Last Wednesday, I drove straight from hot yoga, sweaty and all, to girls’ night. My girls love me, so they didn’t complain. Lately, girls’ night has turned from dinner together to a more casual snacks-and-wine-after-the-kids-go-to-bed affair, which is just as much fun, anyway.
Margaret poured us each a drink and we sat down around her dining table, which she had decked out with an impressive assortment of appetizers. Hummus, crackers, chocolate-covered almonds and a cheese plate were in attendance, and my offering of candied nuts fit right in.
We celebrated good news together and I showed Tessa how to use the puppy dog Snapchat filter. In between the laughs, I remembered how fun sharing food with loved ones can be. It fills in the pauses between conversations as we pass food around the table and comment on it.
I’ve been so caught up in the nitty-gritty cookbook details and making sure everything is just right that I’ve almost forgotten the point of it all.
I’m so determined to get the recipes just right because I want them to turn out beautifully in your kitchens, with minimal stress along the way. I want you to be able to trust my recipes and relax with your family and friends, or have a fun evening making yourself nourishing food to last through the work week. That’s the whole point, and sometimes it escapes me during late nights. At girls’ night, I fell in love with food again.
Which brings me to my partners at Frontier Co-op and their #cookwithpurpose campaign. I’m continuing to share how I cook with purpose. This time, it’s by making recipes that you can share with your family and friends.
Vegetable Enchilada Notes
These enchiladas are a casual, hearty entree that will be met with delight as you pass it around the table. When the dust settles from the cookbook, I’m going to invite friends over for an enchilada party.
These enchiladas are somewhat similar to the spinach artichoke enchiladas you all have enjoyed so much, but with no artichoke and half as much beans. I covered them with my go-to homemade enchilada sauce, of course. They’re just cheesy enough, with a filling of sautéed bell pepper, broccoli, onion, spinach, black beans and some warming spices.
This recipe isn’t the quickest option around, but it is totally worth the effort. If you love it, be sure to check out the roasted sweet potato enchiladas in my cookbook (it’s out now!).
Watch How to Make Vegetarian Enchiladas
Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.
Craving more hearty, veggie-packed main dishes? Here are a few of my favorites:
- Roasted Veggie Enchilada Casserole
- Spinach Artichoke Enchiladas
- Black Bean Sweet Potato Enchiladas
- Best Vegetable Lasagna
Veggie 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 Frontier Co-op Ground Cumin
- ¼ teaspoon Frontier Co-op 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 salt, to taste
- Freshly ground black pepper, to taste
- 8 whole wheat tortillas (about 8” 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 13 by 9-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 (I don’t have a lid for mine, so I just placed a cookie sheet on top). 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 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.
Notes
Recipe adapted from my spinach artichoke enchiladas.
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.
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, you’ll need to gently warm them before you try to roll them up, or they might break.
Serving suggestions: These enchiladas are great with a green side salad or my healthy slaw!
Storage suggestions: 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.
▸ Nutrition Information
This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Hayley B.
I didn’t think anything could top the black bean sweet potato enchiladas but these just might! Made them last night and they are sensational. We especially loved that hint of cinnamon. They took a hot minute to prep but it was absolutely worth it! Followed the recipe to the letter (and made your enchilada sauce too, YUM), ate way too much, and are looking forward to devouring the leftovers soon. Thank you for all that you do to keep us nourished and satisfied!
★★★★★
Kate
Love to hear that, Hayley! Thank you for your comment and review.
Amanda O
Everyone loved these! I left out the broccoli, however and added mushroom. The enchilada sauce was absolutely amazing! Adding this recipe to my collection!
★★★★★
Aparana Jaiswal
Thank you soooo much for this recipe! This is the first time I was making enchiladas, and your recipe really helped me nail it. I somehow can never follow a recipe to the tee – so I did replace the broccoli with sweet corn (not a broccoli fan), and added a bit of coriander powder and tomato paste to the veggie mix, but your recipe really helped me make a great lunch for a friend! I can’t wait to try out your sweet potato enchiladas now :)
★★★★★
Kate
You’re welcome!
Mellie
Love the basic recipe but the enchilada sauce is not balanced. I’m trying to tweak and hopefully will come up with something that suits my palate.
★★
Kate
I’m sorry you don’t love the sauce. I appreciate your feedback! What seems to be missing for you?
Barbara Harris
Wow! Made these tonight and even my picky eaters asked for seconds. The sauce was soooooo good! I did have to substitute kale for the spinach, and corn tortillas for the wheat (I’ve reduced my shopping to twice a month, so I’m making lots of substitutions!). We were also short on cheese, so I mixed in about 1/3 cup of plain Greek yogurt, and it worked surprisingly well! The yogurt gave it a nice creaminess and a slight tang similar to sour cream. Thank you for a great recipe!
★★★★★
Kate
Hooray! Thank you so much for letting me know, Barbara.
Angela Magee
the sauce IS balanced to everybody else’s taste. What a pointless and unhelpful comment to make if you’re not going to elaborate any further.
★★★★★
Mary Tomac
Absolutely. I LOVE this sauce. Just amazing!
★★★★★
Andrea
Healthy, filling, well-balanced. Whole wheat flour tortillas worked surprisingly well. (We used the low-carb, WW tortillas.) We will make again and again!
★★★★★
Kate
I love to hear that, Andrea!
Ashley I.
This comment is actually for the recipe in the cookbook, which I *love*. I got your cookbook on a recommendation from a college friend named Bill Harper who I hear you know :). Your story sounded so beautiful, and I was looking for cookbooks that focus on easy(ish) recipes with whole food ingredients, so I ordered a copy when it first came out. The pages are now happily splattered with olive oil and your life-saving enchilada sauce after years of love and use.
I live in Sweden now and it would be nearly impossible for me to procure all the ingredients I would need to make a traditional enchilada sauce from scratch, so your recipe has become my secret weapon. I love the flavor, I love your time-saving recommendations (pre-mix the spices!), and I love how flexible the filling is. Lately I’ve been making the enchiladas with carrots, chickpeas, sweet potatoes, and zucchini, but you really could put anything in there and they’d be delicious. They also make wonderful and filling leftovers, perfect for workday lunches.
Thanks so much for sharing your kitchen with the world!
★★★★★
Kate
Thank you for your detailed comment, Ashley! I’m happy you love it.
Alina Sebastian
How could i freeze these?
Kate
Hi Alina! You could freeze this once it has completely cooled in a freezer safe container. Either all together or pre-portioned out if you like.
Shannon Reynolds
how long would you bake it for once frozen? and at what temp?
Kate
Hi Shannon, it’s best to let the frozen enchiladas defrost in the fridge, then bake at the temp specified in the recipe until warmed through.
Maggie
Love this recipe, but I can’t seem to make them without them sticking to the pan! Any tips?
Kate
Hi Maggie! You can grease the pan prior to cooking, if you want. Or possibly try lining the pan with parchment paper.
CSmith
This was fantastic! My husband asked me to make it again which is a huge compliment on a non-meat dish.
I am a bit baffled on the nutritional information. What is making the sodium # so high?
★★★★★
Kate
Hi! I’m happy you enjoyed them. You can see more on my nutritional information here: https://cookieandkate.com/nutrition-disclaimer/
RC
Absolutely amazing! I am so happy I discovered your website and especially this recipe!
★★★★★
Amanda
These were absolutely delicious! I made them dairy free and topped with sliced avocado and it was perfection. They do have a touch of heat to them but not to much! Only downfall of this recipe is it doesn’t keep well the tortillas tend to get soggy.
★★★★★
Jared
As an experienced vegetarian cook and a texmex transplant, I rate this recipe highly. Nice work! I had to add a little more spices for my taste but otherwise fabulous, even without the cheese.
★★★★★
Merideth
Amazing as every recipe I’ve tried of yours! Big hit with the entire family including our 11 year old – yay! Going to make a double batch of the enchilada sauce next time so I have leftovers. Thanks!
★★★★★
madeline
I’ve always loved enchiladas but felt too intimidated to attempt making them on my own. I made these guys (veganized) and was soooo impressed and have never had a more delicious one! I got vegan mozzarella to put on top and made a DIY tofu ricotta and put them in the enchiladas as well. Will definitely be making again! Thanks for the wonderful recipe!
★★★★★
shelly
what makes this recipe so high in saturated fat???
Kate
Hey Shelly! The saturated fat is pretty low. The rest comes from the olive oil used to cook the veggies and used in the sauce.
Amber
SO delicious without any modifications. My whole family loved them. I’m making a double batch tonight for a big group. Hoping to spread the love of this amazing recipe. : )
★★★★★
Nico de Jager
I absolutely loved this and so do my family… I added fresh garlic blended in hot water as well as some fresh chilli, paprika and powdered coriander seeds. I doubled the recipe to make it a dinner for 4 grown-ups. Simply fantastic thank you!
★★★★★
Em Hale
Love, love this yummy Enchilada. I made it several times and get compliments. I’ve passed this recipe to a number of folks.
Thank you!
★★★★★
Em Hale
Love, love this yummy Enchilada. I made it several times and have always gotten compliments. I’ve passed this recipe to a number of folks who’ve asked.
My sister gifted me your cookbook “Love Real Food” – truly a gift.
Thank you!
★★★★★
Anna N
I love love love these enchiladas. The sauce is perfect, and the filling is just delicious (I usually add a little bit more black beans to the filling and a lot of chili powder to the sauce because my husband loves spicy food). I just can’t get enough of these every time I make them. Thanks for this amazing recipe.
★★★★★
Katie L
Love your recipes. Thanks for keeping us cooking and enjoying the kitchen. Appreciate it.
Jan Livingston
Made these for dinner last night with a small derivative. I . subbed in some kale for about half of the spinach. it added a nice texture and flavor. I also made it gluten-free with Brown Rice Wrappers I found in the4 GF section of my grocery store. Great recipe! Thanks for being here!
★★★★★
Megan
I tried this recipe tonight. They were pretty good but broccoli seemed weird in an enchilada. The texture was a little off for me. Next time I make them I will sub mushrooms for broccoli.
★★★★
Dawn Karlson
Made this tonight and it was amazing! The homemade enchilada sauce was the star for sure. This was easily adaptable for our family which includes both meat-eaters and non meat-eaters. I cooked up some beef for my son and some tofu for me and added that in the enchiladas. (Weird thought while cooking… why don’t they make 2 T size tomato paste? Most recipes call for less than what’s in the can… I’m going to start freezing smaller portions ;-)
★★★★★
Mary
I hate wasting tomato paste, too. And I hate paying the price for the tube. When I use a part of the can of paste, I spoon out the rest in 1-tablespoon blobs onto parchment paper, then put the paper and paste in the freezer. When it’s frozen I put the blobs (usually just leave them on the paper) and then put them back in the freezer in a freezer bag. Works great and I always have the tablespoon or two that I might need.
Edina
Our family really enjoyed this recipe. I am however disappointed that you’re still using dairy in your recipes, after all these years. There is now a confirmed link between dairy and breast cancer, not to mention the enormous environmental impact animal agriculture has on our planet. (It is the second leading contributor to climate change – google “dairy is scary”.)
Probably the worst part about dairy is the immense cruelty in the dairy industry. Dairy literally comes from grieving mothers that get separated from their babies immediately after birth -so humans can consume dairy products. Females are repeatedly impregnated and all male babies are sent to slaughter as they are a waste product of the industry. It is beyond heartbreaking. Please consider a kinder diet and transitioning towards a plant based blog. Thank you
★★★★★
Charlotte
So leave out the dairy……
Susan
Obviously, this recipe is not for you. Do not add the cheese, if you prefer. Instead of criticizing Kate for her food choices, just move on to a recipe that aligns with yours. .
Claire
There are many people, like myself, who do eat dairy and who wouldn’t read the blog if it were entirely vegan. Maybe you can just be happy that meat eaters like myself are choosing to eat less meat–its good to celebrate progress, even it’s not perfection.
Dawn
Edina, I totally get your thoughts about dairy! As I learn more about food, its sourcing and its impact, I’ve been trying to make changes in my diet. And although noone in my family has confirmed allergies to dairy, I’ve experimented with going dairy free and my skin and body are so much happier.
I’m grateful for non-dairy substitutes like “Follow Your Heart” Cheddar shreds which give the texture and some flavor like cheese in these yummy enchiladas.
Christina
We love this!! It’s been a favorite in house for years, the sauce in incredible. Than you do much
★★★★★
Kate
You’re welcome, Christina! I appreciate your review.
Em Yang
Superb!
I make this recipe a lot, a number of times, brought it for potluck. I’ve been asked for the recipe and just forwarded them this online recipe.
My sister gave me your recipe book and love it!
Thanks
★★★★★
Sofia
Good yummy tummy food
★★★★★
Frankie
Have you ever tried jackfruit in your enchiladas..thinking about adding some but curious to know your results, first. Thanks!
Jessica
This has been my go to recipe for black bean enchiladas for a few years now. Everyone that eats them lives them. Even my picky kids. Thank you for such a great recipe!
★★★★★
Kate
Sounds like a winner! Thank you for your review, Jessica!
Evangelia
This was a hit! It was easier than I thought too! Instead of bell pepper I substituted carrot and it turned out well.
★★★★★
Eugenia
Fantastic recipe!! Thank you so much, Kate!
★★★★★
Fern
Hi Kate – not taking a pic because I missed the note about warming the corn tortillas and…well, every single one of them broke. Even though not so pretty, sooooo delicious (made your enchilada sauce too!). This is a winner and putting in my permanent file. Thank you!
★★★★★
Kate
Oh No! Sorry to hear that. But, I’m glad it still tasted great!
Jon
My first time making this recipe, I enjoyed it but felt something was missing. The second time I made it, I halved the amount of cauliflower in favor of corn, and I also added some paprika. It fit perfectly with my tastes!
Morgan Duverney
My husband and I are working on reducing meat in our diet, but he typically won’t eat anything green. This is one of the first vegetarian dishes I’ve made for him, and he got seconds! I’m also a very mediocre cook, so I appreciate the detailed, easy-to-follow instructions. :)
Planning to make a batch of the pineapple fried rice next.
★★★★★
Stephanie B
This is one of my favorite recipes, and I’ve lost track of the number of times I’ve made it! I love that there are so many veggies in it, and they’re easily swapped out for what you have on hand. Last night I threw in some leftover zucchini to make up for my spinach shortage, and it was delicious.
★★★★★
Kate
That’s great, Stephanie! Thanks for your review.
Irene Kivinen
This recipe is a dream! I used canned enchilada sauce and frozen spinach because that’s what I had on hand. I also subbed cheddar cheese for vegan Daiya cheddar. Other than that my only modification to take it up a notch was to use Tajín instead of regular salt. Can’t wait to have my leftovers for lunch! :)
★★★★★
Dona
I’ve made this a dozen times. Prior to this I’ve never had enchiladas before so can’t compare but these are super yummy, my family loves them even my toddler. In the filling, I add a box of mushrooms and a bit more enchilada sauce than the recipe calls for. I like the taste of the organic Sonoma wraps esp for this recipe. I make half with dairy for my family and half non dairy cheddar mix for me. Serve with salsa and avocado. Yummmm, enjoy!
★★★★★
Lisa
I stumbled across this recipe about 6 months ago. Now I make this recipe all the time, at least a couple times a month. My husband and I love this!
★★★★★
Kyra
Yum! We made these last night and ate up every bit. My girlfriend loves cheese so we shredded 2 cups and put 1/2 cup inside the enchilada mixture. We also added 1/2 tsp chili powder and a dash of garlic powder which was quite nice. I would 100% make again, maybe just with no cinnamon next time, but that’s just our preference! Thanks for this recipe.
★★★★
Dave
These were amazing. I also made the enchilada sauce this recipe links to. Quite possibly the best sauce I’ve ever had.
You need to make these. You will never miss the meat.
★★★★★
Anne Cawood
Very tasty. Will make it again. I did double the cheese and topped with sour cream. Easy and quick. Your enchilada sauce was awesome. Thank you.
★★★★★
ZacAttac
My family loves this recipe. We make it every other week it seems.
They always ask where the cookies are though, i guess i should use the lid to my skillet instead of a cookie sheet?
Ann
Fantastic recipe! I roasted cauliflower with garlic & olive oil in the oven and roasted red peppers with olive oil in the air fryer and this made it very yum! I also added a can of green chilies and I highly recommend this. I made just enough enchiladas for dinner and saved the left over veggie mix to wrap in tortillas for another night. So good!
★★★★★
Lydia
Love these! But for two people it is too much for one dinner so I can make two meals out of one recipe amount. I found using the whole wheat flour tortillas makes for a soggy second serving. I switched to corn tortillas and that works much better for a second serving. Otherwise would not change a thing!
★★★★★
Brandy
These were fabulous! And your homemade enchilada sauce was SO easy, and way better than canned.
Thanks so much!
★★★★★
Farah
My family LOVED this recipe ! These enchiladas were restaurant quality and I will be making these again.
★★★★★
Leah
Just made these, and wow! Absolutely delicious. I have to say the homemade enchilada sauce was the star. The combo of cumin and cinnamon was just perfect, and I love how I can feel good about what’s inside, unlike store-bought versions. Plus, the ingredients were all things I already had in my kitchen – always nice.
Only substitution – corn tortillas, which were great.
Definitely saving both the enchilada and the sauce recipe to make again and again! Thanks for the amazing eats.
★★★★★
Joyce Layton
Fantastic! One of your best, and that says a lot. I don’t know the secret to this recipe, because I swear I’ve combined these same ingredients together before, but this result was extra special.
★★★★★
Matt D
This sounds delicious and I am going to try it today. I’ll have to modify slightly for the sake of using what I have on hand. Would this work, in terms of flavor, with a green enchilada sauce?
Kate
Hey Matt! Yes, I think green enchilada sauce would be great here. Hope you love it.
Lucy L
This recipe was a favorite for our large group of 7 people. We had so much fun preparing it together and we were able to suit it to various dietary needs. It is very rare that we can ALL eat the same meal so this was key for us! We did a few tortillas with vegan filling (no cheese inside or on top), a few vegetarian, and the rest with both cheese and roasted chicken. Everybody LOVED it, carnivores and vegans alike! We will definitely be making this dish again, it was a lifesaver for our big family.
★★★★★
Kate
I love it! Thank you for sharing, Lucy.
Duncan Meulema
THIS IS THE BEST MEAL WE MAKE !!!! THANK YOU.. we love it so much ..
★★★★★
Allison
These are really good! They do have quite a few steps, so get someone to help it go faster! It’s not “hard”, just time consuming.
I used a yellow onion (instead of purple) and a cauliflower (instead of broccoli) and it was great!
Most of my ingredients came from Aldi (the veggies, whole grain tortillas, and mexican blend cheese).
I’ll make again!
★★★★★
Lily C
Loved these enchiladas! We snugly wrapped the right side over and then the left instead of the left side over and then the right- and they still came out perfectly. Will make again!
★★★★★
Tina Doria
This is awesome! My meat and potato man said he would like to have this again!
Rita
Can you make this the night before and cook the next day?
Kate
Hi Rita! Yes, that should be fine. Your enchiladas might need a few minutes longer in the oven, since they’re starting off cold.
Nada
I love the veg mixture but the enchilada sauce lacked something for me ( I may have added too much salt) I would probably try this again but different sauce
★★★
lisa branch
second time i have made!!! so so good! thank you!!
★★★★★
Janice
Made these last night for my vegetarian neighbors. Substituted cauliflower for the broccolli, chopped it up pretty small. one diner said the “rice” in the enchilada was so good, to which I replied “cauliflower”. the seasonings in this dish were spot on, and the homemade enchilada sauce, so easy and so good. i mixed in some cream of mushroom soup with the enchilada sauce to make it a creamier casserole, and it was just the bomb! just bought your book last night as I have made several recipes from the website and love them all!
★★★★★
Kate
I love it! Thank you for sharing, Janice. I appreciate your review.
Anouk
Amazing recipe !! Ate way to much of this, the homemade sauce absolutely completes the dish. I used frozen spinach (heated it up before adding to the other veggies), cauliflower and vegan cheese, will definitely make this again. Thanks for sharing x
★★★★★
Rebecca
These taste really delicious and work so well. The sauce is brilliant too! Highly recommended!
★★★★★
Kate
Thank you, Rebecca!
MaryAnn Fulco-Tierney
Excellent!! Very easy to make vegan. I used Follow Your Heart brand ‘cheddar’ shreds. Turned out perfect!! Also, I am not a fan of cumin, so I subbed smoked paprika. Everyone loved this dish AND C+K’s Simple Healthy Coleslaw as a side. Two more winners from C+K!!
Nancy
First I made your easy and delicious sauce then whipped up the enchiladas – Turned out amazing!!! Whole family ranked it 5 stars!! Thank you for sharing :)
★★★★★
Kamayani Singh
Awesome recipe! My boys loved it!! Thankyou so much ! I made tortillas myself as needed the gluten free version , did a chicken version too with the same ingredients @ chicken . A bit hit Thankyou so much
★★★★★
Jill
I declare this THE BEST ENCHILADA SAUCE EVER. Amen
Preeya Kuray
Wow, these came out amazing!! It definitely requires some active work (especially if you’re also making the C+K enchilada sauce), but it was well worth it in my opinion. I don’t know if make these for a quick weeknight dinner but I’d certainly make these again if I was meal prepping for the week or for a fancy dinner party.
★★★★★
Shareena
This meal is a HUGE hit in my house, and with anyone we show it to. We eat vegan and have swapped the cheese with some vegan cheese. It turns out amazing!
★★★★★
Brandon A Saiz
These are life changing :D I used some of the leftover sauce the next day on the inside of a quesadilla and almost died of pure joy. Thanks!
★★★★★
Ruth M.
I’ve made this twice. It’s a little more work than I usually take on, but well worth it. My husband loves this recipe, and the leftovers are just as good. I really like the homemade sauce.
★★★★★
Sally
I should have paid attention before I printed. Really disappointed this took three sheets of paper. Notes & nutritional should definitely be optional.
Tamara
AMAZING!!
I made these for all of my friends last night and they were a huge hit. I also made the sauce as recommended.
Definitely will be making again. I made double the amount and had 2 enchiladas leftover, reheated them in the oven the next day and tasted just as good!! I’m in love
Renee
Thanks for the recipe! Rolled up the enchiladas with a corn tortilla and enclosed with a quarter slice of vegan black bean burger patty,black beans and chipotle chopped tomatoes and chopped broccoli florets. Added the sauce and topped with vegan cheddar shreds.
★★★★★
Nikki
Loved this recipe!!
This recipe is a two-fer in my house. Besides the tasty enchiladas, I used the filling to make quesadillas with Gardein “beef” and “chicken” strips. The filling is so full of flavor, that when combined with the “meat”, which can be bland, is absolutely wonderful!
Definitely making this again!
Thanks.
★★★★★
Kate
I’m glad it was a hit! Thank you for sharing, Nikki.
Nancy Z
I never comment on recipes, but I made this last night and LOVED it! I was a bit skeptical that my kids would like it since it had so many vegetables, but was thrilled to see them take second helpings. My eldest even commented on how much he liked it. Yea!! I will definitely make this again.
★★★★★
Kate
I’m happy to hear that, Nancy! Seconds must mean it was a huge hit. Thanks for sharing and for your review!
Rachel Woodward
I had such high hopes for this. But sadly I was disappointed. I also made this with the enchilada sauce recipe (which also was not so good). I really feel the recommended cinnamon just gives such a weird taste. I’ve made 6 different recipes from here in the last couple weeks. And the only one that really was a big hit is the grilled cheese. It’s weird, cause I enjoy all the ingredients individually, but they just don’t quite come together. I’m not a professional chef or baker. But I’m certainly not a beginner in the kitchen. I’ve decided to tinker with and make my own adjustments with all the ones I’ve tried so far. But please know, I do enjoy this blog and the cookbook. You inspire me to try healthier foods
★★
Sasha
These have become a family go-to favorite. I didn’t anticipate anything spectacular given the ingredients, but was totally blown away. It’s also nice how easy it is to convert to a vegan dish when needed for family members.
★★★★★
Victoria
This is one amazing recipe.
★★★★★
Kate
I’m glad you love it!
Anne Chambers
Pepper Jack cheese, double amount of beans, half bake time= my improvements to your recipe.
★★★
Kate
Thank you for sharing, Anne!
Liv
The sauce did not taste good. It’s flavour wasn’t good and much too concentrated. Would not recommend this recipe. I would however recommend a recipe that uses a normal tomato sauce.
★
Barb
I love this recipe! Outstanding! Actually very easy to make. YUM!
★★★★★
claire
SO good, especially with the homemade enchilada sauce! I made them twice in a week (because I could only buy 12oz of baby spinach and I didn’t want to waste what was left over)! Such a good vegetarian dinner, definitely will be keeping it in my weeknight meal rotation when the world goes back to normal :)
★★★★★
Marti
Made this tonight. I didn’t have broccoli so I used zephyr squash. I didn’t have spinach so I used kale. Both substitutions from our garden and both worked out great. Great recipe even with the changes. I marked it as a repeat.
Priya
Made the veggie enchilada and the enchilada sauce – come out really good! Thanks for the recipe. This one is a keeper.
★★★★★
Kate
You’re welcome! Thank you for your review, Priya.
Barb
Outstanding recipe! Can’t make these enough.
Can these be put together and frozen?
★★★★★
Kate
Hi Barb! I believe this recipe does freeze well. Let me know how it turns out for you!
Diana Hedger
Made these enchiladas tonight. Used corn tortillas and no broccoli just added more spinach. OMG!!! The sauce is heavenly! The entire dish was perfect. Even my 15 year old son loved them – he said he didn’t even miss the meat!
★★★★★
Joy
The enchiladas and enchilada sauce were very good.
★★★★★
ConnieJo
Omg better than any dish I’ve had at any Mexican restaurant thanx so much for this recipe .
★★★★★
Jo Peters
I made theses late last night, including the enchilada sauce and they were incredible! I used only a rounded 1/2 tsp Chipotle Chile Powder from Savory Spice knowing how spicy it can be and WOW…it had a kick! I also used organic gluten free corn tortillas and vegan cheese. Soooooo amazing. I had three helpings they were so good! Your recipes are the very best! Xoxo
★★★★★
CdnKing
I love this recipe, it is so satisfying and yummy. I tried this for the first time when I was looking for some ‘Meatless Monday’ recipies and I was inspiredto try more and more of your stuff. Thank you!
★★★★★
Isaac
This is incredible!! Can I marry you! Seriously though, this recipe literally made me weak in the knees it was that good. I cheated and just used store bought enchilada sauce and next time will make you sauce. This is incredible, thank you!
★★★★★
Courtney
These are the best enchiladas I have ever made. I’m making them for the second time tonight. The sauce was amazing (might make a bit extra tonight) and the flavours of the vegetables and spices were amazing. Definitely recommend this recipe!
★★★★★
Chelsea Temple
Thank you for this recipe! I made it for my family, and we loved it!!
★★★★★
Brandon Barr
Great food but definitely takes some time to put it all together. Worth it though
★★★★★
Sarah G
I have been eying this recipe for soooo long and finally had most of the ingredients on hand to make it! Subbed red potatoes for the broccoli and used canned sauce, because I had opened it for another recipe and needed to use the rest. It was delicious… we are trying to up our vegetarian entrees, this will be a repeat.
★★★★★
Cici
Made this tonight for supper and we LOVED it–including your perfect enchilada sauce (fortunately I read the reviews prior and just went for a double batch on the first attempt.) Used cauliflower instead of broccoli this time; added a few mushrooms and black olives, just to use them up, and followed the rest as written. Would def make for guests. Plated with a few cherry tomatoes and some pickled asparagus with jalapeño–we each had two enchiladas and couldn’t have eaten another side dish; these are so filling! Another winner–thanks, Kate :)
★★★★★
Callie
Too much cinnamon and not nearly enough spice. I love enchiladas and try to make them two or three times a month trying different recipes — this is my least favorite recipe thus far.
★★
Wil
Average
★
jen
Kate, these are so good and our go to when we’re stuck, thank you so much!
I’m wondering if you think these would freeze well?
★★★★★
Kate
Hi! Yes, these freeze well. I’m happy you loved them!
Cori W
I don’t usually leave comments on online recipes, but for this one I felt kind of obliged to. I made these a couple of times this winter, loved them, made them for a friend one time, and then watched as this recipe made its way to about five other people living in my (relatively small) dorm. Every week for a good few months at least one person was preparing these. I think it’s safe to say that these are crowd pleasers. (They even managed to convert a non-broccoli eater.) So thanks for this recipe, and for all of the nice vegetarian options you show on this site!
★★★★★
Kate
Wonderful to hear, Cori! Thanks for making them and taking the time to comment.
Kristy
DELICIOUS!
I made the enchiladas including your sauce, substituting half the bell pepper (not a huge fan) for a second can of black beans. So scrumptious!
Thank you for sharing the recipe.
★★★★★
jewel
made your recipe for my first enchiladas dish!
superb! made your sauce too very pleased with myself! hubby has requested them for our supper tonight, getting better at home cooking its helped me personally. thankyou both :)
★★★★★
Kathryn M
Wowowow! This is amazing. I was a bit curious about the cinnamon but am SO glad I didn’t omit it. In our family, we call successful recipes “write down-able” because we write down our favorites on cards (with a link back to the site for safe keeping and credit). This one definitely is write down-able. Can’t wait to try it with the homemade sauce next time!
★★★★★
Jonsie
I recently became vegetarian and have tried many recipes trying to find one that was really tasty. This one was it! This is hands down the best tasting vegetarian meal I have made. Great recipe , and the sauce was awesome. Well done!
★★★★★