If you’re looking for a comforting, crowd-pleasing dinner that everyone at the table will love, these Family Favorite Vegetarian Enchiladas are a must-try! Filled with beans and plenty of melty cheese, then smothered in flavorful enchilada sauce, this easy recipe delivers all the delicious flavors of a classic enchilada dinner – without the meat!

Quick Vegetarian Enchiladas for Dinner!

These Vegetarian Enchiladas are often my answer to, ‘What are we having for dinner tonight?’

We love Mexican food! I like to cook to Mariachi music for as long as my family can stand it while I make these, makes me feel like I am eating at my favorite Mexican restaurant!

Why this Recipe Works

Cheese Brings Everything Together – Melted cheese adds creaminess and helps balance the savory filling and tangy enchilada sauce.

Flour Tortillas Make Rolling Easy – Large burrito size tortillas hold plenty of filling and stay soft and tender while baking.

Enchilada Sauce Keeps the Dish Moist – The generous amount of red enchilada sauce soaks into the tortillas during baking, creating enchiladas that are flavorful and never dry.

Simple Ingredients Delivers Big Flavor – Using a few convenient ingredients saves time while still producing a delicious, family friendly meal.

Homemade vegetarian enchiladas baked until golden and bubbly

Ingredients You’ll Need

1 (16 oz) bag Morningstar Griller Crumbles – A plant based ground beef alternative that provides a hearty, protein packed filling and classic taco inspired flavor.

1 packet Taco Seasoning – Adds bold Mexican inspired flavors with a blend of spices that season the crumbles perfectly.

1 (16 oz) can Vegetarian Refried Beans – Creates a creamy, satisfying filling and helps hold the enchiladas together while adding extra protein and fiber.

Shredded Cheese – Melts into the filling and on top of the enchiladas for a rich, cheesy finish.

8 Burrito Size Flour Tortillas – Serves as the wrap for the filling, creating soft and sturdy enchiladas that are easy to roll.

1 (28 oz) can Mild Red Enchilada Sauce – Covers the enchiladas with a flavorful, slightly smoky sauce that keeps them moist and delicious while baking.

Freshly baked vegetarian enchiladas with red sauce

How to Make the Best Vegetarian Enchiladas

Preheat oven to 350 degrees.

Spray a 9 x 13 pan with non-stick spray and drizzle a light layer of enchilada sauce on the bottom of the pan and set aside.

Fry 1 (16 oz) bag of Morningstar Griller Crumbles and 1 packet of taco seasoning in a little oil until golden brown.

In a medium size bowl, combine the browned crumbles and 1 (16 oz) can vegetarian refried beans.

Spoon refried bean and crumble mixture down the center of a burrito size flour tortilla, from edge to edge. Sprinkle shredded cheese over the mixture.

Roll into an enchilada and tuck into the pan. Repeat steps until the pan is full.

Pour remaining enchilada sauce over the dish and sprinkle with additional shredded cheese.

Bake for 30 minutes.

Easily Increase the Number of Servings – I like to cut them down the middle after baking to double the amount of enchiladas.

Shortcut for the Morningstar Crumbles – When I am short on time, or lazy, I just thaw the crumbles in the microwave and stir them in with the refried beans. Works just the same, just a little less flavor!

For Added Protein – Mix in black beans with the refried bean mixture for added fiber!

Optional Add In – You can also stir in cooked rice with the refried bean mixture.

Fresh Toppings that Work – Top with whatever you’d like, such as: Lettuce Tomato Sour Cream Peppers Onion Guacamole Cilantro

Make it Vegan – You can easily swap out the cheese and sour cream for vegan alternatives.