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
- garlic
- onion
- sweet potato
- black beans
- corn
- 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.
Serve warm. Garnish options: sour cream, lime, cilantro, avocado, salsa, avocado ranch.
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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.
- onions
- corn
- bell pepper
- broccoli
- cauliflower
- zucchini
- butternut squash
- mushrooms
- sweet potatoes
- potatoes
- carrots
- spinach
- kale
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]
Ingredients
- 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
Instructions
- 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.
- Serve warm. Garnish options: sour cream, lime, cilantro, avocado, salsa, avocado ranch. *See recipe footnotes for reheat instructions
RECIPE NOTES
VEGETARIAN ENCHILADAS 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.How to reheat veggie enchiladas:
Oven: Preheat oven to 375°. Place desired amount of veggie enchiladas in oil-sprayed baking dish. Cover and heat for 30 minutes, or until sauce is bubbling. Microwave: Place desired amount of veggie enchiladas in microwave-safe dish. Cover and heat on medium-high setting in 1-minute intervals until sauce is bubbling.Nutrition
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This Veggie Enchilada recipe looks so great! I love how customizable it is and that you can mix and match so many different ingredients!
Thanks, Shanika! We love that about it too 🙂
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!
Thanks, Marie-Charlotte! Yes, easy enchiladas are always a winner in our house too 🙂
Made it last night! The recipe was really easy to follow. The meal was just DELICIOUS! Surely, we will repeat this experience again!
Awesome, Irina! So glad to hear it! I’m glad you find the recipe easy too 🙂
I love that these are no roll!!! Such a time saver!! These are going into regular rotation at our house!
Yay, so glad to hear it, Pam! Thanks so much 🙂
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.
Thanks, Vicky…yes! We love our enchiladas to be easy 🙂
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.
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
This recipe would certainly go down well in my house – it is definitely something we would all enjoy which can be rare! This looks so tasty, I’m adding it to my list of recipes to try
Oh I love hearing that, Bintu! Hope you get to try it out and love it like we do! 🙂
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!
Thanks Kiki! Yes, you’re so right…big crowd pleaser for the people AND the cook 🙂
Oh man! This looks thoroughly delicious! I am a huge Tex-Mex fan and I love how you made them Vegetarian!
Thanks Beth! I love all enchiladas, but sometimes, you just need all the veggies 🙂
The combo DOES rock and it really makes for a great vegetarian combination. This recipe looks fabulous!
Thanks so much, Ben! Love hearing all the kind words…day made! 🙂
I love everything about these! Pinning and trying soon!
Thanks Allison…love hearing both 🙂 Hope you enjoy them!
Love the sound of these veg enchiladas! The sweet potato addition sounds so good!
Thanks so much Diana 🙂 The sweet potato really makes it imo. Hope you get a chance to try it out!
What a delicious sounding recipe, so simple and hearty… Gotta give it a try.
Thanks Brian! Love hearing that…hope you get a chance to make this one 🙂
First, amazing! Second, that cheese! Swoon.
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.
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.
Thanks Danielle! I love hearing your enthusiasm about this dish. It’s really a great one for meatless meals…very satisfying 🙂
Such a great tip to cook your sweet potatoes in the microwave!!
It makes these enchiladas the perfect Monday night meal!!
Thanks so much Claire! Yep, the microwave tip is defo one of my go-to’s 🙂
This sure looks good and I bet it tastes amazing too. would love to give it a go.
Thanks so much, Chichi! Love hearing that…hope you get a chance to make it 🙂
This looks absolutely fabulous!! I’m printing it out!! x
Woohoo! Love hearing that Maria. Hope you love it like we do…thanks!
I can’t get enough sweet potatoes these days especially when paired with black beans. Love how you add in all the shortcuts too. This is the perfect quick weeknight meal!
Awww thanks so much Karen. Yeah, I’m aaaalll about the cooking shortcuts…thanks for noticing 😉
My family would love this!
Yay Jacque! We love it in this house 🙂 Thanks!
These look like the ultimate vegetarian enchiladas, can’t wait to try them for dinner this week!
Thanks so much Sara! Hope you love them like we do! 🙂
I love the combination of sweet potatoes and enchiladas. Yum. What a pretty dish and I bet fun to serve guests. I can’t wait to make this for my hubby! Great recipe!
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!
You had me at enchiladas! My family probably wouldn’t even realize there is no meat there because it’s so filled with goodness!
Haha, thanks Beth! That’s exactly what happened to us. My guy absolutely loved it…didn’t care that there wasn’t meat. Love that!!!
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 🙂
I’m with you Annie…not strictly veg but love to eat that way often. I definitely devour this one! Thanks for stopping by 🙂
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!
Yay Colleen! Let me know what you think if you make it! It’s a hit over here 🙂
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? 🙂
Ali…boom! Thank you…just made my day! Hope you love it like I do. I need to make it again myself…totally craving it right now!
I love the combo of sweet potato + black bean! This looks so comforting and tasty!
Thanks, Sarah! I can’t get enough! 🙂
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!
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) 😉
YUM!! Sounds delicious! That enchie sauce though I’d like to just dip chips in!
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 😉
Can’t wait to try this. Im HUUNGGRRYY. Looks delicious- Kitchen Girl!
Jodi, yes…I can’t wait for you to try it! Thanks for stopping by and commenting! Besos 😉