These quick and easy veggie enchiladas are the most satisfying vegetarian meal! The filling is made with spinach, mushrooms, and canned beans (either pinto beans or black beans work well). Add the filling to tortillas and bake with red sauce (homemade or store bought) and melty cheese. These are simple to make, meal prep-friendly, and so delicious!
Add oil to a large skillet over medium-high heat. Once oil is shiny, stir in onion and cook for 5 minutes, or until translucent. Stir in garlic and cook for 1 minute, or until fragrant. Stir in mushrooms, beans, and salt and cook, stirring often, 7 minutes, or until mushrooms are tender. Stir in spinach and cook for 3 minutes, or until wilted. Turn off the heat.
Pour about ¼ of the prepared enchilada sauce into a 8x11-inch baking dish so it evenly covers the bottom of the dish.
Spoon ⅛ of the vegetable and bean filling into the center of a tortilla. Roll up the tortilla and place seam-side down in the baking dish. Repeat this process with remaining filling and tortillas.
Pour the remaining sauce over the enchiladas and add cheese in an even layer.
Transfer the baking dish to the oven and bake uncovered for 20 minutes, or until the cheese is melted. Remove from the oven and allow to cool before serving. Garnish with avocado, cilantro, jalapeño, and lime if desired.
Notes
Tortilla note: Use either corn or flour tortillas for this recipe. They should be between 6-8 inches in diameter. Flour tortillas are more durable and less likely to break apart or get soggy. Corn tortillas give these enchiladas a more traditional, Mexican-inspired flavor. To prevent corn tortillas from breaking apart or getting soggy, lightly fry them in an oiled skillet for 15 seconds on each side before using.
Cheese note: For the best results, shred the cheese yourself. Use pepper jack, colby jack, Mexican-style, or cheddar cheese. You can also top these with cotija cheese for traditional Mexican-inspired flavor. Use vegan/dairy-free shredded cheese if desired.
Vegan: Use vegan cheese shreds or sprinkle with nutritional yeast instead of cheese. Make sure the enchilada sauce is plant-based.
Gluten free: Use corn tortillas and make sure the enchilada sauce is gluten free (for homemade sauce, use 1:1 gluten-free flour).
Making Ahead and Storage: Store in an airtight container in the fridge for up to five days or store in a freezer-safe container and freeze for up to three months. Thaw overnight in the fridge. Reheat in a 350 degree Fahrenheit oven until warmed through.
Nutrition facts are estimates only and do not include optional garnishes.
This recipe was originally published Feb 2018 and was most recently updated Dec 2023.