  • 1 head of broccoli, cut into florets (2 cups)
  • 1 small sweet potato, peeled and diced (2 cups)
  • 1 red bell pepper, sliced (1 cup)
  • 1 onion, sliced (1 cup)
  • a drizzle of olive oil
  • a pinch of salt
  • 1 14ounce can black beans, rinsed and drained
  • 2 cups shredded quesadilla cheese
  • 23 cups enchilada sauce (see notes)
  • 1012 corn tortillas
  • avocado, cilantro, and lime for serving


  1. Veggies: Preheat the oven to 425 degrees. Arrange veggies on a large sheet pan. Toss with olive oil and salt. Roast for 25-30 minutes.
  2. Filling: In a large bowl, combine roasted veggies with the black beans, 1 cup quesadilla cheese and 1 cup enchilada sauce. Stir / gently mash to make a chunky filling.
  3. Roll Enchiladas: Spread some enchilada sauce on the bottom of a 9×13 pan. Roll filling into tortillas, and place them seam-side down in the pan. Cover with remaining sauce and cheese.
  4. Bake: Cover with foil and bake for 15-20 minutes, until bubbly and hot. Serve with avocado slices, cilantro, and a squeeze of lime! And settle in for some cozy Tex-Mex veggie goodness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: vegetarian enchiladas, veggie enchiladas, easy enchiladas, easy vegetarian enchiladas, homemade enchiladas

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More Veg-Filled Recipes To Make For Dinner

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This recipe is part of our easy Mexican-inspired recipes page. Check it out!

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  1. Pinch of Yum Logo

    Wow, it’s looking yummy. I will definitely try it out and thanks a lot for providing all the details about recipe and ingredient. The print recipe option is awesome and helpful.

    1. Pinch of Yum Logo

      I loved this version, no frying, I used sweet potatoes, zucchini, peppers and onion, it turned out scrumptious.
      Made homemade sauce with some spices added.
      Yummy, it was a big hit. 😋

    1. Pinch of Yum Logo

      I heat up my enchilada sauce in a pot, then dip each tortilla in the warmed sauce before filling and rolling. Makes them much more flexible and works great with any brand of corn tortilla I’ve ever tried.

    2. Pinch of Yum Logo

      The flour/corn blend won’t work either unless you heat them per the directions on the package . Also, corn tortillas work best for rolling if you first heat them and then dip in enchilada sauce. Every other recipe I’ve used menyions this step. Otherwise, they will crack . Honestly, you could use flour tortillas which are much easier . With the sauce and the cheese they will be tasty.

  2. Pinch of Yum Logo

    Looks so good! Could I assemble these the day before bakinh? Or would you recommend baking tight after assembly and then reheating the next day?

      1. Pinch of Yum Logo

        We prepped up to pouring sauce and cheese on the rolled tortillas the day before, then added the sauce, cheese & baked this morning. Turned out great!

    1. Pinch of Yum Logo

      Hi! Do you have suggestions on how to turn this into a freezer meal for meal prep?


      PS. Love this blog and have used so many of these recipes! My husband and I have yet to find one we don’t like!

      1. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Hi Hannah! We haven’t tested this out as a freezer meal, but here are some suggestions. Follow steps 1-3, and then freeze the prepped enchiladas. When ready to cook, you could either let them defrost and then, follow step four. Or, you could cook directly from the freezer, but you would need to extend the cook time. We’d also suggest using really sturdy corn tortillas (we love the ones from La Tortilla Factory) or, we’d suggest using flour tortillas. Corn tortillas can become mushy once they’re cooked after freezing. If you give it a try, we’d love to hear back!

  3. Pinch of Yum Logo

    These were super good! I followed the recipe for the second enchilada sauce. I added cayenne to the spice mixture, along with some Cholula to the sauce after taking it off the heat. Yummy!

  4. Pinch of Yum Logo

    Excellent recipes that you explain here, from today you have a new reader for your blog, with your teachings and this book (https://cutlinks.pro/OuH8LT) that I found on the net, I will realize my dream of having my own restaurant, thanks LINDSAY

    1. Pinch of Yum Logo

      You should definitely try it!! There are so many ways to customize them and it takes less time than you think!! Especially if you used canned beans with other ingredients. I usually have filling left to meal prep stuffed peppers. Quick, healthy and easy

  5. Pinch of Yum Logo

    This looks so good! I have wanted to find an enchilada recipe, so this was a nice surprise in my email today. Some members of my family do not like sweet potato or broccoli…so sad! But would you also roast the other veggies that you mentioned as an alternative?

  6. Pinch of Yum Logo

    Corn tortillas need to be softened before they are rolled, or they’ll break. I don’t understand how this will work without the quick fry and dunk in sauce to be flexible enough to roll and to hold the ingredients. Sounds delicious however.

  7. Pinch of Yum Logo

    This recipe was delicious, just like all of your other recipes I have made. I am obsessed with your blog. For this recipe I heated up the tortillas in a skillet without any sauce or oil and they became flexible without breaking. Makes it easier to roll.

  8. Pinch of Yum Logo

    No V V Supremo Cheese at Costco 😩 and online you need to buy large quantity and expensive. Good substitute?

  9. Pinch of Yum Logo

    Hi! Can you please share what brand of sheet pan that is. I’ve been looking for a good non-stick sheet pan. Thanks!

  10. Pinch of Yum Logo
    Anjali Shah

    Takes some time to prepare the filling. Takes almost 30 minutes to roast the veggies. Takes some time to prepare the enchiladas. Takes almost 20 minutes to bake the enchiladas. I just hate these inaccurate prep and cook times. This is rather common. The recipe is good, as is usual. Thank you.

  11. Pinch of Yum Logo

    Total winner!! I added a lot more sauce and chopped the veggies a bit after roasting. Also used yellow peppers. Threw in come chicken to make everyone happy!