These easy Vegetarian Enchiladas with are packed with roasted vegetables and beans. Simple to make and totally delicious. You definitely won’t miss the meat.
These veggie enchiladas are my new favourite way to try and eat a little less meat.
They are filling, tasty, easy to make AND affordable. What more could we want?
Oh yes. A delicious bubbling cheesy top OF COURSE! 
These do take a while to bake in the oven, but honestly, it’s very ‘hands off’ time. You just throw the veggies in and leave them, you could even bake them the day before whilst the oven is on for something else.
Then it’s just an assembly job between you and this dish of joy.
You’ll love this recipe because:
Nutritious and filling.
Affordable.
4 Portions of hidden veg per serving!
Nutritious and filling.
FAQs about Vegetarian Enchiladas
Do I have to use butternut squash?
No, you can substitute this for sweet potato if you prefer. I just slightly prefer the texture of the butternut squash.
Can I freeze these?
Yes. I tend to freeze them before they are finished off in the oven. If you freeze them once they’ve been cooked the tortillas can go quite soft and a little soggy.
Fine for leftovers for a packed lunch or something but not the best for dinner.
Can I make this vegan?
Sure, just replace the cheese with a vegan alternative.
How can I stop my tortillas going soggy when I make enchiladas?
If you don’t like the texture of soft, slightly squishy (technical term) enchiladas, you can pan fry them in a little oil for a few seconds on each side before rolling.
This adds a crisp coating to them that means they won’t soften quite as much when oven baked.
Fancy more easy Vegetarian recipes?
- Grilled Halloumi Cheese Bake – Over 90
reviews!
- Shakshuka – THE best weekend breakfast
- Slow Cooker Sweet Potato Vegan Stew – So warming and comforting
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the 
by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Best Ever Vegetarian Enchiladas {with Butternut Squash}
Ingredients
For the Roasted Vegetables
- 1 kg Butternut Squash See Notes.
- 1 Red Onion Chopped into chunks
- 3 Peppers Chopped into chunks
- 2 tbsp Olive Oil
- Salt and freshly ground black pepper
For the Sauce
- 1 kg Passata
- 1 tbsp Garlic Puree or peeled and crushed
- 2 tbsp Paprika Regular or smoked is fine
- 4 tsp Ground Cumin
- 4 tsp Dried Oregano
- 1 tsp Chilli Flakes
- Salt and freshly ground black pepper
To Assemble
- 790 g Mixed Beans in Chilli Sauce See Notes.
- 8 Soft Tortillas
- 200 g Cheddar Cheese
Instructions
- Preheat the oven to 200C. Toss all of the roasted vegetables ingredients on a baking sheet and bake for about 45 minutes. (May need a little more or less depending on if you're using fresh butternut squash.)
- Mix all of the sauce ingredients together and put HALF of the sauce in a bowl with the cooked vegetables and the beans.
- With the other HALF of the sauce, put about half again into the base of a large roasting dish (this stops them from sticking!)
- Mix up the beans and vegetable mixture and fill the toritllas with it. Pack them into the roasting tin.
- Pour the remaining sauce over the top and top with cheese.
- Put back into the oven for about 15 - 20 minutes or until the cheese is golden and melted.
Notes
I use frozen peeled and shopped butternut squash, such a good value time saver. If you are using fresh you would need to adjust your timing accordingly. Note 2 - Beans in Chilli Sauce
If you can't get hold of these, kidney beans in chilli sauce would be good, or regular mixed or kidney beans (drained) and just add a little extra chilli.
Nutrition
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