Easy Veggie Enchiladas | Cheesy & Flavor-Packed Meatless Dinner

Craving a meatless meal that’s hearty, satisfying, and full of bold flavor? These easy veggie enchiladas check every box. Packed with sautéed vegetables, smothered in rich enchilada sauce, and finished with melted cheese, they’re a go-to recipe for busy weeknights, plant-based diets, or anytime comfort food.

Try this easy veggie enchiladas recipe from www.bbrecipes.com! A flavorful and satisfying meatless dish loaded with veggies, sauce, and cheese—perfect for dinner or meal prep.

Introduction

When you think of enchiladas, you might picture meat-filled tortillas drenched in sauce. But here’s a twist: easy veggie enchiladas that are just as comforting, even more colorful, and incredibly satisfying. Whether you’re vegetarian, trying Meatless Mondays, or just want to eat more vegetables, this recipe makes it easy.

Loaded with sautéed bell peppers, onions, zucchini, black beans, and corn, these enchiladas are a nutritional powerhouse. They’re smothered in enchilada sauce, layered with cheese, and baked until bubbling and golden. Best of all, they come together quickly with simple ingredients and deliver big flavor.

Ingredients

Here’s everything you need for these easy veggie enchiladas. Feel free to substitute based on what you have on hand!

For the Filling

Ingredient	Quantity
Olive oil	1 tbsp
Onion (chopped)	1 medium
Garlic (minced)	2 cloves
Bell peppers (any color, sliced)	2
Zucchini (diced)	1
Corn kernels (fresh, frozen, or canned)	1 cup
Black beans (drained and rinsed)	1 can (15 oz)
Cumin	1 tsp
Chili powder	1 tsp
Salt	½ tsp
Black pepper	¼ tsp
Fresh cilantro (chopped)	2 tbsp (optional)

For Assembly

Ingredient	Quantity
Flour or corn tortillas	8–10
Enchilada sauce (store-bought or homemade)	2 cups
Shredded cheese (cheddar, Monterey Jack, or vegan)	1½ cups

Nutrition Facts (Per Serving – Makes 4 servings)

Nutrient	Amount
Calories	420
Protein	16g
Carbohydrates	45g
Fiber	10g
Fat	18g
Saturated Fat	7g

These easy veggie enchiladas are loaded with fiber, plant-based protein, and tons of flavor—ideal for a nutritious meat-free meal.

Preparation Instructions

Step 1: Prepare the Veggie Filling

In a large skillet, heat olive oil over medium heat. Sauté the onions for 3 minutes, then add garlic, bell peppers, and zucchini. Cook for another 5–6 minutes until veggies are tender.

Stir in corn, black beans, cumin, chili powder, salt, and pepper. Cook for 2–3 minutes more. Remove from heat and stir in chopped cilantro if using.

Step 2: Assemble the Enchiladas

Preheat oven to 375°F (190°C). Spread ½ cup of enchilada sauce in the bottom of a 9×13-inch baking dish.

Spoon the veggie mixture into the center of each tortilla, sprinkle with a little cheese, roll them up, and place seam-side down in the baking dish.

Step 3: Top and Bake

Pour the remaining enchilada sauce evenly over the top. Sprinkle with the rest of the cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.

Step 4: Serve

Let the enchiladas cool slightly before serving. Garnish with chopped cilantro, avocado slices, or a dollop of sour cream.

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Serving Suggestions

These easy veggie enchiladas pair well with a variety of sides and toppings:

• Mexican rice or quinoa for a complete meal
• Guacamole, salsa, or pico de gallo
• Shredded lettuce and sliced radishes for freshness
• Tortilla chips for added crunch
• Lime wedges for brightness

Whether for dinner or lunch leftovers, this dish offers flexibility and flavor.

Pro Tips

Make your easy veggie enchiladas even better with these kitchen-tested tips:

• Warm tortillas before rolling to prevent tearing.
• Use a thicker enchilada sauce so the dish doesn’t get watery.
• Add more veggies like mushrooms or spinach for variety.
• Make it spicy by adding jalapeños or hot sauce to the filling.
• Use homemade enchilada sauce for the freshest flavor.

These cooking tips help elevate a simple recipe into a restaurant-worthy dish.

Variations

Don’t be afraid to get creative! These easy veggie enchiladas are perfect for adapting based on taste or dietary needs.

Vegan Option

Use dairy-free cheese and check your enchilada sauce is vegan-friendly.

Gluten-Free Version

Opt for certified gluten-free corn tortillas and sauce.

Protein Boost

Add crumbled tofu, tempeh, or even cooked quinoa to the veggie mix.

Sweet Potato Version

Roast diced sweet potatoes and add them to the filling for added richness and a subtle sweetness.

Green Enchiladas

Swap red sauce for green enchilada sauce for a tangy twist.

These variations help you enjoy this recipe in new ways again and again.

Frequently Asked Questions (FAQ)

Q: Can I make these enchiladas ahead of time?
A: Yes. Assemble up to 1 day in advance, cover tightly, and refrigerate. Bake just before serving.

Q: Can I freeze them?
A: Absolutely. Freeze before or after baking. Reheat in the oven at 350°F until hot and bubbly.

Q: What’s the best cheese for enchiladas?
A: A mix of cheddar and Monterey Jack melts beautifully and complements the veggies.

Q: Can I use canned vegetables?
A: Yes, but drain them well and sauté briefly to improve texture and flavor.

Q: How do I keep them from getting soggy?
A: Don’t over-sauce the bottom of the pan, and slightly crisp the tortillas before rolling if desired.

Conclusion

These easy veggie enchiladas are proof that meatless meals can be just as comforting, delicious, and satisfying as their meat-filled counterparts. Bursting with flavor, full of fiber, and endlessly customizable, they’re perfect for weeknight dinners, meal prep, or impressing guests with a healthy twist on a classic.

Give them a try and let us know how yours turned out! For more delicious, plant-forward dishes and weeknight dinner ideas, visit www.bbrecipes.com go-to source for easy, flavorful recipes that bring joy to your table.

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