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Veggie Enchiladas with black beans and zesty Roasted Red Pepper Sauce. These vegetarian enchiladas are packed with protein and fiber for a healthy, satisfying meal. The homemade enchilada sauce alone is a must-make!
Enchiladas are a staple in our weeknight dinner arsenal. Versatile, freezer-friendly, and always delicious, I’ve never met a pan of cheesy enchiladas I didn’t love.
Much like my Skillet Enchilada Casserole, this recipe utilizes a few pantry staples like roasted red peppers and canned black beans to put you ahead of the dinner game.
And even though the sauce is homemade, it couldn’t be simpler to make. Simply chunk everything in a blender and let the blade to the heavy lifting.
You’ll be surprised the difference in freshness and flavor a homemade enchilada sauce makes!
How to Make Veggie Enchiladas:
Healthy, packed with colorful veggies, and rich in fiber + protein, these vegetarian enchiladas are sure to be a dinnertime hit.
The filling ingredients here are endlessly versatile. Even though the recipe suggests specific veggies, feel free to use whatever is in season or strikes your fancy.
The Ingredients
- Mushrooms: For meaty texture and notes of umami, I love adding baby bella (or cremini) mushrooms to the mix. If you’re not a mushroom fan, use 1 medium zucchini instead.
- Red Onion: You need 1 cup of diced red onion, which amounts to about 1/2 large onion. Alternatively, yellow or sweet onion will also work!
- Spinach: Wilted spinach sneaks in loads of nutrients here. Adding spinach to enchiladas is a great way to entice kiddos to eat more greens.
- Additional Veggies: Use either 1 cup of frozen or canned corn, chopped bell pepper, or poblano pepper.
- Black Beans: Creamy and protein-packed, black beans make these enchiladas ultra satiating. Alternatively, you can use pinto beans or refried beans.
- Cheese: I love using grated Monterey Jack cheese, however any Mexican blend will also work great.
- Greek Yogurt: One of the secret filling ingredients to add extra protein and creaminess! If making the enchiladas dairy free or vegan, feel free to omit the yogurt.
- Tortillas: If making gluten free, I suggest using the Siete brand of cassava tortillas. Otherwise, standard flour or whole-wheat tortillas are recommended over corn.
- Roasted Red Peppers: The MVP ingredient in creating the most dynamite homemade enchilada sauce. You need 1 (12-oz.) jar of roasted red peppers, which lend fire-roasted flavor for zero effort.
- Spices: A mix of chili powder, cumin, and oregano create a robustly spiced homemade enchilada sauce.
The Directions
Step 1: Sauté Veggies
Preheat oven to 375ºF.
Heat oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 6 to 8 minutes, until soft. Stir in black beans, spinach, and corn; cook 2 minutes, until spinach wilts. 
Step 2: Blend Enchilada Sauce
In a standard blender or nutribullet, combine roasted red peppers, broth, olive oil, apple cider vinegar, chili powder, cumin, oregano, and salt; blend until smooth.
Step 3: Add Yogurt and Sauce to Veggies
Add Greek yogurt and 1/3 cup of the enhilada sauce to pan with veggies; mix well to combine. 
Step 4: Assemble Veggie Enchiladas
Pour ¼ cup enchilada sauce into a greased 9×13-inch baking pan and tilt it from side to side until the bottom of the pan is evenly coated.
Spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce overtop, and sprinkle with cheese.
Step 5: Bake and Garnish
Bake, uncovered, on the middle rack for 20 minutes, until golden and bubbly. Remove from oven and top with garnishes of choice.
Recipe Variations
- Vegetarian Enchiladas with Refried Beans: Simply swap refried beans for the black beans. Spread them in the tortilla before layering on the veggie mixture.
- Veggie Enchiladas Without Beans: Swap the beans for a layer of hummus on each tortilla. Alternatively, you can crumble and sauté a block of tofu and add that to the veggie mixture instead.
- Sweet Potato Enchiladas: Omit the corn and instead add 1 medium peeled and cubed sweet potato that has been previously roasted or air-fried.
- Vegan Enchiladas: Omit the Greek yogurt and swap the Monterey Jack cheese for your favorite plant-based cheesy shreds.
- Gluten Free Veggie Enchiladas: Use Siete brand of cassava flour tortillas.
How to Store and Reheat Enchiladas:
- To Store. Baked enchiladas can be stored in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Gently reheat enchiladas in the oven at 350ºF until warmed through. You can also rewarm individual portions in the microwave.
- To Freeze. Let the pan cool completely. Store leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Enchilada Side Dish Suggestions:
Serve enchiladas with a side of rice, chips and salsa, or a side salad. Here are a few of my favorite sides:
More Veggie Enchilada Recipes to Try:
Skillet Poblano and Pumpkin Enchiladas
Spinach Artichoke Skillet Enchiladas
Zucchini and Quinoa Vegetarian Enchiladas
If you give this recipe a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Veggie Enchiladas with Roasted Red Pepper Sauce
Equipment
- Large skillet
- Blender or Nutribullet
- 9x13-inch baking pan
Ingredients
Roasted Red Pepper Enchilada Sauce
- 1 (12-oz.) jar roasted red peppers, drained
- 1/2 cup vegetable broth
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. kosher salt
Veggie Enchiladas
- 2 Tbsp. extra-virgin olive oil
- 8 oz. baby bella (cremini) mushrooms, sliced (sub sliced zucchini)
- 1 cup chopped red onion
- 1 (15-oz.) can black beans, rinsed and drained
- 2 to 3 generous handfuls fresh baby spinach
- 1/2 cup frozen/thawed or canned corn
- 1/2 tsp. kosher salt
- 1/2 cup plain full-fat Greek yogurt
- 8 flour tortillas (about 8” in diameter)
- 1 1/2 cups grated Monterey Jack cheese
- Handful of chopped fresh cilantro for garnish
- Sliced avocado for garnish
Instructions
- Preheat oven to 375ºF.Prepare Roasted Red Pepper Enchilada Sauce: In a standard blender or nutribullet, combine all sauce ingredients; blend until smooth. Set aside.
- Prepare Veggie Enchiladas: Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and onion; cook 6 to 8 minutes, until soft. Stir in black beans, spinach, and corn; cook 2 minutes, until spinach wilts. Season with 1/2 tsp. salt.Stir in Greek yogurt and 1/3 cup of the enhilada sauce; mix well to combine.
- Pour ¼ cup enchilada sauce into a greased 9x13-inch baking pan and tilt it from side to side until the bottom of the pan is evenly coated.Spread ½ cup filling mixture down the middle of a tortilla, then snugly roll, starting with the end nearest you, until secure. Place it seam side down against the edge of the pan. Repeat with remaining tortillas and filling. Pour remaining enchilada sauce overtop, and sprinkle with cheese.
- Bake, uncovered, on the center rack for 20 minutes, until golden and bubbly. Remove from oven and top with garnishes of choice.
Notes
- To Store. Baked enchiladas can be stored in an airtight storage container in the refrigerator for up to 5 days.
- To Reheat. Gently reheat enchiladas in the oven at 350ºF until warmed through. You can also rewarm individual portions in the microwave.
- To Freeze. Let the pan cool completely. Store leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
Perfect recipe! In love with this homemade enchilada sauce- so easy!! Freezes great, though we rarely have leftovers with this favorite meal. To go all out, pair this with Southwest Quinoa Salad and a limeade, mojito or marg. Yum!
Obsessed with this recipe!
I find myself coming back to this recipe over and over again for the red pepper sauce! I just got a huge haul of small orange and yellow peppers at the farmers market. I roasted them in the oven and used them in this sauce. It’s such a phenomenal base recipe!
Super easy to make, tasty, and good the next day for lunch
Just made these and they were delicious. I added a few extra seasonings to the fillling, garlic powder, cumin and chipotle chile powder but otherwise followed the recipe exactly. Cooking for one can be difficult, always too much food but Mexican food always seems to freeze well so it’s nice to be able to pack these up and easily pull one out on a day I don’t feel like cooking. I love the roasted red pepper sauce, a departure from the usual enchilada sauce.
Was a hit with my whole family. Added some red cabbage and came out great. Thanks!
Hi Heather – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!
I’ve finally found the time today to make these yummy Echiladas on my Home Office lunch break :-D. I can fully recommend using Shiitake mushrooms (that’s what was still in my fridge) and I’ve used grated Parmesan cheese for a nice, round, nutty flavor.
And: despite of the tbsp. chili powder, the dish turned out surprisingly mild. Yay!
Oh those adjustments sound so fab! I’m glad you enjoyed this one, Claudia!
Wow so much flavor! I usually prefer making homemade enchilada sauce and this may become my new go-to! I’ll also try adding beef next time to switch it up.
I’m so glad you enjoyed it, Ingrid! Thank you for taking the time to leave a review!
I made these last night and everyone loved them! Very easy to make. Great combination of flavors. I will definitely be making these again! Thanks for a great recipe!
Hi Ilene – I’m so glad they were a hit! Thank you for coming back and leaving a review!
This recipe was great! Kids and adults all loved it. We used yellow peppers we had on hand and roasted first. Highly recommend because the kids thought it was just tons of cheese and they were more interested in trying it!
Hi Tara – I’m so glad they were a hit! Thank you for coming back and leaving a review!