This flavorful vegetarian enchilada recipe is packed with veggies like mushrooms, peppers, and onions. Enchiladas are easy to make and are ready to eat in about 45 minutes. A perfect weeknight dinner recipe that reheats well as leftovers!

Glass baking dish with mushroom enchiladas topped with avocado slices, with ingredients surrounding the tray on a white backdrop

If you have been a blog reader for a while, you probably know that I love Mexican food.

I have lots of Mexican-inspired recipes here, including vegetarian tacos, shrimp fajitas, vegan burrito bowls, and Taco Bell inspired vegetarian crunchwraps!

As a Registered Dietitian, I love that this recipe is packed with nutritious ingredients including mushrooms, onions, and bell pepper, black beans, and corn!

Ingredients in vegetarian mushroom enchiladas

Here is everything you need to make this recipe, which makes 8 enchiladas and serves 4 people.

Glass baking dish with mushroom enchiladas topped with avocado slices, with ingredients surrounding the tray on a white backdrop

How to make mushroom enchiladas

  1. Preheat the oven to 400 degrees F.
  2. Chop up the mushrooms, bell pepper, onion, and garlic. Cook them in olive oil in a saute pan for 5-8 minutes, seasoned with spices, salt, and pepper.
  3. Stir the green chiles, black beans, corn, and salsa into the cooked vegetables.
  4. Pour about 1/2 cup of enchilada sauce into of a 9×13 glass baking dish and spread it around so it covers the bottom.
  5. Assemble the enchiladas: Scoop about 1 cup of the cooked veggie mixture into the center of a flour tortilla.
  6. Fold the sides around the filling, so the tortilla overlaps on itself.
  7. Place the folded tortilla, folded side down, into the prepared baking dish.
  8. Repeat until the baking dish is full – you should be able to to fit eight enchiladas in the dish.
  9. Pour the remainder of the enchilada sauce over the enchiladas and use a spoon to spread it out evenly.
  10. Top with shredded cheese.
  11. Bake for about 20 minutes until cheese melted and the enchilada sauce is bubbling a bit.
  12. Serve and top with whatever toppings you desire – I like plain Greek yogurt, sliced avocado, and cilantro!

What to serve with enchiladas

You can serve all kinds of sides with enchiladas:

Let me know if you love this recipe by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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Glass baking dish with mushroom enchiladas topped with avocado slices, with ingredients surrounding the tray on a white backdrop

Easy Vegetarian Mushroom Enchiladas with Black Beans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Alex Aldeborgh
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: serves 4, makes 8 enchiladas 1x
  • Category: main dish
  • Diet: Vegetarian
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Description

These flavorful vegetarian enchilada recipe is packed with veggies like mushrooms, peppers, and onions. Enchiladas are easy to make and are ready to eat in about 45 minutes. A perfect weeknight dinner recipe that reheats well as leftovers!

Ingredients

Scale
  • 14 oz jar red enchilada sauce
  • 1 tbsp olive oil
  • Half of a white onion (about 1 cup), diced
  • 1 red bell pepper, diced
  • 3 cups cremini or Baby Bella mushrooms, diced
  • 3 cloves garlic, minced
  • 1/2 tbsp chili powder
  • 1/2 tbsp cumin
  • 1 tsp smoked paprika
  • Kosher salt
  • Pepper
  • 1 can black beans, drained and rinsed
  • 1 can corn kernels, drained and rinsed
  • 4 oz can mild green chiles
  • 1/2 cup jarred salsa
  • 8 8″ flour tortillas (or corn tortillas, if you prefer)
  • 3/4 cup shredded Mexican blend cheese
  • For serving: avocado, sour cream/plain Greek yogurt, chopped cilantro
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Instructions

  1. Preheat oven to 400 degrees F.
  2. Pour about half a cup of the enchilada sauce into a glass 9×13 baking dish and spread it out with a spoon into a thin layer to cover the bottom.
  3. Heat olive oil over medium heat in a large saute pan or frying pan. Add the diced onion, bell pepper, mushrooms, and garlic to the pan. Cook the vegetables, stirring occasionally, for 5-10 minutes until soft.
  4. Stir in the chili powder, cumin, smoked paprika, and a generous pinch of salt and pepper and cook for another minute.
  5. Remove from heat, then add the black beans, corn, green chiles, and salsa. Stir it all together to combine.
  6. Spoon about one cup of the vegetable filling into the middle of a tortilla. Fold in the sides to wrap it up, overlapping the sides over each other.
  7. Place the wrapped fajita folded side down into the prepared baking dish.
  8. Repeat for a total of 8 times to fit 8 fajitas into the dish.
  9. Pour the remainder of the enchilada sauce over the fajitas and spread it out with a spoon so each one is covered with the sauce.
  10. Top with the shredded cheese.
  11. Bake in the oven for 20-23 minutes, until cheese is melted and the enchilada sauce is hot and bubbling up on the sides.
  12. Use a spatula to serve the enchiladas and add whatever toppings you like.

Notes

Can you make enchiladas ahead of time?

Yes! This recipe is a good make-ahead option. You can prepare the enchiladas a day in advance according to instructions, then cover the baking dish tightly with tin foil.

The next day, bake them right from the fridge. You may need to increase the cooking time by 5-10 minutes.

Reheating leftover enchiladas: Heat up individual portions of enchiladas in the microwave for 1 -2 minutes, or until warmed through.

Can you freeze enchiladas?

A batch of homemade enchiladas is great to have on hand in the freezer! Prepare the mushroom enchiladas, then cover the baking dish tightly with a few layers of plastic wrap. Follow with a layer of tin foil and freeze as is for up to three months.

Leave the enchiladas in the fridge overnight to defrost, uncover, and cook according to the recipe directions. You may need to add 5-10 minutes of cook time.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian. 

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