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Quick Vegetarian Enchiladas
5 from 7 votes

Quick Vegetarian Enchiladas

These enchiladas leverage pre-made enchilada sauce for a quick but healthy meal in a snap.  Prep ahead by making the filling in advance to get these on the table in an absolute flash for a great mid-week meal!  

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4


  • 8 corn tortillas
  • 1.5 cups cooked brown rice
  • 1 cup canned black beans rinsed and drained
  • 1 cup corn drained (canned or frozen)
  • ½ teaspoon cumin
  • salt to taste
  • 2 packages Frontera Enchilada sauce*
  • 2 cups grated Grass Roots Dairy Jalapeno Gouda** divided
  • 1 ripe avocado diced
  • thinly sliced fresh jalapenos optional
  • sour cream or plain Greek yogurt for serving
  • 1 quartered lime for serving
  • ½ cup chopped cilantro for serving


  1. Preheat the oven to 350F and brush a 9x13” baking dish with olive oil.

  2. In a medium bowl combine the rice, black beans, corn and cumin to the rice along with 1 cup of the grated cheese and stir to combine. Season with salt to taste.

  3. Lay a tortilla on a flat surface, spoon the rice mixture along the centre (about 1/3 cup), roll the tortilla tightly and place it seam-side-down in the prepared pan. Repeat with the remaining tortillas, tightly tucking each enchilada beside the next.

  4. Pour the enchilada sauce over the tortillas, sprinkle the remaining 1 cup of cheese over the enchiladas and and bake for 20-25 minutes or until the sauce bubbles.

  5. Remove from the oven and garnish with the avocado and cilantro, and jalapeno if using. Serve the sour cream and lime on the side.

Recipe Notes

*you can make your own sauce if you wish, here is a great recipe from Minimalist Baker if you're up for the task!

**you can use another type of cheese such as Montery Jack here or even sub out the cheese for vegan cheese and top it with vegan sour cream.