These healthy vegetarian enchiladas are filled with roasted vegetables, beans, and a homemade enchilada sauce, topped with melty cheese for the perfect balance of flavors. Ideal for any occasion, this recipe is not only nutritious but also simple to make. Whether you’re looking for a delicious weeknight dinner or a satisfying meal to share with friends and family, these enchiladas are a crowd-pleaser.

Why You’ll Love This Recipe

These vegetarian enchiladas offer a perfect balance of sweet, savory, and spicy flavors, making every bite an explosion of taste. Packed with roasted vegetables and beans, they’re nutrient-dense, providing essential vitamins, minerals, and fiber. Not only are they easy to make, but they’re also highly customizable—adjust the spice level or swap vegetables based on your preference or what’s in season. This dish is hearty and filling, making it ideal for family dinners or meal prep for the week.

Ingredients

• 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

  • 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables: Preheat the oven to 180ºC (350ºF). Line a baking tray with non-stick baking paper. In a small bowl, combine the cumin, chili 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 them evenly on the baking tray and roast for about 20 minutes, until the sweet potatoes are soft and the vegetables are caramelized.

2. Make the Enchilada Sauce: In a pan over medium heat, heat the olive oil. Stir in the flour and cook, stirring constantly, until a paste forms. Add the chili powder, garlic granules, salt, cumin, and dried oregano. Gradually whisk in the vegetable stock and tomato puree. Bring the mixture to a boil, then reduce the heat and simmer for 1 minute. Remove from heat and set aside.

3. Assemble the Filling: In a large bowl, combine the roasted vegetables with the drained corn and kidney beans. Mix everything well.

4. Assemble the Enchiladas: Place a flour tortilla on a flat surface. Spoon the vegetable filling down the center, then roll the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.

5. Bake the Enchiladas: Spread some enchilada sauce at the bottom of the baking dish. Place the rolled tortillas seam-side down over the sauce. Pour the remaining sauce over the top and sprinkle with grated cheddar and mozzarella cheese. Bake for about 20 minutes, or until the cheese is melted and bubbling.

6. Serve: Once baked, serve the enchiladas topped with sliced avocado and chopped fresh coriander. Add a dollop of Greek yogurt or sour cream if desired.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Variations

• Vegetables: Swap cauliflower for broccoli, or sweet potato for butternut squash.

• Beans: Substitute kidney beans with black beans or pinto beans.

• Cheese: Use vegan cheese for a dairy-free version.

• Tortillas: Try corn tortillas for a gluten-free option.

• Spice Level: Adjust the chili powder to control the heat.

• Sauce: Use store-bought enchilada sauce if you’re short on time.

Storage/Reheating

• Fridge: Store cooled enchiladas in an airtight container for up to 4 days.

• Freezer: Place in a freezer-safe container or wrap in aluminum foil and freeze for up to 3 months.

• Reheat: To reheat, place in a preheated oven at 180ºC (350ºF) for 15-20 minutes until heated through. Alternatively, microwave for 2-3 minutes, checking halfway through.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can prepare the enchiladas and store them in the fridge for up to 2 days before baking.

2. Can I make this recipe vegan?

Yes, use vegan cheese and substitute with a plant-based tortilla for a completely vegan version.

3. Can I make the enchilada sauce in advance?

Yes, you can store the enchilada sauce in an airtight container for up to 1 week in the fridge or up to 3 months in the freezer.

4. How can I make the recipe spicier?

Increase the amount of chili powder in the enchilada sauce or add a dash of hot sauce for extra heat.

5. Can I use a different type of bean?

Yes, black beans or pinto beans work well as substitutes for kidney beans.

6. Can I freeze the leftovers?

Yes, these enchiladas freeze well for up to 3 months. Just make sure they are stored in an airtight container or wrapped tightly.

7. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas can be used for a gluten-free version of the enchiladas.

8. Can I make this dish without cheese?

Yes, you can skip the cheese or use a non-dairy alternative to suit your dietary preferences.

9. How can I add more protein to the recipe?

To boost the protein content, consider adding tofu or tempeh to the vegetable filling.

10. Can I use pre-made enchilada sauce?

Yes, store-bought enchilada sauce can be used as a time-saver. Just pour it over the tortillas and bake as directed.

Conclusion

These healthy vegetarian enchiladas are a delicious, nutritious, and satisfying dish that will please everyone at the table. With a variety of vegetables, beans, and a flavorful homemade enchilada sauce, this recipe is perfect for any occasion. Customize it to your taste and enjoy a comforting meal that is both easy to make and full of flavor!