In case you haven’t noticed, I’m CRAZY about Mexican food! Don’t miss my Pork Carnitas, Street Corn Dip, Horchata, or Tacos Al Pastor! Even my meat loving family would agree that these Vegetarian Enchiladas hit the spot every. single. time. They’re so flavorful and filling and I always make them using my favorite homemade red enchilada sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the black bean enchiladas filling then store it separately in the refrigerator up to 2 days ahead of time. Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an airtight container. Add Rice: Add cooked rice and ¾ cup of the enchilada sauce then toss to combine. Fill Tortillas: Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll the them tightly and then place, seam side down, in the pan. Repeat with remaining tortillas and filling. Bake: Cover with sauce and cheese. You may not need to use all of it, depending on how much sauce you like. Sprinkle remaining cheese over top and bake at 350 degrees F for 20-30 minutes. Garnish with chopped avocado and cilantro. To Freeze: Make the sweet potato enchiladas through step 9 (roll the filling in tortillas but don’t cover them in sauce). Cover the pan with a double layer of tinfoil then freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator then bake as directed.
Recipe Variations:
Vegan Enchiladas: Leave out the cheese to make this vegan enchiladas. Add More Veggies: Sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions. Green Sauce: You can also substitute the red sauce for green if you prefer.
More Vegetarian Meals?
Bulgur Salad Spaghetti Pie Crispy Bean and Cheese Burritos Pesto Tortellini Chickpea Curry Thai Quinoa Salad Lettuce Wraps Red Curry Cheese Enchiladas
*I originally shared this recipe January 2016. Updated January 2020 and August 2023.
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