• Deborah Verga

Easy Vegetarian Enchiladas

This Easy Vegetarian Enchilada recipe is sorta healthy and super yummy!

It takes just 6 ingredients, comes together in 5-10 minutes, and is ready to serve in 30 minutes!

I love throwing together quick and easy vegetarian meals. Especially ones that can have plenty of left overs!

This Easy Vegetarian Enchilada recipe is great anytime of year!

Whenever I make my Easy Vegetarian Enchiladas, I almost always make a double batch so I can put a tray in the freezer for another day.

a great one to have on hand for those nights when you don't want to cook and "heat and go" is more your speed.

Cassarole Dish & Mixing Bowl

Having the right size casserole dish for this one is necessary.

My favorite casserole cook wear is from Pyrex. They're very dependable from freezer to oven. And, they clean up like a dream!

This is my favorite Pyrex 9x13 casserole dish to make my Easy Vegetarian Enchiladas:

I always use my largest CorningWare bowl as a mixing bowl. My CorningWare does double duty around here: mixing and food storage.

This is my favorite CorningWare set:


If you're vegan, you can swap out the shredded cheese for a vegan alternative. Same with the tortillas.

And if you like meat, you can surely add your favorite flesh to this recipe.

Want more veggies, throw those in, too! The possibilities with this one are endless!


Cooking Demo

Here I show you step-by-step how easy it is to throw together these Easy Vegetarian Enchiladas!


Enchilada Leftovers

You're going to like my Easy Vegetarian Enchiladas so much you'll want to make enough for left overs!

These are my favorite Pyrex storage containers to store those left overs:


Easy Vegetarian Enchiladas Recipe Debora
Download • 838KB



  • 1 can Black Beans (15oz)

  • 1 can Whole Kernel Corn (15oz)

  • 1 can Sliced Black Olives (6.5oz)

  • 1 can Green Chili Enchilada Sauce (10oz)

  • 1/4 Onion finely chopped

  • 10 Flour Tortillas (Burrito Size)

  • Shredded Cheese (Mexican Blend)

  • Large Bowl (for mixing)

  • Casserole Dish (9x13)

  • Optional: doTERRA Lime & Cilantro essential oils.

Prep Time 5-10 minutes

Ready in 25-30 minutes

Serves 5 people (2 enchiladas each)


  • Set oven to 350

  • Add the Black Beans, Corn, Black Olives & Onion to a large bowl and stir together.

  • Add in 3 drops of doTERRA's Lime essential oil and 1-2 drops of doTERRA's Cilantro essential oil, stir well. (Optional)

  • Pour 1/2 can of the Enchilada Sauce into the bottom of your 9x13 dish to coat it.

  • Lay your Tortillas out flat and add 3 or 4 spoonfuls of your mixture to each one.

  • Roll each one tightly and place them side-by-side into your 9x13.

  • Coat the top with the remainder of the Enchilada sauce.

  • Add Shredded Cheese across the top.

  • Put in the oven and cook for 25 - 30 minutes. Take out and serve!


Serve with a big bowl of tortilla chips!

Pair it with Mexican or Spanish Rice for a super hearty meal!

Double the recipe and make a batch for the freezer!


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© 2019 Deborah Verga