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These hearty vegetarian enchiladas are stuffed with a medley of black beans, sautéed vegetables, and spinach, all topped with a rich homemade red enchilada sauce.
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Perfect for a weeknight meal with leftovers to enjoy the next day, or as a centerpiece for a weekend dinner with friends.
This recipe also includes freezing instructions, so you can always have some on hand for a quick, comforting meal.
What Makes These Enchiladas Special?
The filling is a vibrant mix of sautéed red onion, bell pepper, broccoli, and spinach, seasoned with warming spices like cumin and a hint of cinnamon.
Balanced with just the right amount of cheese, these enchiladas are satisfying without being overly indulgent.
The dish is finished with a generous drizzle of homemade enchilada sauce, which adds a depth of flavor that ties everything together.
If you’re new to making enchiladas, don’t worry!
This recipe is beginner-friendly and includes detailed steps to guide you through the process.
Whether you’re cooking for family or entertaining guests, these enchiladas are sure to impress.
Ingredients
- 2 cups homemade enchilada sauce
- 2 tbsp olive oil
- 1 cup diced red onion (about 1 small onion)
- 1 red bell pepper, diced
- 1 small head broccoli (or cauliflower), cut into bite-sized florets
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 5-6 oz baby spinach (about 5 cups)
- 1 can (15 oz) black beans, rinsed and drained (or 1½ cups cooked beans)
- 1 cup shredded Monterey Jack cheese, divided
- ½ tsp fine salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (8-inch size)
- Handful of chopped cilantro for garnish
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Instructions
1. Prepare the Oven:
Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Cook the Vegetables
Heat olive oil in a large skillet over medium heat. Add red onion with a pinch of salt and cook until soft and translucent, about 5-7 minutes.
Add broccoli and bell pepper to the skillet. Stir, reduce heat to medium-low, cover, and cook for 8-9 minutes, stirring occasionally, until the broccoli is tender and slightly golden.
Stir in cumin and cinnamon, cooking for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Remove from heat.
3. Combine the Filling
Transfer the cooked vegetables to a large mixing bowl. Add black beans, ¼ cup of the cheese, and 2 tablespoons of enchilada sauce. Season with salt and pepper to taste.
4. Assemble the Enchiladas
Spread ¼ cup of enchilada sauce over the bottom of the baking dish.
Place about ½ cup of the filling onto each tortilla, roll snugly, and arrange seam-side down in the dish. Repeat with all tortillas.
5. Top and Bake
Pour the remaining enchilada sauce evenly over the top, leaving the edges of the tortillas exposed. Sprinkle with the remaining cheese.
Bake uncovered on the middle rack for 20 minutes. For extra golden cheese, move the dish to the upper rack and bake for an additional 3-6 minutes.
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6. Garnish and Serve
Let the enchiladas rest for 10 minutes before serving.
Sprinkle with fresh cilantro and enjoy.
Recipe Notes
- Tortilla Choices: Whole wheat flour tortillas offer more fiber and a subtle nutty flavor, but you can use corn tortillas for a traditional twist. If using corn tortillas, warm them briefly in the microwave or on the stovetop to prevent tearing when rolling.
- Cheese Variations: For a cheesier dish, double the cheese to 8 ounces. You can also mix Monterey Jack with sharp cheddar for added flavor.
- Adjusting Spice Levels: Customize the enchilada sauce by adding a pinch of cayenne or chili flakes for heat. Keep it mild by using mild chili powder or omitting spicy additions altogether.
- Vegetable Substitutions: Not a fan of broccoli? Substitute with cauliflower, zucchini, or mushrooms. This recipe is flexible—use whatever vegetables you have on hand!
- Freezing Tips: Assemble the enchiladas, but don’t bake them before freezing. Chill the dish in the fridge for about 4 hours to reduce freezer burn, then cover tightly and freeze for up to 6 months.
- Use a freezer-safe dish (Pyrex works well) and bake directly from frozen, adding extra time as needed.
- Leftovers:Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until heated through.
- Make It Vegan:Swap the cheese for plant-based shredded cheese and ensure your enchilada sauce is vegan-friendly.
- Serving Suggestions: Pair these enchiladas with sides like Mexican Street Corn Salad, a crisp green salad, or guacamole with tortilla chips. For a full spread, serve with margaritas or a light mocktail.
- Freezer-to-Oven Safety: If baking from frozen, ensure the dish is completely dry on the outside before placing it in the oven to prevent glass cracking due to temperature shock.
Delicious Veggie-Packed Enchiladas
Ingredients
- 2 cups homemade enchilada sauce
- 2 tbsp olive oil
- 1 cup diced red onion (about 1 small onion)
- 1 red bell pepper diced
- 1 small head broccoli (or cauliflower) cut into bite-sized florets
- 1 tsp ground cumin
- ¼ tsp ground cinnamon
- 5-6 oz baby spinach (about 5 cups)
- 1 can (15 oz) black beans, rinsed and drained (or 1½ cups cooked beans)
- 1 cup shredded Monterey Jack cheese divided
- ½ tsp fine salt to taste
- Freshly ground black pepper to taste
- 8 whole wheat tortillas (8-inch size)
- Handful of chopped cilantro for garnish
Instructions
Prepare the Oven
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
Cook the Vegetables
- Heat olive oil in a large skillet over medium heat. Add red onion with a pinch of salt and cook until soft and translucent, about 5-7 minutes.Add broccoli and bell pepper to the skillet. Stir, reduce heat to medium-low, cover, and cook for 8-9 minutes, stirring occasionally, until the broccoli is tender and slightly golden.Stir in cumin and cinnamon, cooking for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Remove from heat.
Combine the Filling
- Transfer the cooked vegetables to a large mixing bowl. Add black beans, ¼ cup of the cheese, and 2 tablespoons of enchilada sauce.Season with salt and pepper to taste.
Assemble the Enchiladas
- Spread ¼ cup of enchilada sauce over the bottom of the baking dish.Place about ½ cup of the filling onto each tortilla, roll snugly, and arrange seam-side down in the dish. Repeat with all tortillas.
Top and Bake
- Pour the remaining enchilada sauce evenly over the top, leaving the edges of the tortillas exposed. Sprinkle with the remaining cheese.Bake uncovered on the middle rack for 20 minutes.For extra golden cheese, move the dish to the upper rack and bake for an additional 3-6 minutes.
Garnish and Serve
- Let the enchiladas rest for 10 minutes before serving.Sprinkle with fresh cilantro and enjoy.
Notes
- Tortilla Choices: Whole wheat flour tortillas offer more fiber and a subtle nutty flavor, but you can use corn tortillas for a traditional twist. If using corn tortillas, warm them briefly in the microwave or on the stovetop to prevent tearing when rolling.
- Cheese Variations: For a cheesier dish, double the cheese to 8 ounces. You can also mix Monterey Jack with sharp cheddar for added flavor.
- Adjusting Spice Levels: Customize the enchilada sauce by adding a pinch of cayenne or chili flakes for heat. Keep it mild by using mild chili powder or omitting spicy additions altogether.
- Vegetable Substitutions: Not a fan of broccoli? Substitute with cauliflower, zucchini, or mushrooms. This recipe is flexible—use whatever vegetables you have on hand!
- Freezing Tips: Assemble the enchiladas, but don’t bake them before freezing. Chill the dish in the fridge for about 4 hours to reduce freezer burn, then cover tightly and freeze for up to 6 months.
- Use a freezer-safe dish (Pyrex works well) and bake directly from frozen, adding extra time as needed.
- Leftovers:Store leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until heated through.
- Make It Vegan:Swap the cheese for plant-based shredded cheese and ensure your enchilada sauce is vegan-friendly.
- Serving Suggestions: Pair these enchiladas with sides like Mexican Street Corn Salad, a crisp green salad, or guacamole with tortilla chips. For a full spread, serve with margaritas or a light mocktail.
- Freezer-to-Oven Safety: If baking from frozen, ensure the dish is completely dry on the outside before placing it in the oven to prevent glass cracking due to temperature shock.
hey, do i gotta use fresh veggies or can i use frozen?
Frozen should be fine, just make sure to thaw and drain them well so your enchiladas don’t get soggy!
not sure how these can be special compared to every other enchilada recipe online. whats the difference?
Love trying new recipes! Can’t wait to make these enchiladas for my family dinner night. Thanks Alice Recipe!
how long these need to be in the oven for? forgot to mention, alice recipe.
Tip for fellow spice lovers: Add extra jalapeños to the filling! You won’t regret it.
anybody tried making these on a grill instead of oven? Thinking the smoky flavor could be a game changer.
For a vegan version, substitute the cheese with a plant-based option. Works great!
Another enchilada recipe claiming to be ‘special’. Seen one, seen ’em all.
Give it a chance! Trying new recipes is always fun!