Name: The Best Vegetarian Enchiladas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 1 large yellow onion, diced; 5 garlic cloves, minced; 1 large green pepper, diced; 1 tablespoon olive oil; 1 cup frozen corn; 2 tablespoons cream cheese; 10 large flour tortillas; 1 1/2 cups shredded mexican cheese; 15 oz black beans, drained; 1 teaspoon smoked paprika; 2 teaspoons cumin; 1/2 teaspoon chili powder; 1/2 large lime, juiced, plus more for serving; 8 oz enchilada sauce; avocado, for serving; salt and pepper, to taste

These Vegetarian Enchiladas are the best ones you will ever eat. Made with a flavorful sauce with a secret ingredient, these are guaranteed to be a family favorite!

The Best Ever Vegetarian Enchiladas

Vegetarian enchiladas are hands down my favorite dinners to make, and one that I find myself making again and again.

They are easy to assemble, packed full of real food ingredients, and taste absolutely amazing!

We love serving veggie enchiladas as a main dish along with other mexican favorites like cream cheese bean dip or Mexican rice.

Enchiladas are all about the filling, and the secret to this delicious filling is in a mixture of fresh veggies, cream cheese, Mexican cheese, and just the right blend of spices.

vegetarian enchiladas in the baking dish topped with cilantro

cream cheese bean dip

Ingredients & Notes

You can find the full recipe and instructions at the bottom of the post, but here are the ingredients you will need and some helpful notes regarding the ingredients.

Onion: yellow onion is what we used for a more mild flavor, but you can substitute red onion or white onion.
Garlic: fresh minced garlic adds a great flavor to enchiladas, don’t skip it!
Green bell pepper: you can substitute any color of bell pepper.
Olive oil: or substitute any neutral flavored cooking oil.
Frozen corn kernels
Cream cheese: this is our secret to making the filling so creamy!
Tortillas: you can use regular, low carb, whole wheat, or gluten free to fit your needs.
Shredded Mexican blend cheese
Black beans
Spices: smoked paprika, cumin, chili powder, salt.
Fresh lime: this really makes the flavors pop, don’t skip it!
Enchilada sauce: buy it or make it your self at home.

ingredients needed to make veggie enchiladas

How to make vegetarian enchiladas

Step one: Cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft.

Step two: Add in the frozen corn and cook that for a few more minutes while it defrosts.

Step three: add the black beans, cream cheese, Mexican cheese, paprika, cumin, chili powder, and fresh lime juice.

Keep stirring and cooking while the flavors all start to combine. Salt and pepper to taste and you are ready to start rolling your enchiladas.

Step four: Roll each enchilada and place in a large 9 by 13 baking dish.

onion, garlic, and bell pepper in a skillet

cooked bell pepper, onion, and garlic in a skillet

Recipe Tip

Heat the tortillas in the microwave until they are warm (not hot). If you try to roll cold tortillas, they often break.

Warming them up first makes the process a lot easier!

Step five: Pour the enchilada sauce evenly over the vegetarian enchiladas, then top with the rest of your Mexican cheese and they are ready to bake!

large baking dish filled with rolled up enchiladas

Kitchen tips

Use a rubber spatula to help spread the enchilada sauce evenly. I have found this works better than anything else and will not break the enchiladas.

Step six: Bake the veggie enchiladas at 350 degrees for 20-25 minutes, or until the cheese is melted and bubbly.

You will know they are done with the cheese is completely melted and beginning to brown and bubble.

pouring enchilada sauce over the enchiladas

Topping Ideas

Don’t skip toppings! These really take the flavor of the finished enchiladas to the next level.

Sour cream
Fresh squeezed lime juice
Avocado slices
Chopped fresh cilantro
Pickled jalapenos

How to store

Storing: Leftover veggie enchiladas can be stored in an airtight container in the refrigerator for 3-4 days.

Reheating: Reheat any leftover enchiladas in the oven at 350 degrees until heated through.

More Vegetarian Favorites

“These Enchiladas were really the BEST EVER! I went out on a limb and made them for the first time for a dinner party at my house.. And they did NOT disappoint. The cream cheese was a game changer.”