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.
Jeni
I made this without the cheese. I also used green pepper instead of red pepper. I used spinach and herb tortilla. Then topped with a sliced avocado, lime spritz and cilantro. It was amazing! I loved the cinnamon.
Kate
Thank you for sharing your variation, Jeni!
Patricia
I’m trying to incorporate more meatless meals into my diet this year. I wasn’t sure about this one, but even as I cooked the vegetables, the aroma was enticing. Matched with the homemade enchilada sauce, these were delicious. I will be keeping this in my menu rotation.
Kate
I’m glad you tried it even though you weren’t certain! Thanks so much for your review, Patricia.
Jessica
Made this for my family tonight, some were vegan so I just sprinkled some nutritional yeast on top for them and left out the cheese, I also added another can of beans to make a more filling inside and also I doubled the sauce recipe as I was nervous it wouldn’t be enough, it was perfect!! Thankyou so much for this! I’ve never made them before and this was a win for my first time thanks to you! Already have requests to make it again!
Kate
Thanks for sharing how you made it vegan! I’m glad everyone loved it, Jessica.
alyssa
Kate, I’ve used this recipe now for so many dinners and occasions and it is always a hit! Thank you so very much for putting all of these super healthy and delicious recipes together, I hope you know how appreciated they are. I’m eager to try and make your sweet potato enchiladas next!
-Alyssa (Texan living in Germany who makes recipes that make her think of home and to show off some amazing American recipes!)
Kate
You’re welcome, Alyssa! Thanks for sharing. Enjoy your German adventure! I’m happy C+K recipes can help remind you of home.
Tom
Really delicious and great easy to follow instructions. Look forward to making more of your recipes! Thanks!
Tom
Forgot to rate!
Kate
Thank you, Tom!
Maya
I’ve made this recipe lots of times, and everyone has loved it so far. I want to make it for a party, would it be okay to prepare the filling and fill them in the afternoon, and then refrigerate for a few hours, just putting sauce and cheese on right before it goes in the oven?
diane
I cook for a husband that does not like cheese, my 89 yr old mother with no teeth, and a daughter with Crohns. Everybody loves this recipe. It is very difficult to find anything everyone agrees on, but this recipe could solve all the world’s problems. The homemade Enchilada sauce is important. Don’t skip that step.
Kate
I’m glad it could work for everyone! Thanks for your review, Diane.
Gayatri Gola
I loved the recipe!! I followed it closely, except I did not use spinach. The enchiladas tasted yummy :-)
Next time, I will try to make enchilada sauce at home!
Thanks for sharing your recipe!
Kate
You’re welcome, Gayatri!
Shelly
Where’s the nutrition info? How many calories?
Kate
Hi Shelly! The nutrition information is below the notes section of the recipe. You just need to click to expand. I hope this helps!
Felicia M
I can’t expand the nutrition info on mine :( but I’m still making it tonight anyway because it looks too good
Lauren
Can you use frozen broccoli Florets for this recipe?
Kate
Sure! They might not quite cook the same, but should still be delicious! Make sure you thaw first.
Cody
The cinnamon made the dish! As someone most comfortable and at home in Moroccan cuisine, the cumin and cinnamon combination evoked strong feelings of nostalgia and delight. Followed the recipe quite closely (added a lot more cumin though- I’m obsessed), and the result was fantastic. Served with a chipotle sour cream, cilantro, and a splash of lime. Can’t wait to make this for friends and family. Another GREAT cookieandkate recipe.
Kate
Thank you, Cody!
Emily
Just tried this recipe and loved it! I decided to finely chop the cauliflower, almost to a rice size, and it turned out really well! Thanks for sharing this delicious recipe!
Kate
Great, Emily! Thanks for your feedback.
Ash
This was great! A perfect way to use up random veggies lying around as well. We used diced zucchini instead of the broccoli/cauliflower. Will definitely make again.
Kate
Thanks for trying another recipe, Ash!
Michael Ridilla
I just made this and forgot the spinach. This was UNREAL it was so delicious. I honestly didn’t have high hopes for it, I thought the enchilada sauce coming out of the pan was just ok. But WOW after 20 mins in the oven and then 5 mins under the broiler, this was fantastic!
Thanks Kate for the AWESOME recipe. I’d give it 10 out of 5 stars if I could. This will definitely be in our rotation at home.
Kate
Hooray! You’re welcome, Michael. I’m so glad you loved it.
Debbie
Can I make this recipe the night before?
Diane Swanson
Can you make these and freeze half?
Kate
I recommend seeing what other readers recommend with freezing these. I haven’t tried freezing all my recipes. Sorry!
Janice
A little late to reply, but I have successfully frozen these. I’ve wrapped them individually and added sauce when reheated and I’ve also frozen half the casserole. Tasted great both ways! Love this recipe!
Katie
Love this recipe! Have you frozen these?
Kate
These should freeze ok. I believe other readers have tried it! I would recommend looking at the comments to see what other readers suggest.
Christina
Made this and the family loved it!! How would you freeze them –
Pre or post baking?
Janet
I have the same question as above. Would like to make them ahead for a party. What would you suggest?
Kate
I would recommend post baking, but see what others have tried and what has worked.
Samira
Oh my goodness… I live in Mexico now and can’t find the Americanized enchiladas I used to eat in California, so decided to make them myself (the ones available at most restaurants are small corn tortillas filled with crumbled queso fresco topped with salsa and cream…) This recipe went beyond my expectations! I left out red bell pepper, used store bought enchilada sauce, added some habanero salsa and red chili powder and used mozzarella and cheddar instead of Monterey Jack. Still turned out AMAZING. Definitely making these again!!! Maybe with more cheese on the inside, looking for that stringy cheese texture, and less red chili powder haha. Had it with some sour cream-like yogurt to help with the heat. So good!
Megan
These came out FANTASTIC!! Even my four year old daughter liked them, and she is picky! You are like a celebrity in our house, seriously – we use your recipes all the time and not one has been a disappointment. You are so thorough in your instructions, use healthy ingredients and make everything taste GREAT. You are clearly so talented in the kitchen. Thank you for saving us so many nights, when we needed a delicious meal!!!
Kate
You’re so sweet, Megan! Thanks so much for your comment. I’m glad your family is loving my recipes!
Melissa
Was DELICIUOS! Wasn’t sure about adding the cinnamon, but glad I did:) I was lazy and used store bought enchilada sauce, next time try your homeade sauce:) thank you
Kate
I’m sure it was still delicious, Melissa! Thanks for the review.
Sarah D
I made these enchiladas, as well as your enchilada sauce, for a Mexican themed potluck with friends tonight. I was craving a meatless dish and I found your site via google. It was my first time making both recipes and I figured if they didn’t turn out there would be other food for people to eat. They were a HIT, and I am so excited to make them again! My sister commented on how much she liked that the enchiladas weren’t dripping in cheese. I might even try making them vegan next time and using a little nutritional yeast instead of cheese. Thank you so much! I am looking forward to trying more of your recipes!
Kate
Thanks for sharing, Sarah! I’m glad you loved this and the enchilada sauce too. :)
Kristi
I made this with the sauce recipe linked to this one. It turned out good but I thought could use a little extra flavor or seasoning.
Kate
Thank you for sharing, Kristi!
Jeanne Angel
I made this last night and it was delicious! My 2 vegetarian children and my meat-living husband all commented on how good it was. It is, by far, the tastiest black bean enchilada dinner I’ve had. I served with Mexican slaw, avocado slices, and pineapple chunks. Thank-you! Unfortunately, I forgot to take a picture.
Kate
Hooray!! I’m happy it was a hit with everyone! Thanks for the review, Jeanne.
Stacy
This is in my regular dinner rotation along with several of your other recipes. My carnivore husband loves this one.
I’m wondering if this could be made ahead and frozen. It’s labor intensive and I’d like to make it on the weekend for later in the week.
Thanks for all the great recipes!
Kate
I’m glad he liked them! I believe others have had good luck with this one frozen. Check the comments to see what people recommend!
Carol H
This recipe has become a staple in our household and we love the home-made enchilada sauce. And… my kids love to help! Thanks!
Kate
I love that! You’re welcome, Carol.
Vidya
Tried your recipe today – the filling was great though I substituted spinach with kale. Made the tortillas from scratch too. And the sauce of course, using your recipe. Dropped the cinnamon this time. The only issue I found is that my tortillas stuck to each other. What can I do to avoid this? I am an Indian just learning to cook some Mexican, as my family loves the cuisine.
Kate
I love that you made your own tortillas! By stuck together, what do you mean? As they baked?
Vidya
Forgot to say that my family enjoyed the meal, even though it wasn’t a perfect job! And my husband and I made the tortillas together so that was awesome. Looking forward to trying more of your recipes.
Kate
Thank you for sharing, Vidya!
Vyju
Excellent recipe!! I am vegetarian and this is absolutely the best… Thank you
Kate
You’re welcome!
Vidya
Yes, they stuck to each other as I baked them. Since it was my first time making my own tortillas, I wasn’t sure what I did wrong. May be I should stick to the store bought ones next time!
Susan
Made this tonight and it was really good. I am always looking for new and tasty vegetarian recipes, which can be challenging. I really liked all the veggies along with the black beans. I didn’t have time to make th enchilada sauce, so I used Herdez Guacamole Salsa, which worked really well. I also added in some corn and zucchini, along with the beans, broccoli, onions, spinach, and red pepper. I will definitely make this again and will try the homemade enchilada sauce nex time! Thanks for the recipe.
Kate
You’re welcome, Susan! I’m so happy you liked it.
Siera
Yum and yum. Love the cinnamon. Added a touch of cumin, too. To make this an easier weeknight meal, but to still use broccoli, I added a bag of shredded broccoli slaw to half an onion–these were my only veggies, it was delish, and my 7-year-old loved it, too!
Kate
Thanks for sharing, Siera!
Jennie
I added a mashed sweet potato to the mixture for the filling and it works really well. We loved the enchilada sauce!
Kate
Great to hear, Jennie!
Narissa
This was AMAZING! Everyone enjoyed them, even those “must have meat with every meal” people! Thank you so much, what a wonderful recipe – and I had no idea homemade enchilada sauce could be so easy :) Thank you!
Annie
My “where’s the meat” husband really liked this so Iam going to try the sweet potato-black bean enchiladas next in “Love Real Food”.
Question?
Can this casserole be assembled, refrigerated and baked the next day? I am looking for a make ahead casserole.
Kate
It would be good left over and reheated. I’m not sure how it would hold-up without baking right away.
Hayley
If using cauliflower instead of broccoli in the filling, do you think it needs longer to cook than the broccoli or should about 9-10 minutes be okay? What should I look for with that :)
Kate
Using the same time will be ok. Just make sure you cut into bite size pieces.
Leslie Davis
Super delicious! Will make again.
Kate
Wonderful, Leslie!
Shivani
I’ve been plant based for a year and this is one of my favorite recipes. So flavorful.
Kate
I love that! Way to go.
Gayla
Big hit in our house! Just added small cubes of roasted sweet potatoes to the vegetables mixture. Will definitely be making this again! Thank you.
Kate
You’re welcome, Gayla!
Candice
Wow, these were amazing. LOVED the enchilada sauce recipe. I made slight variations based on what vegetables I had available and made the beans from dried, which made a huge difference. Will definitely be putting this into my rotation.
Kate
Love to hear that, Candice! Thanks for your review.
Paula
This is the first recipe I have tried from your site, and I will try many more! These were absolutely delicious!
Kate
I’m glad you loved them, Paula!
Marie
Holy crap are these the best enchiladas like ever ever! The sauce is perfection. I just decided that I’m making them for dinner again tonight. :)
Kate
Glad you loved them, Marie!
Adrianna
Kate- Thought you should know, I make these literally twice a month THAT’s how much we love them! I refuse to tweak the recipe- it’s a home run in this house hold. Even beloved by my meat eating family members! More mexican recipes please- we love em!! <3
Kate
Thank you for sharing! I love that, Adrianna. Thanks for your review.
Christina
This is my favourite ever enchilada recipe. Amazing.
Kate
Wonderful to hear, Christina! Thanks for your review.
Caitlin
This is my second time making this – and wow. I was going to buy enchilada sauce at the store hut then I remembered how easy and delicious your recipe is. So glad I made it all from scratch. And I didn’t skimp on the cheese, because it’s mother’s day and I wanted it cheesy . Love it. Great recipe. Thank you for it!
Cara Mannix
I made this for girls night last night and it was a huge success. So delicious and easy. Especially good served with margaritas :) thanks for sharing this recipe.
Cara (in Edinburgh, Scotland)
Kate
Thanks for sharing, Cara!
Hope
I love this recipe, but the prep is more like 30 minutes with all the chopping, cooking veg before going in the oven, etc. My start to finish time is more like 90 minutes than an hour. That being said, these are AMAZING and my go-to enchilada recipe. And your enchilada sauce is perfection!
Kate
Thanks for sharing! I’m sorry this one took you longer, Hope. I appreciate your review.
Sharlene
Used canned green enchilada sauce and cheddar cheese. It was very good. It takes much longer than the recipe states.
Ani
Thank you for the recipe. My enchiladas came out great.
Kate
You’re welcome, Ani!
Kristin
Made this for dinner tonight and love it! We are transitioning into becoming vegetarian so it’s nice to have a good dish that the whole family loves. It’s so filling too! Will definitely be putting this into the regular rotation. Thanks for a great recipe!
Kate
You’re welcome, Kristin!
Helen Birch
OMG this recipe is amazing! Absolutely loved it. We live in Adelaide, Australia so had to convert ounces to grams and use our own equivalent ingredients but not a problem. It still came out tasting great. I halved the amount of spinach too which reduced quantity to 6 enciladas but for us was better as there is only the 2 of us and the packets of tortillas only come in a quantity of 6 in our supermarkets. Definitely will be sharing your recipe around.
Kate
I’m glad you loved it, Helen! Thanks for sharing what you did.
Jesse
Hi,
Do you have a whole wheat tortilla brand recommendation? Also, I’m making an extra batch for a friend to freeze before her baby comes. Do you have any freezer tips for the enchiladas? Thanks!
Kate
Hi Jesse! I really like Stacey’s Organic that I find at Natural Grocers. These freeze well! I would bake them in a pan that you can seal and then freeze well. Or, bake then wait for them to cool and transfer portions to freezer safe storage. Hope this helps!
Valery
These enchiladas are truly delicious. I made them for my grown-up kids and twenty-something grandchildren last week. I made four with vegan cheese (which does not brown as nicely as real cheese). All of them were scoffed down. The sauce was delicious too. I keep forgetting to put on the cilantro but nobody notices this.
Kate
I’m glad you loved them, Valery!
Tysiana
I made this yesterday. I’m trying to reduce the amount of mock meats we eat and this turned out great even though I altered it to be vegan. My boyfriend approves and he’s the biggest picky eater I know!
Kate
I love to hear that! Thank you, Tysiana!
Ethan
My wife and I have made this so many times and we are constantly surprised by how great the flavors and textures of this dish are! Thanks for posting all these amazing vegetarian and vegan recipes!
Kate
You’re welcome, Ethan!
Diana R.
I made these as directed but used a little more spinach than it called for, since I love spinach and it cooks down so much. I also sprinkled green onion on top with the cilantro. I agree with other commenters that it takes longer to make than suggested. But that doesn’t change my opinion – 5 stars and delicious!
Kate
I’m glad you still loved them, Diana! Thank you for your review.
Gina
Last night I left a rave review for Kate’s homemade enchilada sauce, which I will match today for these finished enchiladas. I loved them. I’ve made a lot of different vegetarian enchilada recipes and this is by far the best. I think using Kate’s enchilada sauce is super important. It works really well with the filling flavors.
My son, however, has autism which sometimes manifests as sensitivity to food textures. He did not like having the broccoli and peppers inside, as those more crunchy textures don’t work with the soft enchilada texture for his sensitivity. He liked the flavor though and also really likes the sauce. So next time I make this for us both, which I will definitely do, I’m going to try simplifying the filling to a cheese, bean, and spinach filling with very finely chopped onions. I might try using a mix of black and pinto beans for some flavor variety.
Kate
I’m excited you loved both of them! For the texture, you could try pulsing everything together briefly in a food processor to help with the consistency? That could help some!
Ali
This recipe was SO good, even my meat loving, spice hating boyfriend ate it up!
Kate
That’s a win! Thank you for sharing, Ali.
Indumathi Kandasamy
My go-to recipe. Never fails! Thank you so much for the recipe! :)
Kate
I’m happy to hear that!
Lulu
Wow this recipe is so good. It did take me a while to cook but I think it was worth it. Definitely recommend.
Kate
Thank you, Lulu!
Lizzy
These enchiladas are AMAZING! Anytime we have friends or family come over, it’s my go to. Like you said, not the quickest recipe but 100% worth it. People ask me for the recipe all the time and can’t stop talking about how delicious they are. Thanks for sharing this!!
Kate
What a great one to entertain with! Thank you for sharing, Lizzy!
moya
Just wondering if you can makes these (delicious by the way!) and freeze them?
Thanks great web site,
MC
Kate
These freeze well! You can do it in a freezer safe dish or portion them out by serving. Make sure you have an airtight, freezer friendly container.
Valerie
For my mixed-diet family, I made half the tray with cow cheese and half with vegan cheese. Both sides turned out great! Thank you!
Kate
You’re welcome, Valerie!
Brook
Delicious! I made this exactly as instructed, and they are the best enchiladas I’ve ever had.
My only note would be that the recipe yielded 7, not 8, enchiladas. Not sure how mine ended up differently, but it wasn’t an issue.
I’ll definitely make this again.
Kate
Thank you for your review, Brook.
Donna Bridge
I absolutely adore this recipe and can’t remember how many people I have either cooked it for, or given your website to here in Australia…… everyone has loved it too. The enchilada sauce is the bomb!
Kate
I love that! Thanks for the C+K support, Donna. :)
Marlayna
This was fantastic! I made this for my in-laws tonight and we all enjoyed it. Very satisfying and flavorful! I want to make this again soon. I made the sauce and refrigerated it the day before, which helped with the timing. Served it with fresh guacamole and chips.
Kate
Thank you for your comment and review, Marlayna!
Linda Burns
We loved this recipe! It was worth making the sauce from scratch because the spices and flavors are so complex. My husband gives this dish a big thumbs up! And I love the fact that it makes enough for two meals!
Kate
Thank you, Linda!
Stephanie
Somehow I JUST stumbled across your blog recently and I am so disappointed I didn’t find it sooner! I typed a couple things into google and your site kept coming up so I figured there was a reason! I’ve been clicking through a bunch of recipes and they all look amazing! I’m a meal planner, and I make my meal plans for 5-7 days at a time. I’ve got three of your meals on my list this week and this was the first one I made! These are sooooo good! I sampled the filling before assembling (of course) and could have just eaten that alone with a fork. My husband loved them too and we are not even vegetarian. Even my 1 and a half year old daughter loved them :) she picked out the filling and ate every last bite! Not sure why she didn’t eat the wrap, she usually loves them lol. But anyways, these are delicious and even if you are a meat eater, make these!! You will not regret it :)
Ps. The homemade enchilada sauce is a must as well! Seriously so good.
Kate
I’m so glad you found it and are loving it so far! Thank you for your review, Stephanie.
Lindsey
Thank you for the great recipe! I made this for my family tonight with a green salad and it was a hit! I doubled the enchilada sauce and filling (minus the cheese) and froze the second half so all I will have to do is defrost and assemble next time we make this for dinner. My four children requested your enchiladas for their school lunches:)
Thank you!
Poonam Shah
Love love love….the first time I have made awesome Enchiladas…thank you xx
Selkie
Oh man… I’ve been making new recipes as often as possible for a little while, this one is definitely a keeper! It took a long time What with the sauce and all, but it came out so fragrant and amazing. I will definitely be making this again!
Kate
Great to hear, Selkie!
Meghan
Seriously, these were unbelievable! I had everything on hand besides fresh spinach, so I used frozen and added some kale. The sauce was easy to make as well. The whole family loved them, and I will *definitely* be adding this to the regular rotation.
Kate
I’m glad you think so, Meghan! Thanks for your review.
sammy whatman
I want to eat this for the rest of my life. Switched up cows cheese for bio cheese to make it vegan and doubled the amount of sauce but other than that followed the recipe and it was DELICIOUS!! Topped with guac too. All the kids and teenagers loved it and it was packet with so many veggies! I can tell this will be a recipe for keeps. Thank you!!
Kate
I love that! Thanks for sharing, Sammy!
Lee
My entire family loved these! Delicious and healthy. Easy to make and the recipe worked flawlessly. Excited to try them again with your homemade enchilada sauce! Also found the spinach artichoke enchiladas – will try those next week! Thanks for a great recipe!
Kate
You’re welcome, Lee!
Laura
Delicious! I have been trying more meatless dinners for my family. This was a hit!Love the simple ingredients and that you make make this dish ahead of time! Will definitely make again!
Kate
Thank you for your review, Laura!
Chanele
Fantastic recipe, thank you so much! I used a sauce and mexican flour tortilla shell recipe from a friend so literally everything made from scratch which took over 3 hours, but so worth it. I used cauliflower instead of broccoli, and a large ball of mozza mixed w some old sharp cheddar. I also sprinkled just mozza as i was assembling the tortillas vs combining it w the filling. Myself, my mother, aunt and toddler all loved it! Served with fresh diced avocado and greek yoghurt (no fresh cilantro on hand but next time!) also planning on freezing some. Thanks again for a keeper!
Amber
I have been making this recipe for over a year! At least once a month. My family loves it, even my kids (6 and 1). My oldest always gets so excited when he smells it cooking. I don’t always make my own enchilada sauce and use extra cheese because why not ♀️. It’s amazing and super healthy!
Jan
This was soooooo good! I made exactly like it said. I did use cauliflower because i didnt have broccoli. Next time I will make it with my homemade corn tortillas. I used your sauce receipe and that too was very good. Thank you for the receipe
Juliet
Great post! Usually I don’t read all the blurb but this post was delightful to read and so true. Can’t wait to make this
Justin Angeles
I made this recipe last night. It was delicious! I made a few adjustments. In addition to veggies she suggested I added sweet potatoes, and zucchini for more veggies. Also I cooked beans separately (like you would when just making beans and rice) and this added another layer of flavor. Super easy to make the sauce. The whole dish comes together really nicely. I think the cinnamon flavor was delicious and paired nicely with the sweet potato I added.
Janel
Really good, and lends itself nicely to adjusting for taste or what you have on hand. I prefer corn tortillas in enchiladas. I used a little more cheese, but could easily omit when my dairy free son is home. Used the enchilada sauce from this site – if going to the trouble to make enchiladas, take 10 minutes to make the sauce. Served it with the Mexican rice also from this site. Winner all the way around, even teenage son said it was a keeper.
C+K, you have become my go to site for new recipes the last few weeks. I purchased your cookbook – the lemon blueberry cake has been made MULTIPLE times the last few weeks.
Kate
Thank you for your comment, Janel! I’m so happy you are loving the blog.
Katie
Just made this for dinner and it was AMAZING!
Cheryl
Made this tonight and it was fantastic. Left out the broccoli and cauliflower and used cheddar cheese because that’s what I had on hand. Definitely putting this into the rotation. Good enough to serve company, too!
Kate
Wonderful, Cheryl! Thanks for sharing.
Briar
Absolutely love this recipe! Simple ingredients, can be made in less than/ about an hour and it’s SO good. I love the sauce recipe too, which was great because I’ve never been a big fan of store bought options. Five thumbs up lol
Kate
Thank you, Briar!
Beth
This recipe is one of my new go tos when I’m struggling for a meal idea. The mix can be made ahead. They are wonderful!! Thank you!! And make the sauce, it’s so easy and no preservatives!
Ps. My family likes them more than meat enchiladas.
Amber
Honestly, I was skeptical at first. BUT this is one of the best things I’ve ever made and I’m so glad I tried this recipe!!! Definitely worth the time and it’s cheap. I used a sauce mix from the store and corn tortillas.
Nicole
Super yummy! I made this for lunch for my boyfriend and I on a day working from home. Took ~40 min. When I make It again I will probably roast the broccoli instead of sauteing it to make it a little crispy.
Jana
I made some of your recipes before and they’re always good. I never reviewed it though, usually in a hurry and then I forget. I made this today and it was absolutely amazing. I haven’t made enchiladas for, probably 11 years or so and the last ones were chicken (been vegan for 10 years now). The sauce is outstanding, made it exactly as in the recipe. I used all the ingredients for the enchiladas, but didn’t measure, I just estimate. It turned out great! Will definitely make again. Love love love! Thanks for sharing.
Kate
You’re so welcome, Jana! Thanks for taking time to comment to let me know how much you loved them.
Nancy
Made these last night with the homemade enchilada sauce. Delicious! I will never buy canned sauce again. So easy and wonderful taste. Thanks so much for the recipe!
Paige
This was so good. My husband even liked it and he is the guy who prefers meat/chicken for all dinners. I added sweat potato and zucchini in addition to the rest of the veggies.
VMcKernan
Loved this! Made a few tweaks as maybe we all do, but this was great! Added fresh corn to it and felt that it added some crunchiness and sweetness. Anyone make this ahead and stick it in the ref for a few hours? Thanks, this is a Keeper!
Kate
I’m glad you loved it!
Laura
The texture and flavour of this enchilada filling is really excellent. My meat-loving partner tasted this and exclaimed ‘This is f-ing delicious!’. I followed the recipe almost exactly. I cooked my own black beans in a pressure cooker with onion, garlic and jalapeno, which I think adds an extra layer of yumminess (but I’m sure it is great with canned beans). I made homemade enchilada sauce. I will definitely make this again. Thanks Kate for an awesome recipe :)
Fae
I love all kinds of enchiladas, but I think this might be my new go-to recipe. They were so good!
Hannah
We love this recipe! Quick question though: can you make ahead and freeze?
Karina
I love your recipes! I bought your book for myself, and one for my sister, and I’m always talking about it at work. I’ve never made a single one of your dishes that I didn’t love. Keep up the good work! Also, Cookie is ADORBS.
Laura
These are really delicious. I made these a day before we wanted to eat them. I was worried about the tortillas getting soggy, so I fried them and covered them in sauce (advice from Bon Appetite, link below) before stuffing and rolling. I baked them and let them cool, covered and placed in refrigerator. They still tasted great 2 days later! It was a lot of work but I think frying and coating in sauce helped them from getting soggy.
Nancy
These were absolutely delicious. Since I’m vegan, I used Daiya shredded cheese. I used gluten free flour in the sauce and it came out awesome. I can’t wait to make them again! Thank you for an amazing recipe!
Kate
I’m happy you were able to make this with a vegan version you liked, Nancy!
Joanne
I made this without the cheese and served with sliced avocado and it was amazing! Next time I will have to make double the enchilada sauce because my husband and I couldn’t get enough of that. Some reviewers said the sauce was too bland but I didn’t find that to be the case at all.
Kate
I’m happy you loved everything about this recipe, Joanne! Thanks for your review.
Danielle Coughlin
So,
I doubled the recipe on the first try, which I usually don’t do because I don’t know if it’ll be a hit or not, but this time it definitely was! These are so stupid good. I was wary about the cinnamon but it worked!! I used canned mild enchilada sauce though because I’m a recipe cheater I also used cauliflower.
Kate
Hooray! That’s great, Danielle. Thank you for sharing!
Allison
I’ve made this recipe many times and it turns out great every time. After reading the comments on freezing I decided to do that same. I made these, froze for about a week. I warmed up half the pan in the over @ 375F for 20-30 minutes and they came out beautifully. Thanks for another great recipe Kate!
Janet
Just made this dish, including homemade enchilada sauce. I served them with homemade guacamole. Loved/devoured by all including two boys who are recent vegetarians. Great flavours, texture and easy to make!
Lauren
I made this yesterday so I could just reheat for dinner tonight. They were fantastic! My vegetable-adverse husband even liked them. I’m considering trying them with corn tortillas next time… still, great flavors and we loved the sauce. Thanks for the recipe!
Kate
Great to hear, Lauren! Thanks so much for your review.
Savannah
Made these last night with some minor modifications and thought they were great! Never would have thought of putting broccoli in my enchiladas. We found the recipe very adaptable to what we had on hand. We didn’t have bell pepper so we added kidney beans for bulk, and we also threw in some garlic powder since we thought the filling’s flavor needed some rounding-out. We also doubled the cheese, adding cheddar since we had extra in the fridge. With the modifications the recipe made one full pan of 10 enchiladas.
We served them with a wild rice/quinoa blend that we cooked with some of the leftover enchilada sauce and salsa. Slathered in sour cream, it was a delicious meal! This one will definitely go into our rotation. Thanks!
Kate
I’m glad you were able to make it work with what you had on hand, Savannah!
Patricia A Purtell
I have a dinner party with some friends this week. One of them doesn’t eat meat so I had to find something everyone would be happy with. I made a test run of the recipe last week and it was a winner with my husband. I did add chicken to it and a little left over chili I had in the fridge. I will be making this tonight with chicken broth and chicken and another with vegetable broth and no meat. The sauce was also a winner. I live in a country that doesn’t have canned sauce and I have lived for eight years with out making enchiladas because I thought I had to have canned sauce. No more.
Becky
So.. I totally redid this as more low-calorie, but still following the recipe as a base:
I did the enchilada sauce with water instead of stock (didn’t change much of the flavour).
Then I made a filling:
Sautéed 400g mushrooms, 2 sweet peppers, along with some rosemary, oregano and 2T sour cream. I pureed that with 1 pkg frozen spinach in a blender. (This was to make it feel like the ground meat texture when you eat it, to fool those meat lovers).
This made 6 enchiladas using while wheat tortilla wraps. The cheese I did 1-2c of mexican style pre-shredded cheese (might do cheddar next time) atop the sauce.
I baked that for 30mins @ 350F and another 30 @ 250F.
Wow, I essentially bumped it down to 300 calories per enchilada, and the flavour was still great! Anyone watching calories might like this spinoff, and it’s also not as heavy to eat. Could easily add the black beans back in.
Definitely could make this again.