These 30-minute Vegetarian Enchiladas are a no-roll, skillet recipe made with black beans and sweet potatoes in a simple, homemade enchilada sauce. They’re topped with shredded cheese, and baked to perfection.
Vegetarian Enchiladas
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 Vegetarian Enchiladas without rolling tortillas
1) Preheat oven to 375° and prep all ingredients for cooking.
2) Rinse and drain black beans and chop tortillas.
3) Heat olive oil in a medium-large skillet.
4) Sauté garlic and onion; stir in cooked sweet potatoes, canned black beans, chopped tortillas, and enchie sauce.
5) Top with cheese, and bake 20 minutes.
* See full recipe below
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 Tips
There is no need to “roll” the tortillas, simply chop and scatter them into to the veggie enchilada filling.
This takes the place of hand-rolling every enchilada and saves you time.
Pre-cook the sweet potatoes via oven roasting or microwaving ahead of time, then peel and chop, and you’re ready to go!
Use canned, black beans as a shortcut for cooking beans.
There is no need to cook the canned beans before using them in this enchiladas recipe.
Bulk up your vegetarian enchiladas by adding plain, leftover rice to the recipe.
It soaks up the sauce and add a great texture to the enchiladas.
Make red enchilada sauce a day or two in advance to cut steps on enchilada night.
You can use canned sauce, but I think you’ll find the homemade recipe well worth the few, extra steps.
Vegetarian Enchiladas Ingredients
- extra virgin olive oil
- garlic cloves
- red onion
- sweet potatoes
- black beans in a can
- corn tortillas
- cooked rice (optional)
- enchilada sauce
- shredded cheese
Kitchen tools needed
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.
Traci Antonovich
Yields 10 cups
30 minute black bean enchiladas with sweet potatoes made with a simple, red enchilada sauce and shredded cheese. No rolling required!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 18 review(s)
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 2 cloves Garlic (minced)
- 1/2 medium Red Onion (diced)
- 1 large Sweet Potato (cooked, peeled, diced)
- 1 15oz can Black Beans (rinsed and drained)
- 4-6 White Corn Tortillas (chopped into bite sized pieces)
- (optional) 1 cup cooked Rice
- 3 cups Enchilada Sauce
- 2 cups shredded Cheese
- Chili Powder
Instructions
Preheat oven to 375°
In a 10" oven-safe skillet on medium-high flame, heat OLIVE OIL.
Add GARLIC and RED ONION; sauté a few minutes until tender.
Stir in cooked SWEET POTATOES, BLACK BEANS, chopped TORTILLAS, (optional) RICE, and ENCHILADA SAUCE.
Top with CHEESE; sprinkle CHILI POWDER over cheese; bake 20 minutes or until sauce is bubbling and cheese is golden brown.
Carefully remove from oven and allow to rest 15 minutes; serve warm.
Notes
Garnish with cilantro, lime, sour cream, avocado, or salsa.
Do you listen to podcasts?
If you’re enjoying recipes like this vegetarian enchiladas skillet and want to bring more plant-based vibes into your life, check out the Vegetarian Zen podcast!
Podcast hosts Vickie and Larissa are sharing endless resources needed to live a vegetarian and vegan lifestyle. They do their homework and present it all in an informative, well-established podcast.
Traci Antonovich
About my recipes: Minimal meat & more plants!
Latest posts by Traci Antonovich (see all)
- Strawberry Salad with Lemon Dijon Vinaigrette - 04/07/2019
- Sesame Kale Pasta - 03/25/2019
- Vegetable Lo Mein Noodles - 03/22/2019
Sarah P says
Traci Antonovich says
Bintu | Recipes From A Pantry says
Traci Antonovich says
Kiki Johnson says
Traci Antonovich says
Beth says
Traci Antonovich says
Ben Myhre says
Traci Antonovich says
Allison - Celebrating Sweets says
Traci Antonovich says
Diana says
Traci Antonovich says
Brian Jones says
Traci Antonovich says
linda spiker says
Traci Antonovich says
Danielle Wolter says
Traci Antonovich says
Claire | Sprinkles and Sprouts says
Traci Antonovich says
chichi says
Traci Antonovich says
Maria | passion fruit, paws and peonies says
Traci Antonovich says
Karen @ Seasonal Cravings says
Traci Antonovich says
Jacque Hastert says
Traci Antonovich says
Sara says
Traci Antonovich says
Elaine @ Dishes Delish says
Traci Antonovich says
Beth says
Traci Antonovich says
Annie @ Annie's Noms says
Traci Antonovich says
Colleen says
Traci Antonovich says
Ali from Home & Plate says
Traci Antonovich says
Sarah Newman says
Traci Antonovich says
MamaDawg says
Traci Antonovich says
Jess says
Traci Antonovich says
jodi salmonson says
Traci Antonovich says