Vegetarian Enchiladas

4.80 from 5 votes

Filled with black beans, spinach, corn, and bell peppers, this Vegetarian Enchiladas is easy, healthy, and delicious! From start to finish, you can make this vegetarian enchiladas as a weeknight dinner in under an hour.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 573kcal

Author: Justin Coit

Equipment

Baking dish

Ingredients

2 cups enchilada sauce
2 tbsp olive oil
1 cup red onions chopped
1 red bell pepper chopped
1 tsp ground cumin
4 cups baby spinach approx. 4 heaping handfuls
1 15 oz can black beans rinsed, drained
1 cup Monterey Jack cheese shredded
½ cup corn I used frozen
salt and pepper to taste
6-8 whole wheat tortillas 8” diameter
chopped cilantro for garnish

Instructions

Preheat oven to 400°F
Heat olive oil in a large pan over medium high heat. Once hot, add in onions with a dash of salt and cook until they are soft and translucent (approximately 5 minutes), while stirring occasionally.
Next add in bell pepper, and cook for a few more minutes, stirring occasionally.
Add in cumin and spinach. Note: you can add in spinach in batches as they reduce in size.
Once all spinach cooked, turn off heat and transfer everything into a medium mixing bowl, then add in beans, corn, ¼ cup of the cheese and about 2 tbsp of the enchilada sauces into the bowl and mix altogether. Salt and pepper to taste. Set aside.
Prepare the baking pan by pouring ¼ of the enchilada sauce into the bottom of the pan and spread evenly. The pan I use is 8”x12”.
Next, assemble the enchiladas by spreading about 1 tbsp of enchilada sauce and ½ cup of the filling mixture in the middle of a tortilla and rolling it up, making sure it’s snug and not too loose. Place in baking pan with seam side down and repeat until you’ve filled your baking pan.
Drizzle the remaining enchilada sauce across the middle of the enchiladas, leaving out the ends so they can become crispy while cooking. Sprinkle remaining cheese over the enchiladas as well.
Bake in the oven for 20 minutes.
Serve with chopped cilantro sprinkled on top.

Video

Notes

Don’t add too much stuffing to the tortillas as it’ll make rolling it difficult. Plus you don’t want your final tortillas to be smaller as the filling runs out!
It’s important to shred your own cheese instead of buying pre-shredded cheese. Not only is a block of cheese cheaper than pre-shredded bags, the pre-shredded cheese is coated in a powder to help keep them from sticking to each other in the bag. This leads to it not melting smoothly. You can quickly “shred” a block of cheese by running it through a food processor.
Extra enchilada sauce can be frozen for your next enchilada bake.
As mentioned earlier, if you only have corn tortillas, be sure to heat it up in a plan ahead of time so they’re more flexible for rolling.

Nutrition