These vegetarian enchiladas are packed with roasted vegetables and beans and topped with homemade enchilada sauce and melted cheese. Perfect for a healthy, delicious dinner that’s easy to make and ideal for any occasion.
You'll also love my vegetarian five-bean chilli and this easy cauliflower curry.
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⭐️ Why this recipe works
- Balanced Flavours: The combination of roasted vegetables with the homemade enchilada sauce creates a perfect balance of sweet, savoury, and spicy flavours.
- Nutrient-Rich: Packed with a variety of vegetables, this recipe is not only delicious but also full of vitamins, minerals, and fibre.
- Easy to Make: Despite the multiple components, the steps are straightforward and can be easily followed by beginners and experienced cooks alike.
- Customisable: You can easily adjust the spice level and swap out vegetables based on your preference or what you have on hand.
- Crowd-Pleaser: This dish is hearty and satisfying, making it a great option for family dinners, gatherings, or meal prep.
🧾 Ingredients overview
- Cauliflower: Adds a mild, slightly nutty flavor and a firm texture.
- Sweet Potato: Provides sweetness and a soft texture.
- Red Onion: Adds a slight sweetness.
- Red Pepper: Contributes a sweet, slightly fruity flavor.
- Sweet Corn: Adds sweetness and a bit of crunch.
- Kidney Beans: Provide protein and a hearty texture.
- Olive Oil: Helps in roasting and adds a rich flavor.
- Chilli Powder, Cumin, Paprika: Spice mix that adds depth and warmth.
- Plain Flour: Thickens the enchilada sauce.
- Garlic Granules: Adds a robust garlic flavour to the sauce.
- Dried Oregano: Adds a hint of herbal note.
- Tomato Puree: Provides a rich tomato base for the sauce.
- Vegetable Stock: Adds depth and liquid for the sauce.
- Flour Tortillas: Serve as the base for the enchiladas.
- Cheddar and Mozzarella: Provide a melty, cheesy topping.
- Avocado and Fresh Coriander: Fresh, bright toppings for serving.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Healthy Vegetarian Enchiladas recipe step-by-step
- Preheat the oven to 180ºC and line a baking tray with non-stick baking paper.
- Combine the spice mix (cumin, chilli powder, paprika) and set aside. Toss cauliflower, sweet potato, red onion, and red pepper with olive oil and the spice mix, then roast for about 20 minutes until vegetables are tender and caramelized.
- Heat olive oil in a pan over medium heat. Add flour and stir constantly to form a paste. Add chilli powder, garlic granules, salt, cumin, and dried oregano. Gradually whisk in vegetable stock and tomato puree. Bring to a boil, then simmer for 1 minute. Remove from heat and set aside.
- Combine roasted vegetables with drained corn and kidney beans in a large bowl. Mix well.
- Place a flour tortilla on a flat surface, spoon some vegetable filling down the center, roll up, and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
- Spread some enchilada sauce on the bottom of the baking dish. Arrange rolled tortillas seam-side down over the sauce, pour remaining sauce over the top, and sprinkle with grated cheddar and mozzarella.
- Bake for about 20 minutes until cheese is melted and sauce is bubbling around the edges.
- Serve the enchiladas topped with sliced avocado and chopped coriander. Add a dollop of Greek yoghurt or sour cream if desired.
📖 Variations
- Vegetables: Swap cauliflower with broccoli, or sweet potato with butternut squash.
- Beans: Use black beans or pinto beans instead of kidney beans.
- Cheese: Replace cheddar and mozzarella with vegan cheese for a dairy-free option.
- Tortillas: Use corn tortillas for a gluten-free option.
- Spice Level: Adjust the amount of chilli powder to increase or decrease spiciness.
- Sauce: Use store-bought enchilada sauce if short on time.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Garnishes: Add a squeeze of fresh lime juice over the enchiladas before serving for an extra burst of freshness.
- Temperature Control: Let the enchiladas sit for a few minutes after baking before cutting into them. This helps the cheese set slightly and makes serving easier.
- Crispy Toppings: For a crunchy contrast, add some crushed tortilla chips or panko breadcrumbs to the cheese topping before baking.
🍯 Storing and reheating leftovers
- Fridge: Store cooled enchiladas in an airtight container in the fridge for up to 4 days.
- Freezer: Place enchiladas in a freezer-safe container or wrap tightly in aluminum foil and freeze for up to 3 months.
- Reheat: To reheat, place in a preheated oven at 180ºC for 15-20 minutes until heated through. For microwave reheating, heat on high for 2-3 minutes, checking halfway through.
❓Recipe FAQ's
How do I prevent the tortillas from becoming soggy?
Lightly frying the tortillas before filling them can create a barrier that helps prevent them from becoming too soggy when baked with the sauce.
Can I add other vegetables to the filling?
Absolutely. Courgettes (zucchini), aubergine (eggplant), or mushrooms are great additions to the filling.
Looking for other Mexican-inspired recipes like this? Try these:
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The BEST Healthy Vegetarian Enchiladas
These vegetarian enchiladas are a delicious and satisfying meal, perfect for a weeknight dinner or a gathering. Packed with roasted vegetables and beans, they are smothered in a homemade enchilada sauce and topped with melted cheese.
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Servings: 6 servings
Ingredients
For the Vegetables:
- 500 g (4 ¾ cups) cauliflower (1 small), cut into florets
- 200 g (1 ½ cups) sweet potato (1 small), peeled and chopped into 2 cm cubes
- 1 red onion, thinly sliced
- 1 red pepper, seeds removed and thinly sliced
- 150 g (1 cup) sweet corn, drained
- 395 g (14 oz) kidney beans, drained and rinsed
- 2 tablespoons olive oil
For the Spice Mix:
- 1 teaspoon chilli powder
- ½ teaspoon cumin
- ½ teaspoon paprika
For the Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons plain flour
- 2 tablespoons chilli powder, *see notes
- 1 teaspoon garlic granules
- ½ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 2 tablespoons tomato puree
- 300 ml (1 ¼ cups) vegetable stock
For Baking:
- 6-8 small flour tortillas
- 150 g (1 ¼ cups) cheddar, grated
- 150 g (1 ¼ cups) mozzarella, grated
For Serving:
- 1 avocado, sliced
- ½ bunch fresh coriander, chopped
Instructions
Prepare the Vegetables:
- Preheat the oven to 180ºC. Line a baking tray with non-stick baking paper.
- Combine the cumin, chilli powder, and paprika for the spice mix. Set aside.
- Toss the cauliflower, sweet potato, red onion, and red pepper with olive oil and the spice mix. Spread on the baking tray and roast for about 20 minutes, until the sweet potatoes are soft and the vegetables are starting to caramelize.
Make the Enchilada Sauce:
- Heat 2 tablespoons of olive oil in a pan over medium heat. Add the flour and cook, stirring constantly, until it forms a paste.
- Stir in the chilli powder, garlic granules, salt, cumin, and dried oregano.
- Gradually whisk in the vegetable stock, followed by the tomato puree. Bring the sauce to a boil, then reduce heat and simmer for 1 minute. Remove from heat and set aside.
Assemble the Filling:
- In a large bowl, combine the roasted vegetables with the drained corn and kidney beans. Mix well.
- Place a flour tortilla on a flat surface and spoon some of the vegetable filling down the center. Roll up the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Bake the Enchiladas:
- Spread some enchilada sauce on the bottom of a baking dish. Arrange the rolled tortillas seam-side down over the sauce. Pour the remaining sauce over the top.
- Sprinkle with grated cheddar and mozzarella.
- Bake for about 20 minutes, until the cheese is melted and bubbling, and the sauce is bubbling around the edges.
Serve:
- Serve the enchiladas topped with sliced avocado and chopped coriander. Add a dollop of Greek yoghurt or sour cream if desired.
Notes
- If you prefer less spice, start with 1 tablespoon of chilli powder in the enchilada sauce and adjust to taste.
- The enchilada sauce can be stored in an airtight container for up to 1 week in the fridge or 3 months in the freezer.
- The vegetable filling can be stored for up to 2 days in the fridge or 2 months in the freezer.
Nutrition
Calories: 575kcal | Carbohydrates: 53g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 46mg | Sodium: 977mg | Potassium: 1048mg | Fiber: 12g | Sugar: 8g | Vitamin A: 6689IU | Vitamin C: 79mg | Calcium: 408mg | Iron: 5mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Gemma
Hello, beans and corn are not listed in recipe ingredients, and no mention of when to add the tomato puree when making the sauce. I did figure it out and these were amazing. Thanks so much!
Deborah Thompson
So sorry! I've just updated the recipe to reflect the missing info. Thank you so much for letting me know. Hope you love the recipe!