Go Back
easy vegetarian enchiladas recipe

Easy Vegetarian Enchiladas Recipe

An easy meal with refried beans, red beans or black beans. Add some vegetables and you have a flavorful filling for a healthy recipe.


  • 1 recipe enchilada sauce above (or 20oz can store-bought)
  • 16 oz vegetarian refried beans
  • 10 oz diced tomatoes drained
  • 10 oz frozen chopped spinach thawed, squeezed dry
  • 1 cup frozen whole kernel corn
  • 1 1/2 cups shredded Mexican blend cheese
  • 8 soft-taco flour tortillas


  1. Preheat oven to 375°F. Grease pan with olive oil. Spread 1 cup sauce over bottom of baking dish; set aside.
  2. Stir together 1/4 cup sauce, beans, drained tomatoes, spinach, corn and 1/2 cup cheese in medium bowl.
  3. Top each tortilla with 1/3 cup bean mixture. Roll up and place seam-side down in baking dish.
  4. Spoon remaining sauce over top of enchiladas; sprinkle with remaining 1 cup cheese.
  5. Cover dish with aluminum foil; bake 30 minutes or until enchiladas are hot and cheese melts.