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veggie enchiladas being served from a white casserole pan

Veggie Enchiladas with Chili Lime Crema

Veggie Enchiladas are a simple dinner recipe that are perfect for a weeknight. They are full of vegetables and topped with verde enchilada sauce and cheese. After they bake (only 12 minutes!) they get drizzled with an AMAZING Chili Lime Crema. 
This will be your new go-to healthy weeknight dinner!
Course Dinner
Cuisine Mexican, vegetarian
Keyword Vegetable Enchiladas, Vegetarian Enchiladas, Veggie Enchiladas
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes


  • 1 tbsp oil I use olive oil
  • 1 poblano pepper, diced 1 cup +
  • 1 medium bell pepper (any color), diced
  • 2 fresh garlic cloves, chopped
  • 3/4 cup fresh tomatoes, diced (I use cherry tomatoes or roma tomatoes)
  • 4 green onions, white & light green parts chopped (use any extra for garnish)
  • 1/2 cup cup frozen corn
  • 1/3 cup fresh cilantro, chopped (use any extra for garnish)
  • 1/4 tsp each: garlic powder, onion powder
  • 1/2 tsp each: cumin, chili powder, salt
  • 1 16oz can refried black beans (may not use the ENTIRE can, I usually have a couple tbsps left)
  • 8-10 flour tortillas, medium, soft taco size
  • 1 10oz can verde enchilada sauce
  • 3/4 cup shredded cheese: can use cheddar, colby jack, pepper jack, or monterey jack

Chili Lime Crema

  • 1/2 cup plain Greek yogurt
  • 1/4 tsp each: cumin, chili powder, garlic powder, salt
  • 3 tbsp water
  • 1 tbsp fresh lime juice 1 lime


  • Preheat the oven to 450 degrees.
    Prep a 9x13 glass baking dish with non-stick baking spray.
  • On the stove top, in a skillet over medium heat, saute the poblano peppers, bell peppers, and garlic in the oil for 5 minutes.
    Then add all the seasonings & spices, green onions, tomatoes, corn, and cilantro and saute for another 5 minutes. 

Assemble the Veggie Enchiladas

  • Spread 1 heaping tablespoon of refried black beans down the center of a flour tortilla and then top with some of the sauteed veggie mix (dividing the veggie mix evenly between all the tortillas), roll the tortilla over the filling. 
    Lay each tortilla, seam side down, in your prepared baking dish.
    Pour the verde enchilada sauce over the rolled enchiladas, then sprinkle the cheese evenly over the top.

Bake the Veggie Enchiladas

  • Bake, uncovered, for 12 minutes. 
    Set aside and let cool for 5 minutes.

Chili Lime Crema

  • Combine all the crema ingredients in a dish and whisk or stir until it is completely combined and smooth. It should be a consistency that you can drizzle or pour. If you need to add more water, do so, a teaspoon at a time. You do not want it to be too watery!

Serving the Veggie Enchiladas

  • Drizzle or pour half of the Chili Lime Crema over the enchiladas and garnish with extra chopped green onions and cilantro. 
    Serve the other half of the chili lime crema on the side.