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Vegetarian Enchiladas portion
5 from 2 votes

Vegetarian Enchiladas: Delicious and Healthy

Try this easy recipe for vegetarian enchiladas at a meal with family and friends for a tasty healthy meal
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Main Dish
Cuisine: Mexican, Vegetarian
Servings: 10 enchiladas
Author: Belgian Foodie


  • 2/3 red enchilada sauce
  • 10 tortillas (whole wheat, white flour or corn)
  • 2 tbsp olive oil
  • 1 red onion
  • 2 cloves garlic
  • 1 green bell pepper
  • 1 zucchini large
  • 250 g spinach (fresh or frozen)
  • 420 g black beans or kidney beans
  • 350 g corn kernels
  • 200 g mozzarella
  • 70 g cheddar cheese
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 15 g coriander - cilantro chopped to sprinkle on top when serving


  • See the photo here of my red enchilada sauce. If you make the red enchilada sauce yourself, you should make it before starting the rest of the preparation.
    Red Enchilada Sauce
  • Preheat oven to 375° F/ 180° C
  • Pour the olive oil in the pan over a medium flame. Add the chopped red onions and let them cook about 3 minutes before adding the garlic and cooking another minute.
  • Add the chopped green bell pepper, stir, and continue to cook another couple minutes. Add the chopped zucchini and continue to cook another couple minutes. Add the spinach leaves and wait until they are cooked (not overcooked).
    Cooked veggies for vegetarian enchiladas
  • Drain and rinse the corn and beans (if you use canned). Add them to the vegetable mixture and stir.
    Veggies beans and corn mixed for vegetarian enchiladas
  • Grate the mozzarella and cheddar cheese.
  • On each tortilla spread some red enchilada sauce to cover about 3/4 of the tortilla. Add 2-3 tbsp vegetable mix and a handful of cheese. Roll the tortilla and put it with the fold part downwards into a Pyrex-type casserole dish.
  • Continue for the other tortillas until you finish the ingredients. Sprinkle some grated cheese on top. If you have extra vegetable mixture you can also add this on top of the casserole dish. Don't worry if you need more than one casserole dish to fit all the enchiladas. In our home we make 2 casserole dishes (one bigger than the other). We eat the big dish for supper and the small dish the next day (if there's any left!).
    Vegetarian Enchiladas uncooked
  • Put the casserole in the oven and cook at least 25 minutes or until the top of the casserole is lightly brown and the cheese is melted good. Take out the casserole and sprinkle on the coriander / cilantro.
    Vegetarian Enchiladas platter
  • Serve and enjoy with the toppings of your choice presented in separate bowls.
    Vegetarian Enchiladas with additions

If prepared in advance

  • If you want to make them in advance, cook the enchiladas as described above for 20 minutes. Once cooled completely, you can either wrap the enchiladas (whole or in portions) with aluminum foil sealing the entire dish for up to 3 months, or put in the refrigerator in a sealed container for up to 2 days. When you want to reheat, just take the enchiladas out directly from the freezer or refrigerator and cook for 45 minutes (from freezer) or 30 minutes (from refrigerator).


Make the whole portion of the red enchilada sauce as you may want extra at the table or when serving. It's also nice if you reheat leftovers the next day.
The nutrition label below takes into account the nutritional value of my red enchilada sauce.
Feel free to try your own vegetable combinations, with or without beans or corn.  The mixture in this recipe is an example to use for a reference regarding quantities, etc.  This recipe made 10 good-sized enchiladas made with medium whole-wheat tortillas.
This dish can easily be made vegan if you replace the dairy cheese by nut or soy cheese.


Nutrition Facts
Vegetarian Enchiladas: Delicious and Healthy
Amount Per Serving
Calories 328 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 23mg8%
Sodium 787mg34%
Potassium 528mg15%
Carbohydrates 44g15%
Fiber 9g38%
Sugar 5g6%
Protein 16g32%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.