Name: Gluten-Free Vegetable, Bean, and Cheese Enchiladas Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 tablespoon avocado oil or vegetable oil, plus extra for greasing pan; 1 medium onion, finely chopped; 1 red, yellow, or orange bell pepper, finely chopped; 2 cups tightly packed kale or other greens (i.e. spinach, chard, etc), finely chopped; 2 cloves garlic, minced; 1 cup frozen corn kernels; 1 15-ounce can low sodium pinto or black beans, rinsed and drained; 2 8-ounce packages enchilada sauce or 2 cups of your favorite homemade sauce, divided; 8 corn tortillas; 8 ounces grated cheddar or Mexican cheese blend, divided; Optional, for serving: Chopped cilantro and green onions, sliced olives, plain Greek yogurt or sour cream, sliced avocado

Gluten-Free Vegetable, Bean, and Cheese Enchiladas Recipe

EA Stewart, MBA, RDN

Updated on December 21, 2021

Medically reviewed by

Kristy Del Coro, MS, RDN, LDN

(40 ratings)

Total Time: 35 min

Prep Time: 20 min

Cook Time: 15 min

Servings: 4 (2 enchiladas each)

Nutrition Highlights (per serving)

543 calories

25g fat

60g carbs

25g protein

Show Nutrition Label

Nutrition Facts
Servings: 4 (2 enchiladas each)
Amount per serving
Calories	543
% Daily Value*
Total Fat 25g	32%
Saturated Fat 11g	55%
Cholesterol 54mg	18%
Sodium 822mg	36%
Total Carbohydrate 60g	22%
Dietary Fiber 12g	43%
Total Sugars 9g
Includes 3g Added Sugars	6%
Protein 25g
Vitamin D 0mcg	0%
Calcium 541mg	42%
Iron 4mg	22%
Potassium 1075mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

These gluten-free vegetable enchiladas with beans and cheese may give our family favorite Tuesday night tacos a run for the money. Not only are they easy to make, they’re also a great way to use up any vegetables that are about to go bad—that's much better than tossing them!

Another thing that's great about these vegetable enchiladas is that they’re packed with fiber from the beans, veggies, and corn, and they’re also a great way to get your daily veggies in. In fact, some kids will happily gobble up kale when it’s chopped into little, itty, bitty pieces.

Ingredients

1 tablespoon avocado oil or vegetable oil, plus extra for greasing pan
1 medium onion, finely chopped
1 red, yellow, or orange bell pepper, finely chopped
2 cups tightly packed kale or other greens (i.e. spinach, chard, etc), finely chopped
2 cloves garlic, minced
1 cup frozen corn kernels
1 15-ounce can low sodium pinto or black beans, rinsed and drained
2 8-ounce packages enchilada sauce or 2 cups of your favorite homemade sauce, divided
8 corn tortillas
8 ounces grated cheddar or Mexican cheese blend, divided
Optional, for serving: Chopped cilantro and green onions, sliced olives, plain Greek yogurt or sour cream, sliced avocado

Preparation

Preheat oven to 350F. Grease a 13 x 9 baking dish with avocado/vegetable oil.
Prep the vegetables: Finely chop by hand or use a food processor with cutting blade attachment to chop onions, kale, and bell peppers (chop them all separately), then set aside.
Heat avocado/vegetable oil in a large skillet over medium heat. Add chopped onion and saute for 1 minute, then add minced garlic and saute for an additional minute. Next, add chopped pepper and saute for 1 minute, then add kale/greens and saute for 1 more minute. Add frozen corn kernels and beans, along with ½ cup enchilada sauce. Stir well to combine, and cook for 2 minutes, then remove from heat.
Wrap tortillas in a dish towel and heat in microwave for about 1 minute to soften, or heat individually in a skillet over medium heat. Spoon about ⅓ cup vegetable/bean mixture over a tortilla, repeating with remaining tortillas until all mixture is used up. Sprinkle 4 ounces of grated cheese, divided evenly, over tortillas and vegetable bean mixture. Carefully fold tortillas in thirds, and place each one seam side down in baking dish. Pour remaining enchilada sauce on top, and sprinkle remaining 4 ounces of cheese on top.
Bake in the oven for about 15 minutes, or until cheese is melted and bubbly. Remove from oven and allow to cool for 5 minutes before serving with (optional) cilantro, green onions, olives, Greek yogurt, and avocado.

Ingredient Variations and Substitutions

Black beans, or whatever beans you have in the pantry, would be equally delicious instead of the pinto beans. All are nutritious.

Have veggies to use up? These vegetable enchiladas are super versatile, and an easy way to use up any vegetables in your fridge or pantry that are wilted or need a little TLC. Some additional ideas include zucchini, carrots, tomatoes, cauliflower, eggplant, sweet potatoes, and so many more. Have fun being creative!

Cooking and Serving Tips

For serving, these vegetable enchiladas are a meal in themselves. Add some fresh fruit on the side and dinner is served!

Note: You can prepare the enchiladas ahead a day ahead, or in the morning, then keep them in the fridge, well covered, until you’re ready to bake them.