Vegetarian Tex-mex Enchiladas

Vegetarian tex-mex enchiladas picture of prepared dish and ingredients used to make dish

These tex-mex vegetarian enchiladas are so easy to make! Whether you are vegetarian or are preparing a Meatless Monday meal, you’ll love these enchiladas. I also love making these for my kids. They love them and I love that they are getting so many veggies in their dinner! These can also easily be made gluten free depending on what type of tortillas and enchiladas sauce you use. I used gluten free corn tortillas and Hatch brand enchilada sauce which is gluten free.

We don’t always do Meatless Mondays, but we do try to do at least one, preferably two meatless meals a week. They just don’t always happen on Monday! So, whether you are practicing Meatless Monday or just want to sneak in some extra veggies for your kids, these tex-mex vegetarian enchiladas are a great addition to rotate into your weekly meal plan.

For the best results, fry your tortillas in a little oil before assembling your enchiladas. This will help keep everything in place and keep the tortillas from falling apart when you bake the enchiladas. These enchiladas taste so good with a big dollop of sour cream.

Tex-mex Vegetarian Enchiladas

These vegetarian enchiladas are filled with healthy veggies and great for an easy weeknight meal.
Course Main Course
Cuisine Tex-Mex, Vegetarian
Keyword enchiladas, tex-mex, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Two Pink Peonies


  • 1 white onion diced finely
  • 1 yellow squash diced
  • 2 zucchini diced
  • 2 tbsp garlic minced
  • 1/4 cup corn fresh, frozen, or canned
  • 8 corn tortillas
  • 1.5 cups Mexican blend cheese
  • 2 cans tex-mex style enchilada sauce


  • Using a little bit of oil, fry your tortillas in a skillet until they are firm, be careful not to get them too crisp. Fry only until they are firm. Set them aside to cool.
  • Next, add the diced squash, zucchini, onion, corn, and garlic to a skillet with about two tablespoons of olive oil.
  • Cook on medium until the onions, zucchini, and squash are tender.
  • Once your cooked ingredients are cool enough to touch, spray an oven safe casserole dish with non-stick spray.
  • Fill your tortillas with the vegetable mixture and roll them.
  • Pour your tex-mex enchilada sauce over the filled tortillas.
  • Cover with cheese.
  • Cover your casserole dish with aluminum foil and bake for 20 minutes at 350 degrees. Remove the foil and cook for an additional ten minutes or until cheese is nicely melted.

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