Easy Veggie Enchiladas: The Recipe I Can't Leave Alone

I’ll be totally honest—a lot of my best weeknight dinners are the result of total panic. Like, the clock’s tickin', I’ve got, what, one sad carrot and a lonely bell pepper staring back at me, and that’s when these Easy Veggie Enchiladas come out to play. The kids basically do a happy dance nowadays when they smell them. Once, I even forgot to add the cheese (don’t ask!), but they still disappeared in about, oh, seven minutes or so. Anyway, if you’re looking for something that tastes amazing and lets you clear out your fridge’s veggie crisper before things get a bit, erm, mysterious—this is it. Oh, and sorry in advance for the state of your baking tray when you’re done.

Why You'll Love This—Or At Least I Do!

I make these when the week’s gotten away from me, or when I find a pepper lingering around, begging not to be tossed. My family goes nuts for them because, let’s face it, it’s basically veggies and cheese in a blanket (with spicy sauce—yes, please). Sometimes, I’ll wing it with whatever half a zucchini I have lying around, and it somehow works every time. I think it’s the only dinner the picky one eats without any complaints (unless I go too wild with mushrooms—don’t ask!). Plus, if you’re as easily distracted as me, they’re pretty forgiving. I’ve wandered off mid-recipe more than once and it’s all been fine, well, most of the time.

Here’s What You’ll Need (But Don’t Sweat the Details)

8 small flour tortillas (or corn works! I’ve definitely used wraps when I was out—no regrets)
1 tablespoon olive oil (sunflower oil does the trick if you're fresh out)
1 medium onion, chopped
2 bell peppers, sliced (red, green, whatever—I once used that strange purple one, still tasted good)
2 cloves garlic, minced (or a big spoon of the jarred stuff, shh)
1 zucchini, diced (or skip it, or swap with mushrooms—your call)
1 can black beans, rinsed and drained (sometimes I use kidney beans because… well, that’s what I grab)
1 can of corn, drained (or a handful of frozen straight form the bag, no need to be fancy)
2 cups shredded cheese (cheddar, Monterey Jack, or whatever you’ve got—my grandmother swore by Kraft but honestly, Aldi’s does the job)
1 large can enchilada sauce (those big brands are fine, but I once made my own and regretted the mess—store bought is completely fine)
Salt, pepper, and cumin to taste (sometimes I just shake in some taco seasoning to keep things easy)

Let’s Get Cooking (Don’t Overthink it)

Preheat your oven to 190°C (about 375°F). Or, if you’re like me and forget, preheat it when you remember—it won’t ruin things.
Heat up the oil in a big skillet over medium. Add the onion and stir till it’s soft, maybe 3-4 minutes. Then toss in the peppers and cook another 3. This is where the kitchen starts smelling amazing and I sometimes lose track, just be sure nothing burns.
Add the garlic and zucchini and cook for another couple minutes. Don’t worry if things start looking crowded—the more, the merrier. Now, add the beans and corn. Give everything a stir and a good sprinkle of salt, pepper, and cumin (or taco seasoning, if you’re in a rush). Stir it all until the veggies are a bit soft but still colorful. This is where I usually sneak a taste—quality control, you know?
Grab your tortillas and lay them out. Scoop a generous heap of the veggie mix onto the center of each one, add a heavy-handed sprinkle of cheese (if some ends up on the counter, that’s tradition). Roll them up and place seam-side down in a baking dish. Doesn’t matter if they look a little wonky, nobody’s judging.
Pour your enchilada sauce over the whole lot. If you like a lot of sauce, be generous (I go for a good smother, myself). Top with the rest of the cheese, and if you’re feeling extra, some sliced jalapeños on top—but only if the kids aren’t looking.
Bake for about 20-25 minutes, until everything’s bubbling and the cheese is that lovely melted gold. Let it sit for just a few minutes before digging in—otherwise it’s basically lava, trust me on that one.

Real-World Notes (The Good, The Odd, The Cheesy)

Once, I used too much sauce and everything turned into a kind of chili-cheese soup—still edible, if messy
Don’t fuss if your rolling skills are tragic; they’ll taste fine
The cheese on top is not optional in my house, but maybe you’re stronger-willed than me

Variations I’ve Actually Tried (And One Flop)

Swapped sweet potatoes in for the beans—oddly sweet, but not bad
Added spinach (fresh or frozen) to the filling, and nobody (except me) even noticed
Used a green tomatillo sauce instead of red, which was surprisingly good—kinda tangy
Tried a cauliflower tortilla once; honestly, it fell apart—wouldn’t recommend it, unless you love a good food challenge

If You Don’t Have All the Fancy Equipment

I use the same battered glass baking dish for these every time. If you don’t have one, just line a baking sheet with foil and make them a bit snug. And if you’ve still not got a skillet, even a decent saucepan will do—though your veggies might feel a bit cramped. (Pan’s a pan, right?)

How To Store Them—If You Don’t Eat Them All

In theory, you can cover the leftover enchiladas and keep them in the fridge for two, maybe three days. (Though honestly, in my house it never lasts more than a day—someone’s always raiding the fridge by midnight.) And, they’re even better the next day, if you ask me; leftovers for breakfast is a winning move. You can freeze them, too, just maybe wrap them up tight or they get a bit ice-logged.

Serving These Up Like a Pro (Or Not)

I like to top mine with a massive scoop of sour cream and a sprinkle of spring onions. My sister claims they need a side of guac, but I say—just extra cheese and let the chips fall where they may. Sometimes I serve ‘em with a little salad on the side, sometimes just a cold beer (if it’s the weekend; no judgement!). There was this one time I added a lime wedge on top and felt very fancy for five minutes.

Things I’ve Learned The Hard Way (Pro? Maybe Amateur) Tips

I once tried to rush the baking step, yanked them out early, and the cheese was barely a melt—not worth it, just wait
The filling can get a bit watery if you overdo the veggies—so maybe go easy on that zucchini
Oh, and don’t use super-thick tortillas or they kinda gum up; lesson learned the hard way

Questions I Get (Or Make Up So I Can Answer Them)

Can I make these ahead of time?: Absolutely! I’ve prepped the filling in the morning and just assembled right at dinner. On second thought, rolling them too early can make the tortillas a bit soggy, so maybe don’t roll until you’re almost ready to bake.
What if I hate beans?: No hard feelings! Just swap ‘em for more veggies, shredded chicken, or whatever makes your taste buds happy.
Is there a way to make them less spicy?: Yep, just go with a mild enchilada sauce, and definitely skip the jalapeño on top. Honestly, I sometimes make two pans—one spicy, one bland—otherwise there’s much grumbling at the table.
Can I use frozen veggies?: For sure—just toss them in, maybe cook off some of the water in the skillet. I do this when I run out of fresh, and no one seems to notice.
Are these gluten-free?: If you use corn tortillas and check your sauce, they can be—double check, though, because some brands sneak in wheat.

And, as a completely random aside—these taste extra delicious if you eat them while standing at the kitchen counter, straight from the pan, with your favorite song playing. I don’t make the rules.

Easy Veggie Enchiladas: My Go-To Delicious Weeknight Dinner

Easy Veggie Enchiladas: The Recipe I Can't Leave Alone

Why You'll Love This—Or At Least I Do!

Here’s What You’ll Need (But Don’t Sweat the Details)

Let’s Get Cooking (Don’t Overthink it)

Real-World Notes (The Good, The Odd, The Cheesy)

Variations I’ve Actually Tried (And One Flop)

If You Don’t Have All the Fancy Equipment

How To Store Them—If You Don’t Eat Them All

Serving These Up Like a Pro (Or Not)

Things I’ve Learned The Hard Way (Pro? Maybe Amateur) Tips

Questions I Get (Or Make Up So I Can Answer Them)

Easy Veggie Enchiladas

Ingredients

Instructions

Approximate Information for One Serving

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