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Vegetarian Enchiladas

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 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: how to make meatless enchiladas, how to make vegetarian enchiladas
Servings: 4 servings
Calories: 573kcal


  • Baking dish


  • 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


  • 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.



  • 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.


Calories: 573kcal | Carbohydrates: 74g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 2085mg | Potassium: 725mg | Fiber: 17g | Sugar: 15g | Vitamin A: 4834IU | Vitamin C: 56mg | Calcium: 426mg | Iron: 7mg