Cheesy Vegetable Enchiladas #SundaySupper

Cheesy Vegetable Enchiladas are stuffed with black beans, corn, spinach, made with three cups of cheese and covered in an easy-to-make homemade enchilada sauce. {vegetarian, gluten free}

Cheesy Vegetable Enchiladas |

This recipe for Cheesy Vegetable Enchiladas has been a family favorite for years. From the traditional combination of black beans and corn to the deliciously surprising addition of spinach to the three full cups of shredded cheese that everybody loves, this recipe is always a crowd pleaser. Even better is that it can be made ahead and leftovers reheat well.

The filling for these Cheesy Vegetable Enchiladas is easy to make with no cooking required – just mix everything in one bowl. The homemade enchilada sauce takes a little time to cook, but it is delicious and flavorful…totally worth it!  Both can be made ahead of time and stored in the refrigerator until you are ready to assemble.

Cheesy Vegetable Enchiladas |

One trick I learned during the assembly of these enchiladas is to heat the corn tortillas, otherwise they can be stiff and/or split. However if they do split, I just carefully roll them as best I can and put them in the baking dish. Enchiladas, and casseroles in general, are pretty forgiving since everything essentially blends together anyhow.

I love that these tasty enchiladas can be customized to suit your preferences, use what you have on hand or what is in season.  We often change up our choice of cheeses, using our Wisconsin cheese favorites such as Colby, Monterey Jack and/or cheddar.  Cheesy Vegetables Enchiladas can be enjoyed year-round by using frozen vegetables or a mixture of fresh and frozen depending on what is in season. We discovered a frozen vegetable mix with edamame, corn and red pepper that was delicious, but just corn works great too. Regardless of which vegetables you use, the result is a flavorful, healthy cheesy meatless dinner the whole family will love!

Cheesy Vegetable Enchiladas |

Cheesy Vegetable Enchiladas
Yields: 6 servings
  • 3 cups (12 ounces) shredded cheese, divided (any combination of pepper jack, cheddar, colby jack)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 10 ounces frozen corn, thawed
  • 1 teaspoons ground cumin
  • 1 teaspoons chili powder
  • 6 scallions, thinly sliced, white and green parts separated
  • 2 tablespoons olive oil
  • 1 teaspoons ground cumin
  • 2 teaspoons chili powder
  • ¼ cup flour
  • 1 can (6 ounces) tomato paste
  • 1 can (14½ ounces) reduced-sodium vegetable broth
  • ¾ cup water
  • Ground pepper
  • 12 corn tortillas (6 inch)
  1. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, 1 teaspoon cumin and 2 teaspoons chili powder.
  2. Make sauce: In a medium sauce pan, heat oil over medium. Add 1 teaspoon cumin, 2 teaspoons chili powder, flour, and tomato paste; cook for 1 minute, whisking. Whisk in broth and ¾ cup water, bring to a boil. Reduce to a simmer, and cook until slightly thickened (5-10 minutes). Season with ground pepper and set aside.
  3. Preheat oven to 400 degrees. Spray 13 x 9 inch baking dish with cooking spray.
  4. Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds. Top each tortilla with ⅓ cup filling; roll up tightly and place seam side down in baking dish.
  5. Sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake uncovered for about 15 to 20 minutes, until hot and bubbly. Cool for 5 minutes and top with scallion greens.

Cheesy Vegetable Enchiladas |

The theme for Sunday Supper is Family Friendly Recipes (especially kid-approved ones) featuring Wisconsin Cheese. As Minnesota is a neighbor to the cheese state of Wisconsin, we happily enjoy our fair share of Wisconsin cheese every day.

What is interesting about Wisconsin cheese is that Wisconsin makes more than 600 different varieties, styles and types of cheeses. While that may sound overwhelming (in a delicious way!) the Wisconsin Milk Marketing Board website features a Wisconsin Cheese Company Directory that simplifies searching by Company Name, Cheese Variety and/or Master Cheesemaker. And when you get to have cheese made by a Wisconsin Master Cheesemaker, there is an assurance of a quality like no other. It’s the best of the best! Find out more about what it takes to become a Master Cheesemaker.

Be sure to check out the other delicious, cheesy recipes the other Sunday Supper bloggers made, featuring Wisconsin Cheese!
Cheese Appetizers:

Cheese Bread:

Main Dishes with Cheese:

Cheese Side Dishes:


10 Ideas for Cheese Dip Dippers by Sunday Supper Movement

For these delicious, cheesy recipes and more, follow Sunday Supper’s Cheese Board on Pinterest!

Wisconsin Cheese Recipe Contest!

Inspired by all of this cheesy goodness? Develop an original easy summer recipe that includes Wisconsin cheese for a chance to win fabulous prizes, including a reimbursement for full conference pass, hotel accommodations and airfare (up to $2000) to the Food & Wine Conference, a Wisconsin Cheese Assortment, and more!  For more information and entry details, visit the Food and Wine Conference Wisconsin Cheese Recipe Contest page…and good luck!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Cheesy Vegetable Enchiladas |

For more information on Wisconsin Cheese, visit their website  and keep in touch on:  Facebook Twitter Instagram Pinterest

This post is sponsored by Wisconsin Milk Marketing Board in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Cheesy Vegetable Enchiladas |


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  1. I think those are the best looking enchiladas I’ve ever seen. I want to dig in right now.

  2. These sound so good. Thank you Alida and have a great Sunday!

  3. Now I want enchiladas for dinner! These look delicious!

  4. Amy Kim (@kimchi_mom) says:

    This looks and sounds incredible! Can you freeze these ahead of time to make later?

    • Alida Fischbach says:

      Yes, you can definitely make ahead to freeze. Sometimes I prepare the recipe in two 9-inch pans – make one for now, freeze the other for later. Thanks for asking Amy! 🙂

  5. Just gorgeous! Corn and cheese, greens and beans. Love it all!

  6. Oh my gosh! Yum! Your enchiladas look simply perfect! I love that you didn’t add meat to it.

  7. I would not miss the meat one bit! These cheesy veggie enchiladas sound fantastic!

  8. I made something similar for dinner last week and it was the perfect vegetarian dinner for me. BUT it didn’t have a sauce!! I love how your sauce looks. Totally making this!!

  9. Alida these look and sound delicious! Now I have a craving!!!

  10. I know I could get my kids to eat their greens if I covered it in all that cheesy goodness, plus the fabulous Mexican flavors!

  11. This is such an amazing dish! I feel like I could eat a whole plate and not be guilty at all 🙂

  12. I need to find a way to make this my dinner tonight — YUM!

  13. I have been needing some more meatless monday meals in my back pocket, and all of that cheesy and veggie goodness is SO calling my name! Looks DELISH. Pinned!

  14. Now you have me craving enchiladas for dinner- yum!

  15. These look AMAZING! Love all the veggies!

  16. These are right up my veggie loving alley! Drooooooling!

  17. I’m usually not a huge enchilada fan, but these ones.. seriously I’m drooling!!!

  18. WOW wow wow Alida! Those enchiladas are gorgeous and I just might be able to get my meat lover to give them a try!! I hope!

  19. This is perfect for our meatless Monday! Cheesy enchiladas are always a hit!

  20. These look absolutely delicious. The more sauce the better – at least for enchiladas, and well a lot of other foods (in my opinion). Not sure that I could stop after one of these enchiladas!

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