Looking for a go-to vegetarian dinner that checks all the boxes—easy, nutritious, family-friendly, and eco-conscious? Look no further than these Vegetarian Enchiladas! At Sustainable Action Now, we believe every bite can be a small step toward a more sustainable planet. These enchiladas are bursting with color, flavor, and plant-based protein—making them a satisfying meatless meal you’ll want to make again and again.
Whether you’re fully vegetarian, reducing your meat intake, or just love great food, this recipe is designed to nourish your body and respect the Earth.
🌯 Why You’ll Love These Vegetarian Enchiladas
These enchiladas are:
- Packed with wholesome, plant-powered ingredients
- Super customizable depending on your favorite veggies or what you have on hand
- Full of rich, bold Mexican-inspired flavor
- Great for meal prep and freezer-friendly
- 100% vegetarian and easily gluten-free
Trust us—once you make these, you won’t miss the meat one bit.
🛒 Ingredients You’ll Need
Here’s the breakdown of everything you need to make this sustainable, flavor-packed meal:
- 2 tablespoons olive oil – For sautéing the veggies.
- 1 bell pepper (diced) – Red, yellow or orange adds the best sweetness.
- ½ yellow onion (diced) – Adds richness and depth.
- 1 jalapeño (de-seeded & diced) – Optional, but adds a nice kick!
- 3 cloves garlic (minced) – Because garlic makes everything better.
- ¾ cup corn (fresh or canned) – For a pop of color and texture.
- ½ teaspoon cumin, ¼ teaspoon chili powder, ½ teaspoon dried oregano – These Mexican spices tie it all together.
- Salt & pepper – To taste.
- 8–12 corn tortillas – Use corn for a gluten-free option.
- 16 oz refried beans – We love refried black beans for added creaminess and protein.
- 1½ cups shredded cheese – Cheddar, Monterey Jack, or a Mexican blend works great.
- 10 oz enchilada sauce – Homemade or store-bought. We recommend our homemade version for max flavor!
- Optional toppings: avocado, chopped cilantro, dairy-free sour cream, or hot sauce.
🔄 Sustainable Substitutions & Variations
Get creative! These enchiladas are incredibly flexible:
- Beans: Swap in black beans, kidney beans, or pinto beans if you’re out of refried.
- Add rice: Add a spoonful of cooked rice inside each tortilla for extra texture.
- Extra veggies: Add spinach, mushrooms, sweet potatoes, or even squash to reduce food waste by using what’s in your fridge.
- Cheese alternatives: Use dairy-free cheese for a vegan twist.
👉 Browse more sustainable and seasonal recipes here.
🔪 Step-By-Step Instructions
Let’s walk through how to make these plant-powered enchiladas:
1. Prep the Oven & Dish
Preheat your oven to 350°F. Lightly grease a casserole dish and spread ½ cup of enchilada sauce on the bottom.
2. Cook the Veggies
Heat olive oil in a large skillet over medium heat. Add bell pepper, onion, jalapeño, and garlic. Sauté for about 10 minutes until soft and fragrant.
3. Add Flavor
Add in corn, cumin, chili powder, oregano, salt, and pepper. Stir and cook for another minute. Remove from heat.
4. Assemble the Enchiladas
Warm your tortillas (wrap in a damp paper towel and microwave for 30 seconds to prevent tearing). Fill each tortilla with about 2 tablespoons of refried beans, a generous scoop of the veggie mix, and a sprinkle of cheese. Roll tightly and place seam-side down in the baking dish.
5. Top and Bake
Pour the remaining enchilada sauce over the top. Sprinkle with the remaining cheese. Bake uncovered for 30 minutes or until bubbly and golden.
6. Garnish & Serve
Let cool slightly. Top with avocado slices, fresh cilantro, or a dollop of plant-based sour cream.
Serve hot and enjoy every wholesome, flavorful bite!
❓ Frequently Asked Questions
What tortillas are best for enchiladas?
Corn tortillas are traditional and gluten-free, but flour tortillas or even low-carb wraps work too. Just be sure they’re soft and about 8-10 inches in size.
Can I make these enchiladas ahead of time?
Absolutely! You can prep the filling up to 2 days in advance, or assemble the whole dish and refrigerate it for a day. Just bring it to room temp before baking.
Why do my tortillas tear?
Tearing usually happens when tortillas are cold. Wrap them in a damp towel and microwave for 30 seconds to make them more pliable.
🍽️ What to Serve with Vegetarian Enchiladas
While these enchiladas are a hearty main course on their own, they pair beautifully with:
- Mexican street corn salad
- Tortilla chips and vegan queso
- A side of Spanish rice or cilantro lime rice
♻️ A Sustainable Meal Choice
Choosing plant-based meals like this one is one of the most impactful ways to reduce your environmental footprint. By swapping meat for legumes and veggies, you’re not only nourishing your body—you’re taking a stand for animal welfare, water conservation, and carbon reduction. Now that’s Sustainable Action Now.