These Vegetarian Enchiladas are a no-roll enchilada recipe made with black beans, sweet potatoes, and homemade-optional enchilada sauce. They’re layered with cheese and baked to perfection. Veggie enchiladas never tasted so good!
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!
How to make Enchiladas without rolling them
Step 1. Preheat oven to 375° and prep all ingredients for cooking.
Step 2. Rinse and drain black beans.
Step 3. Heat olive oil in a medium-large skillet.
Step 4. Sauté garlic and onion; stir in cooked sweet potatoes, canned black beans, and half of the enchilada sauce.
Step 5. Transfer the filling to a heat-safe bowl and layer the enchilada components into the skillet, alternating between layers of tortillas and the enchilada filling.
Alternatively, you can chop the tortillas into small pieces and stir them right into the filling and skip the layering part.
Step 6. Cover and bake 20 minutes. Then remove the lid and bake another 10 minutes until sauce is bubbly and cheese is golden brown.
* See full recipe below
What vegetables can you put in enchiladas?
You can add any of the following, pre-cooked vegetables to vegetarian enchiladas:
- bell pepper
- zucchini squash
- butternut squash
- sweet potatoes and potatoes
You want these vegetables pre-cooked to ensure that they’re not undercooked during the relatively short time the enchiladas spend in the oven.
Vegetarian Enchiladas Recipe Tips
Tip #1: There is no need to “roll” the tortillas, you can layer the tortilla shells with the enchilada filling, or simply chop and scatter the tortillas right into to the enchilada filling.
This takes the place of hand-rolling every enchilada and saves you time.
Tip #2: You can soften the sweet potatoes by microwaving them for a few minutes which helps to ensure they fully cook in the oven.
Tip #3: Use canned reduced-sodium black beans to control the sodium amounts in this recipe.
There is no need to cook them before adding them to this enchiladas recipe.
Tip #4: Bulk up your vegetarian enchiladas by adding cooked rice or quinoa to the recipe.
It soaks up the sauce and adds a great texture to the enchiladas.
Tip #5: Make my homemade red enchilada sauce a day or two in advance to cut steps on enchilada night.
You can use packaged enchilada sauce, but I think you’ll find the homemade recipe so worth the few, extra steps.
Vegetarian Enchiladas Ingredients
extra virgin olive oil – I love the flavor of EVOO in most recipes, but you can use or any neutral-flavored oil for enchiladas.
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!
Recommended Kitchen Tools
What to serve with Vegetarian Enchiladas
Chipotle Copycat Cilantro Lime Brown Rice as an enchilada filling.
5 Minute Mexican Restaurant Blender Salsa as an enchilada topping.
Creamy Avocado Ranch Dressing and Dip as an enchilada topping.
Vegetarian Enchiladas [No-Roll]
- 2 Tbsp Extra Virgin Olive Oil
- 2 cloves Garlic minced
- 1/2 medium Red Onion diced
- 1 medium Sweet Potato peeled, 1/4" diced
- 1 15-oz can Reduced Sodium Black Beans rinsed and drained
- 6-10 White Corn Tortillas
- 3 cups Enchilada Sauce homemade or packaged
- 1/4 cup Cheddar Cheese shredded
- 1/4 cup Part Skim Mozzarella shredded
- Chili Powder for garnish
- Preheat oven to 375°
Make the vegetarian enchiladas filling
- Heat OLIVE OIL In a 10" oven-safe skillet over medium-high heat (I use my lodge cast iron for this)
- Add GARLIC and RED ONION; sauté a few minutes until tender.
- Stir in SWEET POTATOES, BLACK BEANS, and half of the ENCHILADA SAUCE (1.5 cups); continue heating until thoroughly warmed through, stirring as needed (this helps keep the oven-baking time to 30 minutes).
2 options to assemble the enchiladas
- Option 1: (the quicker method)Chop the tortilla shells into small pieces and stir them into the filling; mix in the other half of the sauce, top with cheese, then bake.
- Option 2: (longer method with layered presentation)To use this layering method, transfer the warmed enchilada filling to a mixing bowl and set aside.In the warm skillet, spread a thin layer of ENCHILADA SAUCE on the bottom, and begin layering ingredients in divided amounts (filling, sauce, tortillas, cheese); repeat until all ingredients are used.
To bake the enchiladas (using either assembly method)
- Sprinkle CHILI POWDER over the surface of the cheese.Cover the skillet with an oven-safe lid or foil and bake 20 minutes.
- Remove cover and bake another 10-15 minutes, or until sauce is bubbling and cheese is golden brown.Carefully remove from oven and allow enchiladas to rest 15 minutes; serve warm, garnished with cilantro, lime, sour cream, avocado, or salsa.