Veggie Enchiladas

I’ve noticed something… Mexican-inspired meals are one of my favorite things to make! These veggie enchiladas are no exception. They’re tasty, easy and packed with veggies! This is definitely one of those recipes where you can customize it to make it your own. If you’ve got some veggies that are about to go bad that might go with this, toss em’ in! I chose to use the enchilada sauce from this recipe, which I fell in love with. It’s so easy to put together and tastes really authentic! If you’re not in the mood to make another item, you can use a store bought sauce instead. If you’ve got picky eaters in your family, I think you’ll be able to win them over with this dish. So go ahead and give these Veggie Enchiladas a shot!

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Veggie Enchiladas

Veggie Enchiladas

Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 can Black beans drained and rinsed
  • 1 can Corn drained
  • 1 Red pepper diced
  • 1/2 Green pepper diced
  • 1 Red onion diced
  • 1 Zucchini diced
  • 1 Handful of cilantro
  • 1 tbsp Cumin
  • 1 tbsp Chili
  • 1 tbsp Olive oil
  • 8 Flour tortillas
  • Rice or quinoa optional
  • Salt/pepper to taste
  • 1/2-1 cup Enchilada sauce store-bought or make your own


  • Preheat oven to 350 degrees
  • Saute all of the diced veggies in a large pan until soft. Add in a handful of chopped cilantro and remove from heat.
  • Build your enchiladas by layering the rice or quinoa, the veggie mix, then black beans.
    Roll and fold over with the seams down into a pan until filled.
    Top with enchilada sauce and "cheese" (optional). Bake for 20 minutes.
  • Pair with your favorite sides and enjoy!

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