Vegetarian Enchiladas Verdes (Freezer Friendly)

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Jump to RecipeA pan filled with vegetarian enchiladas verdes.

Homemade enchiladas are a favorite when cooking I’m for a small group or when looking to have leftovers for the week. To make these vegetarian enchiladas verdes (or green enchiladas), you just need to follow these few steps.

  1. Cook veggies.
  2. Mix veggies, beans, cheese, and sauce.
  3. Fill up your tortillas.
  4. Pour over some enchiladas sauce and bake!

How to make enchiladas ahead of time

  • After baking the enchiladas, you can refrigerate them for up to 3 days. Just keep them in an airtight container and reheat in the microwave or oven. I like to add a little extra enchiladas sauce or salsa when reheating since they tend to dry out a little bit in the fridge.
  • Before baking the enchiladas, you can add cover them and add the enchiladas to the freezer. Freeze them for up to 2 months. When you are ready to bake, remove the top and bake according to the instructions. You may want to bake them a little longer if baking from frozen so it may be close to 30 minutes.
Vegetarian enchiladas topped with avocado and sour cream.

Tips for the Best Enchiladas Verdes

  • Warm your tortillas. If you are struggling to roll the enchiladas without the tortillas breaking, warm them for a few seconds in the microwave. This will help make them soften and roll much easier.
  • Rinse beans well. Before adding your black beans to the mixture make sure to rinse them. Canned beans can contain a lot of excess salt.

Alternatives and Substitutions

  • Veggies - Feel free to change up the veggies used in the recipe with something you have or prefer. You could use broccoli instead of cauliflower or you could add in some jalapeño with the bell pepper if you are looking for some extra spice.
  • Enchilada Sauce - This recipe calls for green enchilada sauce but you could also use red if you prefer. If you want to go the extra ile you can even make your own sauce.
  • Tortillas - I prefer flour tortillas in the recipe. I have made it with regular and whole wheat and both turned out great. You could also try making them with corn tortillas.

Vegetarian Enchiladas Verdes (Freezer Friendly)

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  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves of garlic
  • 1 red bell pepper, chopped
  • 1 small head of cauliflower, chopped (about 2 cups)
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 2 cups baby spinach, packed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (13 ounces) green enchilada sauce (about 1 1/2 cups)
  • 3/4 cup shredded cheese (Cheddar or Monterey Jack Cheese)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 flour tortillas (about 8” in diameter)
  • Toppings: cilantro, sour cream, green onion


  1. Preheat oven to 400°F.
  2. Heat olive oil in a large skillet over medium heat. Add the onions and cook until they are softened and translucent, about 5 minutes. Add the garlic, bell pepper and cauliflower, stir, and reduce heat to medium-low. Cover the skillet and stir occasionally until cauliflower if softened, about 8 to 9 minutes.
  3. Add the cumin, chili powder, and spinach to the skillet. Cook down until spinach is wilted.
  4. Transfer the veggies to a large mixing bowl. Add the drained beans, 1/4 cup cheese, about 2 tbsp of enchilada sauce, salt and pepper.
  5. Assemble the enchiladas. Pour 1/4 cup enchilada sauce into a 9x13” pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread about a 1/2 cup filling mixture in the middle of a tortilla, then snugly roll up the tortilla. Place it seam side down in the baking dish. Repeat with remaining tortillas and filling.
  6. Drizzle the remaining enchilada sauce evenly over the enchiladas. Then, sprinkle the remaining shredded cheese on top. (If freezing for later, this is when you should cover your pan and place in freezer until you are ready to bake.)
  7. Place in the oven and bake for 20-25 minutes or until cheese is melted with a slightly golden top and sauce is bubbling.
  8. Remove from oven and let it rest for 10 minutes. Serve with some fresh cilantro, sour cream, and avocado.


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