Veggie Enchilada

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This Veggie Enchilada is made with a variety of vegetables, red beans and flavorful homemade enchilada sauce. This recipe is very easy to make, healthy and full of delicious Mexican flavors.

They’re so cheesy, with a filling of sautéed veggies like carrot, cabbage, broccoli, onion, arugula, red kidney beans, corn and some warming spices like chipotle and roasted garlic seasoning, dried oregano, ground cumin. The reason I love this recipe is that you can use any vegetable of your choice for the filling. I also used the homemade enchilada sauce to give this dish a fresh flavor. 

What you’ll need to make Veggie Enchilada

For Enchilada Sauce:

How to make Veggie Enchilada with step by step photos & instructions

1. For Enchilada Sauce: Add the canned tomatoes, garlic cloves, seasonings, dried oregano, jalapeno, apple cider vinegar and salt in a blender. Blend into smooth sauce.

2. Now take a small bowl, combine ¼ cup water and 2 tsp flour into a paste consistency.

3. Heat a pan and add the tomato sauce. Add the flour paste into the tomato sauce and keep stirring until everything comes together into a thick sauce. Keep the sauce aside.

4. For Veggie Filling: Heat 2 tbsp oil in a skillet. Add chopped onions and carrot. Saute for a minute.

5. Now add broccoli florets, chopped cabbage, cubed tofu, arugula and give it a stir. Saute for two minutes.

6. Then add red kidney beans, corn, salt and saute for a few more minutes. 

7. Add 2 tablespoons of Enchilada sauce to the veggies and combine well. Turn off the heat and keep the veggie filling aside.

8. Assembling the Enchiladas: Preheat oven to 400 degrees Fahrenheit. Take an oven safe container and grease it with oil. Pour ¼ cup of Enchilada sauce and spread it until the bottom layer is evenly coated.

9. Take one tortilla, spread the veggie filling in the middle vertically. Top with some shredded cheese. Roll both the edges of the tortilla to make a wrap.

10. Place the wrapped tortilla upside down in the container starting from the corner.

11. Repeat with the remaining tortillas and the filling. Place them in the container evenly.

12. Pour and spread the remaining enchilada sauce over the tortilla wraps leaving out the tips of the tortillas.

13. Sprinkle the remaining cheese over the enchiladas evenly.

14. Bake, uncovered in the middle rack for about 20 minutes.

15. Remove from the oven and let it rest for 10 minutes. Sprinkle cilantro and serve immediately!

Notes

  • You can also use whole wheat tortillas.
  • Make this recipe vegan by totally skipping the cheese or use vegan cheese instead.
  • Serve this enchiladas with a side of greens salad or avocado.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.

Veggie Enchiladas

By:
Ingredients
  • For Veggie Filling:
  • 1 tbsp Olive oil
  • 4 Corn Tortillas (8” in diameter)
  • 1/2 Onion, chopped
  • 1 cup cabbage, chopped
  • 1 cup Broccoli florets
  • ½ cup Red Kidney Beans
  • ½ cup Corn
  • 1 cup Tofu
  • 1 cup Carrots
  • 1 cup Arugula
  • 2 cups Mexican style 4 cheese blend - shredded
  • For Enchilada Sauce:
  • 1 can Diced Tomatoes
  • 2 Garlic cloves, minced
  • ¼ tsp Ground Cumin
  • ¼ tsp Chipotle & roasted garlic seasoning
  • ¼ tsp dried Oregano
  • 1 Jalapeno
  • 1 tsp Apple cider vinegar
  • 2 tsp Flour
  • Salt
Directions
Step 1
For Enchilada Sauce:
Add the canned tomatoes, garlic cloves, seasonings, dried oregano, jalapeno, apple cider vinegar and salt in a blender. Blend into smooth sauce.
Step 2
In a small bowl combine flour and little water to make into thick paste.
Step 3
Heat a pan and add the tomato sauce and the flour paste.
Step 4
Keep stirring until thick sauce consistency is achieved.
Step 5
For Veggie Filling:
Heat 2 tbsp oil in a skillet, add chopped onions and carrot. Saute for a minute.
Step 6
Now add broccoli florets, chopped cabbage, cubed tofu, arugula and give it a stir. Saute for two minutes.
Step 7
Add red kidney beans, corn and saute for a few more minutes.
Step 8
Add 2 tablespoons of Enchilada sauce to the veggies and combine well. Turn off heat and keep aside.
Step 9
Assembling the Enchiladas:
Preheat oven to 400 degrees F.
Step 10
Grease an oven safe container with oil. Pour ¼ cup of Enchilada sauce and spread it until the bottom layer is evenly coated.
Step 11
Take one tortilla, add the veggie filling and top with some cheese.
Step 12
Roll the tortillas to make a wrap. Place the wrapped tortilla upside down in the container starting from the corner.
Step 13
Repeat with the remaining tortillas and the filling. Place them in the container evenly.
Step 14
Pour and spread the remaining enchilada sauce over the tortilla wraps leaving out the tips of the tortillas.
Step 15
Sprinkle the remaining cheese over the enchiladas evenly.
Step 16
Bake, uncovered in the middle rack for about 20 minutes.
Step 17
Remove from the oven and let it rest for 10 minutes. Sprinkle cilantro and serve immediately!

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