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Get ready to treat yourself to our single serving Vegetarian Enchiladas. This recipe ensures you don’t need a crowd to enjoy a savory, saucy, and absolutely delicious enchilada. Perfect for those cooking for one, these enchiladas will prove that vegetarian meals can be every bit as flavorful as their meat-filled counterparts.

Searching for more single serving vegetarian recipes? Try our flavorful Sweet Potato and Black Bean Salad, zesty Buffalo Cauliflower Tacos, savory Baked Black Bean Tacos, or hearty Baked Penne with Roasted Vegetables.

Why You’ll Love This Vegetarian Enchilada Recipe

  • Portion-Controlled: Designed for one, this recipe ensures no leftovers or food waste.
  • Versatile: You can easily substitute or add different vegetables based on your preferences.
  • Balanced Nutrition: It’s packed with healthy vegetables sandwiched between corn or flour tortillas for a balanced meal.
  • Simple and Quick: With a handful of ingredients and easy instructions, this meal can be ready in no time.

RELATED: 20 Single Serving Meatless Recipes

Ingredient Notes And Substitutions

The beauty of this enchilada recipe lies in its flexibility:

  • Corn Tortillas: While traditional enchiladas are made with corn tortillas, you could use flour tortillas if you prefer. Corn tortillas provide a slightly firmer texture and rich, corn flavor.
  • Canola Oil: Any neutral oil like avocado oil, sunflower, or vegetable oil will work for frying the corn tortillas before layering them in the baking dish. We also use olive oil or avocado oil to sauté the zucchini.
  • Zucchini: If you’re not a fan of zucchini, feel free to substitute with other veggies such as bell peppers, mushrooms, or spinach. If you’ve got leftover zucchini, consider using it in a small loaf of Zucchini Bread, Pasta Primavera, or Zucchini Lasagna.

If you have any ingredients leftover from this vegetarian enchilada recipe, check out our Leftover Ingredients Recipe Finder.

Recipe Variations

Try these variations to put a fresh spin on your vegetarian enchiladas:

  1. Sweet Potato Enchiladas: Swap out zucchini for sweet potato to create a heartier, autumn-inspired version. Keep in mind that small diced sweet potatoes may take 10 to 12 minutes to cook in a skillet.
  2. Black Bean Enchiladas: Add extra black beans to the mix for extra protein and fiber.
  3. Spicy Enchiladas: For a spicier kick, add some chopped jalapenos or chipotle peppers to your vegetable mix.
  4. Vegan Enchiladas: Substitute the cheese with vegan cheese or nutritional yeast for a vegan-friendly version.
  5. Low-Fat Enchiladas: Opt for low-fat cheese and whole-grain tortillas for a healthier take on this classic dish.

How To Make Vegetarian Enchiladas For One

These step-by-step photos and instructions help you visualize how to make vegetarian enchiladas. See the recipe box below for ingredient amounts and full recipe instructions.

  • Cook the vegetables: The quickest way to cook zucchini is in a small skillet with a little oil and a pinch of salt. The zucchini cooks quickly and becomes fork-tender in about 5 minutes.
  • After the vegetables have cooked, transfer them to a bowl and add some salsa, black beans, and spices.
a bowl of cooked summer squash and zucchini.
  • Assemble the enchilada
    1. Spread a layer of salsa on the bottom of a baking dish.
    2. Top with a corn tortilla
    3. Add vegetables.
    4. Top with cheese.
    5. Add another tortilla.
    6. Top with vegetables.
    7. Add more cheese.
    8. Top with a tortilla.
    9. Cover with salsa.
Nine photos showing how to make a vegetarian enchilada.
  • Bake: Add the remaining cheese, cover, and bake for about 20 minutes.
a fork filled with vegetables and tortillas.

Expert Tips

  • To make the enchiladas ahead of time, you can prepare them up to the point of baking and then refrigerate them. When you are ready to bake, simply bake the enchiladas according to the instructions.
  • To make the enchiladas gluten-free, use gluten-free corn tortillas.

RELATED: 40 Easy Recipes For College Students

Serving Suggestions

Enhance your enchilada experience with these flavorful accompaniments:

  1. Mexican Street Corn Salad: A flavorful corn salad can provide a refreshing contrast to the rich enchilada.
  2. Avocado Slices: Adding avocado slices on top of your enchiladas can add creaminess and a burst of healthy fats.
  3. Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt on top can cut through the spice and add a tangy touch.
  4. Lime Wedges: Serve with lime wedges on the side. A squeeze of fresh lime juice just before eating can really make the flavors pop.

Frequently Asked Questions

What size baking dish should I use for this small vegetable enchilada recipe?

The success of this recipe depends on the size of the baking dish you use. I use a 5×5 inch baking dish with a base area of 25 square inches. The dishes we use in our recipes can be found on our Store page.

Can I make vegan vegetable enchiladas?

Absolutely. Substitute dairy cheese with vegan cheese.

Can I make vegetarian enchiladas in advance?

Yes, you can assemble the enchiladas and refrigerate. Just add the sauce and cheese right before baking.

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this vegetarian recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

RELATED: Single Serving Comfort Food Recipes

If you’ve tried these vegetarian enchiladas or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Your Cooking For One Source
Because you’re worth it

Vegetarian Enchiladas For One

5 from 9 votes
Prep: 10 minutes
Cook: 15 minutes
Cool: 5 minutes
Total: 30 minutes
Servings: 1 serving
Easy to assemble Vegetarian Enchiladas For One! Seasoned vegetables and black beans are sandwiched between corn tortillas and cheese. The ingredients are layered, casserole style in a small baking dish. Topped with salsa and cheese, this wonderful single serving meal can be ready in under 30 minutes.


  • 3 corn tortillas
  • ¼ cup canola oil
  • ½ tablespoon olive oil
  • 1 small zucchini , diced or thinly sliced
  • ¼ teaspoon cumin
  • teaspoon kosher salt
  • teaspoon coarsely ground black pepper
  • ¼ cup black beans , rinsed and drained
  • ½ cup salsa , divided
  • cup shredded Cheddar cheese
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  • Heat oven to 350° F (177° C)
  • Heat canola oil in a 10-inch skillet. Once the oil is hot, place tortillas in the oil one at a time to soften for about 15 to 20 seconds each. Take each tortilla out and reserve on a paper-towel lined plate. Remove pan from heat and set aside.
  • Heat olive oil in a separate 8-inch skillet over medium-high heat. Add the zucchini, cumin, salt, and pepper and cook, stirring frequently 5 minutes until zucchini is fork tender. Transfer to a bowl and set aside.
  • Stir the black beans and 1/4 cup of the salsa into the cooked zucchini.
  • To assemble the enchiladas, place about 2 tablespoons of salsa on bottom of a 5-inch baking dish. Place 1 tortilla on top of the sauce. Top with about half of the cooked zucchini and sprinkle with 2 tablespoons of cheese.
  • Place another softened tortilla on top of the zucchini/cheese and top with the remaining zucchini mixture and 2 tablespoons of cheese.
  • Place the last tortilla on top, cover with the remaining salsa and top with the remaining cheese.
  • Bake, covered for 15 minutes.
  • Remove foil and bake for an additional 5 minutes, until cheese has melted.


Expert Tips
  • To make the enchiladas ahead of time, you can prepare them up to the point of baking and then refrigerate them. When you are ready to bake, simply bake the enchiladas according to the instructions.
  • To make the enchiladas gluten-free, use gluten-free corn tortillas.


Serving: 1serving, Calories: 462kcal, Carbohydrates: 58g, Protein: 18g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 29mg, Sodium: 1428mg, Potassium: 976mg, Fiber: 12g, Sugar: 8g, Vitamin A: 1145IU, Vitamin C: 23.6mg, Calcium: 336mg, Iron: 3.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

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Recipe Rating


  1. Helene says:

    These were amazing. I used flour tortillas instead, and made some Spanish rice that I put inside of each enchilada. I also doubled the recipe for myself and my husband.

  2. Susan says:

    I haven’t made this yet, but it looks very tasty. I’m trying to figure out which ingredient I can adjust so it won’t have so much sodium (besides not adding the salt). Any suggestions?

    1. Joanie Zisk says:

      Rinsing the beans will remove some of the sodium and I would look for lower sodium cheese such as Swiss or Gruyere which has less sodium than cheddar.

  3. Mary says:

    What other size pan (similar size) can I use hard to find your pan

  4. mary says:

    Simple, delicious recipe! I followed the directions as written. I ate half, as it was very filling. I am looking forward to the leftovers tomorrow.

    1. Joanie Zisk says:

      I’m so glad you enjoyed the recipe, thank you for taking the time to let me know.

  5. Ben says:

    I never expected such a simple recipe to make such a flavorful and satisfying dinner. This is definitely going into my regular meal rotation. The chunkier the salsa, the better!

  6. Nancy says:

    I missed rating this earlier. It is a winner in my books!

    1. Joanie Zisk says:

      Thank you, Nancy! I’m so happy you enjoyed it.

  7. Nancy says:

    I made this as written and it is absolutely delicious! I ate half of it and several days later reheated the remainder in the microwave. It was just as good if not better!
    Love this recipe.

  8. Shannon says:

    I didn’t have salsa so I used homemade roasted tomato sauce which worked our well with leftover pepper jack cheese. Great recipe!

  9. Wendy says:

    I’m confused this recipe states 1/4 cup cheese, the first 2 steps use 2 Tbsp cheese per layer, yet the last step says to add the remaining cheese on top, so wouldn’t the total amount of cheese actually be 1/3 cup or thereabouts, so there is in fact some left for the top layer?

    1. Joanie Zisk says:

      Hi Wendy, Yes – use 1/3 cup of cheese. The recipe has been adjusted to reflect that change. Thank you for bringing it to my attention.

  10. Judy G says:

    Yum! Thanks for the tasty and easy recipe. I added some tomatoes. I probably used more cheese than recipe called for. It would kind itself to whatever vegetables you have on hand.

    1. Judy G says:

      Ugh. Autocorrect. It would LEND itself . . .