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 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 (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. 
Troy
These were amazing! I made them just as the recipe was written with cauliflower (except that I had to use cheddar cheese). Next time I’ll make the enchilada sauce spicier with more chili powder and probably would add a jalapeno to the the sautéed veggies for more heat. Thanks for the recipe!
★★★★★
Mackenzie
This recipe is amazing!! I wanted something a little spicer, so I added three jalapeños with the bell pepper and a 1/4 tsp of cayenne with the spices. I also didn’t have time to make the sauce so I bought a can of enchilada sauce. It turned out absolutely perfect
★★★★★
TJ_H
This recipe is good, very flavourful, but not particularly satisfying. I find that when I add a cup of quinoa to the mix everybody leaves the table very happy.
★★★★
Stephanie
This is a great recipe. Teenager approved as well. I do add some roasted sweet potato or quinoa and some fresh corn cut from the cob. I double the recipe and freeze a pan for a quick dinner later. Thank you!
Alicia
Made this with some additions to use up CSA veggies – broccoli stems (peeled and diced), broccoli greens, and leeks in the mix, and sliced cherry tomatoes layered on top at the end. (And store bought enchilada sauce, bc, #notime). Delicious!
★★★★★
Diane
These are so good! I’ve made them a few times and they have worked out excellent each time. They are a hit with the family also. The only tweak I’ve made was to eliminate the cinnamon. I suppose I just don’t prefer it.
★★★★★
Marilyn
These enchiladas are fantastic! I love your sauce too! I was tired of my plain black bean enchiladas and was looking for a new recipe when I came upon your website. I also made your Black Bean Enchiladas with Spinach and Artichokes, another fantastic recipe! My family loves them too!
★★★★★
Danielle Gillman
Delicious! I used cauliflower and broccoli. I think next time I might add some charred corn. Really like the home made sauce. I think this will become a regular for me.
★★★★★
Kate
I love how you are being creative, Danielle! Thank you for your review.
Amari Sanford
Hi! I made this last night for my household. I did not have a couple of the spices so I had to improvise and I was worried they wouldn’t like it, being that I am the only vegetarian. Hilariously enough, they LOVED it and requested me to make it AGAIN tonight! Thank you so much for making vegetarian dishes I can try on my family.
★★★★
Karoline
I can’t believe a dish this delicious, beautiful, and wholesome could be this easy! I have been craving this exact thing for weeks but was convinced only an experienced chef could make a dish like this. I used mostly whole wheat flour tortillas but also corn and a locally-made chickpea flour tortilla that has a great texture and flavor.
I may make the filling to use in hot veggie sandwiches this winter.
Thank you very much for sharing this amazing recipe. Cinnamon and cumin? Yes, please!
★★★★★
Kate
Hooray! I’m happy you decided to make it Karoline and loved it. Thank you for your time to review!
Katelyn
DELICIOUS! Honestly, both my husband and I said these were the best enchiladas we have ever had. So scrumptious and the homemade enchilada sauce was absolutely worth making as well. Thank you for another delicious recipe, Kate!
★★★★★
vijetha P V
Tasted sooooo good
★★★★★
Sandra Morgan
These enchiladas were fantastic and the sauce was nothing short of perfection. I got RAVE REVIEWS when I served them to family and friends for a fun get together. I will make these again and again and again. Thank you!
★★★★★
Jennifer Mabry
Amazing recipe with lots of flavor. It was my first time making enchilada sauce from scratch and it was so yummy. I added the cinnamon too. Thanks so much!
★★★★★
Em
Delicious! I’ll make again but just a couple tweaks.
I made them just as directed, with cauliflower.
I thought there was too much spinach (or it clumped weird, I would get bites of big spinach chunks), so next time I think I’ll go for a little more than half as listed.
The underside of the tortilla was soggy, I think I’ll either do less enchilada sauce…. or maybe add the sauce in after 10 minutes of cooking…. or end in the broiler?
If you like heat, I’d add some jalapeños or fire roasted green chiles to the the veggie mix.
★★★★
Kate
Thank you for sharing, Em! Sorry these didn’t hit the mark perfectly. Let me know if you try them again and let me know what you think.
Willow
Haven’t made this particular recipe yet, but I’ve found that if you roughly chop up the spinach before cooking, it won’t clump as much. Maybe that will help!
Steve
I’m also from KC. Honestly, I didn’t know enchiladas could be this good, and we have so many great Mexican restaurants around here, so that’s saying a lot. I subbed mushrooms for the broccoli since I needed to use them and prefer them in something like this. Your vegetarian chili is also the best I’ve ever had, and I make it often. You’re gifted.
★★★★★
Sara
This tasted amazing with a cup of sweet corn added to the mix! I was wondering how long do they keep in the fridge? I want to meal prep them since I only have myself to cook for. This time I halved the recipe, and ate it for 2 days. If I make the full recipe, would I keep for 4 days? What about if I prep the mix and sauce for the full recipe, and make half the recipe at a time? Thank you!
★★★★★
Kate
Hi Sara, 4 days sounds like a safe bet. Just always use your best judgement and check for spoilage. I’m excited you loved them!
Amy
These were amazing!! Didn’t have jack cheese so I went with what was left in the cheese drawer–a little cotija on top & a little cheddar in the filling. *Highly* recommend taking the few extra minutes to make the enchilada sauce linked in the recipe; it’s easy, super-flavorful, and for me, it was the star of the dish.
★★★★★
Andi
I’ve made this recipe twice Recently and it’s so good. Really simple and flexible if you want to try extra or different veggies. I love it. Quickly becoming a staple in my dinner rotation.
★★★★★
Gemma
Hi,
Can the leftovers be frozen? If so would you defrost the day before and reheat in the oven?
Thanks
Kate
Hi! Yes, these work frozen. I’m still not exactly sure the perfect defrost/reheat method. But I think what you said may be best. Maybe 24 hours in the refrigerator.
Robert "Chip" Donaghue
These enchiladas are delish
★★★★★
Lynette
Yummy recipe! I made the enchilada sauce too. It works so good together with the flour tortillas – usually use corn for enchiladas. My new favorite!
★★★★★
Andy
Hi
This recipe is one of your best we make it all the time. Was just wondering if your nutrition facts includes the tortillas. I just noticed the wholegrain tortillas we use are 220 calories each so a portion of 2 is 440 before any of the filling is added.
★★★★★
Kate
Hi Andy! All that is listed in the ingredients, so they are included. More on my nutrition facts.
Jamie
This is my favorite recipe of yours to date. So delicious and the sauce was phenomenal. Already recommended to several friends!
★★★★★
Kate
This is a great favorite to have! Thank you for sharing, Jamie.
Hannah
Yum! These took me some time to put together (~1.5hrs including making the sauce…I really need to get a food processor sigh) but the process was very easy.
Used cauliflower, added minced garlic, one chopped carrot, one cube of frozen spinach & 1/2 cup quinoa. Think next time I’ll make a bigger batch of enchilada sauce and freeze for later like you suggested to save time!
★★★★
Claudia Parks-Miller
This is a great recipe! I’ve made it twice now and everyone loves it. The homemade sauce makes the dish!
★★★★★
Cindy
Just made this for supper. It is so delicious, added some grilled corn. Made the sauce which was easy but definitely a great part of the recipe. Will make again. Thank you.
★★★★★
Colleen
This is definitely a keeper! Thank you!!
★★★★★
Kate
You’re welcome, Colleen! Thank you for your review.
Tracey
Made them tonight with homemade sauce. Excellent. Only change I made was adding crush peppers and 2 can drain black beans.
★★★★★
Charlotte Bailey
First time I’ve made enchiladas and this recipe is sooo good!! Really easy to follow and the homemade enchilada sauce stunning, the smell of spices frying when making the roux made my mouth water! I live in France where you can’t get Monterey Jack so crumbled up feta to go inside the tortilla wraps and grated mature cheddar on top. It works!
★★★★★
Kate
I’m excited you enjoyed them, Charlotte! I appreciate your review.
Wendy
Your enchilada sauce has forever changed the way we do enchiladas!!!! Just delicious.
★★★★★
Kate
Thank you, Wendy! I appreciate your review.
Jean
Fantastic. I resisted tweaking the ingredients, even though the combination of veggies seemed unusual to me. Also the sauce seemed to call for a lot of broth. So glad I followed your recipe to the letter.
I have a black bean enchilada recipe I’ve been making for decades, which my extended family always requests. This new one will be their new fave I bet. My grandson’s fave food is Mexican, so I can’t wait to make this for him and the rest of my family, once they let us travel more easily between the New England states that is.
★★★★★
Hana Bittner
agreed! when i saw broccoli, spinach and cinnamon, i was skeptical but this is one of the most satisfying dishes i’ve ever made. so happy to just went with it!
★★★★★
Ashley
Hello!
I absolutely adore these enchiladas and they’re a crowd favorite for my family.
My question is – How long are they good for? I premade the potatoes and peppers last night (Mon) and Im thinking of assembling and baking them Friday.
Best,
Ashley
★★★★★
Kate
Hi Ashley! I’m excited you like this one. I’m not sure about premaking it, but you may be able to pre make the filling. I would cook and sever within 3-4 days.
Heather
This is my second time making these this month. I love the homemade enchilada sauce and the enchilada leftovers taste even better the next day! I split this recipe between two batches (vegetarian for me and vegan for my boyfriend). I left the spinach out this time (so I didn’t have to go to the store) and they were still just as good! I also like to add a healthy dose of sriracha to the filling to spice it up. So delicious! I am sure I will be making these regularly.
★★★★★
Kate
Thrilled to hear it, Heather! Thank you very much.
Nalini
Love this recipe. I substitute with store bought enchilada sauce when I don’t have enough time. I’ve made it many times for dinner parties and always a hit.
Catherine
AMAZING! I made these tonight and they exceeded all expectations! I think the broccoli made them super satisfying (or meaty/filling?). I doubled the recipe and will likely quadruple it next time. I made the enchilada sauce which was crazy easy and I now believe is critical! An absolute keeper! BTW love your site/blog and I adore Cookie!
★★★★★
Kate
I think that’s a great description, Catherine! Thank you for taking the time to review. I’m excited you will make it again.
Bobo
Super easy and pretty flavorful! I dropped a dried carolina reaper in while it simmered to make it spicy and fished it out when done. Still would be good without the reaper though!
★★★★
Brooke
My carnivore husband said this was the best vegetarian meal I have made. He devoured it. I’ll try the artichoke version next!
★★★★★
Rachel Kardel
Made this last night – absolutely fantastic! Even my 22 month old gobbled it right up. Made with cauliflower and followed the recipe exactly. We are trying to move to a more vegetarian diet and are looking forward to trying more of your recipes. :)
★★★★★
Kate
I love it! Thank you for your review, Rachel.
Lynn Q
Thank you for the recipe! This is my go to enchilada recipe for a couple of years now. They are perfect for freezing and make weekday dinners a breeze.
★★★★★
Kate
Thank you, Lynn! I’m glad you loved it.
Ana
This recipe was amazing!!!! I did change some ingredients. I used coconut oil, red onion, broccoli, egg plant, zucchini, red bell pepper, spinach, and black beans. I seasoned with cumin, chili powder, onion powder, garlic powder and paprika. I did not use cinnamon. I rolled in flour tortillas and continued recipe as it was called. I put avocado on the side and my whole family loved it. I asked them if they even missed not having meat and they did not! I will definitely be using this recipe often.
★★★★★
Eileen Sumerlin
BEYOND AMAZING! oh my! I personally am not a vegetarian…however, I made this for a friend who is…and she loved it…I loved it. I will make it again. The recipe for the homemade enchilada sauce was simple to make and over the top delicious.
Needless to say, I will be taking a look at your website and checking out some more of your recipes!
Thanks so much.
★★★★★
Kate
You’re welcome! I’m glad you enjoyed them.
Elizabeth M
Delicious and so easy! I was looking for a recipe to use up the last of a batch of homemade black beans (your recipe, also, yum!) and some fridge produce on its last leg. This recipe was the perfect solution. Even my sometimes-picky 14-year-old went back for seconds. The only change I made to the recipe was that I did not have spinach on hand so I used the greens from my head of broccoli. I can’t wait to have the leftovers for lunch tomorrow.
★★★★★
Kate
I love that, Elizabeth! Thank you for sharing.
Maya Reese
These are delicious! Thank you for the fantastic recipe.
★★★★★
Beth
I have never made red sauce enchiladas before but have eaten all sorts of meat and cheese filled ones :-) with much delight. After way too many Christmas cookies the past few days, I was craving beans and veggies!!! Beans and rice didn’t sound right, but somehow enchiladas did, so I found your recipe. WOW!! Homemade sauce this easy?! Vegetarian this filling and delicious?! AND without the sick, overfull feeling I often have from restaurant enchiladas! Both my husband and I are hooked! I was able to follow the recipe almost exactly with what I had on hand. My red beans did great as stand-ins. The only other change was a bit scarier: in place of spinach some arugula that had been a bit on the bitter side and we kept avoiding it. This turned out to be the perfect way to enjoy it’s benefits and hide its imperfections. I had no idea I would go from uninspired to finding a new favorite recipe today! Thank you!!!
★★★★★
Kate
Hooray! You’re welcome, Beth. I’m happy you loved them.
Kira Bishop-Loya
Kate – you are truly amazing.
As a home chef, I usually look for ideas for dinner and doctor recipes to my liking… NOT WITH YOU!
I have made multiple Cookie+Kate recipes verbatim and they always turn out fabulous. That is unprecedented and speaks to your effort in making these recipes perfect before posting.
Appreciate you!
Side note: I made these enchiladas with collard greens (because I had them) and collards work just as well as spinach if you need a substitute.
★★★★★
Kate
You’re kind, Kira! I’m happy you love my recipes. Thanks for taking the time to review.
C
I added a sweet potato to the filling and some lime zest. Otherwise perfection!
★★★★★
Kristeen Gall
Hey I just made this amazing recipe today for my Veggie friends, I’m not veggie yet but verging on it! I had to substitute the black beans for red kidney beans and used Gouda cheese and it was amazing, with your enchilada sauce which was so delicious, my friends scored this 10/10… definitely going to be a favourite, thank you.
★★★★★
Sayali
Made enchiladas for the first time and they were so delicious!!! Also tried your homemade enchilada sauce. Super easy to make and just perfect taste. Thank you so much!!!
★★★★★
Kate
Wonderful! Thank you for sharing.
Danielle Mccarroll
This is one of my favourite recipes ever! Also, my boyfriend usually hates black beans and broc but he loves this too
★★★★★
Angie
This was absolutely spectacular. It’s totally worth making the homemade enchilada sauce too. I doubled the sauce for the leftovers and freezer and made it a little tiny bit spicier too. Thank you for this outstanding recipe.
★★★★★
Meseydi Machado
This was sooooo delicious! My family absolutely loved it. I followed the recipe to a T and it was wonderful. I will need to double the recipe next time because we had zero leftover!
★★★★★
Katherine Rojas
This shit is delicious! Takes a while for me to chop the vegetables but other than that it’s pretty doable. Also I usually end up making 6-7, not 8. And also I didn’t use the cinnamon.
★★★★★
Natalia Mojocoa
Made this tonight and man it did not disappoint! Flavorful, filling, and easy. The prep did take some time but the process was easy. 10/10 recommend! You could definitely play around with the veggies!
★★★★★
Gitan
Oh the story you wrote in this made my heart ache! I really miss gathering and sharing at the table. Thank you for your kind words Kate. We love eating from your recipes!
★★★★★
Oran Aviv
Thanks Kate. These were wonderful and really easy to make for a quick dinner. I already had cooked black beans and used a ready made salsa I had at home. (Next time I’ll make fresh.)
I made this vegan by adding a some nutritional yeast into the bean mixture and grated some vegan cheese for the top. After I turned off the oven I added chopped tomatoes and avocado on top of the enchiladas and let it warm up in the still warm oven. I don’t think I’ll even add the grated cheese next time.
I used the leftover bean mixture on rice the next day. Was also wonderful topped with the tomatoes and avocado.
This is definitely going to be one of our regular dishes. Thanks.
★★★★★
Kate
Thank you for sharing how you made this vegan! I appreciate your review.
Jim
Hi! I just saw your comment about making the recipe vegan after posting my own comment on using nutritional yeast for a vegan version. I like your idea of also putting some vegan cheese on top. Thanks! I’ll add that as well next time.
Jim
RF
I thought these were mediocre. Not bad but not great. They weren’t super flavorful, could have used more spice, broccoli was odd in an enchilada, and I thought the whole wheat in the tortillas tasted too wheat-y. I think regular flour tortillas would have been better. I followed the recipe exactly, including the enchilada sauce.
Even though it wasn’t my cup of tea, thank you for sharing the recipe.
★★★
Kate
Hi, sorry you didn’t love this one. I appreciate your feedback, RF.
Mina
This was delicious. I like to add some sofritas-style tofu inside to make it a little heartier with a protein.
Jim
Excellent recipe! Thank you! My wife and our 12-year-old son both approved.
I did a vegan version – subbing 1/2 cup nutritional yeast for the cheese mixed in with the beans and veggies–it worked quite well.
Thanks!
★★★★★
Tiffanie
Excellent recipe! Just made this tonight for dinner…hubby approved! Mahalo for all your wonderful recipes! Aloha from Hawai’i!
★★★★★
Kate
Thank you, Tiffanie!
Deb
I made these tonight with cauliflower, red pepper, spinach , black beans and threw in sweet potato and quinoa as someone advised as the end result was simply fantastic. Your enchilada sauce was the topper. Great recipe. Thanks so much.
★★★★★
Kate
You’re welcome, Deb! Thank you for your review.
Hana parker Moon
Made the enchilada sauce and it was so yummy such a good recipe !! Thank you!
★★★★★
Kate
You’re welcome! Thank you for your review.
Yuna Antal
Amazing! My family is so hard to please with vegetarian dishes, but they LOVED this one! Will be adding this to our cycle of dinner recipes.
★★★★★
Kate
Wonderful, Yuna! Thank you for your review.
Bob
Made this with both broccoli and cauliflower, omitted any added salt; my wife said this was one of my best meals ever [we’ve been married 30 years, so that represents a lot of other dinners to compare and beat]! Simple recipe with outstanding results. THANK YOU KATE for this recipe. Buying your cookbook today.
★★★★★
Kate
You’re welcome! I’m glad you loved it.
Jaishree
We really enjoyed. Yuuuummmmmm
★★★★★
Ella
OMG! These are the best ever enchiladas that I’ve ever had. My family absolutely loved them. Thanks Kate for this amazing recipe!
★★★★★
Kate
I’m happy you love them, Ella. I appreciate your review.
Wilma
This was awesome!!! The only thing I added was a pinch of cayenne pepper and I diced up some shrimp. Simple to make and, oh, how delicious!!!!
Kate
That’s great! Thank you for sharing, Wilma.
StephJ
I thought I had broccoli but I didn’t so I subbed pea :) Worked a treat! These are always a hit with our family. And I will never buy an enchilada sauce (its actually hard to find here in Australia).
★★★★★
Whitney Jones
These were so good! I did make some modifications though…I added corn & used store bought enchilada sauce. I will definitely be making these again soon!!
★★★★★
Tatiana
This has become a staple in our household.. we just mix up the veggies to change things up :)
★★★★★
Kate
I love that! Thank you for sharing, Tatiana.
Capucine
Great recipe, it was delicious ! I would have personally have made some extra enchilada sauce (doubled it) since it is so yummy. It would have also given some more moisture to the dish.
Other than that, I recommend this recipe a 100% !
★★★★★
Kate
Thank you for your feedback! I’m glad you were still able to enjoy it.
Austin
This is one of my favorite veggie recipes!! Thank you so much!!
★★★★★
Kelly Bowers
The sauce is everything! I made this two weeks ago and I still think about it daily.
★★★★★
PB
Came out really good. Kids loved the enchiladas.
★★★★★
Ann
Just curious about this recipe. I have not yet made it (Just now finding it) but I am surprised at the high calorie content. The tortilla and beans probably pack the most of the calories, but 687 for two???? I am watching my calories and really want to try this, but not sure if that is worth my effort.
Kate
Hi Ann, I can’t speak to the specifics as I’m not a registered nutritionist. But you can read more on my nutrition information. .
Nanaof4
Can you tell me what the calorie content for this dish is?
Kate
Hi! All the nutrition information can be found below the notes section. I hope this helps!
Sam
I made this (but without broccoli) and they were so delicious!! I had no idea how they would turn out since I used wheat tortillas and I normally prefer flour, but this exceeded my expectations! The enchilada sauce was so tasty. Thank you for this recipe :)
★★★★★
Kate
You’re welcome!
Kate
Oh my these were the BEST! We used cauliflower and added about a half of a jalapeño diced, a couple Tblsp of chopped garlic and some chili powder. Plus added a bit more cheese to the mix. Just so delicious! I can’t wait to make it for guests!! Easy recipe. Thanks!
★★★★★
Kate
You’re welcome, Kate!
Ish
These enchiladas were incredible! Super tasty especially when made with the enchilada sauce. Officially on the shelf as a family favorite :)
Jane
These were delicious! I made exactly as written and used the homemade enchilada sauce recipe. My family of meat lovers said this was a “make again.” I am wondering where all the fat comes from in the nutrition information. Seems like these would be lighter than 36 grams of fat?
★★★★★
Kate
I love that! Thank you for sharing, Jane.
Yuna
Discovered this recipe a little while ago and am IN LOVE. My family has a hard time eating vegetarian dishes but this and the teriyaki soba dish won them over! Definitely recommend for anyone, vegetarian or not. This recipe is DELICIOUS!
★★★★★
Kate
I’m excited you enjoyed it, Yuna! Thank you for your review.
Debra
Delicious! Was an easy recipe to make, and followed it as written – except omitted the cinnamon – and they came out great! Thank you for the healthy, easy, and tasty recipe!
★★★★★
Debra
Delicious! Was an easy recipe to make, and followed it as written – except omitted the cinnamon – and they came out great! Thank you for the healthy, easy, and tasty recipe!
★★★★★
Jean Bond
Hi i have a question i am pre making the enchiladas for my daughter and leaving in the fridge for her to cook tomorrow night if i pour the enchilada sauce on the enchiladas and leave in fridge over night (prior to baking)will tbey get soggy.?
Kate
Hi Jean, I would assume it would get soggy. I do know these reheat well once baked. What did you decide to do?
Anita
Hi, Can I assemble these the night before and cook the next day?
Thanks
Kate
Hi! I’m not sure without trying it to say 100%. But, I’m hesitant the tortillas may get soggy sitting over night and not have idea results when cooking.
Caroline Cecil
These are SO delicious – the home made enchilada sauce is a game change, just amazing. This is a firm favourite in our house.
Jenn
These are my favorite enchiladas! I’ve made them many times and they always turn out great. Instead of one large pan, I use two 8×8 pans and give one to my parents. They love them too! (To other readers: make the enchilada sauce. It only takes about 10 minutes and is way better than anything store-bought.)
Nitu
Hello! I recently discovered your website and I’m enjoying making your recipes. I was wondering if refried beans would work instead of black beans?
Kate
Hi! Black beans work best here to get it even throughout the enchiladas. You could try it, but make sure to get it evenly spread out.
L
Excellent! Everyone loved it. I was hoping for leftovers, but there wasn’t any. I was out of broccoli and used roasted green beans instead. The enchilada sauce is well worth the extra effort. I will definitely make this again. Thank you for sharing this excellent recipe.
★★★★★
Kate
You’re welcome, L! Thank you for your review.
Coco Brown
This recipe totally saved me! I had nothing planned for dinner and just happen to have all of the ingredients in my fridge and enchilada sauce in my pantry. I followed the recipe to a T except for canned enchilada sauce and it turned out perfect. I will definitely make again.
★★★★★
Kate
Wonderful, Coco! Thank you for taking the time to comment and review.
Smita Embar
I made these last week and they came out so awesome ! I used a Mexican cheese blend from Costco but didn’t change anything else. The home made enchilada sauce is so so awesome !
Thank you so much for this perfect recipe !
★★★★★
Kate
You’re welcome, Smita! I appreciate your review.
Blair
Still one of my all-time favorites! Something about the cinnamon in the enchilada sauce is sooo delicious. They’re a great way to get some hearty veggies while indulging a little.
★★★★★
Kate
That’s great! Thank you for your review, Blair.
Barb
Hi Kate! Just made the vegetable enchiladas with homemade enchilada sauce and it was fantastic! I did use 1/2 part skin ricotta in the mix of veggies to cut a little of the cholesterol down a tweek for our diet and it was still so flavorful. I used organic whole wheat tortillas that weren’t too heavy made by Maria & Ricardos…..thank you for sharing! Always love trying your recipes!
★★★★★
Catherine
These were absolutely delicious! Made the enchilada sauce as well. Definitely adding to our dinner rotation! Sent the link to multiple friends as well! So good I had to share! Thank you for another fabulous recipe!
★★★★★
Lisa Silverman
I added a pinch of cayenne to the enchilada sauce and used pepper jack cheese. We like the heat!!
★★★★
Robin Stiefel
This turned out delicious! We are avoiding carbs right now so the only modification I had to make was to substitute “egg crepes” for the tortillas. My husband is often fussy when I give him so many vegetables but he raved about it! Thank you. Keep your creations coming. Take care
★★★★★
PAULA GLEASON
Amazing!!!! We loved the sauce and the Enchiladas!!!!! Full of flavor!!!
★★★★★
Ardis Mack
These were great!!
★★★★★
Kate
Thank you, Ardis! I’m happy you enjoyed it.
Alex Sharkey
Excellent, thank you! Made this last night and the entire family loved it. I left the cheese out of the recipe since I don’t eat dairy. Instead, I put out a bowl of shredded Monterey Jack as an option to sprinkle on top. I had to make the enchilada sauce twice because I inadvertently burned the spice mix in the oil (too hot and/or too long). Second time’s the charm. Tastes MUCH better not burned :)
★★★★★
Maria Kerin
Very tasty & fun to make. Thank you for sharing!
★★★★★