You can’t tell by looking at them, but these enchiladas are chock full of veggies.   Summer gardens will soon start offering up their bounty, and now you can be ready to make use of all the goodies with this dish.  This recipe is very similar to that for my favorite chicken enchiladas but this version calls for filling them with zucchini, bell pepper, onion and black beans.  You could easily make additions and substitutions as needed.  I, for one, am excited to trying them with mushrooms and corn added to the mix.  Even though these are vegetarian enchiladas, I find them every bit as filling and satisfying as those filled with chicken or beef.  My only complaint is that the sauce was just a bit too thick for my liking, and next time I would add more water to fix that.  I have noted a range of water in the recipe below so you can achieve whatever consistency you prefer.  I’m always looking for more meatless meals to add to our repertoire and I’m very glad to have this one up my sleeve.


For the sauce:
1 tsp. canola oil
1 onion, finely chopped
3 cloves garlic, minced
3 tbsp. chili powder
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
½-¾ cup water
Salt and pepper

For the filling:
1 (15 oz.) can black beans, drained and rinsed
1 tbsp. canola oil
1 medium onion, chopped
1 red or yellow bell pepper, seeded and chopped fine
1 (8 oz.) zucchini, halved lengthwise, seeded and chopped
3 cloves garlic, minced
1½ cups enchilada sauce (above), divided
1 cup finely crumbled queso fresco or feta cheese
½ cup minced fresh cilantro
¼ cup drained chopped canned green chiles
Salt and pepper

For assembly:
12 (6-inch) corn tortillas
1 cup shredded cheddar cheese
Lime wedges, for serving


  • 01

    To make the enchilada sauce, heat the oil in a saucepan over medium-high heat until shimmering.  Add the onion and cook until softened, about 5 minutes.  Stir in the garlic, chili powder, cumin and sugar and cook just until fragrant, about 30 seconds.  Stir in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste.  (This makes more sauce than you will need for the enchiladas.  The extra can be frozen for later use or passed with the enchiladas for serving.)

  • 02

    Preheat the oven to 450˚ F.  Transfer half of the black beans to a bowl and mash with a fork until almost completely smooth.  Set aside.  Add the oil to a large skillet and heat over medium-high heat until shimmering.  Add the onion and bell pepper and cook until slightly softened, 5-7 minutes.  Add the zucchini and cook just until tender, 3-5 minutes more.   Stir in the garlic and cook just until fragrant, about 30 seconds.  Stir in the mashed beans and remaining whole beans and cook until warmed through, about 2 minutes.

  • 03

    Transfer the veggie mixture to a large bowl and stir in ½ cup of the enchilada sauce, the queso fresco, cilantro and green chiles.  Season with salt and pepper to taste.

  • 04

    To assemble, briefly microwave the tortillas until warm and pliable, about 30 seconds.  Place 1/3 cup of the filling mixture down the center of a tortilla.  Tightly roll up the tortilla and place in a 9 x 13-inch baking dish, seam side down.  Repeat with the remaining filling and tortillas.  Pour 1 cup of the sauce over the enchiladas, spreading it evenly.  Sprinkle the shredded cheddar over the top of the sauce.  Cover with foil and bake until the enchiladas are heated through, about 10 minutes.  Remove the foil and continue to bake until the cheese is melted, 3-5 minutes more. Sprinkle with additional queso fresco and cilantro for garnish, if desired.  Serve warm with lime wedges.

  • Not that any of the recipes you post here need to be “vouched for” but having the source come from ATK never hurts.

  • This is a marvelous and creative concoction. Thanks.

  • Those look terrific! I like that you don’t fry the tortillas in oil before stuffing them–makes me feel less guilty about eating them!

  • Kim

    Perfect! I was just thinking about what I was going to cook for Meatless Monday. This is it!

  • Jam-packed with delicious summer veggies – love it! I should make these enchiladas before it gets too hot to turn the oven on ;).

  • I love veggie enchiladas- they are the kind of dish where you really don’t miss meat at all. Yours look delicious!

  • I am a huge meat lover, but these enchildas look yummy. I will have to try the recipe!

  • Foodie fan

    Have you joined the meatless Monday movement?

  • I never understood that about the Cook’s Illustrated version. Why 2 small cans, instead of one large? You know ATK, loving to make our lives more complicated. That’s why we love them though.

    I think the addition of corn would be fab-u-lous.

  • Annie

    No. I make meatless meals very frequently and don’t limit myself to eating them or posting about them on Mondays. This was just a coincidence.

  • AEC

    Yum, those look great! I’m a vegetarian, so I really appreciate the meatless dinner recipes!

  • I just made this recipe last night from Pink Pasley and am going to share it this week too. They are so good!

  • I’m always looking for meatless recipes that my husband won’t grumble about and this sounds like a winner! Thanks for sharing :) It looks fabulous!

  • This looks delicious! I wonder if it was be passable without the cheese?

  • This recipes looks delicious and what a great thing to make with vegetables on hand. Yum.

  • I don’t know why, but I never make enchiladas. They seem so involved, but reading the directions – they seem pretty easy. And they sound awesome! Definitely would love to try these out. Maybe use some roasted red bell pepper instead of fresh. :)

  • Veggie enchiladas are kind of my favorite ever!

  • Bishcake

    Mmmmm yum I can not wait to try these even though I am quite the carnivorous sort.

  • Beth Monson

    Love this recipe! Do you think it would be ok to assemble the enchiladas and leave them in the refrigerator for a couple hours before cooking? Thanks!

  • Oh, I wish my husband liked enchiladas. I love them! May just have to make this when he’s out of town. Great pic!

  • Annie

    Maybe a couple of hours but I wouldn’t do it any longer than that. Good luck!

  • I made this recipe last week – I agree it was great! It did take me awhile to make all the components though.

  • These enchiladas look scrumptious!! I love that these are vegetarian, too. Thanks for sharing this recipe, I’ll give them a try soon!

  • Thanks so much Annie! I’m a vegetarian and really appreciate the vegetarian entrée idea. I love all your posts, however :) But an extra special thank you from a veggie :)

  • Kristin

    Hi Annie:

    Do you think these would freeze as well as your chicken enchiladas do? I wasn’t sure if the amount of liquid in the veggies would make a difference. Thanks!

  • Annie

    I really don’t know since I haven’t tried it myself. I would be concerned about the veggies making them mushy after being frozen, but you could try it and see!

  • This looks absolutely delicious!!! Thanks so much for sharing :)

  • I happen to read this recipe today just as I was trying to figure out what to do with some ground beef I had just purchased. I added the beef (and a few other veggies I had– eggplant, etc.). This was fabulous. I love the enchilada sauce. It was so easy & tasty. We really enjoyed this one. Thanks!

  • Claire

    Recipes like this are pushing me even closer to learning how to make tortillas!

  • Annie

    I’m planning to do that very soon!

  • We NEED a good veggie enchilada recipe on our house. I’m so excited to try these! :)

  • For those of us looking to eat more veggies this looks like a really great way to hide them. thanks!

  • Toya

    Looks very tasty, something too serve my non-meat eating friends.

  • These look delicious!

  • An actual enchilada recipe which gives you a recipe for the sauce!! this looks so amazing, i cannot WAIT to make it.

  • Thanks for posting! I am always looking for meatless options that will also turn into leftovers!

  • Louann Zundel

    Delicious enchiladas. I added 1 ear of husked fresh corn to the mix which added just a touch of sweetness. Also, I think the sauce amount may be incorrect. I have the ATK Healthy Family Cookbook and it calls for 2 8 oz cans of tomato sauce. Not sure if this was a typo or a creative omission.

  • Sarah

    Just made this for dinner tonight. This was the first recipe of yours that I have ever tried.I followed it exactly. It was awesome. Even the 2-year old ate it up!

  • Annie

    Oops, you’re right! Thanks for catching that.

  • I just made them for dinner and they are great!! Yum!

  • Gosh these look amazing! Paired with one of your amazing drinks that you have posted lately, and this will make the PERFECT summer dinner.

  • Annie

    Agreed! I actually did serve them with the blackberry thyme margaritas :)

  • I’ve been craving veggie everything lately and this looks amazing! Your post made my five to try list for the week and will be on the weekly menu in short order … have a wonderful weekend!

  • Betsy Sajdak

    I made these and added a dash of cinnamon to the enchilada sauce. It tasted a little more authentic that way! YUM!

  • Tracey

    Made these for dinner tonight and they were soooo good! Only added 2 Tbsp. of chili powder to the sauce because my husband doesn’t like too much spice, and it was FANTASTIC. I’ll never buy a can of enchilada sauce again. Also used those low-carb high-protein & fiber tortillas, and tried to go a little light on the cheese. They turned out just great. Thanks for the recipe!

  • Ashley

    I made these enchiladas last night and they were fantastic! My husband was a big fan too :) I loved the use of all the veggies, cilantro and feta (one of my favorite cheeses!). I also used the La Tortilla Factory whole wheat low carb/high fiber shells and they worked perfectly with the recipe. I agree with the last person who commented too that I won’t buy canned enchilada sauce again….this was the first time I made it homemade and it was delicious! Thanks for the great recipe!

  • Ann

    Fantastic! I was on the lookout for some different filling ideas from my norm, and this fit the bill. They were very much enjoyed & my sister in law begged me to let her take home the leftovers.

  • Jessica

    What an awesome dinner we just had! Thank you so much for posting this. The sauce was fantastic, we ate the entire batch, apparently, we like them saucy :) You had me with your caramel brownies, but I’m a forever fan with these.

  • Jennifer

    This was fantastic! After over-indulging on grilled meat during the 4th of July weekend, my fiance and I challenged each other to forgo meat for the rest of July. With recipes like these, going meat-free is EASY. Thanks, Annie.

  • Becca

    Thanks so much for this recipe – my boyfriend and I love Mexican food and we absolutely loved these enchiladas! It’s definitely going to be one of my go-to recipes now

  • Yumm thanks for sharing! I love enchiladas and am always looking for good vegetarian versions.

  • Just made these… and LOVED them. And we are definitely meat eaters in our house… but you don’t even miss the meat! I added a package of baby bella mushrooms chopped up in there and it came out soo yummy! Look forward to trying more of your vegetarian recipes now!

  • Stephanie

    Annie! This was delicious. I made this last night for my boyfriend and he loved it. He wouldn’t believe me when I told him that it was vegetarian. Thanks for the recipe!!

  • Made this one for dinner tonight – delicious!! We kicked up the heat with extra jalapeno peppers and it hit the spot. Thanks!

  • I just made this recipe last night for dinner – my husband and I are completely hooked, it’s a fantastic recipe, thanks for sharing it!

  • I just made these tonight – they’re absolutely delicious! I added sweet corn and garnished with Sriracha, lime, and avocado. Such a great recipe!

  • Amanda

    Made this tonight for my mother and it was phenomenal! She said it was like going out to a good restaurant but BETTER! Thank you SO much for sharing your culinary gifts with the world and helping the rest of us become better in the kitchen! :)

  • Kristin

    Yum! These were absolutely delicious and surprisingly filling!!

  • Jess

    I have never felt compelled to review a recipe while eating it. Until now, that is. These are restaurant quality and by far the best enchiladas I have ever had!

    Made a few small alterations. Used green pepper in place of the zucchini (added it to the fry pan with the onions and red pepper) and added some mushrooms. Also added tofu – mashed 8 oz with the black beans and cubed + sauteed 8 oz. Used cotija cheese instead of queso fresco because it was in the fridge. Absolutely phenomenal. Can’t wait to make these again!

  • Paula Blackwell

    Made these Sunday, finishing them up on Wednesday (with a tear rolling down my face), and I’ll never buy canned enchilada sauce again. These were the best enchiladas I’ve EVER HAD. Thanks for the recipe!

  • Jessica

    Can you do this as a freezer meal? I have a vegetarian friend who was just diagnosed with lymphoma and I’m looking for meals to take to her family.

  • annieseats

    Please see the FAQ page. Thanks!

  • I made this using no cheese and mushroom as well. It was delilous thank you for the recipe

  • ElephantApple

    I made this for dinner tonight and it was so good! I did use all of the sauce in one casserole dish of enchiladas, so am not sure that sauce goes as far as the recipe indicates. Anyway, so good, definitely recommend jamming out on these!

  • Cara

    This still one of my favorite recipes of yours! I just made a version of these: took your veggie filling plus mushrooms, your sauce, and combined it with Skinnytaste’s Quinoa fiesta enchilada bake concept….so used quinoa and lentil combo and it was delish! Thanks for making me into such a “good” cook over the past 4 years!

  • Annie

    LOVE! Thanks girl :)