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:
- 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.
Julie1225
Delish! Thank you!
Kate
Perfect! You’re welcome, Julie!
Megan
These enchiladas were so delicious!!! I was looking for some vegetarian dinners to have a few times a week and I came across these, I was skeptical of the broccoli and spinach but decided to make the recipe exactly as is and I’m so glad I did! Definitely adding this to the rotation, and I will never buy canned enchilada sauce again! Thanks so much :)
Kate
Hooray! I’m glad this exceeded expectations, Megan. No need for store-bought enchilada sauce!
Rachel
This recipe was ok. I used kale instead of spinach. Broccoli was weird for an enchilada ingredient. Don’t think I’ll make these again.
Kate
I’m sorry you didn’t love these, Rachel. To each her own!
Ellen
Should these be put in a baking dish or baking pan? The pictures look like it’s in a dish, but the instructions say pan (maybe it doesn’t matter? I’m newer to cooking so I’m trying to follow instructions exactly)
Ellen
Should these be put in a baking dish or a baking pan?
Amy
AMAZING!!! My whole family loves these and I’m planning to make them again (less than a week later). We just picked a ton of hot peppers from our garden so I’m thinking I’ll throw those in with the next batch. I think the only complaint was that there weren’t any leftovers for lunch the next day. Thank you, I was struggling with so many vegetarian recipes that are long and complicated but yours are so easy and I feel confident that I can make them.
Rebecca
Outstanding. Used corn tortillas (bc I like em!) but othwise stuck with the recipe as-is. The cinnamon adds a nice touch. Srved with a small dollop of sour cream bc well, why not?
Erika
I made this last night and it was delicious Thank you for this wonderful recipe. I did substitute the cheese with daiya non dairy Mexican shreds. I used a bottled enchilada sauce because I ran out of time, but I know your sauce would have put this dish over the top. As it was it was terrific and my husband said “definitely a keeper”. I can’t wait to make it again with your sauce recipe.
Danielle
These enchiladas were soooooo delicious! Even my 18 month old son was making all kinds of mmmmmmmmm noises! Will definitely be making these again! Thank you!!!
Eleanor Krueger
Hi,
Just made this recipe for the first time along with your homemade enchilada sauce. And I have to tell you it was outstanding!! I did omit the broccoli only because hubby doesn’t care for it, but the flavors otherwise were amazing!! Will definitely make this one again and again!! Thanks!!
Kate
Awesome! I’m so glad you loved it, Eleanor!
Laura
Such a delicious and easy to follow recipe!! And, for anyone with picky eaters, I have a two year old who is a very picky eater, and wasn’t a fan of the enchilada sauce (my assumption based on what I know he DOES eat), so next time I make this I’m going to fill up a tortilla with the cooked veggies and a little cheese and put it aside for him. There’s also room for flexibility with this recipe which I love. We added some summer squash from our garden!
Kate
Yes! This is great for whatever produce you have on hand.
Kate
I made this tonight for some vegatarin friends. My husband, who is not a fan of Mexican or vegatarin food LOVED it, and my guests had three helpings! I served it with home made salsa, sour cream, and a simple green salad. Will definitely be making this again!
Kate
Hooray! I’m so happy to hear this, Kate.
Dani
Oh my goodness, this was amazing! So full of flavour, simple to make and yummy. I’ll be gladly serving this up to meat-eating friends in the future and I reckon they’ll love it.
Kate
Yes, this one is usually a hit with meat-eaters! Let me know how it goes, Dani. :)
Rashmi
Awesome recipe…with correct portions and delicious Mexican sauce.
Kate
Thanks, Rashmi!
Amy
LOVED! Found this recipe in this post, and can’t wait to try the others! https://cookieandkate.com/2016/24-meatless-recipes-that-carnivores-love/
Pretty easy to follow and make, even with the homemade sauce, though for other slow cooks like me, it might have been even better on a weekend, instead of a weeknight. My husband and I both loved this, and will definitely make it again. It was delicious with Greek yogurt (instead of sour cream).
Thanks for the great recipe!
Matt
Hi Kate!
First time commenter; long time follower. I just made these for a third time and OMG they’re just SO good. The touch of cinnamon in the sauce… I can never go back to store-bought enchilada sauce again. So much so, I started making the enchilada sauce in batches and freezing to make this an easy weeknight meal!
I’ve shared so many of your recipes with friends they’ve jokingly said I’m on the Cookie and Kate diet! Thanks for all you do with this blog. You’ve forever changed my way of cooking!
-Matt
Abby
These are So. Good.
We made a batch last night using diced zucchini and fresh corn instead of the broccoli and spinach. We ran out of chili powder so used chipotle chile powder instead to make the enchilada sauce. So delicious, and the leftovers were even better the next day!
M
The best Gluten Free option for this use on the market are the La Tortilla Factory ivory teff ones. They are not corn free however as their baking powder contains corn starch. http://www.latortillafactory.com/view/products/gluten-free-wheat-free-wraps/
They have small taco-sized 8/pack tortillas as well as larger wrap sized 6/packs. I use the 8pack. You do need to heat them before use.
I prefer mission or home made corn for fresh eating, but the ivory teff tortillas eclipse those for texture in this recipe.
Alana Redmond
Really loved this recipe, thanks for sharing!! I substituted the spinach out and added tiny chopped zucchini and cauliflower instead of broccoli. So amazing!!
Joy St John
Unbelievable!! This is so good, especially with the homemade sauce (yum, yum) that it can actually help stave off my cravings for meat burgers!! Highly recommend. Even gave 1 away (had to pry it from my daughter’s grasp) so a friend could try!!We used some daiya vegan cheese mixed with mozarella; might try only vegan next time.
Rebecca
Made these last night for dinner and they were delicious!!!
Kate
Great!
Susan Birkett
Just made these tonight, for me my husband and meat eating son. He came down and said that’s the best thing he has ever tasted. Followed the recipe but couldn’t find Monterey Jack cheese so used cheddar. Only used 3 wraps and split the filling, also made the homemade enchilada sauce. Will definitely make againsue
Kate
Fantastic! It is great to win over meat eaters :) Thank you, Susan for your comment. If you would want to provide a star rating, I would appreciate it!
Linda
These were delicious and a big hit when I brought them to a dinner party! A common phrase everyone hears around my house now is, “Another great Cookie & Kate recipe!”
Kate
Spread the love! Thanks, Linda!
Amanda
These are by far our favorite enchiladas! I finally made a double batch of sauce, froze half, and defrosted it to make more last weekend. It had been frozen for maybe 2 months? It didn’t have any freezer burn, and I let it defrost in the fridge over about 24 hours. The sauce ended up with a super weird texture, and never loosened up, even when I warmed it on the stove. It was super thick, and almost like it had tiny chunks in it. It tasted fine, but the enchiladas were definitely not the same! Any idea where I went wrong?
Kate
Hi Amanda, hmmm, I’m sorry that happened and I wish I knew why! I know it’s worked out well for others. I’ve been meaning to experiment with freezing the sauce so I will add more notes if I find a solution.
Annika Faber
This happened to my 2-week frozen sauce, too, but I just made them anyway. Then I actually put it all back in the freezer since I made these enchiladas over last weekend. Defrosted them in the fridge and cooked them up – still amazing! Definitely will make them again soon!
Geo
Found the cinnamon over powering and I used less than called for
Kate
I am sorry you are disappointed with the recipe, Geo. You can choose to omit if you don’t like the cinnamon flavor with the other flavors and possibly double another seasoning in the ingredient list that you like. Hope this helps!
Ceco
Delicious, this is what I eat today!
Thank you so much for your recipes!!
lis
My husband and I made these while in England visiting our friends, and their whole family LOVED them. We also did a side of your green rice and the five of us ate all the enchiladas and a double batch of the green rice. Such a big hit! I can’t say enough how good these bad boys are – one of my favorite of your recipes for sure and I think they’re fun to make :)
Kate
Fantastic! Thanks so much for your comment and review.
Susan
These were delicious, just made them for dinner tonight, everyone loved them, including my picky eater (even though she’s 18).
Kate
That’s a win, Susan! Happy to hear you won over your picky eater. These are good for sure. Thanks so much for your review!
Tory
I’d like to make this for a dinner party but i’m not sure what to make on the side. Any idea?
Kate
A salad from the website, Mexican inspired would pair well or my Mexican brown rice would go well! https://cookieandkate.com/2016/mexican-brown-rice-recipe. Enjoy :)
MIke
I just finished eating this! I followed your recipe exactly and it was wonderful! Truly a delicious recipe. I put a dollop of non fat Greek yogurt on top which was lovely. I would definitely make it again. Thank you!
Kate
Sounds wonderful, Mike! Thank you for your comment. If you would want to leave a star review since you liked it so much, I would appreciate it!
Deborah
Oh My Gosh! These enchiladas are the Best Ever! I have been using your website recipes for the past four weeks for my husband and myself. Each recipe is on point… I just got your book in the mail today and am looking forward to cooking!
Thank you for sharing your gift. Eating healthy is important to me and my family, along with good flavors and ingredients that help you feel balanced afterwards.
Kate
Great! Happy to hear you love them and that you got my cookbook. It won’t disappoint. Thank you for your kind words and support!
Deborah
I tried to rate the recipe, but for some reason it failed to let me
Julia
Made it last night and eating the leftovers now.. it is extremely delicious thank you for this awesome recipe! strongly recommend to include the cinnamon even if it sounds scary/unusual to some people
Made it without the bell pepper because I am allergic. The enchilada sauce was extremely quick and easy to make.
Used traditional corn tortillas and served it with avocado … yummy! Can’t wait to browse your blog for more awesome ideas!
Kate
You are very welcome, Julia! Thank you so much for your feedback and review.
Alyssa
Amazing!! everyone is still talking about this dinner.. your instructions were spot on… if only it wasn’t so time consuming
Kate
Great! I am happy you thought so Alyssa. I appreciate the review!
Anita
Made this for vegetarian friends, we all loved it. Preparing to make it again!!
Kate
That’s great!
Grant
I am just venturing into the world of vegetarian main dishes and honestly, up until now, I haven’t been too impressed with what I have found. However, your enchilada recipe (and enchilada sauce recipe) was amazing. I did just what I was told, I changed nothing from the recipe and it turned out fantastic. I have leftovers and I am looking forward to eating them again tomorrow.
Kate
I’m glad you liked it! I appreciate the review Grant.
kandme2010
We love this recipe and make it at least one a month. It’s east to sub out veggies to what we have on hand. And just so you know: your blog and cookbook has me (carnivore) and my vegetarian husband (25 years and counting) happy as …well…two peas in a pod!
Kate
Love that! Thank you :)
AB
A deservedly 5-star recipe, just followed this to get some really tasty, beautiful looking enchiladas. Thank you!
Kate
Thanks so much!
Cancion
Can I substitute corn tortillas?
Kate
Yes, you can. Just note that they can be harder to handle and break apart at times. Try warming them slightly before filling them. Thanks, Cancion!
Tonya Sanders
Another excellent recipe! I used your enchilada sauce recipe; my husband added sweet corn to his; and we cut the cheese in half and it was all very tasty.
Kate
Thank you! I’m glad you were able to add some variety that fit your tastes. I appreciate the star review.
Jay
This is one of my favorite recipes now. Thanks :)
Kate
Great! Thanks, Jay for sharing. If you would want to leave a star review since you liked it so much, that would be great!
Twee
Love this recipe! Sauce is amazing:) Highly recommend!! I did add some shredded chicken, but I’m sure it would be just as yummy without any. I tried this a few weeks ago & am currently craving it.
Kate
All about the sauce! :)
Andrea S Cuamatzi
Made these enchiladas over this past Superbowl weekend and these enchiladas were just a winner. The sauce was my favorite part. I served them with guacamole on the side. Thank you for such a great recipe!
Kate
I’m a big fan of the sauce myself. I’m glad they went over so well! Thank you, Andrea for sharing.
Miriam Kook
My husband and I love this recipe! It is so delicious! I made more of the sauce and sour cream also added yumminess to it. Thank you so much!
Kate
You’re welcome, Miriam!
Jason
This is one of my go-to recipes. I’ve made it at least a half dozen times and it always comes out great. I use corn tortillas for my gluten-free friends (warning – they are tough to roll!). I make it up ahead of time so I can pop it in the oven while we are having our pre-dinner cocktails.
Kate
I love to hear that! Thanks for sharing, Jason.
Allie
This looks delicious! Do you list calories / nutritional values anywhere on your recipes?
Elle
I’m making these for dinner tonight and I have favorited your blog! I’m so in love with all of your recipes I have stumbled upon.
David Smith
Delicious recipe Kate. Thanks for posting.
Jennifer Hall
I made these tonight, they turned pretty awesome. Me and husband loved them. Might make them again soon. Thanks for such a healthy recipe. They go well with brown rice on the side. A great end for a great day.
Kate
Hi, Jennifer! I’m glad to hear you and your husband loved them! Thanks for commenting.
Carmen Rempel
My husband and I loved this recipe. It has so much flavor and was filling without making you feel sick as the meat-filled or store-bought enchiladas do. We are new to cooking and eating more vegetarian meals so this is a real winner!
Just one thing I’d like to point out. The instruction to remove the florets on the brocolli. I think you meant to remove the stems in your ingredients list. As your photos show.
Thanks, Carmen
Samantha
Our 14yr old son was tired of everything I was cooking so I knew I had to step it up. I found this recipe and was really hoping he’d like it and he did! I did and my husband did too! It’s really delicous. The only thing I did differently is they don’t have Montgomery Jack in England so I had to use gouda and also I put a tsp of chilli powder in instead of a tbsp because we aren’t too keen on spicy food.
Really delicous dish and easy to make.
Kate
Win! Thanks for your comment, Samantha and review.
Kathy
I also think US chilli powder is different to what we get here in Europe. Ours is straight chilli – nothing else added so a tbsp would take anybody’s head off I think! :)
Dana
So happy to have tried this recipe-we love it and have made it a regular go to! I dont want to use the enchilada sauce in my pantry again after making your recipe, it’s simple and definitely worth it! I love your site, have tried so many of your recipes and have not been disappointed once! Keep up the awesome work!
Kate
I’m happy you tried it out too, Dana! I’m glad the recipes don’t disappoint. I work hard on them! :)
Krista
Just made this with the homemade enchilada sauce! Delicious and nutritious! I used corn tortillas and I made it into a casserole for easy prep:) will make this again. Thanks so much.
Kate
You’re welcome, Krista!
Paula Smith
Thank you so much for this recipe. I am vegetarian and love Mexican food. This has to be one of my favorite recipes!
I’m having surgery this week so I made the sauce to freeze and I’m making the filling and freezing it in portions that way I can assemble them and pop them in the oven!
Also, my daughter makes steak enchiladas once a week and after tasting your sauce recipe won’t use canned again!
Kate
Good luck with your surgery! I’m glad you have something in the freezer to look forward to when you get home. :)
Paula
So, a week after surgery pulled out pre-prepared filling and sauce that I had froze, rolled it up and baked. Delicious!
Jeens
This was AMAZING. The sauce has a little
Bit of a kick and it’s delicious!
Kate
Thank you, Jeens!
Tiffany
Trying to go meatless… tried these tonight.. so good.. my 17 yo didnt even realize there was no meat in it. :)
Kate
That’s a huge win, I would say! Thanks for sharing Tiffany.
Krithika
I made this yesterday and it was delicious! Super filling: I halved the recipe in a 8 by 8 square pan and just about managed one and a half. I would definitely not be able two eat two. I might make a quarter recipe for two servings next time. That would fit nicely it a loaf pan.
I added some smoked paprika to the filling since I like my food on the spicier side, and I added mushrooms. The mushrooms made the filling look very wet but it all worked out and tasted good! I’ve shoved the rest of the enchilada sauce in the freezer and will try this again!
Kate
Thanks for the review, Krithika!
Kathy
This is amazing! So delicious! I was doubting a bit as I wondered how the vegetables would go but I followed the recipe exactly and the balance of flavours was superb. Only my second (and third if you count the sauce) recipe of yours that I have made and I am sold!
Kate
Wonderful, Kathy! Thank you for your review. If you would want to leave a star review, that would be great!
Kathy
Oh definitely will!
Harini
I actually have put this review off for about 2 years now, but I make this recipe regularly, in fact, so much that I’ve memorized the ingredients and method for both the enchiladas along with the homemade sauce. 10/10 my absolute favorite recipe and I eat it all the time.
Kate
Ha, that’s great! I love that you have it memorized. :) Thanks for commenting, Harini!
Julie
Hi! Do you these would freeze ok? Freeze for a week max
Kate
I don’t freeze all my recipes, but I have heard from other readers these freeze nicely.
Shashank
Delicious! I just added little bit of sugar inside the sauce and it turned out to be awe..some! Really loved your recipe.
Kate
Thanks for sharing and for your review.
Kim
I made this for supper last night along with your enchilada sauce recipe. Not gonna lie, I was skeptical at first because I didn’t feel like the sauce had much flavour on its own. But, I was pleasantly surprised when I took my first bite of the completed dish. It was SO good!!! My husband loved it as well. I had the last 1 enchiladas for lunch today at work and they were just as good as last night. Thank you for sharing this recipe!
Kate
I’m so happy you were surprised! Sometimes it’s all about the combination. I appreciate the review, Kim.
Allison
Yummy! I made these earlier this week and they were delicious. I used a combination of broccoli and cauliflower, pinto beans in place of black, and omitted the cheese (not vegan, I just didn’t have in my fridge). Thanks Kate!
Kate
Lovely combination! Thanks for sharing, Allison.
Deanna
I made this tonight and my meat and potatoes husband ate everything. We both LOVED IT!! Will definitely be making this again!
Kate
Wonderful! Thank you, Deanna for the review.
Megan
So so good!! The only enchilada recipe we make since we discovered it. It’s a bit lengthy in prep (we also make your enchilada sauce), but oh so worth it! We’ve made this for many guests who rave over it- it’s always devoured!
Kate
I’m glad you think it’s worth it! I would agree. Thanks for the comment and review, Megan.
Sue
Just finished eating. Made these exactly as directed, except added some kale to the spinach. Both my husband and I loved them! Thank you so much for a 5 Star dinner!
Kate
You’re welcome, Sue! I’m happy it was such a hit.
Marjorie
We started making these enchiladas about 6 months ago and they’re now my daughter’s favorite meal. They turn out perfectly every time. Thank you so much for this recipe!
Kate
I love that they are your daughter’s favorite. I appreciate you sharing and for your review!
Deanna
I love this recipe we make it almost once a week. EVen my soon to be three year old son loves it. I want to add it to my yummly collection, but I don’t see a widget on your site to add it
Kate
Wonderful!
Jackie Underwood
Made this with my boyfriend last night and it was DELICIOUS !!!
Kate
Wonderful, Jackie! Thank you for your review.
Nikita
Made this enchilada recipe tonight, with your enchilada sauce, and it was INCREDIBLE! Thank you for sharing this amazing recipe! I will definitely be using both in the future.
Kate
Love to hear that, Nikita! I appreciate the review.
Annabelle
Is This a vegan recipe? Sorry didn’t see anything about it above.
Kate
This is not, but I do have notes how to make it vegan in the notes below the recipe. MAKE IT VEGAN: I believe you could just skip the cheese altogether and still end up with awesome enchiladas. You might top them with sliced avocado for some extra creaminess.
Linda Baldwin
Hello Kate!
Made this for my son and husband last night! Filled a casserole dish and it was almost all gone!! The enchilada sauce is the best I’ve ever had!!!! I added a little more cheese to the filling but your recipe was spot on!!! Loved it!!! ( the pinch of frontier cinnamon really brought out the flavor! ) thank you!
Kate
Love to hear that, Linda!
Sharon
Have made this recipe so many times and we love it. So does everyone we serve it to as well. Especially important to made the sauce, makes the dish wonderful.
Kate
Fantastic, Sharon! Thanks for your review.
Cindy
Made these for dinner last night & really enjoyed them! Used the broccoli rather than the cauliflower.
The sauce is very tasty – nice flavor with a hint of spiciness
We’ll be sure they show up regularly on our dinner menu.
Kate
Wonderful, Cindy!
Hol
Tried this last night and it was absolutely delicious! Reheated for lunch today and it was just as good! Thanks so much for posting this
Kate
You’re welcome, Hol! Thanks for your review.
Rebecca
Hi Kate
Thanks for sharing your recipes, this is delicious!!!!
Misha
Soooo good!!! My whole family including 8 and 10 year old kids devoured it – nice to have a vegetarian meal that everyone loves. Will now become a weekly meal!
Allison
These are sooo good! I have found this is my ‘go to’ when having friends over for dinner, because it comes together so easy and people are always so impressed by the fact I made it (including the sauce!)
Also, my meat eating friends are always super satisfied too! A recipe that pleases everyone. Love the cinnamon flavour in the filling too!
ALSO I love how healthy I feel eating them.
Kate
Win for all! Thank you, Allison for sharing. Yes, the cinnamon is so good!
Cindy
Love your site! Looking for more meatless main dishes and made this last night. I chose the cauliflower for a more “meaty” texture. It was amazing! Loved the sauce too; it was so easy to throw together.
Cindy B.
Kate
Thank you, Cindy! I’m glad you enjoyed it.
Olivia
I was looking for an enchilada recipe and nothing looked quite right until I came across these. I’m so glad I stumbled on your blog, because these were perfect! I’m vegan so I used Daiya vegan cheese as a substitution, but I only used it on top rather than in the filling as well. I also used corn tortillas (mission), quickly fried in a little oil to make them pliable, and instant pot black beans. These were simple, filling, and delicious, and will definitely become a regular in my home.
Kate
I’m glad you came across the blog and this recipe too, Olivia! Thanks for commenting. Since you liked it so much, if you would like to leave a star review, I would appreciate it!
Beth
This recipe is delicious!
Kate
Thanks, Beth!
Katherine
Omg these are amazing! Never going back to store-bought sauce! I put in spinach, black bean, zucchini, leftover grilled chicken, and extra cheese. Thank you so much! (And what breed is you dog? So cute!)
Kate
Wonderful! Thanks for sharing your variation, Katherine.
Lauren
Can I make these a couple of hours ahead and then heat gently? I cook for a family who eats at 6pm but I work till around 4:00pm so whatever I make has to be good at room temp, or cold, or something that reheats without damage to the meal.
Thanks!
Kate
Hi Lauren, great question! I just covered my enchiladas with plastic wrap and reheat enchiladas as necessary. If you want to warm them in the oven, cover the top of the baker with parchment paper or foil to prevent them from getting too browned.
Cin Rubach
Delicious, we all loved them. I took to a party. I made the night before . The next day I cut each enchilada in half, wrapped in foil, and put it in a warmed crock pot; they were ready for individual servings.
Sabine
This recipe is brilliant and versatile, and great to make when there are leftover veggies in the fridge. For instance, I often use kale instead of spinach; it’s really the spices and the sauce that add the C+K signature, whatever that is :)
Kate
Thank you, Sabine! You’re so sweet.
Liza
I’m happy i made this recipe. Very yummy! Two thumbs up! Thank u for sharing, Kate!
Kate
I’m happy you made it too! Thanks, Liza for the comment and review.
Cathy Jackson
Made this recipe tonight including the homemade enchilada sauce. It was delicious!!! Definitely making again. Yummy!
Kate
Thanks for sharing, Cathy!
Amber Gaerlan
I made this tonight and I can honestly say, it will become a staple in our home. I made a vegan version and it was fantastic. I did use a little more cumin, little more beans and after seeing people say it was spicy, I went with a mild enchilada sauce. My husband said he just wishes there was more of it and made me promise to makenit again SOON. Thank you so much for this amazing recipe.
Kate
Hooray! Yes, adjust spice as you see fit. Thanks for sharing!
Grace
Hi Kate,
I made this today for my family of 4 and EVERYONE loved it! which is a big deal in our family of 2 vegetarians and 2 meat eaters. It was very filling and the combination of flavours was amazing. The sauce was quick and easy and made the dish. Another great recipe from you … thanks :)
Kate
You’re welcome! This is a great recipe to win everyone over in the family. So happy your entire family love it. Thanks for your review!
Randy
So I made these and what a amazing taste. Has to be the best enchiladas I have ever had. That enchilada sauce absolutely wonderful. Thank you so much for sharing. I cannot tell you how much my family has loved this. Who says vegetarian is boring. My wife says these are way better then the meet ones she gets.
Kate
Thanks for sharing, Randy! I appreciate the review.
Md Spell Caster
Nice
Kate
Thank you!
Mia
Perfect! Have made these a few times both with brocolli and with cauliflower. I also like adding zucchini and corn but the recipe in itself is just perfect. I love your recipes, please keep this up!
Thank you!!
Kate
You’re welcome, Mia!
Anne
I love the sauce! We did it exactly according to the recipe (we usually tweak recipes that we find), and the whole wheat tortillas were surprisingly complimentary to the flavors of the dish. Thank you!
Kate
Thank you for sharing, Anne!
Pip
Wonderful!!! I made this today and my omnivore husband absolutely loved it! No meat for him today and he survived! Loved this recipe- your enchilada tomato sauce is devine!!
Kate
Horray!! Ha, I’m glad he survived and loved it! Thanks for sharing, Pip.
Sarah
Literally almost cried eating these, they were THAT good. I HATTEEE store bought enchilada sauce, too it always tastes like metal to me. The sauce was BEYOND amazing
Definitely keeping, and making these again
Kate
You’re too funny, Sarah! I’m glad you loved this recipe and the sauce!
Jessica
I Just made this was very delicious I could have eaten whole pan!! but I made little changes due to what I had on hand: used mushrooms And yellow squash only and added cilantro and tiny bit cream cheese to the sauce used gluten free corn tortillas
The sauce crazy good thank you cookie and Kate!!
Kate
Thanks for sharing, Jessica!
Amy Darragh
This recipe was a hit with my carnivorous family. Even my 9 year old son who hates to eat broccoli loved it & thanked me for making it . I forgot to take pic but I will be making this again for sure. So I’ll have anothe photo opportunity
Kate
That’s great, Amy!
Nathalie
Great recipe (although I slightly prefer the one with artichoke and spinach), with your fantastic enchilada sauce: I love making it (that smell of the frying spices!) and of course eating it.
Kate
They are both delicious! Thanks so much for sharing, Nathalie.
Sarah Taylor
These were delicious and came together so quickly! I chose cauliflower instead of broccoli, but otherwise made them as suggested – absolute perfection!
I was pleasantly surprised by how delicious the enchiladas sauce was. Unlike other homemade recipes that often taste far too ‘tomatoe-y” this actually tasted like enchilada sauce and I couldn’t be happier!
I look forward to making this again!!!
Kate
I’m glad you made the sauce, too! Thanks for sharing, Sarah.
Catherine Vankooten
I’m vegetarian but my husband is not but we both eat healthy. It’s hard to find recipes we both enjoy. The first time I made this my husband didn’t care for the cinnamon. I now make it without the cinnamon and it is one of our favorite recipes.
Kate
I’m glad you were able made it work for you! Thanks, Catherine.
Martha
I was a bit hesitant about these because they have broccoli, spinach and I put cauliflower in mine. But the flavor was outstanding! My husband and I were both pleasantly surprised. I also really love that I made the red enchilada sauce as opposed to buying it in a can. Yum! The only thing I would change is to cut back or omit the cinnamon in the bean and veggie mix. For me, it was a little strong.
Kate
I’m glad you tried it even though you were hesitant, Martha! Thanks so much for sharing.
Jeanette
I needed to make a meal for a friend who had just adopted a little boy from Korea. I picked this recipe somewhat at random because it looked good – I wanted to tell you the whole family loved it, especially their son! So your recipe was the first meal their son had in the U.S. bought you would like to know!
Kate
I’m glad you made it, Jeanette! Thanks so much for sharing. I appreciate the review.