Vegetarian Enchiladas filled with veggies, beans, flavor-packed seasonings and cheese make the reliable meatless meal. These are so satisfying and well-seasoned that you’ll never miss the meat!

With bright colors, bold flavors and an standout kitchen-made enchilada sauce, these will win over any meat lover! The sautéed veggies, creamy refried beans and melted cheese is a reliable combination to the bold Mexican spices. All of this deliciousness is coated in a rich sauce that will make you wonder why you ever needed meat in the first place. Your family will be completely obsessed with these!

Ingredients you’ll need

This straightforward vegetarian enchiladas recipe is made with straightforward-to-find ingredients. Here’s what you’ll need:

ingredients needed for vegetarian enchiladas.

Veggies: The veggie mix for this dish includes corn, bell pepper, onion, jalapeño and garlic. It’s a flavorful combo!
Spices: We’re seasoning the veggies with chili powder, cumin, oregano and salt & pepper for standout flavor.
Beans: Worth keeping to use refried beans in my enchilada recipes because of the added fiber and protein. It also makes the enchiladas melt-in-your-mouth flavor-packed!
Corn tortillas: I like to use corn tortillas when I make enchiladas (which also keeps this dish gluten free), but feel free to use flour tortillas, if you’d like.
Cheese: I used cheddar cheese, but any go-to variety works.
Enchilada sauce: I highly recommend my kitchen-made enchilada sauce for this enchilada recipe. Making from-scratch enchilada sauce is genuinely quite straightforward, but store-bought also works well!

How to make these Vegetarian Enchiladas

Prepare the pan. In a casserole dish, spread some of the enchilada sauce on the bottom so there’s an even layer.

sauteed veggies in a skillet for enchiladas.

Make the filling. Saute the veggies until softened and then add in the spices.

beans, veggies, and cheese on a corn tortilla to make enchiladas.

Stuff the enchiladas. Stuff the tortillas with beans, the veggie mixture, and cheese and then roll up tightly. Place in the prepared pan.

Cover in sauce, cheese, and bake. Cover the enchiladas with the remaining sauce and cheese. Bake in the oven and ENJOY with your go-to toppings.

Substitutions and variations

These enchiladas are incredibly flavorful as-is, but feel free to get creative with your ingredients! Here are some options:

Add rice: Try adding in about a tablespoon of cooked rice to each tortilla.
Cheese: Try using different flavors of cheese like a Mexican cheese blend or Monterey Jack cheese.
Beans: You can replace the refried beans with black beans, pinto beans or even kidney beans.
Fillings: Other veggies would work great in these enchiladas. Use any favorites or anything you have available, such as green chiles, diced tomatoes, cubed sweet potato or butternut squash.