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Vegetarian Enchiladas [No-Roll Method]

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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!

enchiladas in skillet with chopped jalapenos on blue background

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

enchiladas in skillet being lifted with a spoon

What vegetables can you put in enchiladas?

You can add any of the following, pre-cooked vegetables to vegetarian enchiladas:

  • corn
  • onions
  • bell pepper
  • broccoli
  • cauliflower
  • zucchini squash
  • butternut squash
  • mushrooms
  • sweet potatoes and potatoes
  • carrots
  • spinach
  • kale

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.

full skillet of enchiladas on blue background with chopped limes, cilantro, and jalapenos with grey napkin

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.

(top) enchiladas in skillet being lifted with a spoon (center) title text (bottom) full skillet of enchiladas

enchiladas in skillet being lifted with a spoon
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5 from 25 votes

Vegetarian Enchiladas [No-Roll]

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!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 10 1-cup servings
Calories 129kcal
Author Traci Antonovich

Ingredients

  • 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

Instructions

  • 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.

RECIPE NOTES

Yield: 10 cups
Servings: 1 cup
Nutrition facts are provided as a courtesy and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

VEGETARIAN ENCHILADAS RECIPE TIPS

Tip #1: No need to roll the enchiladas
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: Pre-cook the sweet potatoes
You can speed up the sweet potato softening process by microwaving them for a few minutes which helps to ensure they fully cook in the oven. 
Tip #3: Canned beans tip
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: Vegetarian enchilada add-ins
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 homemade enchilada sauce in advance
Make my homemade red enchilada sauce a day or two in advance to cut steps on enchilada night. 

Nutrition

Nutrition Facts
Vegetarian Enchiladas [No-Roll]
Amount Per Serving (1 cup)
Calories 129 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 679mg30%
Potassium 113mg3%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 3728IU75%
Vitamin C 3mg4%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl

(top) enchiladas in skillet being lifted with a spoon (bottom) title text

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Comments

  1. SHANIKA says

    5 stars
    This Veggie Enchilada recipe looks so great! I love how customizable it is and that you can mix and match so many different ingredients!

    Reply

  2. Marie-Charlotte Chatelain says

    5 stars
    I have never had or heard of no-roll enchiladas but this is sure a recipe that speaks to me! I love keeping things simple and with those bold flavors, this dish can only be a win!

    Reply

  3. Irina says

    5 stars
    Made it last night! The recipe was really easy to follow. The meal was just DELICIOUS! Surely, we will repeat this experience again!

    Reply

  4. Pam Greer says

    5 stars
    I love that these are no roll!!! Such a time saver!! These are going into regular rotation at our house!

    Reply

  5. Vicky says

    5 stars
    You offer some great options for filling these enchiladas. I love the fact that they are no roll as this makes the whole meal even easier.

    Reply

  6. Sarah P says

    5 stars
    This was SO GOOD! Thank you! I followed the recipe exactly including the homemade enchilada sauce. This did NOT take me 30 min… more like 2 hours haha 🙂 Next time I will only use 1 cup of cheese because it was honestly so good without cheese at all.

    Reply

    • Traci Antonovich says

      Yay Sarah! I’m so glad to hear that this was a hit for you! Yeah, the enchilada sauce prep time is not included in the time for the enchiladas because it’s a separate recipe. Also, I’ve edited it to be a 60-minute recipe. And so true about the cheese! I’ve changed the recipe wording to reflect that. Thanks for the feedback on all fronts…I really appreciate it! oxo

  8. Kiki Johnson says

    5 stars
    A great, affordable meal idea for a Mexican-themed dinner! Perfect for a big crowd! I love, that you chopped up the tortillas. Makes it so much easier to serve!

    Reply

  9. Beth says

    5 stars
    Oh man! This looks thoroughly delicious! I am a huge Tex-Mex fan and I love how you made them Vegetarian!

    Reply

    • Traci Antonovich says

      Haha thanks Linda…I’m blushing 🙂 You’re making me want to put this on the meal plan for this week…the cheese gets me every time LOL.

  15. Danielle Wolter says

    5 stars
    Oh my these sure do sound delicious. I feel like I spend my life making little parts of a million dishes ahead of time to I can save time at meal time. It really does help! I must admit, when I see vegetarian, I have a hard time getting excited. But these look so good with that cheese and home made enchilada sauce. Plus, I love black beans.

    Reply

    • Traci Antonovich says

      Thanks Elaine! I’m excited to hear you want to make for the hubs…my guy said he couldn’t believe it was vegetarian. Hope you guys love it!

  23. Beth says

    5 stars
    You had me at enchiladas! My family probably wouldn’t even realize there is no meat there because it’s so filled with goodness!

    Reply

  24. Annie @ Annie's Noms says

    5 stars
    Yessss please!! This looks fabulous and I’m so obsessed with sweet potato and anything tex-mex, I just know I will devour this! Love that it’s vegetarian too, I’m not strictly veg, but I like to not eat meat a few times a week 🙂

    Reply

  25. Colleen says

    Yum! These look to-die-for! I just made Beef Enchiladas, however, my daughter (13) only eats fish and some white meats. She may be into this, we shall make it together…Pinned!

    Reply

  26. Ali from Home & Plate says

    5 stars
    What a healthier alternative to traditional enchiladas. I think these flavors are ideal for fall Mexican night and I actually have all these ingredients on hand. Guess what I’m making for dinner? 🙂

    Reply

  28. MamaDawg says

    OMG Girlfriend, this is going to be my next meal. My mouth is watering just looking at the picture. And I’m definitely making your recipe for Enchilada Sauce, so much healthier than store bought. Can’t wait to make this! Thanks Kitchen Girl!

    Reply

    • Traci Antonovich says

      Awww yeah! That’s exactly how I thought you might react to this one, girlfriend! Can’t wait for you to make it! (even mah man loved them – and he LOVES his animal proteins) 😉

    • Traci Antonovich says

      Oh Jess, I will love to hear what you do with the enchie sauce! You can drizzle it over nachos or taco salad too. It’s nothing like the canned stuff…and the aroma is so distinctly “enchilada”. Thanks for the comment 😉

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