Vegetarian Enchiladas

Vegetarian Enchiladas
Jane Bruce


  • olive oil
  • 1/2  yellow onion, diced
  • baby portobello mushrooms, sliced and halved
  • 1/2  canned sweet yellow corn
  • One  16-ounce can black beans
  • One  12-ounce jar enchilada sauce
  • Six  8-inch whole-wheat tortillas
  • shredded Cheddar cheese

Let's face it, you can put literally anything in enchiladas and they'll still be delicious. Meat, vegetables, beans, who cares? As long as it's smothered in tasty enchilada sauce and melty cheese, it'll taste good. This enchilada recipe is vegetarian-friendly, but good enough to please anyone. Well, except vegans. (If you're vegan, or cooking for one, simpy swap out the cheese for a nondairy substitute!)

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Preheat the oven to 350 degrees. In a large skillet, add the olive oil and sauté the onions over medium heat until they start to become clear, about 4 minutes. Add the mushrooms and stir. Cook another 3-4 minutes. Add in the corn and black beans and stir together. Pour in half the jar of enchilada sauce and stir until everything is coated.

Scoop the filling onto a tortilla, about 1/3 cup at a time. Roll up the tortilla and place it in a 13-by-9-inch casserole dish. Repeat until the dish is full (there should be 6 enchiladas). Pour the remaining enchilada sauce on top. Then cover with the cheese. Put the enchiladas in the oven for 10-15 minutes or until the cheese is melted.


Calories per serving:

524 calories

Dietary restrictions:

High Fiber, Low Fat

Daily value:



  • Fat 34g 53%
  • Carbs 373g 124%
  • Saturated 8g 41%
  • Fiber 56g 225%
  • Sugars 31g
  • Monounsaturated 17g
  • Polyunsaturated 6g
  • Protein 76g 152%
  • Sodium 5,921mg 247%
  • Calcium 348mg 35%
  • Magnesium 301mg 75%
  • Potassium 2,418mg 69%
  • Iron 26mg 143%
  • Zinc 6mg 42%
  • Phosphorus 1,154mg 165%
  • Vitamin A 3µg 0%
  • Vitamin C 28mg 46%
  • Thiamin (B1) 3mg 201%
  • Riboflavin (B2) 2mg 120%
  • Niacin (B3) 21mg 107%
  • Vitamin B6 1mg 34%
  • Folic Acid (B9) 882µg 220%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 11µg 13%
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