These Vegetable Enchiladas are made with homemade enchilada sauce and corn tortillas stuffed with corn, spinach, black beans and cheese.

vegetable enchiladas on a blue plate

Vegetable Enchiladas

These Vegetable Enchiladas are family-friendly since they don’t have any strange vegetables tucked inside, just a combo of spinach and corn + Jack cheese and black beans. You get to make your own enchilada sauce with this recipe, and PLEASE take the time to do so. You’ll find that it’s so darned better than the canned stuff. 100%. This particular sauce is loaded with the flavor of cumin (one of my favorite spices). 

🛒Ingredients needed:

  • olive oil
  • cumin
  • flour
  • tomato paste
  • vegetable broth
  • water
  • Kosher salt and freshly ground black pepper
  • grated Monterey Jack
  • canned black beans
  • frozen spinach
  • corn kernals
  • green onions
  • tortillas
  • optional toppings

bowl of enchilada sauce

✏️How to make Vegetable Enchiladas:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

Make the ENCHILADA SAUCE:

  1. In a medium saucepan, heat the oil over medium heat. Add 2 teaspoons cumin, flour and tomato paste. Cook, whisking constantly, for 1 minute. Slowly whisk in the broth and water; bring to a boil. Reduce the heat to low and simmer until slightly thickened (5 to 7 minutes). Season with salt and pepper to taste, and then set aside.

Assemble the ENCHILADAS:

  1. In a large bowl, combine 2 cups of the cheese, beans, spinach, corn, green onions (white parts) and cumin. Sprinkle with salt and pepper.
  2. Preheat the oven to 400℉. Spray one 10×14 inch pyrex pan with nonstick spray (or two 8×8 inch pans).
  3. Wrap 4 tortillas in a damp paper towel and microwave for 20 seconds. Lay a tortillas on a flat work surface and pile about ⅓ cup of the filling down the middle. Roll the tortilla tightly around the filling and place it seam-side-down in the prepared pan. Repeat with remaining tortillas (microwaving 4 at a time) and filling until you’ve used it all up.
  4. Drizzle the sauce on top, and sprinkle with the remaining 1 cup of cheese. Bake, uncovered, until hot and bubbly, 20 to 25 minutes. Sprinkle with chopped green scallions and serve with desired toppings.

filling vegetable enchiladas

➡️Recipe Tips:

  • If you’re not a humongous fan of cumin, this enchilada sauce recipe is also very good.
  • It’s worth it to hunt down the brand of corn tortillas that I mention in the recipe below: Guerrero.  Many corn tortillas fall apart when you try to roll them up, and this brand does not!  Yahoo!
  • To make this recipe gluten-free: Use ¼ cup rice flour or GF all-purpose flour in place of the regular all-purpose flour. And be sure to use brands of vegetable broth and tortillas that are known to be GF (Guerrero is noted as GF).

vegetable enchiladas in a baking pan ready to go in the oven

✔️What to serve with Vegetable Enchiladas:

  • I like some toppings on my enchiladas, if you do too be sure to sprinkle them with scallions, avocado, sour cream or whatever you’d like.
  • A dish of Spanish Rice served on the side is perfect with these enchiladas.
  • A fresh green salad is also a nice counterpoint to the warm enchiladas.

★How to Store:

Leftovers store beautifully in the refrigerator for 2 to 3 days. These also freeze well. I’d put two enchiladas each in smaller sized containers. That way you can pull out a meal for one anytime in the next couple months.

two vegetable enchiladas on a blue plate

❤️Why I love this recipe:

  1. I love that this recipe is so easy to make gluten free (see tips on recipe card). My mom was gluten free and it always felt good to be able to make a meal we all could enjoy together. This recipe always reminds me of her.
  2. These enchiladas are one of those things that taste even better the second day. I love having the leftovers for lunch!
  3. With the recipe making 16 enchiladas, I can feed my family plus hungry guests!

Vegetarian Dinners to Try:

If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

Vegetable Enchiladas
5 from 2 votes

Vegetable Enchiladas

Homemade enchilada sauce and corn tortillas stuffed with corn, spinach, black beans and cheese.
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 8 servings (2 enchiladas per serving)
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Ingredients

ENCHILADA SAUCE:

ENCHILADAS:

  • 3 cups grated Monterey Jack cheese (or Jack/Cheddar blend), divided
  • One 15-ounce can black beans, rinsed and drained
  • One 10-ounce box frozen, chopped spinach, thawed and squeezed dry
  • 1 cup corn kernels (canned, frozen or fresh)
  • 4 medium green onions, thinly sliced (white and green parts separated)
  • 1 teaspoon ground cumin
  • Sixteen 6 -inch corn tortillas (Guerrero brand is much preferred since they do not fall apart!)
  • optional toppings: sour cream, avocado/guacamole, sliced olives, chopped tomato

Instructions 

Make the ENCHILADA SAUCE:

  • In a medium saucepan, heat the oil over medium heat. Add 2 teaspoons cumin, flour and tomato paste. Cook, whisking constantly, for 1 minute. Slowly whisk in the broth and water; bring to a boil. Reduce the heat to low and simmer until slightly thickened (5 to 7 minutes). Season with salt and pepper to taste, and then set aside.

Assemble the ENCHILADAS:

  • In a large bowl, combine 2 cups of the cheese, beans, spinach, corn, green onions (white parts) and cumin. Sprinkle with salt and pepper.
  • Preheat the oven to 400℉. Spray one 10x14 inch pyrex pan with nonstick spray (or two 8x8 inch pans).
  • Wrap 4 tortillas in a damp paper towel and microwave for 20 seconds. Lay a tortillas on a flat work surface and pile about ⅓ cup of the filling down the middle. Roll the tortilla tightly around the filling and place it seam-side-down in the prepared pan. Repeat with remaining tortillas (microwaving 4 at a time) and filling until you've used it all up.
  • Drizzle the sauce on top, and sprinkle with the remaining 1 cup of cheese. Bake, uncovered, until hot and bubbly, 20 to 25 minutes. Sprinkle with chopped green scallions and serve with desired toppings.

Notes

  • To make this recipe gluten-free: Use ¼ cup rice flour or GF all-purpose flour in place of the regular all-purpose flour. And be sure to use brands of vegetable broth and tortillas that are known to be GF (Guerrero is noted as GF).
  • WW Points were calculated using reduced fat Monterey Jack cheese.

Nutrition

Serving: 1serving, Calories: 405kcal, Carbohydrates: 47g, Protein: 21g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.001g, Cholesterol: 38mg, Sodium: 654mg, Potassium: 616mg, Fiber: 10g, Sugar: 4g, Vitamin A: 4840IU, Vitamin C: 7mg, Calcium: 435mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (2 ratings without comment)

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72 Comments

  1. Jennifer (Savor) says:

    Damn, you make me crave veggies!

  2. Jennifer @ Peanut Butter and Peppers says:

    I love enchiladas and your filling is perfect!!! Love the recipe!

  3. Tina | My Life as a Mrs says:

    We were both in an enchilada kind of mood 😉 These look GREAT, Lori!

    & YES – rent all seasons of Downton!!! I am obsessed & I’m usually not that into historical pieces!!

  4. Ashley says:

    Those look delicious! I just ate breakfast but my mouth is watering over those beautiful enchiladas!

  5. Erika @ The Hopeless Housewife says:

    Everyday Food was a great magazine, sorry to hear it has ended. I love these enchiladas!

  6. Tracy A says:

    These look and sound DELISH! You had my attention @ “cumin”. It is my favorite spice, as well! I add it to nearly anything that is not a baked good/treat! I even enjoy it on cottage cheese! Can’t wait to try these! Thanks for sharing!

    1. Diane Gass says:

      Does cumin make it spicy?

    2. Lori Lange says:

      No

  7. Jennifer | Mother Thyme says:

    These look great! We haven’t been to the movies in so long but I am looking forward to seeing Le Mis and I definitely have to see This is 40 since that will be me in a few years. I am hooked on Downton Abbey! I just started watching it on Friday and watched the entire 2 past seasons just this weekend. I can’t believe I waited so long to watch it.

  8. Joanne says:

    I SOOOO want to see This Is 40 but it just hasn’t happened yet. And Zero Dark Thirty. And Silver Linings Playbook. I DID see Les Mis and loved it. Sigh.

    These enchiladas look SO GOOD. I don’t make them often enough but these are totally going to happen soon!

  9. Maureen @ TakeThemAMeal says:

    This looks so good! It would be a perfect choice when making a meal for a vegetarian and/or gluten free friend in need!

  10. Michelle @ Brown Eyed Baker says:

    You just reminded me how much I love enchiladas and that I haven’t made them in AGES. Can’t wait to try this recipe and maybe throw in some shredded chicken.

    As for movies… Argo is absolutely fantastic, you must see it, even if you have to wait for rental/OnDemand. Lincoln was also A+… Skyfall I’d give an A, great movie. We just saw Jack Reacher last week and were excited since it was filmed completely in Pittsburgh, but the plot was only so/so… B-. I actually just picked up The Bourne Legacy from Redbox for tonight… not sure how it will be without Matt Damon!