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These easy Vegetarian Enchiladas with are packed with roasted vegetables and beans. Simple to make and totally delicious. You definitely won’t miss the meat.

Vegetarian Enchiladas with beans and roasted vegetables topped with cheese
These veggie enchiladas are my new favourite way to try and eat a little less meat.

They are filling, tasty, easy to make AND affordable. What more could we want from a vegetarian family meal?

Oh yes. A delicious bubbling cheesy top OF COURSE! ❤️

These do take a while to bake in the oven, but honestly, it’s very ‘hands off’ time. You just throw the veggies in and leave them, you could even bake them the day before whilst the oven is on for something else.

Then it’s just an assembly job between you and this dish of joy.

You’ll love this recipe because:

✅ Nutritious and filling.


4 Portions of hidden veg per serving!

How to roll easy vegetarian enchiladas

FAQs about Vegetarian Enchiladas

Do I have to use butternut squash?

No, you can substitute this for sweet potato if you prefer. I just slightly prefer the texture of the butternut squash.

Can I freeze these?

Yes. I tend to freeze them before they are finished off in the oven. If you freeze them once they’ve been cooked the tortillas can go quite soft and a little soggy.

Fine for leftovers for a packed lunch or something but not the best for dinner.

Can I make this vegan?

Sure, just replace the cheese with a vegan alternative.

How can I stop my tortillas going soggy when I make enchiladas?

If you don’t like the texture of soft, slightly squishy (technical term) enchiladas, you can pan fry them in a little oil for a few seconds on each side before rolling.

This adds a crisp coating to them that means they won’t soften quite as much when oven baked.

uncooked ready to be baked stuffed tortillas with butternut squash and beans

Fancy more easy Vegetarian recipes?

Easy Veggie Enchiladas recipe with cheesy topping
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ by the recipe.

Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

5 from 13 votes

Best Ever Vegetarian Enchiladas {with Butternut Squash}

These easy Vegetarian Enchiladas with are packed with roasted vegetables and beans. Simple to make and totally delicious. You definitely won't miss the meat.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 People


For the Roasted Vegetables

  • 1 kg Butternut Squash, See Notes.
  • 1 Red Onion, Chopped into chunks
  • 3 Peppers, Chopped into chunks
  • 2 tbsp Olive Oil
  • Salt and freshly ground black pepper

For the Sauce

  • 1 kg Passata
  • 1 tbsp Garlic, Puree or peeled and crushed
  • 2 tbsp Paprika, Regular or smoked is fine
  • 4 tsp Ground Cumin
  • 4 tsp Dried Oregano
  • 1 tsp Chilli Flakes
  • Salt and freshly ground black pepper

To Assemble

  • 790 g Mixed Beans in Chilli Sauce, See Notes.
  • 8 Soft Tortillas
  • 200 g Cheddar Cheese


  • Preheat the oven to 200C. Toss all of the roasted vegetables ingredients on a baking sheet and bake for about 45 minutes. (May need a little more or less depending on if you're using fresh butternut squash.)
  • Mix all of the sauce ingredients together and put HALF of the sauce in a bowl with the cooked vegetables and the beans.
  • With the other HALF of the sauce, put about half again into the base of a large roasting dish (this stops them from sticking!)
  • Mix up the beans and vegetable mixture and fill the toritllas with it. Pack them into the roasting tin.
  • Pour the remaining sauce over the top and top with cheese.
  • Put back into the oven for about 15 - 20 minutes or until the cheese is golden and melted.


Note 1 - Butternut Squash
I use frozen peeled and shopped butternut squash, such a good value time saver. If you are using fresh you would need to adjust your timing accordingly.
Note 2 - Beans in Chilli Sauce
If you can't get hold of these, kidney beans in chilli sauce would be good, or regular mixed or kidney beans (drained) and just add a little extra chilli.


Calories: 878kcalCarbohydrates: 125gProtein: 36gFat: 32gSaturated Fat: 13gCholesterol: 50mgSodium: 1374mgPotassium: 2992mgFiber: 27gSugar: 29gVitamin A: 33078IUVitamin C: 198mgCalcium: 740mgIron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Family Food
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Sarah Rossi founder of and author of 'What's for Dinner?' books.


Hi, I'm Sarah. I help busy people decide 'What's for Dinner?' Find hundreds of recipes here, and also in my bestselling recipe book. Hope my recipes make your life easier ❤️

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  1. 5 stars
    Just had this for tea tonight. Amazing all loved it. Normally would buy kits for Mexican style food the kids love them but we are not keen. Definitely no more kits this was a big win.

  2. Really lovely recipe, even my 2 year old daughter loves it! It’s made at least once every few weeks in our house!

  3. 5 stars
    Made this the night before for a speedy dinner the next day. Had forgot to buy the butternut squash so added prepacked tikka chicken so not veggie but lovely! Bulked it out with some rice in the wraps too so would stretch a bit more…. There’s always an extra mouth popping up somewhere!
    Everyone loved it! Will be made again.
    Thanks Sarah