Vegetarian enchiladas

Cheesy vegetarian enchiladas filled with corn, beans, pepper and mushrooms served with fresh avocado is a delicious, easy weeknight dinner.

Vegetarian enchiladas


The full recipe and amounts can be found in the recipe card below.

  • Red onion. 
  • Garlic. 
  • Bell pepper. 
  • Mushrooms. 
  • Beans. Any beans will work, black beans, cannellini, kidney beans, etc.
  • Corn.
  • Oregano.
  • Taco seasoning / Enchilada seasoning
  • Tortillas
  • Grated cheese. 
  • Oil. Vegetables/neutral oil.
  • Flour. 
  • Chilli powder. 
  • Cumin.
  • Stock. 
  • Tomato sauce/tomato puree.
  • Sugar. 
  • Salt. 

Vegetarian enchilada filling.

How to make vegetarian enchiladas

  1. Filling: Saute onion, garlic, peppers and mushrooms until cooked and starting to caramelize. Add frozen corn, seasoning and drained beans of your choice and cook for another 5 minutes. Season with salt, pepper and lime juice.
    Other filling options: Broccoli, potato, sweet potato, cabbage, eggplant, black beans, red kidney beans, chickpeas.
  2. Sauce: Heat oil in a pot then add the flour. Cook for 2-3 minutes then add the spices. Pour in the tomato sauce and sugar then slowly whisk in the stock. Cook the sauce until smooth and creamy then season to taste.
  3. Assembly: Fill tortillas with the vegetables then roll. Place seam-side down in a casserole dish. Pour over the sauce then top with grated cheese and place in the oven. Bake until hot throughout and bubbling.
  4. Serve: Serve the enchiladas with sliced avocado, lime wedges for squeezing and fresh cilantro.

Making ahead and freezing

  1. Make ahead: Enchiladas can be made up to 2 days ahead. Keep covered in the fridge until you are ready to bake.
  2. Freezing: Freeze unbaked enchiladas up to 3 months in foil containers. Wrap with two layers of foil and freeze. Bake from frozen, covered, until the enchiladas are hot throughout then remove the foil and bake for another 5-10 minutes until the cheese is starting to color.

Vegetarian enchiladas served with avocado.

Vegetarian dinner recipes

  1. Vegetarian lasagna
  2. Cauliflower korma curry
  3. Easy Vegetable soup

Vegetarian Enchiladas

Cheesy vegetarian enchiladas filled with corn, beans, pepper and mushrooms served with fresh avocado is a delicious, easy weeknight dinner.
4.75 from 20 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Keyword: vegetarian enchilada casserole, vegetarian enchilada recipe, Vegetarian enchiladas
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 381kcal
Author: Alida Ryder
Servings: 6


For the enchilada sauce

  • ¼ cup oil
  • 1/3 cup flour
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 2-3 cups stock
  • pinch of sugar
  • 1 cup tomato sauce / marinara sauce

For the enchiladas

  • 1 red onion finely chopped
  • 3 garlic cloves minced
  • 1 yellow pepper diced
  • 2 red pepper diced
  • 250 g (½lb) mushrooms chopped
  • 1 cup frozen corn
  • 400 g (14oz) can beans drained
  • 2 tsp dried oregano
  • 2 tsp enchilada / taco seasoning
  • 8 tortillas
  • 2 cups grated cheese (I use a combination of cheddar and mozzarella)


  • Avocado sliced
  • fresh cilantro/coriander
  • lime wedges


  • Preheat the oven to 200°C/390°F.
  • To make the sauce, heat the oil in a pot then whisk in the flour. Cook for 2 minutes, stirring, then add the spices and tomato sauce.
  • Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out. Season with salt and sugar (optional).
  • To make the filling, saute the onion, garlic, peppers and mushrooms in a large frying pan until the vegetables are cooked and starting to caramelize.
  • Add the corn, beans and seasoning and saute for another 5-7 minutes.
  • Place a few spoonfuls of the filling onto the tortillas and roll up the tortilla.
  • Place the enchiladas into a casserole dish. Spoon over the sauce, ensuring the tortillas are completely covered.
  • Sprinkle over the cheese then place in the oven and bake for 15-20 minutes or until the cheese is melted and the enchiladas are hot and bubbling.
  • Remove from the oven and allow to rest for 5 minutes before serving with avocado, cilantro and lime.


Calories: 381kcal | Carbohydrates: 44g | Protein: 17g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 1439mg | Potassium: 626mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2113IU | Vitamin C: 95mg | Calcium: 350mg | Iron: 4mg

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  1. These vegetarian enchiladas are so delicious and easy to make. I’m doing meat free January and I’ve made these twice, including for a Mexican dinner with friends. With recipes like this I really have not missed meat. Thanks for all the tasty recipes Alida!