Name: The BEST Healthy Vegetarian Enchiladas
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 1 small cauliflower, chopped; 1 medium sweet potato, peeled and cubed; 1 red onion, sliced; 1 red bell pepper, chopped; 1 cup sweet corn kernels; 1 can (about 400 g) kidney beans, drained and rinsed; 2 tbsp olive oil (for vegetables); 1 tsp ground cumin; 1 tsp chili powder; 1 tsp paprika; 2 tbsp olive oil (for sauce); 2 tbsp plain flour; 1 tsp chili powder (for sauce); ½ tsp garlic granules; ½ tsp dried oregano; ¼ tsp salt; 1 cup vegetable stock; 2 tbsp tomato purée; 8 flour tortillas; 1 cup grated cheddar cheese; 1 cup grated mozzarella; 1 avocado, sliced; Fresh coriander, chopped; Greek yoghurt or sour cream (optional)

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Short description

I love how these warm and satisfying enchiladas are packed with roasted veggies, beans, and cheese, all smothered in a homemade enchilada sauce. They bring vibrant color, great flavor, and wholesome nutrition—perfect for any cozy night.

The BEST Healthy Vegetarian Enchiladas

Why You’ll Love This Recipe

I adore this recipe because the roasted vegetables combined with the homemade sauce deliver a beautiful balance of sweet, savory, and slightly spicy flavors. It’s loaded with nutrients—fiber, vitamins, and protein—while still being simple enough for both beginners and seasoned cooks. I find it perfect for weeknight dinners, gatherings, or meal prep since everyone seems to enjoy them!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the vegetables:
• 1 small cauliflower, chopped
• 1 medium sweet potato, peeled and cubed
• 1 red onion, sliced
• 1 red bell pepper, chopped
• 1 cup sweet corn kernels
• 1 can (about 400 g) kidney beans, drained and rinsed
• 2 tbsp olive oil

For the spice mix:
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp paprika

For the enchilada sauce:
• 2 tbsp olive oil
• 2 tbsp plain flour
• 1 tsp chili powder
• ½ tsp garlic granules
• ½ tsp dried oregano
• ¼ tsp salt (adjust to taste)
• 1 cup vegetable stock
• 2 tbsp tomato purée

For baking and serving:
• 8 flour tortillas
• 1 cup grated cheddar cheese
• 1 cup grated mozzarella
• 1 avocado, sliced
• Fresh coriander, chopped
• Greek yoghurt or sour cream (optional)

directions

Preheat the oven to 180 °C. Line a baking tray with baking paper.
In a bowl, toss cauliflower, sweet potato, red onion, and bell pepper with olive oil and spice mix. Roast for about 20 minutes until tender and caramelized.
Meanwhile, heat 2 tbsp olive oil in a pan over medium heat, stir in the flour to form a paste. Add the spice, garlic granules, oregano, and salt. Gradually whisk in vegetable stock and tomato purée. Bring to a boil, simmer 1 minute, remove from heat.
In a large bowl, combine the roasted vegetables with corn and kidney beans.
Spread a bit of sauce on the bottom of a baking dish. Place a tortilla flat, spoon some vegetable mixture in the center, roll up, and place seam-side down. Repeat for all tortillas.
Pour remaining sauce over the rolled enchiladas, then sprinkle with cheddar and mozzarella.
Bake for 20 minutes until cheese is melted and sauce bubbles.
Let rest briefly, then top with avocado slices, chopped coriander, and a dollop of Greek yoghurt or sour cream if desired.

Servings and timing

This recipe makes about 8 enchiladas, serving 4 to 6 people.
– Prep time: 15 minutes
– Roasting vegetables: 20 minutes
– Sauce & assembly: 15 minutes
– Baking: 20 minutes
– Total time: Approx. 70 minutes

Variations

Swap cauliflower for broccoli, or sweet potato for butternut squash.
Use black beans or pinto beans instead of kidney beans.
For a dairy-free version, use vegan cheese.
Use corn tortillas to make it gluten-free.
Adjust chili powder to increase or decrease spiciness.
If short on time, feel free to use store-bought enchilada sauce.

storage/reheating

Refrigerator: Store cooled enchiladas in an airtight container for up to 4 days.
Freezer: Wrap tightly or place in a freezer-safe container; freeze for up to 3 months.
Reheat in oven: Preheat to 180 °C and heat for 15–20 minutes until warmed through.
Reheat in microwave: Heat on high for 2–3 minutes, checking halfway.

FAQs

What can I do to prevent soggy tortillas?

I lightly fry the tortillas before filling; that extra step helps seal them and keeps them from getting too soggy when baked with sauce.

Can I add other vegetables to the filling?

Yes! I often add zucchini, eggplant, or mushrooms—they all work wonderfully well here.

How spicy are these enchiladas?

They’re moderately spicy. If I want more heat, I increase the chili powder; to tone it down, I reduce or omit it.

Can I prepare this ahead of time?

Absolutely. I sometimes assemble the enchiladas (without baking) the night before, refrigerate them, then bake just before serving.

What’s the best way to reheat leftovers?

I prefer reheating in the oven—it crisps up the edges better than the microwave. A microwave works fine if I’m in a hurry, but I always check at the 2-minute mark.

Conclusion

I’m so enthusiastic about these enchiladas—they deliver delicious roasted vegetables, rich homemade sauce, and gooey cheese in every bite. They’re nutritious, customizable, and perfect for feeding a crowd or meal planning. I hope they become a regular comfort-food favorite in your kitchen too!