Fill up on vegetables in the MOST DELICIOUS way with these Veggie Enchiladas, stuffed with mushrooms, zucchini, yellow squash & homemade red sauce! This recipe is gluten free, vegetarian and easy to make in under an hour!
Saucy tortillas stuffed with a yummy filling and topped with cheese, now that’s my kind of meal! I’ve been a huge fan of enchiladas since I was a kid. Beef enchiladas with red sauce have been on my families menu for as long as I can remember.
As an adult, I’ve switched up the enchilada game to include Chicken Enchiladas and Cheesy Corn & Avocado Enchiladas. Also, Creamy Sriracha Beef Enchiladas and even PUMPKIN Enchiladas! It might sound crazy, but it’s just so crazy it works!
These Mushroom Squash Veggie Enchiladas are another example of how easy it is to make delicious vegetarian enchiladas. Simply simmer the homemade red sauce, sauté the veggies, then roll them up in corn tortillas and top them with cheese.
If you’re really in a hurry, you can purchase a jar of pre-made red enchilada sauce. But I highly recommend spending an extra 10 minutes to make the flavorful homemade enchilada sauce if you can!
Even when making your own sauce, it only takes 30 minutes of prep time to get these enchiladas in the oven. And in under an hour, dinner is on the table! Winner winner, veggie dinner!
How to make Veggie Enchiladas
- Prepare the homemade enchilada sauce.
- Heat olive oil in a large pot on the stove over medium heat.
- Add minced garlic to the pot and sauté for 1 minute.
- Add crushed tomatoes, tomato paste and vegetable broth.
- Stir everything together and simmer for 2-3 minutes.
- Add chili powder, cumin, oregano, cocoa powder and onion powder.
- Mix everything together and bring to a simmer.
- Reduce the heat on the stove to low, cover and simmer for 15 minutes.
- Prepare the veggie filling.
- Heat olive oil in a large skillet over medium high heat.
- Add onions, mushrooms, zucchini and yellow squash.
- Sauté the veggies for 8 minutes.
- Add minced garlic and sauté for an additional minute.
- Prepare the enchiladas.
- Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds.
- Dip each tortilla in the enchilada sauce, then fill with the sautéd veggies and a sprinkle of shredded cheddar cheese.
- Roll each tortilla up and place it seam side down in a 9″ x 13″ baking dish.
- Top the enchiladas with any remaining sauce and cheddar cheese.
- Place in a 350°F preheated oven for 20 minutes.
What veggies go with enchiladas?
I love the combo of mushrooms and squash in this recipe, but you can always switch up the veggies to give the recipe a new spin! Here are some veggies that would go great in these enchiladas:
- Large Diced Bell Peppers
- Cauliflower Florets
- Diced & Peeled Butternut Squash – these will need to sauté on the stove for an extra 8-10 minutes than the other veggies. Make sure they’re fork tender before adding the veggies to the enchiladas.
- Peeled & Diced Sweet Potatoes – same rules apply for the sweet potatoes as the butternut squash.
- Black Beans – technically legumes, not vegetables, but still a delicious addition to this dish! Drain and rinse a can of black beans. Add it to the veggies during the last 2-3 minutes they’re sautéing on the stove. A standard 15 oz can of black beans will replace two cups of veggies in these enchiladas.
What toppings go on enchiladas?
These enchiladas can be served as they are or topped with a variety of herbs, veggies and sauces. Here are a few of my favorite enchilada toppings:
- Fresh chopped cilantro
- Pickled or fresh sliced jalapenos
- Sour Cream
- Creamy Avocado Salsa – this is my go-to topping for these enchiladas, it’s so creamy and flavorful!
- Diced Avocado – if you don’t have time to make the salsa, simply add diced avocado on top of the enchiladas.
- Hot sauce – spice up this dish with a drizzle of your favorite hot sauce on top!
Can you freeze enchiladas?
Yes, in fact I generally double this recipe when I make it. I eat one tray of enchiladas, then freeze the other tray for later. These enchiladas will freeze for up to 3 months.
When storing them in the freezer, cover them tightly with plastic wrap, then again with foil. Or use a baking dish with a sealing lid to store the enchiladas in the freezer.
When ready to eat, remove from the freezer and remove the plastic wrap or plastic lid. Cover with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 15 minutes.
Do you have to fry tortillas for enchiladas?
A lot of people will fry corn tortillas in hot oil before making enchiladas to soften them. I use the microwave method instead. Simply wrap the stack of tortillas in a damp paper towel and microwave for 30 seconds.
I’ve found this method prevents the tortillas from tearing at least 90% of the time. This method is healthier, quicker, easier & makes less of a mess!
Don’t miss these other delicious vegetarian Mexican recipes!
- Veggie Fajita Rice Bowls – this 15 minute vegan recipe is a fan favorite!
- Buffalo Cauliflower Tacos – buffalo sauce roasted cauliflower, a simple slaw and creamy avocado sauce fill these vegetarian tacos with so much flavor!
- Soy Chorizo Quesadilla – another 15 minute meal that’s easy, cheesy & delicious!
- Vegan Tacos with Grilled Veggies & Chimichurri – adding homemade chimichurri sauce to these tacos might just make them the best vegan tacos ever!
- Cauliflower Nachos – low carb, vegetarian & gluten free, this new way to eat nachos is healthy, fun and tasty!
- Vegan Burrito Bowl – with a cauliflower rice base, this burrito bowl is not just vegan, it’s also low carb and gluten free!
Veggie Enchiladas with Mushrooms & Squash
Fill up on vegetables in the MOST DELICIOUS way with these Veggie Enchiladas, stuffed with mushrooms, zucchini, yellow squash & homemade red sauce!
Red Enchilada Sauce
- 1 tbsp olive oil
- 2 garlic cloves minced
- 14 oz can crushed tomatoes
- 6 oz tomato paste
- ½ cup vegetable broth
- 1 tbsp chili powder
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp cocoa powder
- ½ tsp onion powder
- 1 tbsp olive oil
- ½ cup onions large dice
- 2 cups baby bella mushrooms sliced
- 2 cups zucchini large dice
- 1 cup yellow squash large dice
- 3 cloves garlic minced
- 12 small corn tortillas
- 2 cups cheddar cheese shredded
Preheat the oven to 350°F.
Prepare the sauce by adding 1 tbsp olive oil to a large pot over medium heat.
Add the minced garlic to the heated oil and cook for 1 minute.
Add the crushed tomatoes, tomato paste and vegetable broth.
Stir everything together, then add the chili powder, cumin, oregano, cocoa powder and onion powder.
Combine well, then bring the sauce to a simmer.
Reduce the heat on the stove to low, cover and simmer for 15 minutes.
- In the meantime, prepare the filling for the enchiladas.
Add 1 tbsp olive oil to a large skillet over medium heat.
- Add the onions, mushrooms and squash.
Sauté 6-8 minutes, then add the garlic and saute for an additional 1-2 minutes.
- Set the vegetable mixture aside.
Heat the stack of tortillas, wrapped in a damp paper towel, in the microwave for 30 seconds.
Dip each tortilla into the sauce, then fill with vegetables & a sprinkling of cheese.
- Roll the tortilla up and place in a baking dish.
- Repeat until all enchiladas are prepared.
- Top with the remaining sauce and cheddar cheese.
- Place in the oven and bake for 20-25 minutes.
- Veggies: other veggies you can use in this recipe instead of the mushrooms, squash or zucchini.
- Large diced bell peppers
- Cauliflower Florets
- Peeled & diced butternut squash
- Freezer: these enchiladas can be frozen for up to 3 months. Cover the enchiladas tightly in plastic wrap, then in foil before storing. Or store in a baking dish with a sealable plastic lid. To bake the enchiladas from the freezer, place them in a 350°F oven covered in foil (make sure to remove any plastic wrap before baking) for 30 minutes. Remove the foil and continue baking for an additional 15 minutes.