Are you looking for the ultimate easy, cheesy, and completely satisfying vegetarian dinner? A hearty, one-dish meal that is packed with wholesome, colorful vegetables and so much incredible flavor, you won’t even miss the meat? This incredible, Easy Vegetarian Enchilada recipe is your new weeknight hero! We’re talking a savory medley of tender, sautéed vegetables and black beans, all wrapped up in soft tortillas and baked in a rich, uniquely creamy enchilada sauce with a glorious, gooey, melted cheese topping.
This isn’t just another enchilada recipe; it’s a guide to your new family-favorite casserole. We’ll show you the simple but crucial secrets to a flawless, non-soggy enchilada that slices beautifully, and how to create a luscious, creamy sauce with a brilliant, healthy hack. This is all the comfort you crave, made easy for a weeknight and healthy enough to feel great about.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Easy & Cheesy Vegetarian Dinner
What makes these Vegetarian Enchiladas so spectacularly delicious is their incredible, creamy sauce and their hearty, veggie-packed filling. This recipe is a masterpiece of smart, wholesome cooking. The filling is a classic, savory blend of tender, sautéed bell peppers and zucchini, combined with protein-packed black beans. The true magic, however, is in the sauce. The secret to a luscious, rich, and tangy sauce is a brilliant shortcut: whisking together your favorite canned enchilada sauce with a cup of plain Greek yogurt. This creates an unbelievably creamy sauce without any extra cooking. The entire dish is then baked to bubbly, golden-brown perfection.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Veggie-Packed Casserole
This iconic dish uses a handful of high-quality ingredients and smart swaps to create its signature comforting and cheesy flavor.
- The Creamy Enchilada Sauce (The Secret Hack!):
- Greek Yogurt: This is the brilliant and healthy secret to a creamy sauce! A full-fat plain Greek yogurt (or sour cream) adds a wonderful, tangy flavor and a rich, creamy texture to the enchilada sauce without the need to make a separate, heavy cream sauce from scratch.
- Enchilada Sauce: Using a can of your favorite red enchilada sauce is a fantastic and convenient shortcut that provides a deep, savory, and complex flavor base with zero extra effort.
- The Veggie & Bean Filling:
- The Vegetables: A beautiful, colorful, and healthy combination of finely diced red bell pepper, green bell pepper, and zucchini.
- Black Beans: A can of black beans adds a wonderful, creamy texture and a great boost of plant-based protein and fiber to the meal, making it truly satisfying.
- The Tortillas: This recipe is fantastic with either soft flour tortillas, which are very easy to roll, or with classic corn tortillas, which will lend a more authentic, rustic corn flavor to the dish.
Step-by-Step to the Best Vegetarian Enchiladas
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Prepare the Vegetable and Bean Filling
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: In a large saucepan, pour in the 2 tablespoons of olive oil and cook your chopped bell peppers and zucchini over a medium-high heat for about 10 minutes.
Step 3: Add in your 1 can of drained black beans, the 1 teaspoon of smoked paprika, the 1/4 teaspoon of cayenne powder, the 1 teaspoon of garlic powder, and a generous pinch of salt and pepper. Continue to cook for another 5 minutes, until all the vegetables are soft.
Part 2: Make the Creamy Sauce and Assemble
Step 1: In a separate, medium bowl, whisk the 1 1/4 cups of enchilada sauce and the 1 cup of plain Greek yogurt together until the mixture is completely smooth and creamy.
Step 2: Pour half of your prepared sauce mixture over the cooked vegetables in the saucepan. Mix everything together and then remove the pan from the heat.
Step 3: Place your 8 tortillas in a 9×13-inch casserole or baking dish. Spoon the vegetable mixture evenly into each one.
Step 4: Roll each tortilla into an enchilada and flip it over so that it is resting seam-side down.
Pro Tip: Placing the enchiladas seam-side down is a crucial step that uses their own weight to hold them together and prevent them from unrolling in the oven.
Part 3: Bake to Bubbly, Cheesy Perfection
Step 1: Pour your remaining creamy enchilada sauce mixture over the top of the rolled enchiladas. Step 2: Top with your 2 cups of shredded cheese. Step 3: Bake for about 20 to 25 minutes, until the cheese is completely melted and bubbly and the sauce is hot all the way through.
Garnish the finished dish with some fresh, chopped cilantro and serve immediately.
Creamy Vegetarian Enchiladas (Easy Recipe!)
An easy and healthy recipe for vegetarian enchiladas packed with fresh vegetables. This simple casserole features a savory filling of sautéed bell peppers, zucchini, and black beans, seasoned with smoked paprika and garlic powder. A unique creamy enchilada sauce is made by whisking Greek yogurt or sour cream with canned enchilada sauce. The vegetable filling is rolled into whole wheat tortillas, placed in a baking dish, and then topped with the creamy sauce and shredded cheese before being baked until hot and bubbly.
Ingredients
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 2 small zucchini, diced
- 2 Tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 1/4 cup enchilada sauce
- 1 cup plain Greek yogurt or sour cream
- 8 medium whole wheat tortillas
- 2 cups shredded cheese (e.g., cheddar or Mexican blend)
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch casserole dish.
- Chop the bell peppers and zucchini into small, 1/4-inch cubes.
- Heat the olive oil in a large skillet over medium-high heat. Add the cubed vegetables and the spices (paprika, cayenne, garlic powder, salt, pepper). Cook for about 10 minutes.
- Add the drained and rinsed black beans to the skillet and cook for another 5 minutes, or until the vegetables are soft.
- In a separate bowl, whisk the enchilada sauce and the Greek yogurt together until smooth.
- Pour half of the creamy sauce mixture over the vegetables in the skillet, mix to combine, and remove from the heat.
- Warm the tortillas briefly to make them pliable. Spoon the vegetable mixture evenly into each tortilla.
- Roll each tortilla into an enchilada and place it in the prepared casserole dish with the seam side down.
- Pour the remaining creamy enchilada sauce mixture over the enchiladas and top with the shredded cheese.
- Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbly.
- Let it cool for a few minutes before serving.
Notes
- This is a hearty and healthy ‘Meatless Monday’ or vegetarian main course option.
- Whisking Greek yogurt into the enchilada sauce is a key step that creates a rich, creamy topping with added protein.
- Using pre-cooked canned beans and jarred enchilada sauce are convenient time-saving shortcuts.
The Ultimate Toppings Bar
A delicious casserole like this is a fantastic canvas for all sorts of classic toppings! Set out a variety of small bowls so everyone can customize their own perfect serving.
- Creamy & Cooling: A large dollop of extra sour cream or Greek yogurt, fresh, diced avocado or a simple guacamole.
- Fresh & Zesty: A sprinkle of extra fresh, chopped cilantro or sliced green onions, some diced tomatoes, and a squeeze of fresh lime juice.
- Salty & Tangy: A crumble of cotija cheese and some bright, tangy pickled red onions.
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Storage and Make-Ahead Tips
Enchiladas are the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 10-15 minutes to the total baking time.
- Storage: Store any leftover enchiladas, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to rolling corn tortillas without them cracking and falling apart?
The secret is to warm them and make them pliable before you try to roll them. Cold, stiff corn tortillas are very brittle and will crack immediately. The easiest method is to wrap a stack of them in a damp paper towel and microwave them for 30-60 seconds.
Q2: Can I make this enchilada casserole ahead of time and freeze it?
Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first 45-50 minutes and then uncover it for the final 15 minutes.
Q3: How do I keep my enchiladas from getting soggy?
There are a few key secrets! First, make sure your vegetable filling is not too watery. Second, for an extra layer of protection, you can very quickly fry each tortilla for about 10 seconds per side in a little bit of hot oil in a skillet before you fill and roll them. This creates a slight barrier that helps to prevent the sauce from soaking in too much.
Q4: Can I make this recipe vegan?
Yes! To make this recipe completely vegan, simply be sure to substitute the shredded cheese with your favorite brand of a dairy-free, shredded cheese substitute, and use a plain, unsweetened, dairy-free yogurt. Be sure to also check that your tortillas and your enchilada sauce are certified vegan.
Q5: What is the difference between red and green enchilada sauce?
Red enchilada sauce is typically made from red chiles (like ancho or guajillo) and has a deep, earthy, and smoky flavor. Green enchilada sauce (salsa verde) is made from tomatillos and green chiles (like jalapeños or serranos) and has a much brighter, tangier, and zesty flavor.