These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.
You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.
This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.
If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.
How to Make Vegetable Enchiladas
This recipe isn’t the quickest dinner option (enchiladas never are), but it is totally worth the effort. Here’s a basic rundown with some notes and variations.
You’ll start by making my red enchilada sauce, a simple, pantry-friendly recipe using dried spices and vegetable broth. It has an amazing depth of flavor! If you want to change it up, you could use my green enchilada sauce instead, which is made from salsa verde (jarred is fine).
Then, you’ll sauté red onion, bell pepper, broccoli and spinach. Broccoli is an uncommon ingredient in enchiladas, but I love it here. If you’re hesitant and want a more neutral flavor, substitute cauliflower instead. Cumin and a small amount of cinnamon (yes, cinnamon!) ramp up the flavor.
Once the vegetables are done cooking, we’ll transfer them to a bowl and add drained black beans, plus a small amount of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake until golden. If you want extra cheesy enchiladas, you could double the cheese (use a full 8 ounces).
This recipe calls for flour tortillas. I like to use whole wheat for some extra flavor and fiber. Corn tortillas are more traditional, but my mom always used flour tortillas in her enchiladas when we were growing up, so I used flour. If you’d like to use corn tortillas, you certainly can. You’ll need more than 8 of them, likely 12. Gently warm them in the microwave or one at a time on the stovetop before using (otherwise, they might break when rolling).
Watch How to Make Vegetarian Enchiladas
How to Freeze These Enchiladas
You can make these enchiladas as directed and freeze them instead of baking them. I also tried baking and then freezing them, but it was more work with no payoff. To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.
Use a freezer-safe dish, like this Pyrex dish. I’ve successfully used Pyrex baking dishes straight from the freezer to the oven. Beware there’s always a slight risk that the dish could break.
Once frozen, they will keep for up to six months in the freezer. Frozen foods technically never go bad when the freezing environment is perfectly consistent, though they generally taste better when consumed sooner.
To bake the frozen enchiladas, first ensure that the exterior of the baking dish is dry by wiping it with a towel—this helps avoid shocking the glass. Bake as directed in the recipe below, then cover the dish snugly with parchment paper or aluminum foil and bake until it is fully cooked through and bubbling, probably about 45 minutes total or longer (covering the dish prevents it from becoming too browned). Enjoy!
Serving Suggestions
These enchiladas are a well-rounded main dish offering vegetables, greens, whole grains and protein. If you’re hosting friends, perhaps start with guacamole or salsa with chips. For cocktails, try fresh-squeezed margaritas or ranch waters.
Here are some side dishes that would be lovely with these enchiladas:
- Esquites (Mexican Street Corn Salad)
- Fresh Herbed Avocado Salad
- Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
- Simple Healthy Slaw
More Veggie-Packed Main Dishes
Craving more hearty vegetarian meals with Mexican flavors? Here are a few of my favorites:
- Black Bean Sweet Potato Enchiladas
- Epic Vegetarian Tacos
- Fajita Veggie & Halloumi Bowls
- Roasted Veggie Enchilada Casserole
- Vegetarian Stuffed Peppers
- Sweet Potato, Poblano, and Black Bean Enchiladas in my cookbook, Love Real Food
Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.
PrintVeggie Black Bean Enchiladas
- Author: Cookie and Kate
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Entree
- Method: Baked
- Cuisine: Mexican
- Diet: Vegetarian
Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.
Ingredients
- 2 cups homemade enchilada sauce
- 2 tablespoons olive oil
- 1 cup chopped red onion (about 1 small red onion)
- 1 red bell pepper, chopped
- 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 5 to 6 ounces baby spinach (about 5 cups, packed)
- 1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon fine salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8 inches in diameter)
- Handful of chopped cilantro, for garnishing
Instructions
- Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
- In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
- Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
- Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
- Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
- Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
- Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
- Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.
Notes
Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.
Amy
I made this for my Mom and sister and they absolutely loved it!!! I only got the chance to taste the enchilada sauce which was better than any canned/jarred sauce in the store. Thank you for this recipe!!!
Susanne
Wow! These are delicious. It took me 3 days to make (one evening the sauce, one evening sautéed veggies, tonight assembly and bakingo ). Full time working mom!! The sauce took WAY longer than 10 minutes to make. You need to cook flour and tomato paste for a while to no longer taste raw. I let it cook for almost 15 minutes. Totally worth it. Even better depth of flavor 2 days later. I left out the spinach– kiddo won’t eat it. I used Trader Joes cauliflower rice and roasted it with peppers and onions. Added chopped broccoli and beans, cheese and sauce. So tasty. Adding to our list of go-to recipes. Thanks
Jen
I love these enchiladas! I find they take me about 2 hours to make from start to finish, including the sauce so I have to pick a night where I have the time and energy- usually a Sunday. But they also make great leftovers. I keep coming back to this recipe again and again…making them tonight for a cozy Sunday evening in. Thanks for all the amazing recipes you share. :-)
Rohini
Just made this for dinner was absolutely delicious!! thank you for all your recipes, I love your blog!
Veggiefreak
This was AMAZING! Just made for dinner for my boyfriend and best friend. The sauce was a hit! So much flavor, thanks for sharing! Will absolutely make again and try some new fillings. YUM!!!!!
Ania Pietka
These enchiladas are absolutely delicious! Thank you. I was astonished at how great everything tasted on the first try.This is a really fabulous recipe.
Lyn
These look awesome but I’m wondering if there is nutrition info somewhere on the site that I can’t find. Thx
Holly
Made this and it was amazing! Even my mother, who doesn’t usually care for these kinda of things, loved it! Everything even down to texture was amazing. I loved how the spinach kinda gave the same texture as shredded chicken and the slight hint of cinnamon gave it a nice kick.
DiB
Yes, I made the Black Bean Enchiladas. YUM and Thank You.
I used the cauliflower in mine. I was excited to use the Cauliflower rice (Trader Joe s)…it made it very easy.
Laura
These enchiladas are SO delicious! Thank you for the recipe…I am so happy to have found your blog. My teenager has decided to follow a vegetarian diet. I feel like a I am learning to cook all over again. Hoping to find many more recipes as wonderful as this one.
Lilly
I made these last night. Thanks for the recipe! My BF says he does not like Mexican food but he really liked these enchiladas. I put less broccoli in and added mushrooms. Was terrific!
Nancy
this looks fabulous. I am planning to make this weekend. what do you think about making the veggie and bean filing a day in advance and refrigerating overnight?
Alexandria
I just wanted to let you know, this recipe was a total life-saver for me! I have been vegetarian for a couple of years, (now vegan!) and I have always loved Mexican dishes. I probably make this at least twice a month now, and even my meat-eating boyfriend who usually doesn’t go a meal without meat, loves this recipe as is. Thanks so much for sharing this delicious and creative recipe!
Niki
This meal was amazingly good. I’m new to your site on my quest to improve my vegetarian recipe list and I’ve loved everything I’ve tried so far. I served it to my husband who usually complains if there’s no meat in a meal and he had seconds. My meat eating mom and sister loved it too. My two year old has enjoyed several of your recipes, this included. :) So if anyone is wondering, this one is toddler approved!
Thank you for making my life easier! The enchilada sauce is awesome and definitely worth the effort. :)
Gabby
The enchiladas were awesome! Had a tough crowd to please and they were a knockout! All I had to do was follow directions. Imagine that! Really filling and sumptuous. You rock!!!!
rachel
I made your Homemade enchilada sauce and black bean enchiladas and…OMG! Absolutely delicious! Thank you for helping me to add another recipe to my vegetarian meal repertoire. Happy New Year!
:)
Rachel from Providence RI
Heather
I just made this tonight and it was delicious! The whole family enjoyed it. Definitely a keeper!
Courtney
So tasty! Thanks! Love the cinnamon! I used canned enchilada sauce and only had 8 oz, so I finished topping with fresh salsa. Worked out great. Love your recipes, your site is my go to for new dishes. Thanks so much.
Paul Abey
Absolutely loved the enchiladas and the sauce was sensational! I will definitely make this again.
Christina
Ohhh wow!! That was AWESOME!!! Thank you!! Just love your food.
Beth
I love this recipe and come back to it anytime I’m craving healthy comfort food. I can never fit all the filling into the tortillas, so don’t worry if you don’t have all the veggies listed.
Kate, as a homesick Texan with vegetarian tendencies, I always appreciate your Southwestern/Tex-Mex posts.
Shauna
One of my New Year’s resolutions is to learn 10 vegetarian recipes that I can incorporate into my dinner and lunch making routine. I made these last night and they were phenomenal!! I can’t wait to make them again and double the recipe for lunches for my boyfriend and I next week!
Thank you for sharing!!!
Kate
I *fully* endorse this New Year’s resolution. I’m so glad these made the cut!
Cindy
My husband and I loved your black bean enchiladas! The sauce was (well) awesome! The right combo of veggies. I haven’t posted in the past anywhere but this recipe made a change in me. Thank you!
Kate
Woohoo! I’m honored to be the recipient of your first comment :) So glad you enjoy the recipe.
Brandy
I have made these enchiladas several times now, and will never be looking for a new recipe. My husband is not even a vegetarian, and I can’t keep him away from these. They are so, so so good!!! The homemade sauce and cinnamon really put this one over the top. Thank you so much for sharing as I will be making these for the rest of my life
Kate
Yesss!! This makes me so happy to hear it’s a lifelong recipe for you! I’m honored :)
Lori
My daughters recently clued me in to your site. While I have bookmarked many recipes here, this is the first I tried. It was excellent!! I followed your recipe exactly (something I rarely do) including adding the cinnamon. My husband really enjoyed it too.
The enchilada sauce was pretty quick and easy. I will definitely be making these again and look forward to trying the others I have bookmarked. Thanks so much!!
Jacqueline
These look great. I haven’t tried this recipe but it seems every time I’ve made enchiladas the tortillas end up soggy. In the past I have used flour tortillas filled with shredded cheese and onions(it sounds so boring compared to these…) I pour the sauce over the top right before they go in the oven. Do you have any advice? Should I be covering them with foil?
Kate
Some smart cookies, your daughters! I’m happy to hear these were a hit with your family.
Katie
I made these last night and they were yummy! I might generally prefer a “meatier” enchilada made with tofu or crumbles, but liked knowing how nutritious these were. My omnivore husband thought they were just ok. I made half with dairy cheese for him and half with Daiya shreds to make them vegan for me. The homemade sauce was perfect – restaurant quality!
Kate
I’m glad these (mostly) worked out for you, Katie!
TRobinson
This was so delicious!!!! My husband is a meat lover and was a bit skeptical when I told him I’m making vegetarian enchiladas but once he tried them he said “I’d eat these once a month”. It’s only been about a week and I’m already looking forward to making them again :) I did make my own enchilada sauce (I love cooking with whole dried Mexican chiles). I’m definitely trying more of your recipes.
Kate
Awesome! So happy to hear that both of you enjoyed. Let me know which other recipes you try, and how they work out!
Dawn
We just made this recipe tonight using the cauliflower…. OMG!!!! So delicious. We used a whole head of cauliflower and made a 9×13 and an 8×8 pan of enchiladas. Amazing recipe THANK YOU SO MUCH!! 5 of us ate and still had about 5 enchiladas left over. The cauliflower had such an amazing texture that perfectly supported the spicy chili sauce. We also added some salsa verde, sauteed poblano peppers, cilantro and raw onion as condiments. (We used gluten free corn tortillas instead of whole wheat tortillas)
Kate
YUM this sounds so good, Dawn! I’m so glad you had leftovers, too, which is always a great time-saver.
Samantha
This is the third recipe of yours that we’ve LOVED. I halved the chilli powder in the sauce and that was enough spice for me. It’s a NY resolution of mine and my husband’s to eat at least one vegetarian dinner each week and you’re making it easy! Thank you from your biggest Aussie fans xo
Kate
What an awesome resolution, Samantha! & I’m jealous of the summer warmth you have in AUS right now. Soak up some rays for me!
Tanner Legasse
Oh… My God… These are amazing. I just got done eating mine and almost cried… They were literally better than any I’ve ever had before. Bravo.
Kate
“Induces tears of joy” is now the highest standard I have for my recipes. What a great comment! Thanks, Tanner.
Ellie
This recipe is so so good!! I used red beans instead of black beans and it turned out absolutely delicious, I’m glad there are leftovers for this week! Thanks for sharing!
Kate
Yum! The red bean variation sounds amazing.
Stephanie
This recipe was amazing! I did not change a thing and it came out perfect. My daughter just became a vegetarian and this was a meal the whole family enjoyed! Thank you so much; will be making this again.
Kate
Wonderful :)
Lisa
Thanks so much for this recipe. I’ve made it a few times and it is very versatile. Didn’t have spinach so added thawed corn and tomatoes. Had both cauliflower and broccoli so mixed them together when I made them a second time. The cumin and hint of cinnamon meld nicely with the enchilada sauce. Also, if one doesn’t have time to make the sauce, canned sauce makes this recipe even more easy. Another time we didn’t have Monterey jack, so used cheddar. Very adaptable to what’s in the fridge.
Kate
Awesome! Thanks for all the tips, too, Lisa. It’ll be great for our readers trying to save some time, and use what they have on hand.
Margaret Reed
I love this recipe! It comes out as good as anything you would get in an upscale Mexican restaurant. The enchilada sauce is key, it is so delicious. I dipped the enchiladas in the sauce to soften them (being gluten free, I used corn tortillas) before I put them in the baking dish. It also looks beautiful, just like the picture. That rarely happens when I try to make a recipe.
My husband (a hearty eater and meat lover) asks me to make this often. Wow.
Kate
There’s so much to love in this comment, Margaret! Great tip for your fellow GF readers, & bonus that the meat-loving guy is a fan! Thanks for commenting, friend.
Vicki
Any nutritional info available for your recipes?
Kate
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Zest nutrition
These look so good.
Kate
Taste even better!
Callen
I just made these for dinner this evening and they were amazing….I have been trying more and more of your recipes and each one has been sooooo good! Thank you!
Kate
You’re welcome, Callen! So happy you’ve enjoyed them.
Nora
I have made these 3 times in the past 2 weeks. They are soooo yummy and filled with vegetables so I don’t feel guilty eating them!
My husband loves them too!
Erika
This was so good, I’ve already made it twice in the past few weeks. Thank you!
Kate
You’re welcome, Erika! That’s awesome.
Kimberly
I made this dish last night and it was very tasty. I did change what I included I added more peppers, mushrooms, rice and beans. It was very good. Definitely recommend people trying this
Kim Porter
Made these for dinner last night, and they were wonderful. Even my meat-loving husband, daughter, and her boyfriend enjoyed them. They were so good, I had one for breakfast this morning! That sauce is simple and delicious in its own right. I will never buy canned enchilada sauce again. Thanks so much for sharing!
Kate
You’re welcome, Kim! Happy the whole family enjoyed.
kelly
Holy cow! This is a very special recipe! I used roasted butternut squash in place of the broccoli (much like your black bean and squash tacos. We like the heat, so I also added a 1/2 tsp of cayenne pepper, a 1/2 tsp of Negra Pasilla powder, and 1/2 tsp ancho chili powder. I also added a 1/4 of fresco crumbling cheese for a little salty bite to the filling mix. That sauce is just perfect, bringing all those flavors together. Especially loved the little crispy edges. Thank You!
Kate
Yum, sounds super good! Thanks, Kelly!
Denae Edwards
Wow! What an amazing recipe! It was a hit for the whole family! Thank you :)
Kate
You’re welcome, Denae!
Roger
Hi,
Thank you, this recipe, the enchilada sauce, and the mexican brown rice recipe were fabulous!
Roger
Kate
I’m so glad you enjoyed it, Roger!
Marcus Fikse
This was HUGE hit at my dinner party last night! Truly, everyone said they have never had enchiladas so delicious and my husband went as far as to say this was one of the top 5 best things I’ve ever made! I just logged on to send the recipe to a few friends who asked for it and figured I’d leave you a shout out.
Also, I added ground turkey for half of them and shrimp for the other half and they both worked out great. Also, I used manchego cheese (kind of pricey but absolutely worth it) and instead of choosing between broccoli and cauliflower, I used both. Next time I plan to also add squash and eggplant I think.
My only criticis (and this is the case with every casserole-style dish) is that the first step of the recipe is to preheat the oven. We actually had a discussion about this at the party last night and all agreed that that was such a funny thing that recipes that require 20-30 minutes of prep say to preheat the oven first. I’d say it could be slipped in somewhere in the middle to save energy and keep you from having to prep everything in a hot kitchen. Especially in Hawai’i we don’t need a hot oven on in our kitchen one second longer than absolutely necessary!
Thanks for a few favorite!
Kate
Marcus, thanks for your feedback! I appreciate it, and I agree with your point about the oven temperature. I guess that offering the oven temp at the beginning is standard because it’s hard to know how long a person’s oven will take to heat up, and it’s easier to just offer that detail in the beginning than to try to work it in elsewhere.
Marcus Fikse
That makes sense, I suppose some people do have oven that take longer to heat and whatnot. Anyway, thanks for the response and have a great weekend :)
Maureen
These were so delicious!!! I love the enchilada sauce and the meal was perfect served with your Mexican brown rice!! Thank you!! Will serve these with pride to company!
Kate
Thank you so much, Maureen! I love these, too, and they can feed a crowd!
Pam Hundley
I made the Veggie Black Bean Enchiladas tonight and they were a huge hit! My husband and I love the enchilada sauce – I will be using this recipe from now on. We are trying to eat vegetarian meals more often and this one will definitely be on our list. I only made a couple of slight modifications–I had some brown rice and some fresh mushrooms that needed to be used up so I added them as well. Thank you so much for this recipe!
Kate
Mushrooms sound wonderful with this, Pam. Thank you for commenting!
Georgie
I’ve made these twice and I absolutely 100% recommend them! My husband and I love them and we aren’t vegetarian – but recipes like this make me wonder why we aren’t. Thank you!!
Kristin
I made these last night and they were SO GOOD! Thank you for such an awesome recipe!
Kate
You’re welcome, Kristin!
Rachel
WOW these are lick-the-plate good!
Mark
I’m a military cop in the Air Force. I just made your sauce and enchilada recipe to a tee for my wife and a friend after she had a long days work. It turned out so well! Absolutely delicous!
Kate
That’s so great to hear, Mark! I’m so glad everyone enjoyed it.
Katharina
Hi Kate =) Sounds like a great recipe! Do you think it`s possible to replace black beans with kidney beans? Black beans are hard to get in Germany, you can only buy them in special Mexican or Asian stores .
Greetings from Munich :)
Kate
I think you’d be able to swap them out for kidney beans, for sure. Let me know how it goes!
Kathi
Turned out great I had friends over for dinner and got a lot of compliments ☺
Maria
Made this with the enchilada sauce recipe and cauliflower – easy and delicious! The four year old took one look, said “I don’t want it” and then promptly finished his plate. Thank goodness I made extra!
Kate
Ha! Your kiddo’s reaction made me smile. I’m glad you both loved it!
Carol
Made this last night. Loved it! Gave up meat for Lent and this was so satisfying. Do you know how many calories are in a serving? (the enchilada sauce was quick easy and delicious)
Kate
Hi, Carol! So happy you enjoyed it. Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Martin
This is very good
Kate
Thanks, Martin!
Phillip
Delicious…It turned out great the only tweak I made was that I added butternut squash.
Kate
Sounds delicious, Phillip.
Bill
We are make effort to eat less meat and I came across this recipe today. We happened to have most of the ingredients on hand, so I decided to make these fr dinner. Well, WOW! I made the enchilada sauce and the recipe as written and would not change a thing. Now that I’ve made it once, it’s time experiment.
Kate
So glad to hear this, Bill!
Alessandra
Thank you so much Kate. They’re amazing !!!
XX from Paris,
Kate
Wonderful! Thanks, Alessandra.
Graciely Santos
Kate, this recipe just turned out beautifully!
It’s so full of flavor that, as a meat lover, I could hardly believe it was vegetarian!
And your recipe to the sauce is super tasteful and handy!
Thank you very much for sharing so much with us!
All the best from a Brazilian in Germany!
Kate
Thank you so much, Graciely! Cheers from Kansas City. :)
Bob
This was excellent!!!! Thanks
Kate
Wonderful!
cindy
It’s in the oven right now.. hopefully it will be great!
cindy
thank you Kate for this great recipe, everyone loved it.
Kate
How did it turn out? I hope it was delicious!
Belle
Wow my partner totally gave me 11/10 for this meal! Thanks Kate for the delicious recipe accompanied with such clear instructions. Cant wait to try other recipes from your blog.
Kate
Thanks so much, Belle!
Eve
I actually scoffed when I first read this recipe, thinking ‘Who puts broccoli and red pepper in their enchiladas?!’ But Kate had already won my trust with so many wonderful recipes, I tried it and now it’s one of our favorites! These enchiladas are toothy and complex and we feel so good getting in all those vegetables. I always use corn tortillas, and canned sauce works fine in a pinch. If you want to use green sauce, just omit the cinnamon and they come out amazing. Also they hold up great to freezing after full assembly!
I take back my scoff 150%. Thank you C&K!
Kate
All is forgiven, Eve! So glad this was a pleasant surprise. :)
hurricane
Great recipe! Made them with the cauliflower. My carnivorous husband loves them.
Kate
Perfect! That sounds delicious.
Christine
Second time making tonight! Subbed out red pepper for carrots, spinach for fresh chard from our neighbor’s garden. The first time I made it, we had such crumbly tortillas that as layered it in the pan like a lasagna instead of rolling. We liked that, so doing it again tonight. Such a reliably great recipe!
Kate
That’s some great on-your-feet thinking, Christine. It sounds delicious! Thanks.
Jd
This is one of the best recipes I’ve ever tried. I made it for my family of 6 plus one guest. I’m the only vegetarian among them. They were skeptical it wouldn’t be as good without meat but this meal made them all believes that being a vegetarian doesn’t mean your food isn’t as good. It came out fantastic. You can tell Kate really vetted this recipe out because I didn’t have to make any alterations to the recipe like I typically need to. Only thing I would add is that for me it took about 1-1.5 hours of prep time before it hit the oven but definitely worth every minute.
Kate
I’m so glad you and your family had such a great experience with these! They are great for feeding a crowd. And yes, these are prep-intensive, but it’s absolutely worth it. It’s a good excuse to listen to my favorite podcasts while chopping!
Amanda
I made this last night and it turned out great! I used canned enchilada sauce and had tortillas in a pack of 10, so it was a packed dish that was more enchilada casserole-esque. So tasty! The cinnamon was a great addition that I wouldn’t have thought of on on my own!
Kate
Oh, I’m so glad you enjoyed the cinnamon! It’s unexpected, but I think it adds a great warmth and spice to the dish.
Jesseca
YUM! I was a little hesitant to make these because broccoli in an enchilada sounds crazy and spinach isn’t our favorite. I am SO glad we gave these a try. I followed the recipe as written and used the sauce from your site. What a delish way to add more veggies into our meal! My 8 year old had no idea what was inside of these and devoured two helpings. Adding in to our monthly rotation for sure! I do suggest topping with cashew sour cream.
Kate
I’m so glad you decided to try it!
Mel
This was amazing. I tweaked it a bit for personal preferences. Added corn, no broccoli, added green Chiles and green onions. It was delicious. Going in my monthly rotation for sure.
Kate
Green chiles sound great with this, Mel. Thanks so much!
Hannah
Kate, this recipe is the bomb! Thanks so much for sharing it with the world. It’s become a weekly staple in our household since we started a mostly vegetarian lifestyle a couple of months ago. I’m now transitioning to veganism (for various reasons) and am trying it tonight with some vegan cheese to keep the cheese-loving boyfriend happy. I’ll let you know how it fares.
Kathy Carstens
Yesterday I made your Green Curry with Spring Vegetables (with chicken added), yum. Today I made the Veggie Black Bean Enchiladas. Yum again! Looking forward to your cookbook.
Jennifer
These were such a vegelicious hit tonight at my house. Light but filling. We subbed out some of the Monterey Jack for leftover cotija and added zucchini to the veggie mix. So delicious. We used your enchilada sauce recipe too, and loved it. Thanks!
Rosey
Delicious! I subbed zucchini and corn for the broccoli and subbed kale for the spinach as those are the veggies I had on hand. Turned out amazing!!
Kate
Yum! Sounds delicious.
ruth
Hi Kate
This recipe looks great. I am going to give it a go tomorrow night. Just wondering what you thought about substituting the spinach for kale?
Many thanks
Ruth
ruth
Not to worry, I just saw a comment from another who said the kale worked out great.
Cheers
Ruth
Kate
Yes, that should work just fine, Ruth!
Hope
I made these tonight. SOOOO delicious! Subbed half a bag of frozen corn for the pepper since we don’t love them them.
Kate
That works! Thanks, Hope.
Kassie
This recipe is one of our go-to dinners. It’s absolutely declines every time!
Kate
Thanks, Kassie!
Libby
I made this using the cauliflower option. It was delicious! We’re not vegetarians, but we do try to do meatless at least once a week. These enchiladas will definitely stay in the line-up. They make great leftovers, as well.
Kate
Wonderful! I’m so glad you like them. The leftovers are so good– I sneak them for breakfast. ;)
Gerald F. Ricciardi
This is a fantastic tasty recipe! Used cauliflower instead of broccoli. Also, used corn starch (a half proportion of the specified flour) when making the enchilada sauce to realize a gluten-free option. This was huge hit at our Mother’s Day brunch. Thanks Kate for providing wonderful vegetarian recipes with many options. From a fellow yogi, looking forward to receiving your cookbook from Amazon this week.
Kate
Thank you for all these kind words, Gerald! I’m so glad your family enjoyed it, and I can’t wait for you to see the book!
Anne
I love this recipe, but prep time for me 50 minutes and cooking is 20 minutes. In the recipe, it states 15 minutes to prep, and 40 min. to cook. This is a very delicious and nutritious recipe, I love, love ,love it! The enchilada sauce is fabulous too. Thank you Kate! It looks just like your picture and it is a must do recipe.
Kate
Thanks for the notes, Anne! I’ll consider adjusting the times– maybe a range, to accommodate the different experiences people have had. I’m glad it turned out well, though!
Tash
Yum! Can’t wait to make it again!
Deniz
I made this tonight and it turned out absolutely delicious! Adding to my recipe book. Thank you for a wonderful meal.
Kate
You’re welcome, Deniz!
MP
Any directions for making ahead and leaving in the refrigerator? Or freezing it? Thanks!
Kate
Hi MP, I haven’t tried either of those methods, but I have been meaning to figure that out. Will update the post once I have learned what works, but check out this resource and this one for tips.
Maddie
These enchiladas were wonderful! I love plain cheese enchiladas but this recipe took enchiladas to a new level. I think the enchilada sauce really makes it. Thanks!!
Kate
Great! Thanks, Maddie.
Laura
THIS WAS GOOD! I tried so hard to enjoy 100% vegan recipes but I always missed ‘something’. I decided not to be this hard on myself anymore, and I’m glad I did!
Instead of brocolli I used leek :)
My boyfriend and I really enjoyed this recipe and I’m even going to make it when we invite his family over. Thanks, I subscribed and planning my next meal with your recipes ;)
xxx
Laura
(I also posted this comment on the sauce recipe because I made it with that)
Kate
Thanks, Laura!
Stella Satterlee
Trying this tonight!
Kate
Let me know how it goes. :)
Stella Satterlee
We loved it. They were so good. I’ve been sharing the recipe with all my friends and family. Thank you so much!!!
Naomi Hopper
These were AMAZING. Super simple and absolutely delicious. My hubby said it almost tasted like it had meat in it:)
Kate
Haha! I’ll take that as a compliment. ;) Thanks, Naomi!
Naomi Hopper
Hahaha a definite compliment from him:) 2nd week of veggie meals during the week and each of your meals have been just incredible.
Patty
Delicious! Made everything per recipe with only one change, I added corn to the mix. My family ate it up with gusto. Adding this one to my repertoire for meatless Mondays.
Kate
Great! Thanks so much, Patty.
Andrea C
Made these tonight and my family loved them. Instead of broccoli, I used cauliflower since thats what I had in fridge. This is a keeper!!
Kate
Awesome! Thanks, Andrea.
KM
I scoured the Internet for the ideal veggie enchilada recipe/red enchilada recipe. I wouldn’t think I’d find it all in one place…I made these enchiladas (and your red enchilada sauce) for my boyfriend and I last night, and it was a huge hit on every level. Of course, I put my own spin on everything (added tiny pieces of baked sweet potatoes spiced with cumin and chipotle powder & I spiced the black beans with sautéed anaheim chile and garlic, and I made had of the batch without cheese and half with), but using your recipe as a foundation was crucial! I’m so glad I chose to go with this recipe. I want to emphasize how amazing the red enchilada sauce was! I have been asked to make a jar of it to keep in the fridge for quesadillas, burritos, chips, etc… Thank you so much for putting all the effort and love into this.
Kate
I’m so glad you found this recipe! Your version sounds delicious.
Jack
Although mine burnt to a crisp (I didn’t even add the extra top rack minutes) they were still delicious! If you have an unpredictable gas stove like mine I would only bake these for 15 minutes without the top rack. Other than that, they were great, thanks! I particularly liked the enchilada sauce part of it – yummm.
Kate
Oof, sorry the tops burnt, Jack! Ovens are all so different, it can be hard to predict if the temperature will run too hot.
Paloma Cuevas
I’m a new vegetarian and it has been so difficult but these enchiladas are divine! Whenever I find a recipe I’m constantly changing things around, I had no need with this recipe it was was perfect! Thank you for sharing!
Kate
Oh, I’m so glad this made things a little easier, Paloma! Good luck with your new veg journey.
Mary
Made the sweet potato black bean enchiladas from your book and they were sensational! Best enchiladas I have ever made. Thanks for the recipe. Homemade sauce is the best.
Kate
Thank you, Mary! I love those, too.
Kaitlyn
We LOVED this recipe! Thank you for sharing your kitchen with us.
Kate
You’re welcome, Kaitlyn!
Katherine
For once we had a meal that the vegetarians and carnivores in the family agreed on, there were no leftovers! This was awesome, thank you for the recipe :)
(In case it helps anyone-I made this with ten mini 6″ tortillas, 5 corn and 5 whole wheat in the same pan, and the measurements were still perfect!)
Kate
Hooray!
Brady
What vegetarian side dish would go well with this? I’m making these tomorrow , they look amazing , and a perfect side would make the meal.
Kate
Have you seen my simple seedy slaw? I think that’d be a great side for this.
Robbie
These enchiladas are delicious! I was a little sceptical of the broccoli and cinnamon but it went really well together. I didn’t add the spinach and it seemed full flavored without. I added some smoked chipotle power for spice. Yummy! My picky nine year old ate it up and wanted more.
Kate
Yes, the cinnamon can seem a bit weird at first, but it adds a warmth to the dish that I’d miss without it!
Anneka
These were amazing!! I didn’t have spinach, so I used Swiss chard, and they were very tasty ! Thanks for all the great recipes!!
Kate
That sounds great, Anneka!
Roween
Have just finished a trial week of being vegetarian, and this was the meal that convinced me I could go full time veggie! So, so much tastier than any meat version I’ve made.
Kate
Hooray! I’m so honored!
Sarah
This recipe is perfect, the sauce and enchiladas themselves were lovely. I used chickpea flour to make my own gluten free, grain free tortillas. This will be a regular recipe for me. Thank you!
Kate
Homemade tortillas sound amazing, Sarah! I’m so glad you enjoy it.
Sophia Phillips
I made these for dinner last because we had some friends who were vegetarians over. I doubled th recipe and made one pan veggie and added ground beef to the second for my family. Our friends loved it and so did my family, who even asked to have it for breakfast the next morning! Will definitely make again. Great recipe!!