Veggie Enchiladas are super healthy, super colorful, and full of flavor!
Seasoned, roasted vegetables, are wrapped in corn tortillas, covered in enchilada sauce, and baked until bubbly. Vegetarian Enchiladas are a quick and easy meatless meal that your whole family will love.
VEGETABLES Veggie enchiladas are chock full of healthy veggies like cauliflower, bell pepper, and zucchini, but we seasoned them and roasted them to bring out their best flavor. Add your favorite veggies based on what you have in your fridge.
SEASONING To keep it simple we use homemade taco seasoning for the vegetables. You can use your favorite seasonings or even just salt & pepper.
TORTILLAS Corn tortillas are best for enchiladas. Be sure to heat them so they don’t crack. I heat them on the grill or directly over the flame of a gas stove for a few minutes.
CHEESE This recipe uses pepper jack cheese since it’s easily available but feel free to try different kinds of cheese like cotija!
- Line tortillas with fresh spinach leaves before adding the veggies for a little extra color, flavor, and nutrients!
- We also like sautéed sliced mushrooms, diced onions, or a can of diced tomatoes, or even a can of green chilis.
- For an extra protein boost, add a can of drained and rinsed black beans and some brown rice!
- Veggie enchiladas are a great way to use up leftovers like other veggies, rice, or scrambled eggs.
How to Make Veggie Enchiladas
- Prep, season, & roaste vegetables per recipe below.
- Fill tortillas with roasted vegetables, place in a baking dish with a bit of enchilada sauce.
- Top with remaining enchilada sauce & bake.
Toppings for Enchiladas
Topping possibilities are endless!
We like to serve vegetarian enchiladas with Cilantro Jicama Slaw for a fresh crispy side.
More Great Enchilada Recipes
- Enchiladas Suizas from Isabel Eats
- Potato Enchiladas from Dora’s Table
- Mole Enchiladas from Lola’s Cocina (Favorite!!)
- Swiss Green Enchiladas from Mexico in my Kitchen
Perfect Enchiladas Every Time
- When making enchiladas, heat the corn tortillas before rolling so they don’t crack.
- Cut veggies the same size so they roast at the same rate.
- Keep leftovers covered in the refrigerator and they will last about 4 days. Enchiladas can be reheated in the microwave or oven.
- Or, make a vegetarian enchilada soup by placing roasted vegetables in a pot with caramelized onions, salt & pepper, taco seasoning, and a can of tomato soup. Add some salsa, vegetable broth, then heat and serve with shredded cheese and tortilla chips on top!
Did you make these Veggie Enchiladas? Be sure to leave a rating and a comment below!
- 2 cups enchilada sauce divided
- 8 corn tortillas 6" each
- 2 cups pepper jack cheese shredded, divided
- 2 tablespoons cilantro finely chopped
- 6 cups cauliflower cut into small florets
- 1 red bell pepper diced
- 1 small zucchini diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- ½ teaspoon black pepper
- Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9x13 baking dish.
- Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
- Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
- Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
- Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
- Top with chopped cilantro.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)