Vegetarian Enchiladas: Savory Secrets To Wow Your Family!

Craving a hearty, flavorful meal that’s easy to make and perfect for the whole family? Look no further than vegetarian enchiladas—a delicious, meatless twist on the classic Mexican dish! These enchiladas are packed with zesty flavors, loaded with nutritious ingredients like black beans, bell peppers, and gooey cheese, and smothered in a rich homemade enchilada sauce. Whether you’re new to meatless meals or a long-time vegetarian, this recipe is a guaranteed crowd-pleaser.

In this guide, we’ll reveal savory secrets to making the best vegetarian enchiladas, from choosing the right tortillas to perfecting your filling. Plus, we’ll share easy customization tips, the best toppings, and pro tricks to make this dish even more irresistible. Get ready to wow your family with this comforting, cheesy, and flavor-packed meal!

Why You’ll Love These Vegetarian Enchiladas

Perfect for Meatless Mondays & Family Dinners

Switching to meatless meals, even just once a week, can be a great way to introduce more plant-based options into your diet. Vegetarian enchiladas are the perfect choice for Meatless Mondays because they are hearty, satisfying, and packed with protein from ingredients like black beans, pinto beans, and cheese.

For families, this dish is a great way to encourage healthy eating without compromising on taste. Kids and adults alike will love the gooey cheese, soft tortillas, and rich enchilada sauce, making it a meal everyone can enjoy together. Plus, these enchiladas are easy to customize—spice them up with jalapeños for heat lovers or add extra veggies for a more wholesome meal.

Bursting with Bold, Zesty Flavors

One of the best things about vegetarian enchiladas is their rich, vibrant taste. The combination of roasted bell peppers, onions, and black beans creates a savory depth, while the enchilada sauce—whether homemade or store-bought—adds a bold, slightly smoky kick.

Traditional Mexican spices like cumin, chili powder, and smoked paprika enhance the flavors, giving every bite a deliciously warm and slightly spicy taste. For an extra pop of freshness, toppings like cilantro, avocado, and lime juice help balance out the richness, making this dish not just filling, but also incredibly well-rounded in flavor.

Easy to Make with Simple Ingredients

Despite their restaurant-quality taste, these vegetarian enchiladas are surprisingly simple to make with pantry staples and fresh ingredients. You don’t need any special equipment—just a skillet, a baking dish, and an oven.

Most of the ingredients are easy to find in any grocery store, and you can even use leftovers to reduce food waste. Tortillas, beans, cheese, and enchilada sauce form the base, while the filling can be customized based on what you have on hand. Whether you opt for sweet corn, mushrooms, zucchini, or spinach, these enchiladas are flexible and easy to prepare in under an hour.

For those looking for a meal prep-friendly option, you can assemble the enchiladas ahead of time and bake them when ready, making weeknight dinners even more convenient.

Essential Ingredients for the Best Vegetarian Enchiladas

Choosing the Right Tortillas: Corn vs. Flour

The type of tortilla you choose plays a big role in the texture and overall flavor of your enchiladas. Corn tortillas are the traditional choice for enchiladas, offering an authentic Mexican taste and a slightly firmer texture that holds up well when baked with sauce. They also have a deep, earthy flavor that pairs perfectly with spicy and savory fillings.

On the other hand, flour tortillas are softer, more flexible, and less likely to break when rolling your enchiladas. They absorb sauce more easily, making them ideal for those who prefer a softer, more tender bite. However, they can become too soft when baked for a long time, so be mindful of cooking time.

Which one should you choose?

• If you want authentic flavor and a firmer texture, go for corn tortillas.
• If you prefer a softer, more flexible wrap, opt for flour tortillas.
• For the best of both worlds, lightly toast or warm corn tortillas before rolling them to prevent breakage while maintaining their traditional taste.

Filling Ideas: Beans, Veggies, and Cheese

The filling is what makes your vegetarian enchiladas hearty and delicious. A well-balanced combination of protein, vegetables, and cheese ensures that every bite is satisfying.

Beans for Protein

Beans are an essential ingredient in vegetarian enchiladas because they add protein, fiber, and a rich, creamy texture. Some of the best options include:

• Black beans – Mildly sweet, soft, and perfect for absorbing spices.
• Pinto beans – Creamy and slightly nutty, ideal for a more traditional enchilada.
• Refried beans – Great for adding a smooth, rich consistency to the filling.

Vegetables for Flavor and Nutrition

Adding vegetables enhances the flavor and boosts the nutritional value of your enchiladas. Some great options include:

• Bell peppers – Sweet, slightly crunchy, and colorful.
• Onions – Adds depth and a subtle sweetness when sautéed.
• Zucchini – Mild in flavor but absorbs spices well.
• Mushrooms – A great meat substitute with a rich, umami taste.
• Corn – Adds a hint of sweetness and extra texture.
• Spinach or kale – Boosts the fiber and nutrient content while blending well with other ingredients.

Cheese for Creaminess and Flavor

Cheese is an important component that brings everything together. Some of the best cheese options for vegetarian enchiladas include:

• Cheddar cheese – Sharp and tangy, perfect for bold flavors.
• Monterey Jack – Creamy and mild, melts beautifully.
• Queso fresco – A crumbly Mexican cheese that adds authenticity.
• Mozzarella – Mild and gooey, excellent for extra cheesiness.

Homemade vs. Store-Bought Enchilada Sauce

The enchilada sauce is what ties everything together, giving your dish its signature rich and slightly spicy flavor. You can either make it from scratch or use a high-quality store-bought version.

Homemade Enchilada Sauce

Making your own enchilada sauce is surprisingly simple and allows you to control the ingredients, spice level, and overall flavor. A classic homemade enchilada sauce includes:

• Tomato sauce or crushed tomatoes for a rich base.
• Chili powder, cumin, and smoked paprika for depth.
• Garlic and onion for aromatics.
• Vegetable broth to thin it to the right consistency.
• A touch of cocoa powder or cinnamon for a hint of warmth and complexity.

Store-Bought Enchilada Sauce

If you’re short on time, a good-quality store-bought enchilada sauce can work just as well. Look for options that are low in preservatives and have natural ingredients like tomatoes, chilies, and spices. Some brands offer red, green, or mole enchilada sauces, so you can experiment with different flavors.

Which one should you choose?

• Homemade sauce is best for those who want complete control over flavor and ingredients.
• Store-bought sauce is great for convenience, especially on busy nights.

Must-Have Spices for Authentic Mexican Flavor

Spices are what transform simple ingredients into a bold, flavorful dish. The right combination of spices will give your enchiladas an authentic Mexican taste.

Essential Spices

• Chili powder – The foundation of Mexican spice blends, adding warmth and depth.
• Cumin – Earthy and slightly smoky, essential for enchilada filling.
• Smoked paprika – Gives a deep, smoky undertone without being too spicy.
• Garlic powder – Enhances overall savory flavors.
• Onion powder – Adds a subtle sweetness and complexity.
• Oregano (preferably Mexican oregano) – Provides a citrusy, slightly floral note.
• Cayenne pepper (optional) – Adds heat for those who like spicier enchiladas.
• Cinnamon or cocoa powder (optional) – Adds a unique depth to enchilada sauce.

A well-seasoned filling and sauce make all the difference, so don’t be afraid to experiment with spice combinations to suit your taste.

Step-by-Step Guide to Making Vegetarian Enchiladas

Prepping and Sautéing the Vegetables

The first step in making delicious vegetarian enchiladas is preparing the filling. Fresh vegetables add flavor, texture, and nutrients, so it’s important to get the prep right.

1. Chop your vegetables: Start by chopping up your veggies into small, bite-sized pieces. Common vegetables for enchiladas include bell peppers, onions, zucchini, mushrooms, spinach, or any other veggie you prefer. Green bell peppers and red onions work especially well because they bring both sweetness and color to the dish.
2. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Once the oil is hot, add your chopped veggies and sauté them until they’re softened and slightly caramelized, about 5-7 minutes. Add a pinch of salt to bring out the vegetables’ natural flavors. You can also add a clove of minced garlic for extra flavor.
3. Optional: Add beans: If you’re including beans in your filling, like black beans or pinto beans, you can stir them in once the veggies are tender. Allow the beans to heat through and combine with the veggies, creating a hearty mixture.
4. Season to taste: To make sure your vegetables are perfectly flavored, sprinkle in chili powder, cumin, smoked paprika, and garlic powder. Taste and adjust the seasonings to your liking, as the right balance of spices can elevate your enchilada filling.

Assembling the Perfect Enchilada

Now that your filling is ready, it’s time to assemble the enchiladas. This part is crucial to ensure the perfect roll and texture for baking.

1. Prepare your tortillas: Whether you’re using corn or flour tortillas, it’s important to warm them before assembling. Warming them in a dry skillet or microwaving them for a few seconds makes them more flexible and less likely to crack when rolled. For corn tortillas, lightly fry them in oil for a few seconds on each side to enhance their flavor and texture.
2. Coat the bottom of the baking dish: Pour a small amount of enchilada sauce into the bottom of your baking dish, just enough to cover it. This keeps the tortillas from sticking and adds extra flavor to the bottom layer.
3. Fill each tortilla: Take one tortilla and place it flat on a clean surface. Spoon about 1/4 to 1/3 cup of the vegetable-bean mixture onto the center of the tortilla. Add a generous handful of cheese on top of the filling.
4. Roll the tortilla: Carefully roll up the tortilla, making sure the filling is tucked inside. Place the rolled tortilla seam-side down in the baking dish. Repeat this process until all the tortillas are filled and placed in the dish. If you’re using smaller tortillas, you may need more to fill the dish.
5. Top with sauce and cheese: Once all the tortillas are assembled, pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Make sure the sauce covers each tortilla completely to keep them moist while baking. Then, sprinkle a generous amount of shredded cheese over the top. For extra creaminess, you can also add a sprinkle of queso fresco or a dollop of sour cream if desired.

Baking to Gooey, Cheesy Perfection

The final step is to bake your enchiladas to perfection. This will allow the flavors to meld together, the cheese to melt, and the sauce to soak into the tortillas.

1. Preheat your oven: Set your oven to 350°F (175°C) to ensure it’s hot enough to bake the enchiladas evenly.
2. Cover with foil: Before placing the enchiladas in the oven, cover the baking dish with foil. This traps the heat inside, ensuring the tortillas stay soft and the cheese melts evenly.
3. Bake for 20-25 minutes: Place the dish in the oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is simmering around the edges. For a golden, crispy top, remove the foil in the last 5 minutes of baking.
4. Optional: Broil for a crispy finish: If you prefer a crispy, golden top, you can switch your oven to broil for the last 1-2 minutes of cooking. Watch carefully to avoid burning the cheese, but this step adds an irresistible crunchy texture.
5. Let it rest: Once done, remove the enchiladas from the oven and let them rest for 5 minutes. This allows the sauce to settle, making it easier to slice and serve.

Delicious Toppings & Serving Suggestions

Fresh Toppings: Cilantro, Avocado, and Lime

Toppings are what truly take your vegetarian enchiladas to the next level. Adding fresh ingredients can bring balance, brightness, and additional textures to the dish, making each bite more exciting.

1. Cilantro: Fresh cilantro is a quintessential garnish for Mexican dishes, offering a refreshing contrast to the rich, cheesy filling of the enchiladas. Chop up a handful of cilantro leaves and sprinkle them generously over the top after baking. The herb’s citrusy, slightly peppery flavor pairs beautifully with the spices in the enchiladas and adds a pop of color to the dish. If you’re not a fan of cilantro, try parsley as a milder alternative.
2. Avocado: For a creamy, cooling element, avocado is the perfect addition. You can slice it into thin wedges and arrange them over the enchiladas or mash it up into a smooth avocado spread. Avocado’s mild, buttery flavor complements the bold spices in the enchiladas, and its creamy texture balances the heat from the enchilada sauce.
3. Lime: A squeeze of fresh lime juice over your enchiladas adds a bright, zesty flavor that can cut through the richness of the cheese and sauce. Lime wedges served on the side also allow guests to add as much as they prefer, creating a tangy kick that enhances the flavors of the entire dish.

Adding Creaminess with Sour Cream or Greek Yogurt

Creamy toppings are the perfect finishing touch for vegetarian enchiladas, balancing out the heat and spice with a cool, tangy note.

1. Sour Cream: Sour cream is a classic topping for enchiladas, offering a cool, creamy texture that helps mellow the richness of the cheese and spice of the sauce. Simply add a dollop of sour cream on top of each serving or on the side for dipping. If you prefer a lighter version, light sour cream or Greek yogurt works just as well.
2. Greek Yogurt: For a healthier alternative with a bit more protein, Greek yogurt is an excellent choice. It has the same creamy texture and tanginess as sour cream but is often less fatty. It also adds a slightly thicker texture, which makes it perfect for drizzling or spreading over the enchiladas. You can even mix in a little lime juice and chili powder for an extra flavor boost.
3. Dairy-Free Options: If you’re making these enchiladas vegan or dairy-free, try using vegan sour cream or a cashew-based cream for a rich, plant-based topping. These alternatives will still give you that satisfying creaminess without the dairy.

Salsa and Guacamole Pairings

No Mexican dish is complete without some salsa and guacamole on the side. These classic accompaniments enhance the flavor and provide extra texture, making them an essential addition to your vegetarian enchiladas.

1. Salsa: A good salsa can add a tangy, spicy kick to the mild richness of the enchiladas. There are so many varieties of salsa to choose from, depending on your taste preferences. Here are a few popular options:
   • Pico de gallo: Fresh, uncooked salsa made with chopped tomatoes, onions, cilantro, and lime juice. It’s refreshing and slightly tangy, a perfect complement to the warm, cheesy enchiladas.
   • Roasted tomato salsa: Rich and smoky, made with roasted tomatoes, garlic, and chilies. This salsa pairs wonderfully with enchiladas, adding depth and complexity.
   • Green salsa (Salsa Verde): Made from tomatillos, this salsa is tangy and slightly tart, with a mild heat level. It’s perfect if you want a lighter, citrusy contrast to the bold flavors of the enchiladas.
2. Guacamole: Guacamole is the perfect side dish to balance out the richness of the enchiladas. The creamy, smooth texture of the avocado pairs beautifully with the spice of the enchiladas, while the lime, cilantro, and jalapeños provide freshness and heat. Guacamole can be served on the side, or you can spoon a generous portion directly on top of your enchiladas for added flavor.
   • Make it extra special: To elevate your guacamole, try adding diced tomatoes, a pinch of cumin, or even some finely chopped red onion. For a kick of heat, stir in some diced serrano chilies or chipotle for a smoky, spicy guacamole.
3. Serving Suggestions: Serve these enchiladas with tortilla chips for added crunch and texture. They can be used for dipping into the salsa and guacamole or as a crunchy garnish over the enchiladas. Additionally, a side of Mexican rice or refried beans can help round out the meal and add more variety to your plate.

Pro Tips & Variations for the Ultimate Enchiladas

How to Make Them Spicy or Mild

Whether you like your enchiladas to pack a punch or prefer a milder version, there are easy ways to adjust the heat level to suit your taste.

1. For a Spicy Kick:
   To make your enchiladas spicy, it’s all about adding the right types of chili peppers and spices.
   • Chili powder: If you want to add heat without altering the flavor too much, use extra chili powder in your enchilada sauce or filling. You can increase the amount of smoked paprika and cayenne pepper to really ramp up the heat.
   • Fresh chilies: Add jalapeños, serrano peppers, or even habaneros to the filling or garnish. If you like an extra fiery punch, chop up the seeds and membranes of the chilies and add them to the sauce.
   • Chipotle peppers: For a smoky, spicy flavor, add some chipotle peppers in adobo sauce to your enchilada sauce. These peppers add both heat and a unique smoky depth that takes the flavor to another level.
2. For a Mild, Kid-Friendly Version:
   If you’re cooking for kids or those who prefer milder dishes, you can easily reduce the heat.
   • Milder chili powder: Stick to a mild chili powder that isn’t too spicy, and reduce the cayenne pepper or omit it entirely.
   • Mild salsa: Instead of using hot salsa or spicy peppers, opt for mild salsa or pico de gallo, which adds flavor without overwhelming the taste buds.
   • Add dairy for cooling: Toppings like sour cream, Greek yogurt, or cheese can help cool down the heat. You can also add avocado slices to create a soothing contrast to any spice.
   • No hot peppers in the filling: Skip the jalapeños or any spicy peppers in the filling. Instead, focus on the sweet vegetables like corn, bell peppers, and zucchini.

Vegan Alternatives for a Plant-Based Twist

Making your vegetarian enchiladas completely vegan is easier than you might think. With a few simple swaps, you can create a plant-based version that’s just as delicious and satisfying as the original.

1. Tortillas: Most corn and flour tortillas are naturally vegan, but always double-check the ingredients for any hidden animal products, such as lard in some corn tortillas. Opt for tortillas made without animal fat for a fully vegan meal.
2. Cheese:
   • Replace regular cheese with vegan cheese. Many brands offer dairy-free mozzarella or cheddar-style cheese that melts beautifully on top of the enchiladas.
   • Alternatively, make a cashew-based cheese sauce by blending soaked cashews with nutritional yeast, lemon juice, garlic, and a bit of water for a creamy, cheesy alternative.
3. Beans: While black beans and pinto beans are already plant-based, they can be enhanced by adding vegan-friendly seasonings like chipotle, cumin, and garlic for extra depth. For a different texture, try lentils as a protein-rich filling alternative.
4. Sour Cream: Replace sour cream with vegan sour cream, cashew cream, or a simple avocado mash to add creaminess without dairy. Some vegan brands offer sour cream that has the same tangy flavor and texture.
5. Enchilada Sauce: Most traditional enchilada sauces are naturally vegan, but check for chicken broth or dairy as ingredients in store-bought versions. You can easily make your own vegan-friendly enchilada sauce by using vegetable broth as the base.
6. Add extra veggies: Increase the number of vegetables in the filling, such as sweet potatoes, butternut squash, mushrooms, or spinach, to ensure your enchiladas are hearty and flavorful while remaining completely plant-based.

Storing & Reheating Tips for Meal Prep

Enchiladas are an excellent make-ahead meal and can be easily stored and reheated for later. This makes them a great option for meal prep or for making a larger batch to enjoy throughout the week.

1. Storing Leftovers:
   • Refrigerating: If you have leftover enchiladas, let them cool to room temperature, then cover them tightly with plastic wrap or store them in an airtight container. They’ll stay fresh in the refrigerator for up to 4 days.
   • Freezing: You can freeze your enchiladas if you want to save them for a future meal. Wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable bag. They can be frozen for up to 3 months. Freezing the enchiladas before baking is an excellent way to preserve them for later.
2. Reheating:
   • From the fridge: If reheating from the refrigerator, place the enchiladas in a baking dish and cover with foil. Bake at 350°F (175°C) for about 20 minutes or until heated through. You can uncover the foil for the last 5 minutes to crisp up the edges or melt the cheese further.
   • From frozen: When reheating frozen enchiladas, it’s best to let them thaw overnight in the refrigerator. If you’re in a rush, you can bake them directly from frozen, but it will take about 1 hour at 350°F (175°C), covered with foil. Uncover for the last 10-15 minutes to brown the top.
3. Reheating in the microwave: For a quicker option, place individual servings in a microwave-safe dish, cover with a damp paper towel, and heat for 2-3 minutes or until warm. Be aware that microwaving can sometimes make the tortillas a little soggy, so it’s better to use the oven when possible for optimal texture.

FAQs About Vegetarian Enchiladas

1. Can I make vegetarian enchiladas ahead of time?

Yes, you can absolutely prepare vegetarian enchiladas ahead of time. This is actually one of the best parts of this dish! You can assemble the enchiladas, cover them tightly with plastic wrap or aluminum foil, and refrigerate them for up to 24 hours before baking. When you’re ready to cook, simply bake them according to the recipe instructions. You can also freeze them before baking if you want to make a large batch for later. Be sure to thaw them in the fridge overnight before baking if you’re reheating from frozen.

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

Yes, you can use flour tortillas instead of corn tortillas for your vegetarian enchiladas. However, keep in mind that corn tortillas are the traditional choice for enchiladas and provide a slightly different flavor and texture. Flour tortillas are softer and more pliable, so if you prefer them or already have them on hand, feel free to use them. Just make sure to warm them up first to avoid cracking when rolling.

3. How do I prevent the tortillas from getting soggy in enchiladas?

To prevent soggy tortillas, try a few of these tips:

• Warm the tortillas: Before assembling, warm your corn tortillas in a dry skillet for about 10-15 seconds per side or microwave them for a few seconds. This helps make them more pliable and prevents them from breaking when rolling.
• Lightly fry the tortillas: Some people like to fry the tortillas in a small amount of oil for a few seconds on each side to create a firmer texture. This helps seal in the sauce without making them too soggy.
• Use enough sauce: Make sure you have enough sauce to coat the tortillas thoroughly, but not so much that it pools at the bottom of the dish. An even coating of sauce helps the tortillas absorb the flavor without becoming mushy.

4. Can I make vegetarian enchiladas vegan?

Yes, vegetarian enchiladas can be made vegan with a few simple swaps.

• Cheese: Use vegan cheese or a cashew-based cheese sauce as a substitute for regular cheese.
• Sour cream: Replace sour cream with vegan sour cream or guacamole.
• Tortillas: Ensure the tortillas you use don’t contain lard. Most corn tortillas are naturally vegan, but double-check the ingredients.
• Beans and veggies: Opt for more vegetables like sweet potatoes, zucchini, and mushrooms to make the filling hearty and flavorful.

5. Can I use store-bought enchilada sauce?

Yes, you can use store-bought enchilada sauce, but homemade sauce often tastes fresher and allows you to customize the flavor to your liking. If you use store-bought sauce, check the label for added sugars and preservatives. If you want to amp up the flavor, try adding some extra spices like cumin, chili powder, and garlic powder to the store-bought sauce for a richer taste.

6. What vegetables should I use for the filling?

The beauty of vegetarian enchiladas is that you can fill them with a variety of vegetables, depending on what you like or what you have available. Common options include:

• Bell peppers (red, green, yellow)
• Onions (yellow, red, or sweet onions)
• Zucchini
• Spinach or other leafy greens
• Mushrooms for a meaty texture
• Corn for added sweetness
• Sweet potatoes or butternut squash for a hearty, sweet contrast
• Black beans or pinto beans for added protein and texture

Feel free to get creative and mix different veggies based on your taste preferences or what’s in season!

7. Can I freeze vegetarian enchiladas?

Yes, vegetarian enchiladas freeze very well. To freeze, assemble the enchiladas in a baking dish but don’t bake them. Cover the dish tightly with plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When you’re ready to bake, let them thaw in the refrigerator overnight before cooking. If you’re in a hurry, you can bake them directly from frozen, but it will take a bit longer—about 60 minutes at 350°F (175°C).

8. How long do vegetarian enchiladas last in the fridge?

If stored properly in an airtight container, vegetarian enchiladas will last for about 3-4 days in the fridge. They make for great leftovers and can be easily reheated. If you want them to stay fresh longer, freezing them is an excellent option.

9. Can I add meat to my vegetarian enchiladas?

If you’re feeding both vegetarians and meat-eaters, you can always add meat to your enchiladas. Ground beef, chicken, or turkey are great options. Simply sauté the meat with your vegetables and spices, and use it as a filling in place of (or in addition to) the beans and veggies. If you add meat, you may need to adjust the seasoning to balance the flavors.

10. What can I serve with vegetarian enchiladas?

Vegetarian enchiladas are great on their own, but you can serve them with a variety of side dishes to make the meal more complete. Some great options include:

• Mexican rice (either plain or with cilantro and lime)
• Refried beans or black beans
• Grilled or sautéed vegetables
• Tortilla chips with salsa or guacamole
• A simple green salad with a tangy lime vinaigrette
• Mexican street corn (Elote)

Conclusion

Vegetarian enchiladas are not only a delicious and satisfying meal but also an incredibly versatile dish that can be customized to suit a variety of tastes and dietary preferences. Whether you’re looking for a meatless Monday meal or a family-friendly dinner, these enchiladas will impress with their bold flavors, hearty fillings, and the ability to adapt to different levels of spice or vegan preferences.

By following our step-by-step guide, you’ll easily create a dish that is both comforting and packed with nutrition. From selecting the right tortillas and enchilada sauce to adding the perfect toppings, each step will ensure your enchiladas are a hit every time.

And don’t forget about the variations and pro tips—they’ll help you elevate your enchiladas with creative twists that suit any occasion. Whether you’re prepping ahead for a busy week or serving them up fresh from the oven, these vegetarian enchiladas are bound to become a favorite in your recipe rotation.

So, gather your ingredients, get cooking, and enjoy the savory goodness of these vegetarian enchiladas that are sure to leave everyone at the table satisfied and asking for more!