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Zucchini and Quinoa Vegetarian Enchiladas are the ultimate easy and healthy weeknight dinner. Rich in fiber and plant-based protein, and guaranteed to become a family favorite. 
The Best Vegetarian Enchiladas:
These enchiladas are equal parts hearty and healthy, with a plant-packed filling and saucy, cheesy topping. Tucked in flour tortillas is a mix of sautéed zucchini, onion, poblano, garlic, quinoa, and pinto beans.
The quinoa and pinto beans up the protein ante, while zucchini and peppers make delicious use of summer produce. These enchiladas will please everyone from hungry adults to picky toddlers.
Plus, they come together in under one hour, making them perfectly suited for weeknight cooking.
How to Make Vegetarian Enchiladas:
- To start, sauté your vegetables until they start to soften and pick up color. If your household isn’t a fan of zucchini or any of the other fillings, feel free to switch them out! For example, black beans instead of pinto, mushrooms instead of squash, or bell peppers instead of poblano.
- After the veggies soften, add the quinoa to the pan and toast until fragrant, about 1 minute. Toasting quinoa (or really, any grain) brings a subtle nutty flavor to any dish.
At this point, it’s time to start assembling your enchiladas. To ensure each enchilada is sufficiently saucy, I dunk each tortilla in the enchilada sauce prior to filling it.
After that, place a heaping 1/4 cup filling towards the top center of each tortilla and fold one side over the filling. Then, continue to tightly roll enchilada and place seam side down into a prepared baking dish. The enchiladas should be nestled right up against one another, snug as a bug.
Next, spoon any remaining enchilada sauce over the tortillas and top with cheese. I love using Monterey Jack for its mild flavor and slight sweetness, however you could switch it out for whatever you like. For example, Cheddar, Pepper Jack, or Cotija cheese are all great options.
Lastly, bake the enchiladas until bubbly and then garnish with your toppings of choice!
What to Top Enchiladas With:
In short, this is all about balance. I recommend something cooling and crunchy, like avocado, shaved radish, and chopped onion. Fresh herbs like cilantro and help to cut through the richness of the cheese.
Also, since there’s not much spice in the enchiladas themselves, sliced raw jalapeños add welcome heat. Lastly, I love adding a squeeze of fresh lime juice to finish off with a pop of brightness and acidity.
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Healthy Enchilada Recipes:
Easy Chicken Enchilada Quinoa Bake
Turkey and Sweet Potato Enchiladas with Avocado Cream
Skillet Poblano and Pumpkin Enchiladas
Zucchini and Quinoa Vegetarian Enchiladas
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 2 medium zucchinis chopped
- 1 cup diced yellow onion
- 1 poblano pepper ribs and seeds removed, finely chopped
- 4 garlic cloves minced
- 1 tsp. ground cumin
- 1/2 tsp. each kosher salt and black pepper
- 1/2 cup dry quinoa
- 1 1/2 cups vegetable broth
- 1 16-oz. can pinto beans, rinsed and drained
- 16 oz. homemade or store-bought red enchilada sauce
- 8 8-inch flour tortillas
- 6 oz. freshly grated Monterey Jack cheese
- Optional toppings: lime wedges fresh cilantro, sliced avocado, shaved radish, chopped onion, sliced jalapeño
Instructions
- Preheat oven to 375°F and lightly grease an 11x7' baking dish.
- Heat oil in a large skillet over medium heat. Add zucchini, onion, poblano, and garlic; cook until softened, stirring occasionally, about 7 minutes. Add cumin, salt, pepper, and quinoa; cook 1 minute, stirring often, until quinoa is lightly toasted. Add broth, bring mixture to a boil, reduce to a simmer, cover and cook until liquid is absorbed and quinoa is cooked, about 12 to 15 minutes. Remove from heat and stir in beans.
- Spread 1/4 cup enchilada sauce in prepared baking dish. Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place a heaping ¼ cup filling into the top center. Roll up and place seam side down in baking dish. Repeat until you’ve used all 8 tortillas (arrange them tightly in pan). Pour any remaining sauce overtop and sprinkle with cheese.
- Bake enchiladas until cheese is melted and bubbly, about 25 minutes. Broil for 2 minutes on HIGH, if desired, for a golden top. Garnish with toppings of choice.
Notes
Found your recipe while hunting for something new to do with the zucchini from our garden. Came out absolutely amazing and will be a regular recipe in our vegan (trying) kitchen. Thank you so much for sharing this deliciousness.
I’m so glad you enjoyed it, Dylan! Thank you for taking the time to leave a review!
This was an easy recipe to follow. I added some corn and mushrooms and chili powder. I substituted black beans and shredded mexican blend cheese(has monterey jack cheddar and a few other cheeses) . Cheese did not melt well and formed a crust on the top and the flour tortillas were doughy. So what did I do wrong. Must admit I am not the best cook.
Excellent! Husband said make it again! I used Hatch organic mild red sauce and had to use a can of chopped mild green chillies because the store was out of Plobanos and it still turned out terrific!
Hi Barbara – I’m so glad the recipe was a hit! Thank you for taking the time to leave a review!
We have made these multiple times this summer– delicious!! Also very good with green enchilada sauce.
So glad the recipe was a hit! Thank you for taking time to leave a review!
We LOVE this recipe! we try to eat ‘meat-less’ at least twice a week and this is perfect! I’ve made it two times now and it’s so good and easy to prepare. Thank you!
Oh I’m so glad to hear, my friend!! Thank you for taking the time to leave a review.
SO EASY and flavorful!! We add corn to the filling and my kids love them!
Yay so glad you enjoyed them! Love the addition of corn!
A house favorite. My partner is not vegetarian and loves this one! I’ve made twice and will make again!