Vegetarian Enchilada Recipe

The Ultimate Vegetarian Enchilada Recipe. Packed with Flavour and Comfort

A pan of bubbling, cheesy vegetarian enchiladas can brighten up any day's dinner. My home kitchen has seen plenty of enchiladas over the years, and I always come back to this recipe for its rich taste, comforting texture, and the way it brings everyone around the table. This version keeps things simple while packing in plenty of vegetables, making it an ideal dish whether you're new to meatfree meals or already have plantbased dinners in your weekly routine.

What I enjoy most about this recipe is its flexibility. You can use whatever veggies are in season or sitting in your fridge, and each bake comes out a little different but always satisfying. The steps are straightforward, and you don't need any fancy equipment, just a sharp knife, a saucepan, and a baking dish. With pantry basics and some fresh produce, you get all the heartiness of a classic comfort meal without much fuss.

Why This Vegetarian Enchilada Recipe Works So Well

• No extra gadgets needed. Everything comes together easily with basic kitchen tools.
• Hearty and comforting flavour. Slowcooked vegetables, beans, and warm spices hit the spot every time.
• Customisable for different diets. Vegan, glutenfree, or extra cheesy, it's easy to adjust.
• Leftovers taste great. The flavours get even deeper after a night in the fridge; ideal for meal prep or nextday lunches.

Vegetarian Enchilada Ingredients

Here’s what I usually reach for when making these enchiladas. Don’t be shy about swapping in any favourite vegetables or beans you already have. Adding or substituting different veggies can change up the flavour and allow you to use up leftovers.

• 8 medium corn or flour tortillas (about 20cm diameter)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, finely chopped
• 1 red pepper, diced
• 1 yellow or green pepper, diced
• 1 courgette (zucchini), chopped
• 150g mushrooms, sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon mild chilli powder (adjust to taste)
• 400g tin black beans or kidney beans, drained and rinsed
• 200g tinned sweetcorn, drained
• 400g tinned chopped tomatoes
• 200ml passata or tomato purée
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 150g cheddar cheese, grated (or use vegan cheese if you prefer)
• Fresh coriander, for topping

How to Make Vegetarian Enchiladas

Preheat and Prep

I start by setting my oven to 200°C (fan 180°C), which gets things ready while I prep the filling. A medium baking dish, about 20cm by 30cm, is perfect for this recipe. I recommend prepping all your ingredients first, so the assembly process is a breeze.

Cook the Filling

I add the olive oil to a large frying pan on medium heat. The onion goes in first, cooking for about 3 minutes until it turns soft. Garlic is next, along with the chopped peppers and courgette. I give them about 5 to 7 minutes, stirring now and then so nothing catches. The mushrooms join the party just before the vegetables begin to soften, along with cumin, smoked paprika, chilli powder, and a pinch of salt and black pepper. The aroma at this stage always reminds me how good these are going to taste.

When the vegetables are cooked but still have a bit of bite, I stir in the beans and sweetcorn. Everything cooks together for another 2 minutes, just enough to blend the flavours. If you want even more flavour, add a dash of lime juice or a small handful of chopped fresh herbs such as parsley at this stage for a fresh boost.

Make the Sauce

Some people use shopbought enchilada sauce, but I like to make a quick one from tinned tomatoes and passata. I pour the tomatoes and passata into a saucepan and add oregano, a pinch more chilli, and a little more salt. This simmers over low heat for about 10 minutes, thickening up while I finish the rest of the filling. For an extra smoky taste, you could add a pinch of chipotle powder or a dash of liquid smoke.

Assemble the Enchiladas

I spread a little tomato sauce in the base of my baking dish; that helps stop the tortillas from sticking. Then I spoon a few generous tablespoons of the veggie mixture down the centre of each tortilla, roll them up, and arrange them seam side down in the dish. I pour over the rest of the sauce so each enchilada is covered, then scatter grated cheddar across the top.

Bake Until Bubbling

The tray goes into the oven for about 20 to 25 minutes. I look for the cheese to melt and bubble, and the edges of the tortillas to crisp slightly. After baking, a quick sprinkle of chopped coriander adds freshness just before serving.

Tips and Tasty Twists

• Swap in extra vegetables based on the season: roasted squash, spinach, or kale all work well.
• For a vegan version, use a plantbased cheese or nutritional yeast in place of cheddar.
• If you avoid gluten, go for corn tortillas (doublecheck the label to be sure).
• Add some sliced jalapeños or a drizzle of hot sauce if you're after more heat.
• This is a brilliant recipe for using up cooked rice; stir some in with the beans for an even heartier filling.
• For a lighter twist, top with a simple lettuce and tomato salad when serving.
• You can swap in other beans like pinto or cannellini to put your own stamp on the recipe.
• For a twist, add diced roasted sweet potato or butternut squash for extra sweetness and depth.

Frequently Asked Questions

Q: Can I make these enchiladas ahead of time?

Yes, they work really well made in advance. I often assemble everything up until baking, cover the dish, and keep it in the fridge for up to 24 hours. When I’m ready, I bake them as usual, adding five extra minutes if they go into the oven straight from the fridge.

Q: What’s the best way to store leftovers?

If I’ve got leftovers, I store them in an airtight container in the fridge. They heat up nicely in either the oven, covered, 180°C for about 15 minutes, or the microwave until piping hot. They taste even better the next day because the flavours have had time to develop.

Q: Can I freeze vegetarian enchiladas?

Definitely. I let them cool completely, then wrap portions tightly before freezing. When I want an easy meal, I defrost overnight in the fridge and reheat covered in the oven at 180°C until hot all the way through. This makes for an easy, ready to go meal on a busy night, and the flavour holds up well after freezing.

Q: Is there a way to add protein without using beans?

If I want extra protein but want to avoid legumes, I sometimes add grilled tofu or tempeh pieces to the vegetable filling. Both hold their shape well and soak up the spices in the pan. You could also include seitan or use vegan meat alternatives if you prefer.

Q: Are there any side dishes that pair well with vegetarian enchiladas?

These enchiladas go perfectly with a simple salad, tangy pickled onions, classic guacamole, or a scoop of sour cream or plain Greek yoghurt. You might also enjoy a corn and black bean salad, or some lightly spiced roasted sweet potatoes alongside for a complete dinner.

Sharing and Serving Vegetarian Enchiladas

Every time I make these enchiladas, I find they're gone in no time, whether it’s a family meal or a casual gettogether. They’re filling, full of flavour, and easy to serve straight from the baking dish. Pair with guacamole, a simple salad, or a scoop of Greek yoghurt for a balanced meal. I’m always keen to hear about any tweaks or favourite toppings you’ve tried; sharing ideas helps all our meals get better. 

I hope this recipe brings as much comfort and joy to your table as it has to mine. Happy cooking! Here’s to bringing people together with good food and making the most of vibrant veggies in every bake.