These veggie enchiladas are a vibrant, flavor-packed dish filled with a hearty mix of roasted vegetables, beans and melty cheese. Wrapped in corn tortillas and smothered in a red enchilada sauce, they’re easy to customize with your favorite veggies. Serve with fresh cilantro, avocado, and a squeeze of lime for a finishing touch.

As I've mentioned in previous posts this month, January is all about being healthy. So I've tried to do my best with sharing either healthier recipes or at least lightened up versions of them. I'd definitely put these veggie enchiladas in the category of lightened up.
What makes Mexican so great for being healthy is the spices used pack so much flavor. So as long as you don't overload something with cheese, which I know I can be guilty of quite often, it's definitely a go-to of mine for when trying to be on the healthier side.
You can make everything from sweet potato fajitas to quinoa stuffed peppers.
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Why You Will Love These Enchiladas
- Flavor packed - If you are vegetarian or even a meat-lover, these enchiladas are hard to top.
- Customizable - Easy to customize with your favorite veggies, beans or sauce.
- Make-ahead friendly - Great for meal prep and leftovers taste even better.
Recipe Ingredients
- Olive oil - Used for roasting the vegetables.
- Sweet potatoes - Adds natural sweetness that caramelizes slightly when roasted.
- Broccoli - Provides a slightly crunchy texture and absorbs the enchilada sauce well.
- Red bell pepper - Adds a pop of color and mild sweetness.
- Onion - Provides savory depth and aromatic flavor.
- Spices - The combination of chili powder, cumin, paprika, garlic powder, salt and pepper enhances the flavors.
- Black beans - A protein-rich, hearty addition that complements the vegetables.
- Corn - Adds sweetness and texture contrast.
- Pepper jack cheese - Provides creaminess with a slight kick of spice.
- Red enchilada sauce - Ties the dish together with bold, tangy flavor. I use store-bought for this dish, but you can also make your own homemade red enchilada sauce.
- Corn tortillas - A classic choice for enchiladas. Lightly warm them to prevent tearing.
- Garnishes - My go-tos are cilantro, avocado and lime but use your favorite garnishes for these vegetarian enchiladas.
Ingredient Swaps
Like any recipe, you can replace some of the ingredients. Some variations include:
- The vegetables are the most customizable part of the dish. You can use butternut squash, cauliflower, zucchini, shallots or even add other ingredients like spinach.
- Opposed to making your own spice mix, you can use store-bought taco seasoning.
- Replace the black beans with pinto beans, kidney beans or chickpeas.
- Use cheddar, Monterey Jack, or a dairy-free cheese alternative instead of pepper jack cheese.
- Instead of corn tortillas, use flour tortillas, whole wheat tortillas or gluten-free wraps.
How to Make Veggie Enchiladas
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Toss vegetables with olive oil and spices in a large bowl. Roast at 425°F on a parchment-lined baking sheet for 25 minutes.
Step 2: Combine roasted veggies with black beans, corn, 1 cup cheese and ½ cup enchilada sauce.
Step 3: Assemble tortillas with ½ cup filling each.
Step 4: Place the tortillas seam-side down in a baking pan with some enchilada sauce on the bottom.
Step 5: Top with remaining sauce and cheese.
Step 6: Bake for 20-25 minutes until cheese is browned. Rest for 10 minutes, add toppings and serve.
Serving Suggestions
These enchiladas are great on their own, but you can always add some delicious toppings or sides. Some options include:
Recipe FAQs
As I've said in the past while I eat plenty of vegetarian meals like these vegetarian enchiladas, I just can't go without cheese. It's a love I'll never leave behind.
But you can easily replace the pepper jack cheese with vegan cheese or you could even make your own, which this blog Baked In, has on her site.
Corn tortillas are more traditional for enchiladas, but flour tortillas will work as well. Choose 7-8" flour tortillas or 6" corn tortillas as they fit best in most pans.
I highly recommend it as it makes them more pliable when adding the filling and rolling. There are a few different ways you can accomplish this:
• Heat individual tortillas in skillet for 20 to 30 seconds per side
• Wrap a stack of tortillas in foil and place in 325°F oven until warm
• Moisten a paper towel and wrap stack of tortillas and place in microwave for 30 seconds or until warm
Yes. You can prepare all of the way up to baking the enchiladas and place in the fridge for up to a day. Just bake for 30 minutes instead.
You can also place in the freezer for 3 months and place the frozen enchiladas in the oven. You'll need to bake for an hour to cook through.
These enchiladas can be stored in an airtight container in the fridge for 2-3 days or in the freezer for 3 months.
Pro Tips/Recipe Notes
- Heat tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
- Add some fresh avocado to give the dish some healthy fat.
- Make sure you don't overfill the tortillas or you won't be able to roll them up.
- Allow the enchiladas to cool slightly in the baking dish for a few minutes before serving. This allows the flavors to meld together and makes them easier to handle.
Veggie Enchiladas
Ingredients
- 2 tablespoon olive oil
- 1 medium sweet potatoes, peeled and diced into ½" cubes (3 cups)
- 1 head broccoli, cut into florets (2 cups)
- 1 red bell pepper, diced (1 cup)
- 1 small onion, diced (1 cup)
- 1 ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 (15 oz can) black beans, drained and rinsed
- 1 (15 oz can) corn, drained and rinsed
- 2 cups pepper jack cheese, shredded
- 2 cups red enchilada sauce
- 12 corn tortillas
- cilantro, avocado, lime for garnish
Instructions
- Preheat oven to 425°F. In a large bowl, add the sweet potatoes, broccoli, red bell pepper and onion. Toss with the olive oil and spices, making sure everything is coated.
- Add the veggies to a parchment-lined baking sheet. Roast for 25 minutes or until the sweet potatoes are tender.
- In the same large bowl, combined the roasted veggies with the black beans, corn, 1 cup pepper jack cheese and ½ cup red enchilada sauce, tossing to combine.
- Grease a 13x9 pan with cooking spray. Pour ¼ cup enchilada sauce onto the 13x9 pan to completely coat it. To assemble the enchiladas, spread about ½ cup of the filling into the tortilla and then wrap. Place seam side down in pan and repeat with remaining tortillas. Drizzle the rest of the enchilada sauce over the enchiladas and top with the remaining cheese.
- Bake, uncovered for 20 minutes. Check at this point and if the cheese isn't browned enough, bake for an additional 3-6 minutes. Remove from the oven and let rest for 10 minutes. Top with your favoring toppings and serve.
Notes
- Heat tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
- Add some fresh avocado to give the dish some healthy fat.
- Make sure you don't overfill the tortillas or you won't be able to roll them up.
- Allow the enchiladas to cool slightly in the baking dish for a few minutes before serving. This allows the flavors to meld together and makes them easier to handle.
Chris says
Can’t go wrong with some healthier enchiladas