I created this recipe in the 90’s for my friends who didn’t know what to feed a vegetarian! Times have changed and while there are so many delicious vegan meals that are satisfying even for non-vegans, this recipe remains a fan favorite. Make it vegan or switch it up with regular cheese.
For the enchilada’s vegetable filling, I listed red pepper and spinach as a base, but you can add whatever ingredients that you desire! Corn, olives, zucchini, mushrooms, kale - if it sounds good to you, throw it in!
1 chopped red pepper
1-2 c. chopped spinach
1 small diced onion
1 Tbsp. minced garlic
1 c. chopped veggies of your choice
2 Tbsp. olive oil
1 can green chilies (4 oz.)
1 can refried or black beans
1 jar salsa
1 tsp. salt
1 Tbsp. chili powder
1 lg. package of corn tortillas (18 total)
1 lg. can enchilada sauce (28 oz). I usually use green sauce.
2 c. vegan cheese shreds or Monterey Jack
- Sauté veggies, garlic and green chilies in olive oil until soft. Add spices and salsa. If you like a little more ‘caliente’, add jalapenos, red pepper flakes or cayenne pepper to taste.
- Cover the bottom of a 9x12 baking dish with enchilada sauce, layer 6 tortillas, ½ can of the beans, ½ of veggie mixture, another layer of sauce and sprinkle with 1/3 of cheese. Repeat layer, then top with remaining 6 tortillas, remaining sauce and cheese.
- Bake uncovered at 350 F degrees for 35-45 minutes or until bubbly.
Serve with your favorite enchilada fixings. Fresh cilantro, chopped tomatoes, avocado slices, sour cream, and brown rice are my favorites! This one dish meal is especially yummy as leftovers.
Enjoy my friends!