Vegetarian Enchiladas are a no-roll veggie enchilada casserole packed with ALL the flavor and half the effort. Sweet potatoes, black beans, corn, tortillas, cheese, and my smoky enchilada sauce are the perfect balance of savory, spicy, and sweet.
Vegetarian Enchiladas Recipe
These veggie enchiladas are what I call...lazy enchiladas. There's no rolling required! Just think about how much time you'll save by not stuffing every last tortilla with filling, and rolling it out.
They're also made in a skillet, so we're stove cooking a few things in the same pan that bakes in the oven. This means...less dishes for you and me!
Veggie enchilada recipe ingredients
* Get recipe amounts below
- olive oil
- sweet potato
- black beans
- corn tortillas
- homemade enchilada sauce (or packaged sauce)
- shredded cheese
- optional garnish: sour cream, cilantro, lime, avocado ranch, salsa
Sweet potato black bean enchiladas recipe steps
* See full recipe below
Step 1. Preheat oven to 375°. Make the enchilada sauce if you haven't done so already.
Step 2. In a large, oven-safe skillet, sauté garlic and onion in olive oil on medium-high heat for a few minutes.
Step 3. Add sweet potatoes and continue cooking until fork-tender (about 5 min). Transfer veggies to a mixing bowl and set aside.
Step 4: In the warm skillet, layer enchilada ingredients, alternating between tortillas, sweet potatoes, black beans, corn, cheese, and enchilada sauce.
Step 5. Cover the skillet and bake 20 minutes. Then remove the lid and bake another 10 minutes until enchilada sauce is bubbly.
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What vegetables go in veggie enchiladas?
My veggie enchilada recipe is for sweet potato black bean enchiladas, but you can add any variety of vegetables to an enchilada casserole like this. Just be sure the vegetables get cooked soft in the skillet before baking the enchiladas to insure the right texture when served.
- bell pepper
- butternut squash
- sweet potatoes
Veggie enchilada recipe tips
Tip #1: Make my smoky scrumptious enchilada sauce a day or two in advance to cut steps on enchilada night. Sure, you can use packaged enchilada sauce, but we really really recommend the homemade sauce. Trust me, the extra 15 minutes...totes worth it!
Tip #2: You can either layer the tortillas with the enchilada ingredients, or chop and scatter them with the other ingredients and skip the layering part.
Tip #3: If using canned black beans, use reduced-sodium option.
Tip #4: You can pre-cook the sweet potatoes in the microwave to cut down the sauté time. Scrub, then pierce sweet potato, and cook on high in 2 minute intervals until soft.
Tip #5:Add other ingredients like your favorite vegetables, cooked rice, or cooked quinoa. The grain will soak up the sauce and can add great texture to the enchiladas.
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Vegetarian enchilada recipe ingredients
extra virgin olive oil - or any neutral-flavored cooking oil.
garlic cloves - I almost always recommend fresh garlic over powdered garlic. You can’t beat the aroma and flavor, especially in Mexican recipes.
red onion - These are my favorite of all onions, but feel free to use white onion, yellow onion, or green onion. Any will work fine for this recipe.
sweet potatoes - Vegetarian enchiladas are so delicious with sweet potatoes! One trick I like to do is soften the sweet potato in the microwave while it's whole and uncut. Just pierce the flesh with a knife and nuke them on HIGH for a few minutes until they've softened up.
canned black beans - I always recommend reduced-sodium beans so you can control the salt in the recipe. Also, you can use fresh-cooked black beans for this recipe, but I bet you knew that already.
corn tortillas - Feel free to use white or yellow corn tortillas for vegetarian enchiladas.
enchilada sauce - If you're up for an easy recipe with TONS of flavor and NOT a ton of salt, make my homemade enchilada sauce. You can use a packaged sauce instead, but that homemade stuff is off-da-hook delicious! It's what gives these vegetarian enchiladas that deep red color and flavor!
shredded cheese - This one is super flexible. Use Mexican cheese blend, or cheddar, or jack, or Mozzarella...it's up to you!
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Toppings for vegetarian enchiladas
- sour cream (or plain Greek yogurt)
- fresh cilantro
- a squeeze of fresh lime
- sliced avocado
- salsa (grab my 5-minute salsa recipe)
- avocado ranch dressing
What to serve with vegetarian enchiladas
Easy Mexican dinner recipes
- Instant Pot Taco Pasta
- Easy Chicken Tortilla Soup
- Chicken Tacos with Peach or Mango Salsa
- Instant Pot Vegan Tortilla Soup
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Vegetarian Enchiladas [No-Roll]
- 2 Tbsp Olive Oil
- 3 cloves Garlic minced
- 1/2 medium Red Onion diced
- 1 large Sweet Potato peeled and 1/2" diced (about 2 cups)
- 1 15-oz can Black Beans rinsed and drained
- 1 cup Corn
- 6-10 Corn Tortillas
- 3 cups Enchilada Sauce homemade or packaged
- 1 cup Shredded Cheese
- Preheat oven to 375°. Make the enchilada sauce if you haven’t done so already.
- In a large oven-safe skillet, heat OLIVE OIL over medium-high heat; sauté GARLIC and ONION a few minutes until tender, stirring as needed.
- Add diced SWEET POTATOES and continue sautéeing until they're almost fork-tender (about 5 min). *See recipe footnote
- Transfer cooked veggies to a bowl and set aside.
- In the warm skillet, layer enchilada ingredients, alternating between TORTILLAS, SWEET POTATOES, BLACK BEANS, CORN, CHEESE, and ENCHILADA SAUCE. *See recipe footnote
- Cover the skillet and bake 20 minutes. Uncover and bake enchilada casserole another 10 minutes until the sauce is bubbling around the edges.