Vegan Enchiladas

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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 297.9
  • Total Fat: 16.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 607.2 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 7.3 g

View full nutritional breakdown of Vegan Enchiladas calories by ingredient
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Vegan Enchiladas filled with Roasted Vegetables and Potato. Vegan Enchiladas filled with Roasted Vegetables and Potato.
Number of Servings: 60


    6-3/4 heads broccoli, cut into florets
    3-1/4 pounds whole button mushrooms
    20 small zucchini, chopped
    13-1/3 cups chopped carrots
    1-2/3 cups olive oil
    salt and pepper to taste
    1 package instant mashed potato with margarine and soy milk
    20 cups enchilada sauce
    3-1/4 pounds shredded vegan Cheddar cheese


1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C).
3. Bring water, soy milk and fat to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables.
4. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese.
5. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.

Serving Size: 2 rolls

Number of Servings: 60

Recipe submitted by SparkPeople user JGRUSSO.

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