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. 
Rakhee
My husband loves these enchiladas! Thank you so much for sharing this recipe.
Jacquie
Is this something you can make in advance and freeze? Of course leaving out the sauce until right before cooking. Thanks!
Kate
Hi! Yes, this one does make a good freezer option. I hope you enjoy it, Jacquie!
Angela
It’s a pretty good recipe, but I feel it’s been to watered down by trying to go fancy with all the different veggies. I don’t use all the other veggies, I just stick to using beans, red onions and bell peppers. The sauce was fine. I like to use fresh red tomatillo salsa instead of tomato paste for the sauce. I also use the Mexican style melting cheese to put on top of the enchiladas and Queso Fresco inside too. I recommend it, or using Oaxaca or Cotija. It gave more of an authentic taste.
★★★
Kate
I’m sorry you didn’t love it as is. I appreciate your feedback, Angela.
Stefanie
I’m so excited to make these for a gathering this week! My guest list has grown to 14 – so Looks like I will have to multiply the recipe by 4 or more!
Any tips for increasing this recipe(and sauce) or prepping ahead?
for example: should i Prep all the veggies and sauce the night before, assemble enchiladas the morning of, refrigerate, then cook the evening of the gathering?
i’m worried that if I cook them a day or so before they will get soggy. also nervous about multiplying the recipe.
ps-i’m planning on making cashew cheese for on top!
Kate
Hi! I would just increase it by serving size and then use more pans and a larger pot to make the sauce. I wouldn’t recommend assembling before at risk of not getting the best result from the tortillas. Let me know how it turns out!
Stefanie
Party Food!
I multiplied everything by four for 14 guests.
I made your recipe for enchilada sauce on Wednesday night. I used a medium sized le Creuset pot/pan and it worked well.
Thursday morning I made a cashew-based cheese sauce(from a vegan mac and cheese recipe)
I made filling for the enchiladas Thursday night. This is hard to multiply by four because I just did not have a large enough pan. I did the onions and peppers in one pan and i added most of the spices. Then I transferred that to a very large mixing bowl and sautéed the broccoli with the remainder of the spices. Next i mixed that all together with some of the enchilada sauce and a little of my cheese sauce.
Friday morning I assembled the enchiladas and cooked them.
The day got pretty crazy and i ended up leaving them inside my oven to cool but forgot to refrigerate them before the party! (I know this is not a good idea because of food safety issues, but since there was no meat and no cheese products I felt OK serving these to my guests )
At party time I just reheated and they were great!
they were not the total over the top hit I was hoping for – but everyone seemed to like them. I’m wondering if some of the deliciousness got lost in translation with multiplying the recipe by four.
i’ll definitely make again and this time I’ll double instead of quadruple the recipe.
I had a ton of leftover cheese sauce and enchilada sauce.
★★★★★
sammy whatman
I follow the recipe exact and these are 10/10 delicious! Been making these for a while now (over 2 years?). My husband always requests this for his birthday dinner topped with guacamole. AMAZING! Great for leftovers too just pop back in the oven.
★★★★★
Kate
Thank you, Sammy! I’m glad you love them.
Nalisha
I just made this for my family and it’s delicious. Thank you so much :)
★★★★★
Penny
I found the filling to be rather muddled and bland – the veggies just blend together and lack any zing. I think simplifying it with one or two veg plus the beans would make it more balanced. The sauce was OK – next time I’d add some cayenne for spice.
★★
Kate
I’m sorry you didn’t love it. Did you use fresh spices? If they are old, they tend to lack more flavor.
Siobhan
Hello Kate, Siobhan from Ireland again. I’m doing enchiladas for my friend and was wondering if I made them this evening won’t they be all soggy by tomorrow. I mean, aren’t enchiladas a meal that can’t really be made in advance lie that, unless freezing them of course. Would my only option be to make them on the day I am seeing her? What would you suggest please.
Kate
Hi, I would suggest making them and then reheating them. They do make pretty good leftovers!
Maggie
Hi! I am a big meat eater and my husband is trying to eat more plant based- I was super skeptical and these are incredible. I miss meat in everything vegetarian and I did not miss it one bit with these. You referenced above this would be a good freezer meal. We just had a baby and need all the freezer meals we can get. Would you suggest making these fully assembled and freezing before cooking? I don’t want soggy enchilada :)
Kate
Hi! I would recommend baking them, cool completely, refrigerate for sometime to avoid freezer burn, then freeze. Congratulations!
Anna
I started eating vegetarian in college and didn’t know how to cook much at all when I first moved out on my own, let alone vegetarian main dishes. I’ve been making recipes from this blog for 2 years now with generally really good results, but I made these for my boyfriend who is a meat eater and he loved them so much he asked me to make them again before we even finished the tray. I don’t think he’s ever been EXCITED about vegetarian dinner before, but he absolutely loved these. I came back today to add the ingredients to my grocery list again but wanted to comment and just say thanks so much for all the wonderful recipes!
★★★★★
Kate
That’s great to hear, Anna! I’m happy to hear you are enjoying the recipes on the blog and that this one was a hit with your boyfriend. A good one for all types of eaters. Thanks for your review!
Monica
Wow these are awesome! The whole family love it :)
★★★★★
Rachel
For the first time making enchiladas ever, these are a hit, easy to follow, and yield a delicious outcome. I used all of Kate’s recipes from prepping the dried black beans, to making the enchilada sauce, and adding the side of pickled onions. The assembly all came out great. I used cauliflower florets and added lots of spinach. I only had mazarella cheese, so it’s probably more tasteful with the Monterey Jack. Otherwise, when I do this again, I’ll add more spice and a dash more salt. This was so fresh, colorful, clean, and healthy. Thank you!
★★★★★
Kate
I love that, Rachel! Thank you for sharing.
Siobhan
Greetings from Ireland Kate!! I used your recipe and it is a real winner! Thank you for your replies by the way, Siobhan.
Smita
Love this recipe
Absolute favourite at our place!
★★★★★
Uthra
These are fantastic. I’ve made them for guests a few times now and have been complimented on how authentic the sauce is! So easy to put together! I love your recipes – fail proof and so yum!
★★★★★
Kate
I’m happy to hear that, Uthra! Thank you for your review.
Jaki
These are to die for! Hands down my family’s favourite recipe! I use the store bought Frontera enchilada sauce and sometimes throw in shredded chicken too. Absolutely delicious!
★★★★★
Kate
Thank you, Jaki! I’m happy you enjoyed them.
Bianca
This recipe was super easy to make and so delicious! I really enjoyed the hint of cinnamon in the enchilada sauce. My husband, who swears he only eats meats, devoured these. Only complaint I have is, what monster eats an enchilada from the middle?!
★★★★★
Sarah Jane Efird
Can you add chicken to this?
Lily
My family loved this! I subbed zucchini for bell pepper (which none of us are fans of) and it worked out great.
★★★★★
Kate
hank you for sharing, Lily!
Margie
Delicious and healthy!
★★★★★
Kate
Thank you, Margie!
Gracie
This was fabulous. I used what I had around the kitchen that had to be used up. It’s a very forgiving recipe and the omnivores of the house approved!
★★★★★
Kate
Wonderful to hear, Gracie! I appreciate your review.
Sarah
Love this recipe! I don’t use cheese or spinach, and it still comes out amazing. My favorite enchilada sauce!
I make this pretty often so I had to comment about it.
★★★★★
Requil
Oh my goodness, I can’t say enough good things. First of all, I made the sauce a day early to save some time, and had to stop myself from just eating it with a spoon. Then I cooked them up, and not only did my carnivorous family not mind the lack of meat, my husband said they’re t best enchiladas he’s ever eaten and told me to save the recipe!
★★★★★
Kate
Thank you, Requil! I’m happy you love it.
Mary
Wow! Made these for my little family and we all LOVED them! So much so that I’m making them again – they’re great as leftovers!!
★★★★★
Katie
These are delicious! The homemade enchilada sauce really makes the recipe. Will definitely make again
★★★★★
Ana Medina
Making this recipe for a first date! Praying it turns out well!
Given that Im Mexican, I can’t use flour tortillas (my mother would roll over her grave and hunt me down), I will use corn tortillas and give them a quick pass over hot oil as she would so they soften and absorb the sauce and taste dilish…. I brought some mole from Mexico but next time I will make your sauce! Thanks for your great recipe
Danielle
This recipe is brilliant! I made this last night with your enchilada sauce recipe too. It was easy to make and very tasty! I did add more peppers, broccoli and some mushrooms. And I did not add as much chili powder to my enchilada sauce (we like things mild but tasty!) I will certainly make this again- the tastiest enchiladas I have ever made. Also I never write reviews normally but felt like I had too because we enjoyed this so much :) Thank you so much!
★★★★★
Mary Loeffler
Making this for the second time…made the homemade enchilada sauce this time! Also using Follow Your Heart cheddar shreds…wow!!!!
★★★★★
Haspreet Rana
I have made this recipe like a million times by now! I used beyond meat instead of black beans on time and it was so yummy!
Thank you so much they turn out delicious every time!
★★★★★
Kate
You’re welcome! Thank you for your review, Haspreet.
Kathy
I’ve made these a few times and even make your enchilada sauce whenever we’re having enchiladas with chicken. Half the family are meat eaters and half vegetarian. I made these in advance the last time we were all getting together in two 9×13-inch pans and froze them. So good and even the carnivores liked the veggie enchiladas. My daughter-in-law, on the veggie side of the family, gave me your recipe a few years ago and it’s a keeper.
★★★★★
Kate
That’s great! Thank you for your review, Kathy.
Elizabeth
This is a wonderful template for an awesome meal! Thank you so much. I’m so grateful that I can always find great ideas for healthy, veggie meals on your site.
Make it vegan by using yummy vegan mozzarella! I use just beans, onions, garlic, and bell peppers to keep the mouth feel more consistent. We skip salt (beyond what’s in the cheese) but cumin & ancho chili powder are must-haves for my household.
A key tip from a Mexican-American friend is that enchiladas are apparently often made with slightly stale tortillas (one of the things that distinguishes them from burritos). Her mom dips the whole tortilla in the sauce before rolling them, then lets them sit for a while (even overnight) before adding the cheese topping & baking. I find that too messy, so instead I brush sauce on both sides of the tortilla before stacking. Makes a huge difference in flavor & texture.
★★★★★
Marcia Patterson
Really tasty and easy to make!! I followed the recipe except in the enchilada sauce is it chili powder in half. I think we can’t tolerate spicy the older we get :) I had 2% Greek yogurt to use to dip yum! Thanks for your great Veg recipes!!!
★★★★★
Sarah
Absolutely amazing!
★★★★★
Kate
Thank you, Sarah!
Amy Robinson
Made these twice now and my vegetarian 17 year old and the non – vegetarian friends/family absolutely adore these ! Thank you for sharing!
★★★★★
Kate
You’re welcome, Amy! Thank you for your review.
Amy robinson
Still loving this recipe and make it regularly!
★★★★★
Kate
Great to hear, Amy!
Amy Robinson - Cali
Made these twice now and my vegetarian 17 year old and the non – vegetarian friends/family absolutely adore these ! Thank you for sharing!
★★★★★
Ashley Williams
Ive made these so many times and just love them! I separately sauté crumbled tofu with cumin, turmeric, salt, and nutritional yeast and add that in for some added protein! These NEVER get old with all these yummy veggies! I also add corn, cause why not! Thanks for a favorite staple recipe of mine!
★★★★★
Kate
You’re welcome, Ashely! Thank you for your review.
N.
Do these freeze well after being prepped but not cooked? I was thinking of doing two 8×8 dishes instead of a 9×13, and freezing one. Thanks!
Kate
Hi N, I recommend this being cooked then frozen.
Nancy
I have NEVER been let down by a C&K recipe – ever since being gifted the cookbook by my daughter! I adapted this recipe a bit by adding a few re-fried beans to the filling, and also using fresh-off-the-cob corn kernels in place of red peppers. I like the sweetness and the crunch. I also used vegan cheese on top and overall: scrumptious!
★★★★★
Kate
That’s great to hear, Nancy! I’m delighted you trust and enjoy my recipes.
Liz
We made these and they were delicious, we swapped the cheese for Edam as its all I had at home but they were still super tasty and we loved all the Veggies in it, not watery at all.
Thanks for sharing a nice easy recipe.
★★★★★
Kate
You’re welcome, Liz! Thank you for your review.
Beth
Wow! This was awesome! And the enchilada sauce is amazing. I will NEVER buy enchilada sauce again! Thank you for an awesome recipe! PS this is not my first try at a Cookie and Kate recipe. You all are fantastic!
★★★★★
Kate
You’re welcome, Beth! Thank you for your review.
Beth
This was outstanding! And the enchilada sauce was over the top. I will never buy enchilada sauce again! Highly recommend!
★★★★★
Kate
Thank you, Beth!
Valerie
These veggie enchiladas are fantastic!! Just made them tonight and my son ate two!! I added 1/2 cup more black beans (he likes them) so my enchiladas were a bit bigger.
I made your sauce — all the spices were spot on for our taste. Just perfect. Thank you , Kate!
★★★★★
Kate
You’re welcome, Valerie! I appreciate you making these and taking the time to review.
Emily C
LOVE this recipe. I make it a LOT. Sometimes I’ll sub zucchini for the broccoli for something different. I use store bought sauce to make it even easier- My fave enchilada sauce is Trader Joe’s. So delicious, packed with veggies, AND my kids will eat it!!
★★★★★
Kate
Hooray! That’s great to hear, Emily. I appreciate your review.
Courtney
This recipe is a staple in our house. So good. I use extra cheese and use a food processor to chop all the vegetables. Thanks for this.
★★★★★
Kate
That’s great to hear, Courtney! Thank you for taking the time to review.
Judy civ
Made them tonight. Was delicious and easy. Added a little sweet potato to enhance flavor.
★★★★★
Santina
These were awesome. Thanks!
★★★★★
Kate
You’re welcome, Santina! Thank you for your review.
Carla @ Foodie Digital
I wasn’t sure if broccoli would work well in an enchilada recipe, but I was so glad I tried these! Such a refreshing change from sweet potato or squash. The sauce was absolutely delicious too. I topped with a generous amount of vegan mozza and served with avocado and vegan yogurt – yum! The best part was that it made enough to pop some leftovers in the freezer for a busy weeknight.
★★★★★
Kate
I’m glad you tried them! Thank you for your review.
Isabel Cody
This is a go to recipe in my household! I love the addition of the broccoli and will sometimes add zucchini or other vegetables if they’re in the fridge.
I make mine vegan by using a vegan cheese and sour cream. Perfection!
★★★★★
Annie
I thought this recipe was delicious!! I’ll never buy store bought Mexican spice mix or sauce again. We also made this vegan and everyone loved it including the kids
★★★★★
Kate
That’s great, Annie! Thank you for your review.
Viv
Thank you for this delicious recipe. Here in Australia we don’t have as strong a Mexican culture as you do in the US, and I wanted to surprise my manager with lunch as she is American and misses great Mexican-style food. I made them with corn tortillas, served with sour cream, coriander, and lime-spiked smashed avocado on the side and she loved it. My first time making enchiladas, and I’ll definitely be making them again.
★★★★★
Kate
That’s a great idea! I’m glad she loved it. I appreciate your review, Viv.
Callie
Hands down my favorite enchilada recipe! I follow this method every time I make enchiladas (I never realized how easy it was to make enchilada sauce from scratch!) and just mix up the veggies I use. Occasionally I do salsa verde instead of the red sauce.
Mylissa
I made both the enchiladas and the sauce recipe. I followed the recipe exactly, using an extra 1 1/2 tblsp of chili powder and 1/2 tblsp of hot chili powder in the the enchiladas sauce, and an extra tsp. of Cumin in the enchiladas veggie mix. Oh EM Geee these are delicious! I used all cauliflower instead of broccoli. My whole family loved these!!! Thank you for the healthy, delicious recipe!
★★★★★
Alice
These were awesome! I wasn’t sure about the broccoli, but everything was so good. It only took me 3 days to make. Day one, the homemade whole wheat tortillas, second the sauce and then the enchiladas. They are so worth it! Thank you.
★★★★★
Kate
Homemade tortillas sound delicious! Thank you for sharing, Alice.
Marc
Hi, where does the fat come from aside from olive oil and cheese? Was surprised this has 36 grams of fat per serving, 7 grams saturated. Think I will sub the cheese for Siete Queso (plant based)
Lesley
These surprised both my husband and me! I chose the recipe based on the rating and I can appreciate why others have scored it high! I wasn’t sure how the broccoli and spinach would affect the flavour but these were delicious! From start to finish it took me 70 min, including making the recommended enchilada sauce from scratch. I believe it might be the secret ingredient
★★★★★
Heather C
My meat eating hubby and 2 teenagers loved these!! I did too ♥️ Finally a vegetarian dish we all love!
★★★★★
Kate
Thank you for sharing, Heather!
Renee
These are absolutely delicious! I use the store bought enchilada sauce from Trader Joe’s to save time and often double the beans to stretch the filling even farther. They’re always incredible. 1000% recommend!
★★★★★
Kate
I’m glad you loved this recipe, Renee! I appreciate your review.
Tris
These enchiladas are by far the best I’ve ever had. Literally my favorite meal ever! If someone finds this recipe and doesn’t make these enchiladas, it should be a crime. I love how it’s practically just vegetables and yet SO delicious! The only changes I make are to sub most of the spinach and all of the broccoli for fresh diced tomatoes, roasted sweet potatoes, and canned corn (because I couldn’t handle the amount of spinach and broccoli was just weird in enchiladas). I also ALWAYS make a double batch because I run out faster than I’d like to admit. The sauce is amazing and super easy to make. Make sure to serve these with avocados and shredded lettuce on top! Thanks for the recipe!
★★★★★
Kate
Hooray! I love that these are a favorite of yours, Tris. Thank you for sharing and for your review!
alley
i made these for the first time tonight after trying at a friends house – while a labor of love for a college student, totally worth it. my roommates loved them !! thank you so much for the recipe. they’ll also be great leftovers !
★★★★★
MK
I love this recipe! I always omit the broccoli and instead do two different kinds of bell peppers and its so yummy. The homemade enchilada sauce is excellent but if you want it to be extra zesty, blend up a couple of rehydrated guajillo peppers into it and it takes the sauce to the next level.
★★★★★
Bonnie
BONNIE
November 2, 2021
I never liked enchiladas until I made this recipe. The sauce made all the difference. I used tortillas that combined flour and corn as they were the perfect size. Not a fan of black beans, but Trader Joes Cuban Black beans were delicious in this recipe. My son’s eyes rolled when he bit into this. That was a couple of weeks ago and and am making it again today. Doubling the recipe! Thank you for this recipe.
★★★★★
Angela
I loved this recipe! Delicious, easy, and not too heavy. My husband had low expectations because he’s more of a meat enchilada fan, but he said it was much better than he expected. We used canned enchilada sauce because we ran out of time and it was still great.
★★★★★
Kate
I’m happy you loved it, Angela!
Lois Carta
I loved these! And the enchilada sauce was also delicious. This will be my go to enchilada recipe. I didn’t have fresh broccoli so I used frozen and slightly roasted it in the oven. My husband also loved them.
★★★★★
Kate
That’s great, Lois!
Michael
I made these tonight. They were hands down the best enchiladas I’ve ever had. I went a little light on the chili powder as I was also cooking for my 5 year old. Everyone loved them, including the little one. We will certainly be making these again, and again, and again. Thanks so much!
★★★★★
Kate
Hooray! I’m glad you loved them, Michael.
pat
dish was rather lacking in flavor (used head of cauliflower), added lots more cumin and salt, also added chili, lemon juice. The accompanying enchilada sauce was also rather bland and added cumin and lemon juice to perk it up.
Had used the 2X recipe: this may be the problem as just doubling the ingredients doesn’t always work with spices, salt and pepper.
★★★
Kate
Hi Pat, I’m sorry you didn’t love this recipe. It sounds like your spices may have been older. I hope you try it again with some fresh spices!
pat
I cook a lot so all spices are fresh.
Thanks for reply.
Pat
★★★
Silvy
Hey. I just madethis recipe and it is so easy but I looks and taste so delicious. My husband loved it.
★★★★★
Kate
That’s great, Silvy! Thank you for your review.
Katlin
This was delicious!! I have been looking for some more vegetarian meals and this was simple but so flavorful! Thanks so much!!
★★★★★
Kate
You’re welcome, Katlin! I appreciate you taking the time to review.
drishtie
Hi, if I want to make them the day ahead should I just prep the ingredients and bake the day of or should I bake it and then put it in the oven to reheat the day of?
Kate
Hi, I haven’t tried making these ahead of time. you could try making the filling and then assembling when ready to bake. Let me know what you try!
Kimberly D Hartwell
I’ve made them twice now but this last time I made them vegan. I used Daiya Monterey Jack cheese and follow your heart sour. Recipe was even better the second time. I also have a side of avocado based on your comment about using the avocado and replacement of cheese. However since I have the vegan cheese I use the avocado is more of a side and it was fabulous.
★★★★★
Kate
I’m glad it turned out! Thank you for taking the time to review, Kimberly.
Lisa
I have made this three times. Awesome with extra cheese.
★★★★★
Kate
I’m glad you loved it, Lisa!
Jessica
Made this tonight for my family. My youngest had a hard time with the spinach and picked it out (always has) but the rest of us absolutely loved it! My husband cannot have bell peppers so I substituted sweet potatoes for half of the enchiladas and it was amazing. We are looking for more vegetarian meals and this one a real winner! Thank you!
★★★★★
Kate
You’re welcome! Thank you for sharing, Jessica.
Sam
This recipe is fantastic. I can’t stop making it despite being a meat lover. So healthy, light and flavorful.
★★★★★
Sam
This recipe is fantastic. I can’t stop making it despite being a meat lover. So healthy, light and flavorful. I do usually add extra cheese though which makes it less healthy
★★★★★
Erika
Thanks for a delicious recipe, even my 4 year old ate it! I substituted the broccoli for kale and added mushrooms and some roasted sweet potato! Yum
★★★★★
Rekha
Kate
I have never tasted enchiladas before [yes, it’s sad, I agree(!)], so I can’t really compare the output of my attempt at the above yesterday. However, I CAN, hand on heart, say, it was simply delish!
I didn’t have tomato paste so I used passatta. I replaced a bit of thr chilli powder with smoked paprika and I didn’t have monterey cheese so used cheddar. STILL it was divine.
I don’t usually leave feedback or reviews, but this time, I had to.
Much appreciated!
★★★★★
Carlijn
We’ve been making these enchiladas with the enchilada sauce for a while now and really like it! The last time I chopped the vegetables in the food processor because before I found the vegetables to big when chopping by hand.We made these enchiladas vegan. Really tasty enchiladas and easy to follow recipe!
★★★★★
Kate
I’m glad you enjoy this recipe, Carlijn!
Tanya
These are delicious! Even if you’re not vegetarian, you won’t miss the meat — it’s a very satisfying meal. You are right about the cinnamon — best not to omit this, it gives the dish a real authentic flavor. The only thing I added a bit more of was cheese, because… well, because cheese. I will definitely be making this again!
★★★★★
Marcy
I am so excited to try this recipe! Do you think I could add a roasted sweet potato to make it go a little farther? Having a dinner party for 10 and thought it might be a tasty way to stretch out the dish?
Kate
Hi Marcy, sure that could be a side or my Mexican Brown Rice
Jena McCaskell
These are delicious. I made a couple changes because of what I had on hand. I used a regular onion, subbed chopped kale for spinach and added fresh minced garlic to the vegis. Also my time was short so I used a good quality canned enchilada sauce. Thanks for the recipe definitely a keeper.
Amy
These are AMAZING! I substituted the broccoli for grated zucchini and added corn and vegan cheddar cheese. This will definitely be a recipe I’ll make again and again.
★★★★★
Kate
Wonderful to hear, Amy! Thank you for your review.
Marcy
Made this recipe Friday night for a small dinner party. The enchiladas were a HUGE hit! Delicious! And we had some leftovers to have for lunch the next day! I did add a diced roasted sweet potato because I love them. This recipe inspired me to buy your cookbook and then I bought 2 more for my sons. They LOVE it … one already made the southwestern salad!
★★★★★
Kate
That’s great, Marcy! Thank you for sharing. I’m glad it was a hit. I’m glad you love my cookbook!
Jim
Super successful. I’m in. These were satisfying. I am doubling the broccoli next time as we are crazy about broccoli and the crunch. Thank you so much for helping us transition.
Nancy
This is such a favourite at our place! I make two 8 by 8 pans and freeze one ( I know I should cook it first, but I don’t, and it thaws/bakes perfectly). I add frozen corn to the filling, and finely chopped zucchini, instead of cauliflower/broccoli. The sauce is delicious. I do go heavier on the cheese, and serve with sour cream and guac. MMMMMM.
★★★★★
Kate
A great favorite to have! Thank you for sharing, Nancy.
Olivia
Have made this am super recipe 3 meatless Mondays in a row. What a hit with all my family. I doubled the recipe. Thank-you so much from Dublin, Ireland x
★★★★★
Kate
You’re welcome, Olivia! I appreciate your review.
Lindsay
Made this! Cut this back to 1/4cnof black beans … It’s so good!
Tip! Make the enchilada sauce from scratch!! I’d never buy it.
Kate
Thank you for sharing, Lindsay!
Ashleigh
LOVE this recipe! I’m actually eating it now as I type. My husband loves it too. Will definitely be making this again and doubling the recipe!
Alana
I was a bit skeptical about putting broccoli in enchiladas but these were sooooo good! I will definitely make them again.
★★★★★
Kate
Wonderful, Alana!
Kayla Bordelon
This has become a favorite meal of mine! I add whatever veggies I have on hand. The homemade sauce is amazing. Making again for friends tonight.
★★★★★
Kate
You’re welcome, Kayla!
Tina
Absolutely delicious! I made the recommended slaw as well and loved it!! Keep these delicious veggie recipes coming ❤️
★★★★★
Kate
Thank you, Tina!
Cindy
These were delicious! I used black beans, yellow and orange peppers and red onion. I found making the homemade enchilada sauce the day ahead was a good idea to save on prep time. Thanks for a great recipe.
★★★★★
Mary Tomac
Had been wanting to try this recipe for a long time and finally got around to it tonight. It was definitely more time consuming than the cheese enchiladas I usually make but very delicious.
Your enchilada sauce is amazing and I add a few teaspoons of canned poblano peppers for more kick.
Can’t wait to try your other recipes
★★★★★
Kate
I’m glad you made it and enjoyed it! I appreciate your review, Mary.
Nancy Wilson
I am not a vegetarian, but my granddaughter is, so last weekend when I made chicken enchiladas for the family I searched and searched for a vegetarian recipe and found this gem. I couldn’t believe how good this tasted. Like every cook, I tasted it before I folded it into enchiladas (just in case :-D). It was delicious ! This is going to be my go-to recipe for other family and friends who have sworn off meat.
★★★★★
Alex James
YES!!! I added an ear of corn & a can of green chilies. I think I might have added too much broccoli & spinach because I had leftover filling, which I am not complaining about! I used store bought sauce because I was being lazy, but wow these enchiladas are amazing! EXACTLY what I want in a veggie enchilada! Looking forward to trying your other enchilada recipes!
★★★★★
Kate
That’s a great way to make it your own, Alex! Thank you for sharing.
Morgan
I adore these little enchiladas. I have made this recipe about 6 or 7 times now. I have made just a few tweaks to adjust it to my liking. First, I prefer these heavy on the Broccoli and Onions. Second, I don’t use the entire can of beans but only because my little ones complain. Lastly, I double the chili powder and tomato paste in the sauce for more flavor. The recipe is great as is we only personalized it for our family. We will definitely be making these for years to come.
★★★★★
Patricia
This recipe is so good! I plan to even use the filling over rice as a burrito bowl. Kate’s recipes are my go to that will always taste good.
I also love your cookbook Will there be another cookbook in the future?
★★★★★
Kate
Thank you, Patricia! I don’t have one in the works, but I’m glad you are loving my current one.
Rebecca
I made the exactly as written and it was the BOMB DOT COM!! I wish I’d doubled it so there were more leftovers.
★★★★★
Laureen
Loved these!! They are definitely on my go- to list. I wish, though, that all ingredients were listed like the onion: one cup of chopped onion, about one small onion. The red bell peppers and the broccolis can vary in size dramatically and it would be very helpful to know how much from a cup perspective we should include. Otherwise, this was a fabulous recipe and everyone loved it!
Kate
Thank you for your feedback, Laureen! I do try to provide that when I can, especially with newer recipes.
Dave
Used cauliflower and my kids loved these. I’ll usually tweak recipes to my kids liking so I added about 1/2 tsp of ancho chili powder to the sauce and a bit more to the veggies. Also sub’ed in cheddar as we’re Vermonters and use cabot on just about everything. Was thinking about adding some corn, but forgot and had too much filling anyway.
Will definitely be doing this again…my two kids and I ate the whole batch along with the extra filling in a sitting. Think I’ll be buying your cookbook as a Father’s Day gift to myself. Have a date tonight and looking at your French 75 recipe to try and impress her.
★★★★★
Kate
Thank you for sharing, Dave! I’m glad it was a hit with everyone.
Lee Tatum
I made these tonight using a combo of flour tortillas & smaller corn tortillas. They were AMAZING! I used mostly vegan “cheddar” shreds but even so, they were super yummy.
★★★★★
Kate
That’s great to hear, Lee!
Lisa P
Delicious!!!! So happy to have discovered this total winner of a recipe. A new family favorite and easy to adapt – no cheese, vegan cheese or dairy cheese. Thanks so much!
★★★★★
Kate
You’re welcome, Lisa! I appreciate your review.
Cathleen
I’ve made a lot of enchiladas over the years, but this is now my go-to recipe. Yummy!
★★★★★
Kate
I’m happy to hear that, Cathleen! I appreciate your review.
Tammy
I added a can of fire roasted petite tomatoes to the enchilada sauce, and kicked up the sauce with eyeballing more garlic powder, salt, and pepper. I always reduce chili powder in recipes. I used 1 teaspoon in the sauce, waited until the sauce mixture was complete, then added in more chili powder to suit my taste. I get the right mix of spice, pepper, and salt. Love the recipe!
★★★★
Kate
I’m glad you loved it, Tammy! I appreciate your review.
Sadhana
This recipe is incredible! So simple and tasty!! I’ve made for family and friends and everyone raves about them, they’re my hubby’s fave… I even made your homemade sauce which is very authentic tasting, made double the amount and froze some for later.
The only change I made was in using 3 bell peppers instead of broccoli just for time and ease. Will save and make again and again, thank you.
★★★★★
Kate
Wonderful to hear, Sadhana!
AmyP
SO yummy!; even my husband and daughter, who said, “What?; there’s no meat?”…I said, “Let’s just give it a try!”…Well, EVERY ONE LOVED IT! AND, went back for seconds (and for leftovers today!) : )
★★★★★
Kate
Hooray! That’s great to hear.
Amy P
An update…We chose to go with one of the sides that you recommended with the Enchiladas, “Healthy Slaw”; it too was great! Well, we had leftovers – which I didn’t want to go to waste, and it was so good – so…Two days after the Enchiladas, I made your “Favorite Veggie Burgers” and used the leftover slaw to top them – Oh my goodness, SO DELISH! Another hit with my husband and daughter – and, I squeezed in another vegetarian dinner-YAY!