These veggie enchiladas are a hearty, satisfying comfort meal packed with black beans, corn, bell peppers, and zucchini. Wrapped in soft corn tortillas and baked with a flavorful sauce and melted cheese, they’re a crowd-pleasing dinner that’s easy to customize. Perfect for busy weeknights or casual gatherings, these veggie enchiladas deliver warmth and delicious flavor every time.
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Why You’ll Love This Veggie Enchiladas
- Versatile & forgiving: Swap in any vegetables you have on hand.
- Make-ahead friendly: Assemble ahead and bake when ready.
- Full of texture: Tender filling, chewy tortillas, and melty cheese.
- Crowd-pleasing: Easily adjust spice to please all ages.
Ingredients & Tools
- 8-10 corn tortillas
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (400 g) black beans, rinsed and drained
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 cups enchilada sauce (homemade or store-bought)
- 1½ cups shredded Monterey Jack or cheddar cheese
- Fresh cilantro and lime wedges for serving
Tools: 9×13 inch baking dish, large skillet, mixing bowls, whisk (if making sauce from scratch)
Notes: Use good-quality corn tortillas for best flavor and structure. Smoked paprika adds subtle depth to the filling.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 10 g |
| Carbs: | 48 g |
| Fiber: | 9 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Warm those tortillas! Corn tortillas can crack easily if they’re too cold. Briefly heating them in a dry skillet or microwaving them wrapped in a damp towel for 20 seconds makes them pliable and much easier to roll without tearing.
- Don’t overcook the veggie filling. You want the vegetables to be tender but still have a little bite, since they’ll continue cooking in the oven. Sauté them just until they’re softened and fragrant—this keeps the texture from turning mushy.
- Homemade vs. store-bought sauce. While a good-quality store-bought sauce works in a pinch, making your own is surprisingly simple and tastes so much brighter. If you have an extra 10 minutes, blend a can of tomatoes with garlic, chili powder, and a splash of vinegar—it’s worth it.
- Drain your beans and corn well. Excess moisture is the enemy of a perfectly baked enchilada. Make sure to rinse and drain the black beans thoroughly, and if using canned corn, give it a good shake in a colander to avoid a soggy filling.
How to Make Veggie Enchiladas
Step 1: Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with a little oil or cooking spray, then spread about ½ cup of the enchilada sauce evenly over the bottom. This thin layer prevents the tortillas from sticking and adds flavor from the very first bite.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for another minute—you’ll notice that amazing, savory aroma filling your kitchen. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Add the diced bell pepper and zucchini to the skillet. Sauté for 5–6 minutes, until the vegetables have softened slightly but still retain some texture. Then, stir in the corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2–3 minutes, just until everything is well combined and heated through. Remove the skillet from the heat and let the filling cool for a few minutes—this makes it easier to handle when assembling.
Step 4: Warm your tortillas as described earlier to make them pliable. Take one tortilla and place a generous ⅓ cup of the veggie filling down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish. You’ll probably fit 8–10 enchiladas, depending on how much filling you use.
Step 5: Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is well covered. Use a spoon to spread the sauce into any gaps—this keeps the enchiladas moist during baking. Sprinkle the shredded cheese generously over the top, covering the sauce completely.
Step 6: Bake for 20–25 minutes, until the cheese is fully melted, bubbly, and starting to turn golden in spots. You might see the sauce bubbling around the edges—that’s exactly what you want! Let the enchiladas rest for 5 minutes after removing them from the oven. This allows the filling to set slightly, so they hold their shape when you serve them.
Step 7: Garnish with fresh cilantro and serve with lime wedges on the side. The bright, citrusy squeeze of lime just before eating really lifts all the flavors and cuts through the richness of the cheese. Dig in while they’re warm and wonderfully gooey!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked enchiladas (without sauce/cheese) for up to 3 months.
- Reviving: Reheat in a 350°F oven until warm and bubbly.
Serving Suggestions
Complementary Dishes
- Mexican-style rice — The fluffy, tomato-infused grains are perfect for soaking up any extra enchilada sauce on your plate.
- Simple black bean salad — Toss black beans with red onion, corn, cilantro, and a zesty lime vinaigrette for a fresh, protein-packed side.
- Guacamole and tortilla chips — Creamy, cool guacamole provides a lovely contrast to the warm, spicy enchiladas, and the chips add a satisfying crunch.
Drinks
- Classic margarita — The tangy lime and tequila complement the spices in the enchiladas beautifully and make the meal feel like a celebration.
- Ice-cold Mexican lager — A light, crisp beer helps balance the richness of the cheese and cleanses the palate between bites.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus are refreshing and keep things light.
Something Sweet
- Churros with chocolate dipping sauce — Crispy, cinnamon-sugar coated churros are a classic, indulgent finish that continues the Mexican theme.
- Mango sorbet — The bright, fruity flavor is a lovely, light way to end the meal, especially if you’ve gone heavy on the spice.
- Tres leches cake — This ultra-moist, milky cake is decadent and delicious, offering a cool, creamy contrast to the savory main.
Top Mistakes to Avoid
- Overfilling the tortillas. It’s tempting to pack in as much filling as possible, but too much will cause the enchiladas to burst open during baking. A generous ⅓ cup per tortilla is the sweet spot.
- Using cold tortillas straight from the fridge. This is the number one reason tortillas crack and tear. Always warm them first—it makes the rolling process so much smoother and prevents a messy-looking final dish.
- Skipping the sauce on the bottom of the dish. That thin layer of sauce isn’t just for flavor; it also creates a steamy environment that helps cook the tortillas evenly and prevents them from drying out or sticking.
- Baking until the cheese is overly brown. You want the cheese melted and bubbly with a few golden spots, but if you let it go too far, the sauce underneath can reduce and make the enchiladas dry. Keep an eye on them during the last few minutes of baking.
Expert Tips
- Tip: For a richer, more complex sauce, stir a tablespoon of tomato paste into the veggie filling after sautéing the onions and garlic. Let it cook for a minute before adding the other vegetables—it adds a wonderful depth of flavor.
- Tip: If you’re making these ahead, assemble everything but wait to add the sauce and cheese until just before baking. This prevents the tortillas from becoming soggy and ensures a perfectly textured result.
- Tip: Add a layer of flavor by mixing a handful of chopped fresh cilantro or a squeeze of lime juice directly into the veggie filling. These little bright notes make the inside of the enchiladas just as exciting as the cheesy top.
- Tip: For extra-crispy edges on your enchiladas, place the baking dish under the broiler for the final 1–2 minutes of cooking. Watch it closely though—it can go from perfectly golden to burnt in seconds!
FAQs
Can I use flour tortillas instead of corn?
You absolutely can, though the flavor and texture will be different. Flour tortillas are softer and more pliable, so they’re easier to roll, but they can also become a bit mushy under the sauce. Corn tortillas have a more authentic, slightly nutty taste and hold their structure better during baking. If you do use flour, look for the “soft taco” size and consider reducing the baking time by a few minutes.
How do I store and reheat leftovers?
Leftover enchiladas will keep in an airtight container in the fridge for up to 3 days. To reheat, cover the dish with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or until heated through. Microwaving is quicker but can make the tortillas a bit soft. For best results, the oven method is the way to go—it keeps the texture much closer to freshly baked.
Can I make these enchiladas vegan?
Yes, and they’re just as delicious! Simply omit the cheese or use a good vegan melting cheese. For the filling, ensure all your vegetables and beans are plant-based. You can also add a sprinkle of nutritional yeast to the sauce or filling for a cheesy flavor without any dairy. The rest of the recipe remains exactly the same.
Why did my enchiladas turn out soggy?
Sogginess usually comes from too much moisture in the filling or over-saucing. Make sure your vegetable filling is cooked until any released liquid has evaporated, and drain your beans and corn thoroughly. Also, avoid drowning the enchiladas in sauce—just enough to cover them is perfect. Letting them rest for 5 minutes after baking also helps them firm up.
Can I freeze unbaked enchiladas?
Definitely! Assemble the enchiladas in a freezer-safe dish, but don’t add the sauce and cheese until you’re ready to bake. Wrap the dish tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, then add sauce and cheese and bake as directed. You may need to add a few extra minutes to the baking time if the center is still cold.
Veggie Enchiladas
Make the best Veggie Enchiladas with this easy recipe! Packed with black beans, corn, and peppers for a delicious, crowd-pleasing meal. Get the recipe now!
Ingredients
For the Ingredients
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8-10 corn tortillas
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1 tbsp olive oil
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1 medium onion (finely chopped)
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2 cloves garlic (minced)
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1 red bell pepper (diced)
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1 medium zucchini (diced)
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1 cup corn kernels (fresh, frozen, or canned)
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1 can black beans (400 g, rinsed and drained)
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1 tsp ground cumin
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1 tsp chili powder
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1/2 tsp smoked paprika
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Salt and black pepper (to taste)
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2 cups enchilada sauce (homemade or store-bought)
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1 1/2 cups shredded Monterey Jack or cheddar cheese
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Fresh cilantro and lime wedges (for serving)
Instructions
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Preheat your oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish with a little oil or cooking spray, then spread about ½ cup of the enchilada sauce evenly over the bottom.01
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Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes, until it’s soft and translucent. Stir in the minced garlic and cook for another minute.02
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Add the diced bell pepper and zucchini to the skillet. Sauté for 5–6 minutes, until the vegetables have softened slightly but still retain some texture. Then, stir in the corn, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2–3 minutes, just until everything is well combined and heated through. Remove the skillet from the heat and let the filling cool for a few minutes.03
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Warm your tortillas to make them pliable. Take one tortilla and place a generous ⅓ cup of the veggie filling down the center. Roll it up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, arranging them snugly in the dish.04
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Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure each one is well covered. Sprinkle the shredded cheese generously over the top, covering the sauce completely.05
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Bake for 20–25 minutes, until the cheese is fully melted, bubbly, and starting to turn golden in spots. Let the enchiladas rest for 5 minutes after removing them from the oven.06
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Garnish with fresh cilantro and serve with lime wedges on the side.07
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