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    Hungry Healthy Happy » Recipes » Vegetarian

    Bean and Vegetable Enchiladas

    Published: Oct 19, 2020 · Modified: Apr 6, 2021 by Dannii · This post may contain affiliate links · 24 Comments

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    Jump to Recipe
    Diet: Low Fat / Vegetarian
    Bean and vegetable enchiladas with a text title overlay.

    These easy Bean and Vegetable Enchiladas are cheesy, veggie packed and full of flavour. Made using our simple homemade enchilada sauce, they are easy to adapt and freeze really well, making them great for batch cooking.

    A baking dish full of enchiladas next to tortilla chips and avocado halves.

    We love any kind of Mexican food and enchiladas are one of our favourites. All of our favourite Mexican flavours wrapped up in their little tortilla blankets and covered in sauce and cheese. These are great for serving to guests, so why not invite your friends round and make a couple of batches of this?

    Packed full of vegetables, this is comfort food with a healthy twist. Easy to adapt with your favourite vegetables and you can make it as spicy or mild as you like.

    If you are looking for other ways to use tortillas, then why not try our Tortilla Pizza, Salmon Wraps or Spiced Paneer Wraps.

    Jump to:
    • Ingredients
    • How to make bean and vegetable enchiladas - step by step
    • Why should you try it?
    • Variations
    • Healthy Addition
    • Homemade enchilada sauce
    • What to serve with bean and vegetable enchiladas
    • Storage
    • FAQs
    • Extra tips
    • More Mexican recipes
    • Recipe
    • Feedback

    Ingredients

    • Red and yellow bell pepper - you can use any coloured bell pepper that you have, but these ones are sweeter.
    • Onion - you can use red or brown onion, or even swap those for shallots for a sweeter taste.
    • Courgette (Zucchini) - this could be swapper for aubergine (eggplant).
    • Mushrooms - these add some "meatiness" to the dish. Add lots of different textures by using a variety of different types of mushrooms.
    • Enchilada sauce (see below) - making your own is SO easy, and you can really taste the difference. It also allows you to adjust the flavours to suit your own taste. You can use a store bought one, but make sure it is a good quality one.
    • Oil
    • Black beans - you can swap these for any beans.
    • Flour tortillas - flour works better than corn tortillas, as they fold easier.
    • Cheese - we used reduced fat cheddar, as it has such a strong flavour that you don't need to use as much of it.

    A full ingredients list with measurements is in the recipe card below.

    How to make bean and vegetable enchiladas - step by step

    One: Heat the oil in a pan and cook the peppers, onion, mushrooms and courgettes until softened - about 7 minutes.

    A large cooking pot with sliced vegetables cooking in it.

    Two: Add the beans.

    A large cooking pot with sliced vegetables and black beans cooking in it.

    Three: Pour in half of the enchilada sauce onto the veg and beans. Mix well.

    Black beans, sliced peppers and enchilada sauce cooking in a pan.

    Four: Take one of the tortillas and add some of the vegetable and bean mix.

    A flour tortilla with cooked beans and sliced vegetables along the middle of it.

    Five: Add half of the remaining enchilada sauce to the bottom of a ovenproof dish. Roll up the veg filled tortilla and place in the dish. Repeat with the other tortillas.

    A baking dish with six uncooked enchiladas in it.

    Six: Pour over the remaining enchilada sauce.

    Enchiladas in a baking dish smothered with sauce.

    Eight: Sprinkle over the cheese.

    A dish of enchiladas covered in sauce and grated cheese.

    Nine: Bake for 30 minutes at 200°C/400°F/Gas 6. Top with chopped coriander (cilantro) and chopped avocado (both optional).

    Cooked enchiladas topped with herbs and avocado cubes.

    Why should you try it?

    • Vegetarian comfort food - Who says that comfort food needs to have meat in it. This is vegetable and protein packed and so comforting.
    • A good way to introduce kids to spicy food - If your kids are new to herbs and spices, this is a good place to start and you can easily adapt the amount of each spice that is used.
    • Freezes well - These vegetable enchiladas are great for batch cooking, because they freeze so well.
    • Easy to customise and adapt - Feel free to adapt with whatever beans and vegetables that you have that need using up.

    Variations

    For this recipe we used bell peppers, onion, courgette (zucchini) and mushrooms. You can, of course, use any vegetables that you like. This recipe is a really good way to use up any veg that needs using. You could add some chunks of aubergine (eggplant), carrots, butternut squash, green beans, asparagus, sweet potato or even broccoli or cauliflower.

    A large metal bowl full of sliced vegetables.

    No veg is off limits for this dish! You don't even have to pan fry the vegetables, you could roast them them all up to make them nice and crispy and intensify the veggie flavour. That's a good option if you are using harder veg like carrots, sweet potato and butternut squash.

    This really isn't missing meat, however if you did want to add some then you could add some cooked shredded chicken. It's a good way to use up leftovers.

    heart icon

    Healthy Addition

    To give these vegetable enchiladas a nutritious boost, add some chopped spinach or kale (or a mixture of the two) to the vegetables.

    Homemade enchilada sauce

    It is really easy to make your own homemade enchilada sauce. It is literally passata (tomato puree in The States) and a mixture of Mexican spices. Use our Best Ever Enchilada Sauce for this recipe or our amazing Chicken Enchiladas. You can use store bought enchilada sauce though if you like.

    But there is so much more that you can do with it too. You could make some nachos and swap the salsa for this sauce, or mix it in to some shredded leftover chicken and add to tacos. You could get really creative and stir it in to pasta.

    What to serve with bean and vegetable enchiladas

    We like to add a dollop of sour cream, some chopped avocado and tomatoes, jalapeno slices and some fresh coriander. Having a few fresh toppings just lightens the whole dish up.

    We wouldn't usually serve these with anything else, as we would happily eat a whole pan of them. However, if you want to have less enchiladas, then you can serve this with a big green salad. Or try our Mexican Coleslaw.

    You can go wrong with chips and dip on the side too, so why not try our Baked Tortilla Chips or Air Fryer Tortilla Chips with some Restaurant Style Salsa or Guacamole.

    Storage

    Store: Any leftovers can be stored in an air tight container in the fridge for 2 days.

    Freeze: They can be frozen, however the tortillas can go a bit soggy when reheated. So, if you batch cooking to freeze them, then freeze the rolled up enchiladas and the sauce separately. Once it's all defrosted, pour the sauce on top and then add the cheese just before baking. You can freeze leftovers after cooking though. Portion it out and then put in to freezer containers and it will keep in the fridge for up to 2 months.

    Defrost: You can defrost vegetable enchiladas in the fridge overnight.

    Reheat: You can heat this through in the microwave for 2 minutes. Make sure it is piping hot before serving.

    The corner of a baking dich containing cooked enchiladas.

    FAQs

    How do you fold enchiladas?

    Put a couple of tablespoons of filling down the middle or the tortillas. Fold one side over, then the other side. Turn the enchilada over, seam side down, so that the tortilla stays closed, and place it in the baking dish carefully. We kept them fold up just for presentation purposes.

    Should I cover enchiladas when cooking?

    No, there is no need to cover them with foil when cooking.

    How do you stop enchiladas falling apart?

    How they are traditionally made in Mexico, is by lightly frying the tortilla before preparing the enchiladas as it will prevent it from soaking up too much sauce and falling apart.

    Are vegetable enchiladas gluten free?

    If you use gluten free tortillas and make sure that there is no cross contamination, then these can be gluten free.

    Are vegetable enchiladas vegan?

    No, this recipe is not vegan. You can adapt it and use a vegan cheese alternative though if you want.

    Can I make vegetable enchiladas in advance?

    You can make this in advance, but don't pout over the sauce or add the cheese until you are ready to put it in the oven otherwise the enchiladas will go soggy.

    Can I double the recipe?

    Yes, you can easily double this recipe. Just make sure that you have a dish big enough to put everything in.

    Extra tips

    • If you like your enchiladas really spicy, then feel free to add an extra teaspoon of chilli powder to the sauce mix, or you could stir a spoon of chipotle paste in to the sauce whilst it is cooking. American chilli powder is a lot milder than what we get here in the UK, so bear that in mind.
    • Add a pinch of cinnamon to the sauce for an extra punch of flavour.
    • Why not intensify the veggie flavour by roasting all your vegetables first.
    • Make sure that your tortillas are warmed, otherwise they can crack when you roll them.
    • We used cheddar on top of ours, but you could use a mixture of grated cheeses that melt well.
    • You could swap the black beans for pinto beans or even chickpeas.
    • Make these vegan by using your favourite vegan cheese substitute that melts well.

    More Mexican recipes

    • Huevos Rancheros
    • Chipotle Black Bean Nachos
    • Mexican Pasta Salad
    • Chipotle Black Bean Stew

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    If you’ve tried this or any other recipe on the blog then let us know how you got on in the comments below - we love hearing from you!
    Tag us in your creations on Instagram @hungryhealthyhappy - we love sharing photos when people make our recipes. You can use the hashtag #hungryhealthyhappy too.

    Recipe

    A baking dish filled with bean and vegetable enchiladas

    Vegetable Enchiladas

    These delicious Bean and Vegetable Enchiladas will give you an authentic taste of Mexico and are perfect for the whole family.
    the words low fat in a white circle.
    Low Fat
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 27 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
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    Gluten
    Servings: 3 people
    Calories: 445kcal
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    Ingredients

    UK Metric Measures - US Customary Measures
    • 0.5 tablespoon Olive oil
    • 1 Red bell pepper - sliced
    • 1 Yellow bell pepper - sliced
    • 1 Onion - sliced
    • 1 Courgette (zucchini) - sliced
    • 10 Mushrooms - sliced
    • 1 can Black beans - drained
    • 1 batch Enchilada sauce
    • 6 Whole wheat tortilla wraps - small
    • 60 g Reduced fat cheddar
    • Chopped avocado and coriander to serve - (optional)

    Instructions

    • Heat the oil in a pan and cook the peppers, onion, mushrooms and courgettes until softened - about 7 minutes.
    • Add the black beans and stir.
    • Mix in half the enchilada sauce. Mix well.
    • Take one of the tortillas and add some of the vegetable and bean mix.
    • Roll it up like a burrito and lay fold down in the dish
    • Repeat with the other three tortillas
    • Pour over the left over enchilada sauce.
    • Sprinkle over the cheese
    • Bake for 30 minutes at 200°C/400°F/Gas 6

    Notes

    • If you like your enchiladas really spicy, then feel free to add an extra teaspoon of chilli powder to the sauce mix, or you could stir a spoon of chipotle paste in to the sauce whilst it is cooking. American chilli powder is a lot milder than what we get here in the UK, so bear that in mind.
    • Add a pinch of cinnamon to the sauce for an extra punch of flavour.
    • Why not intensify the veggie flavour by roasting all your vegetables first.
    • Make sure that your tortillas are warmed, otherwise they can crack when you roll them.
    • We used cheddar on top of ours, but you could use a mixture of grated cheeses that melt well.
    • You could swap the black beans for pinto beans or even chickpeas.
    • Make these vegan by using your favourite vegan cheese substitute that melts well.

    Nutritional Information

    Serving: 1portion | Calories: 445kcal | Carbohydrates: 71g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 711mg | Potassium: 913mg | Fiber: 17g | Sugar: 10g | Vitamin A: 1493IU | Vitamin C: 139mg | Calcium: 292mg | Iron: 5mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Amanda Jones

      December 08, 2020 at 7:00 pm

      5 stars
      First recipe I've made from HHH, the whole family absolutely loved it .we live in Austria & not all ingredients are available but I've learned to sub them or order from the UK if delivery is possible .... will definitely make these again & look at the other recipes too

      Reply
      • Dannii

        December 09, 2020 at 9:01 am

        So glad you enjoyed it. Hello over in Austria :)

        Reply
    2. Bintu | Recipes From A Pantry

      October 25, 2020 at 12:25 pm

      5 stars
      Now these sound absolutely incredible! Enchiladas always go down a treat in our house so can't wait to try them with this filling!

      Reply
    3. Danielle Wolter

      October 22, 2020 at 11:31 am

      5 stars
      These were absolutely delicious! I cannot wait to make them again.

      Reply
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