veggie enchilada recipe

Written BySheba G Updated On
veggie enchilada recipe
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The Best veggie enchilada recipe

I’ve always loved making veggie enchiladas because they’re a way to keep dinner simple and satisfying without sacrificing flavor. There’s something comforting about rolling up layers of seasoned veggies in a soft tortilla, then covering them with warm, gooey sauce, and baking until everything melts together. It’s a dish that feels like a little home-cooked hug—something hearty enough for game nights but light enough for a quick weeknight meal. My kids adore them too, especially when they get to pick their favorite veggies to stuff in the tortillas, whether it’s zucchini, bell peppers, or mushrooms. They’re not just a meal; they’re a way to make sure everyone gets something they’ll actually eat.

Plus, they’re surprisingly healthy for what they are. Loaded with fresh veggies, lean protein from the beans or tofu (if you’re using it), and whole grains in the tortillas, they’re packed with fiber and nutrients without being overly heavy. It’s a great way to sneak in more greens or other veggies if you’re working on getting everyone to eat more of them. And because they’re customizable—you can swap out ingredients based on what you have or what your family prefers—there’s no reason to feel stuck with the same old dish. Whether it’s for a family dinner, a potluck, or just a lazy Sunday, these enchiladas are a reliable crowd-pleaser that won’t leave you feeling like you’ve put in too much effort.

Creamy Veggie Enchiladas with Roasted Peppers and Onions

Creamy Veggie Enchiladas with Roasted Peppers and Onions

4.8 from 1813 votes

A hearty, flavorful dish featuring tender veggie-filled tortillas smothered in a rich tomato-based sauce, topped with melted cheese and fresh herbs. Perfect for a comforting weeknight meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Tortillas
  • 12 large corn tortillas
  • 1 cup vegetable broth
  • 1 tbsp olive oil
For the Veggie Filling
  • 1 large zucchini, diced
  • 1 bell pepper, diced
  • 1 cup mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
For the Sauce
  • 2 cups tomato sauce
  • 1 (14.5 oz) can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp chili powder
  • ½ tsp cayenne pepper (optional)
  • Salt and black pepper to taste
For the Topping
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Handful of fresh cilantro, chopped
  • 1 avocado, sliced (optional)

👨‍🍳Directions

  1. 1
    Preheat oven to 375°F. In a skillet, heat olive oil over medium heat. Sauté onion, garlic, zucchini, and mushrooms until softened (5–6 mins). Stir in cumin, paprika, oregano, salt, and pepper. Remove from heat.
  2. 2
    In a separate bowl, mix tomato sauce, crushed tomatoes, tomato paste, chili powder, cayenne, salt, and pepper. Simmer for 10 mins until thickened.
  3. 3
    For the tortillas, heat vegetable broth in a microwave-safe bowl until steaming. Dip each tortilla briefly to soften, then roll up with the veggie mixture inside.
  4. 4
    Place rolled tortillas seam-side down in a greased baking dish. Pour half the sauce over them, then sprinkle with half the cheeses. Repeat layers.
  5. 5
    Bake for 20 mins until bubbly and golden. Top with remaining cheese, cilantro, and avocado (if using). Broil for 1–2 mins to melt the cheese.

🔧Equipment

  • Mixing bowls
  • Cutting board
  • Skillet
  • Oven-safe baking dish

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 7❤️Cholesterol: 35🧂Sodium: 750🌾Total Carbs: 50🥦Dietary Fiber: 7🍬Sugars: 8🥩Protein: 14

📝Notes

Tips: For extra richness, add a dollop of Greek yogurt or sour cream on top. Serve with a side of black beans or a fresh salad.

Watch Video Of How Creamy Veggie Enchiladas with Roasted Peppers and Onions Works

This veggie enchilada recipe is a crowd-pleaser because it’s simple to make ahead and freezes well, so you can prep it in advance without stressing over last-minute cooking. Plus, it lets everyone enjoy flavor without relying on meat, making it easy to serve at gatherings where dietary preferences vary. It’s hearty enough to feel like a full meal but light enough to balance other dishes, so it never feels like a burden to serve.

❓ Frequently Asked Questions About Creamy Veggie Enchiladas with Roasted Peppers and Onions

Can I substitute any of the vegetables in this veggie enchilada recipe?

Yes, you can swap out any vegetables for your preference, as long as you maintain the same quantity. Bell peppers, zucchini, mushrooms, or even spinach work well in place of the zucchini and bell peppers. If replacing with leafy greens, use them in smaller amounts since they have less volume.

What if I don’t have a pre-made enchilada sauce?

You can make a simple sauce by blending 1 can (14 oz) of diced tomatoes, 1 tablespoon of chili powder, ½ teaspoon of cumin, ½ teaspoon of garlic powder, and ½ teaspoon of salt. Cook the blended mixture in a saucepan over medium heat for 5–7 minutes until thickened. Adjust seasoning to taste.

How long should I bake the enchiladas for?

Bake at 375°F (190°C) for 15–20 minutes, or until the cheese is melted and bubbly, and the edges are golden. If the dish isn’t filling up enough, you can broil for 2–3 minutes at the end to crisp the top slightly.

Can I make these enchiladas ahead of time and reheat them?

Yes, you can assemble the enchiladas up to 2 days ahead and refrigerate. Reheat in a 350°F (175°C) oven for 10–12 minutes or until hot through. For best texture, reheat with a splash of water or broth to prevent drying out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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