Plate of vegetarian enchiladas with beans and rice.

Julia Mueller

Looking for a fresh Mexican-inspired dish that’s simple to prepare and fun to share with friends or family? Look no further! Authentic Mexican enchiladas typically use corn tortillas and are filled with meat or cheese. This nontraditional vegetarian approach to enchiladas is a lighter alternative that is both healthy and filling. Use your favorite vegetables for this simple and satisfying dish.

Things You'll Need

Step 1: Saute the Vegetables

Add the olive oil, chopped sweet potato and onion to a large skillet, and heat over medium-high. Saute, stirring occasionally, for 8 minutes.

Chopped onion and sweet potato in a skillet.

Julia Mueller

Add the bell pepper, ground cumin, chili powder and salt. Saute, stirring occasionally until vegetables have softened, about 10 to 12 minutes. When the vegetables begin drying out or sticking to the skillet, reduce the heat to medium and add a few tablespoons of water to help steam and cook the vegetables.

Sauteed onion, sweet potato and bell pepper in a skillet.

Julia Mueller

Add the spinach and black beans to the skillet. Cover and cook 2 to 3 minutes, until spinach is wilted.

Vegetable-filled skillet covered with a glass lid.

Julia Mueller

Remove from heat, and set aside until ready to use.

Vegetarian enchilada filling in a skillet

Julia Mueller

Step 2: Prepare the Baking Dish

Heat the oven to 350 degrees F.

Pour about 1/4 to 1/3 cup of the enchilada sauce in the bottom of a 9-by-13-inch casserole dish, and spread evenly to coat the bottom.

Enchilada sauce in the bottom of a casserole dish.

Julia Mueller

Step 3: Dip the Tortillas

Pour 1 cup of the enchilada sauce in a large-mouth bowl or deep plate. Dip both sides of a tortilla in the sauce, ensuring the whole tortilla is coated.

Bowl of enchilada sauce next to a stack of flour tortillas.

Julia Mueller

Step 4: Stuff the Tortillas

Add filling to the center of the sauce-coated tortilla, and then wrap the filling in the tortilla by rolling it up. Repeat the dipping and filling process with all of the tortillas.

Tortilla with vegetable filling on top next to the skillet of sauteed vegetables.

Julia Mueller

Step 5: Transfer to the Casserole Dish

Place the stuffed tortillas in the prepared casserole dish. Make sure the tortillas are situated close together. Pour enchilada sauce over the stuffed tortillas, reserving a small amount of sauce for serving.

Casserole dish with stuffed tortillas and sauce.

Julia Mueller

Sprinkle with cheese, and place on the center rack of the preheated oven.

Casserole dish of uncooked enchiladas with grated cheese.

Julia Mueller

Step 6: Bake

Bake Enchiladas for 20 to 30 minutes, until the cheese has melted and begins turning golden-brown.

Casserole dish with baked enchiladas.

Julia Mueller

Allow the enchiladas to cool slightly before serving with beans and rice.

Plate with two vegetarian enchiladas, black beans and rice.

Julia Mueller

Tips

Make this dish gluten-free by using corn tortillas instead of flour tortillas.

Substitute pepper jack cheese for cheddar, or experiment with other cheeses of choice.

You can replace the sweet potato with 2 large red potatoes if you prefer.