Enjoy a vegetable-packed dinner with these Veggie Enchiladas — filled with mushrooms, zucchini, yellow squash and topped with a rich homemade red sauce. This gluten-free, vegetarian recipe comes together quickly and is perfect for weeknights or meal prep.
Serve with creamy avocado salsa or a side of Mexican rice for a complete, satisfying meal.
Saucy corn tortillas rolled around a savory vegetable filling and finished with melted cheese — enchiladas are comfort food at its best. These Veggie Enchiladas with mushrooms and squash offer an easy, flavorful vegetarian take on a classic. The combination of sautéed baby bella mushrooms, zucchini and yellow squash absorbs the enchilada sauce beautifully, while cheddar adds a melty finish. They’re simple to make from scratch and can be on the table in under an hour.
If you have limited time, you can use a store-bought red enchilada sauce, but preparing a quick homemade red sauce enhances flavor and keeps control over salt and spices. Even with homemade sauce, the overall prep and cook time remains manageable, making this recipe ideal for busy evenings or for cooking ahead and freezing a second tray for later.
How to make Veggie Enchiladas
- Prepare the red enchilada sauce. A simple homemade sauce brings depth to the dish — roasted or toasted dried chiles, garlic, onion, tomato or tomato paste, and spices simmered together make a flavorful base. If short on time, a good-quality jarred sauce will work.
- Make the veggie filling.
- Heat olive oil in a large skillet over medium-high heat.
- Add diced onions, sliced baby bella mushrooms, zucchini and yellow squash.
- Sauté the vegetables for about 6–8 minutes until they begin to soften and the mushrooms release their moisture.
- Add minced garlic and sauté another 1–2 minutes until fragrant. Season with salt and pepper to taste and set aside.
- Assemble and bake the enchiladas.
- Warm a stack of corn tortillas wrapped in a damp paper towel in the microwave for 30 seconds to make them pliable.
- Dip each tortilla briefly in the enchilada sauce, then spoon in a portion of the sautéed veggies and a light sprinkle of shredded cheddar cheese.
- Roll the tortilla and place it seam-side down in a 9″ x 13″ baking dish.
- Repeat with remaining tortillas. Pour any remaining sauce over the top and sprinkle with the rest of the cheese.
- Bake in a preheated 350°F oven for 20–25 minutes, until the sauce is bubbling and the cheese is melted and lightly browned.
What veggies go with enchiladas?
This mushroom-and-squash mix is a favorite, but enchiladas are highly adaptable. Swap in any of these vegetables to suit seasonality or pantry contents:
- Large diced bell peppers — add color and sweetness.
- Cauliflower florets — chop small and sauté until tender.
- Peeled and diced butternut squash — cook longer until fork-tender before adding to the filling.
- Peeled and diced sweet potatoes — similar to butternut squash, sauté thoroughly before assembling.
- Black beans — add protein and creaminess; drain and rinse canned beans and stir them in during the last 2–3 minutes of sautéing. One 15 oz can roughly replaces about two cups of vegetables.
What toppings go on enchiladas?
Toppings brighten and personalize each plate. Try one or a combination of these:
- Fresh chopped cilantro for herbaceous brightness.
- Pickled or fresh sliced jalapeños for heat.
- Sour cream or plain yogurt to balance the sauce.
- Creamy avocado salsa or chunky diced avocado for richness.
- Hot sauce for an extra kick.
Can you freeze enchiladas?
Yes. This recipe freezes well, which makes it an excellent candidate for meal prep. Double the batch, bake one tray and freeze the other. To freeze, cover tightly with plastic wrap and a layer of foil, or use a baking dish with a sealing lid. Properly stored, enchiladas will keep for up to three months.
To reheat from frozen: remove any plastic wrap, cover with foil, and bake in a 350°F oven for about 30 minutes. Remove the foil and bake an additional 15 minutes to brown the cheese and heat through. Times may vary slightly depending on oven and dish depth.
Do you have to fry tortillas for enchiladas?
Frying tortillas briefly in hot oil is a traditional step that prevents tearing and adds flavor, but it’s not required. Wrapping a stack of corn tortillas in a damp paper towel and microwaving for 30 seconds softens them and reduces splatter and oil. This microwave method is faster, cleaner and keeps the dish lighter while minimizing torn tortillas.
Other delicious vegetarian Mexican-inspired recipes to try
- Veggie fajita rice bowls — quick, colorful and customizable.
- Buffalo cauliflower tacos — roasted cauliflower tossed in spicy buffalo sauce with a creamy avocado drizzle.
- Soy chorizo quesadillas — a fast, savory, cheesy option for busy nights.
- Vegan tacos with grilled vegetables and chimichurri — bright, herb-forward and satisfying.
- Cauliflower nachos — a low-carb, vegetarian twist on a party favorite.
- Vegan burrito bowl with cauliflower rice — a gluten-free, low-carb meal option packed with flavor.
Veggie Enchiladas with Mushrooms & Squash
Ingredients
- 1 tablespoon olive oil
- 1/2 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
- 16 ounces red enchilada sauce
- 2 cups cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, add the olive oil.
- Add the onions, mushrooms, zucchini and yellow squash. Sauté for 6–8 minutes until the vegetables start to soften.
- Add the minced garlic and cook 1–2 more minutes. Season to taste and set the mixture aside.
- Wrap the stack of corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
- Dip each tortilla into the enchilada sauce, fill with a portion of the vegetable mixture and a light sprinkling of cheese, then roll and place seam-side down in a baking dish.
- Repeat until all tortillas are filled. Pour any remaining sauce over the enchiladas and top with the remaining shredded cheddar.
- Bake for 20–25 minutes until heated through and the cheese is melted and slightly golden.
- Let cool for a few minutes before serving. Top with preferred garnishes such as cilantro, avocado or sour cream.
Notes
- Veggie swaps: Try bell peppers, cauliflower, butternut squash, or sweet potatoes as alternatives. Harder vegetables like butternut squash or sweet potatoes should be cooked until fork-tender before assembling.
- Freezer: These enchiladas freeze well for up to 3 months. Cover tightly with plastic wrap and foil, or use a dish with a tight-fitting lid. To bake from frozen, remove any plastic wrap, cover with foil and bake at 350°F for 30 minutes, then remove foil and bake an additional 15 minutes.