This post may contain affiliate links.
These easy Vegetarian Enchiladas are packed with delicious roasted vegetables and hearty beans in a tomatoey sauce, giving us a simple but satisfying family dinner. Perfect for vegetarians and meat eaters too!
These Veggie Enchiladas are one of my favourite dishes when I’m trying to eat a little less meat, or if I’m cooking for vegetarians.
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.
Then it’s just an assembly job between you and this dish of joy. ❤️
More vegetarian favourites…
Why you’ll love this Vegetarian Enchiladas recipe
⭐️ Nutritious, hearty and filling
⭐️ Budget friendly, simple ingredients
⭐️ Four portions of hidden veg per serving!
How we came up with this recipe
My Vegetarian Enchiladas recipe, like all of them, is inspired by those Mexican dishes but is not necessarily aiming to be an authentic take.
This one is all about simplicity, store cupboard ingredients, nutrition and happily feeding everyone during a busy week.
I use tomato-based sauce because it’s easy, plus it adds to the vegetable and nutrient count.
And BONUS – You can make a double batch of this recipe, with one extra for the freezer. A saviour for another day!
Vegetarian Enchiladas Ingredients Notes
- Butternut squash – I use frozen peeled and chopped butternut squash as it’s such a good value time saver. If you are using fresh you would need to adjust your timing accordingly
- Other vegetables to roast – Red onion, peppers, and anything else you’d like to use
- For the sauce – Passata, garlic (puree or fresh), paprika (regular or smoked), cumin, oregano, chilli flakes and salt and pepper
- Beans – I use mixed beans in chilli sauce from a tin
- Soft tortilla wraps – You can use whichever kind you prefer in your family: wholemeal, etc. I like corn tortillas as I think they go really well with the flavours and taste slightly more like the real thing
- Cheese – Don’t forget some cheddar grated on the top (or your favourite kind)
How to make Vegetarian Enchiladas
1. Preheat the oven to 200C. Toss all of the chopped vegetables on a baking sheet and bake for about 45 minutes.
2. Mix all of the sauce ingredients together and put HALF of the sauce in a bowl with the cooked vegetables and the beans.
3. With the other HALF of the sauce, put about half again into the base of a large roasting dish (this stops them from sticking!)
4. Share the filling evenly between the tortillas, fold them (see instructions below) and pack them into an oven dish.
5. Once in tightly, pour the remaining tomato sauce over the enchiladas.
6. Finally, sprinkle over grated cheese and bake in the oven for 15-20 minutes.
How to fold tortillas
⭐️ Lay the tortillas out flat then add your mixture.
⭐️ To fold, first bend over the ends at the same time.
⭐️ With the ends tucked in, tightly roll up with tortillas, making sure to keep the mixture firmly inside.
⭐️ Tightly pack your rolled enchiladas into your baking dish, one at a time, to stop them from unrolling.
Substitutions
- Butternut squash – You can swap this for sweet potato if you prefer. I just slightly prefer the texture of the butternut squash
- To make vegan – Simply replace the cheese with a dairy-free alternative to make this a vegan recipe
- Mixed 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
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.
To freeze Enchiladas freeze really well for an even quicker meal on busy evenings. Just cover well and freeze before baking.
The tortilla wraps can go a little bit softer than when cooked on the same day. This isn’t the end of the world, but if you do want to avoid this, just freeze the sauce/filling and then assemble the defrosted filling with fresh wraps on the day you want to serve them.
Recipe Tip
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.
More enchilada recipes…
Family Dinner Ideas
Beef Enchiladas {Easy Cheesy Recipe!}
Slow Cooker
Chicken Enchiladas {Slow Cooker Recipe}
Slow Cooker Beef
Slow Cooker Beef Enchiladas
FAQs
Yes! Here is my Slow Cooker Vegetarian Enchiladas recipe to follow. So good. So easy.
How about a Mexican Salad, or some homemade wedges? Perhaps some coleslaw or tortilla chips with dips too?
I’d say it’s low to medium spice, and so suitable for most children. You can adjust the amount of spice by using less or more chilli. You could also add chopped chillies on top before serving if you want some extra spice!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Vegetarian Enchiladas {with Butternut Squash}
Ingredients
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
Instructions
- 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.
Notes
- Lay the tortillas out flat then add your mixture.
- To fold, first bend over the ends at the same time.
- With the ends tucked in, tightly roll up with tortillas, making sure to keep the mixture firmly inside.
- Tightly pack your rolled enchiladas into your baking dish, one at a time, to stop them from unrolling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use black beans instead of Chilli beans?
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.
Really lovely recipe, even my 2 year old daughter loves it! It’s made at least once every few weeks in our house!
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
Can’t wait to try it, looks delicious