Vegetarian Enchiladas

Vegetarian Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.1
  • Total Fat: 13.1 g
  • Cholesterol: 13.3 mg
  • Sodium: 791.0 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 10.7 g
  • Protein: 14.7 g

View full nutritional breakdown of Vegetarian Enchiladas calories by ingredient
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Yummy enchiladas filled with TONS of veggies and topped with a homemade tomato sauce. Yummy enchiladas filled with TONS of veggies and topped with a homemade tomato sauce.
Number of Servings: 6


    1 tb Olive oil
    1 Garlic clove -- minced
    1/2 sm Onion -- diced
    1 Anaheim chili; roasted
    2 Jalapeno chilis; roasted
    Seeded -- and skinned
    dsh Black pepper
    dsh Cumin
    dsh Mexican ground oregano
    dsh Thyme -- ground
    1 can tomato sauce

    1 tb Olive oil
    1 sm Onion, chopped
    2 lg Carrots, diced
    1 Zucchini, diced
    Salt & pepper, to taste
    1 c Mushrooms, sliced
    2/3 cup cooked or canned black beans
    2/3 cup corn (frozen, fresh, canned)
    1/2 c Yellow peppers -- diced
    1/2 c Green peppers -- diced
    1 Garlic clove -- minced
    2 bunches of Spinach
    2 tbsp cornstarch or other thickener
    1/4 c -- water (or as much as needed)
    1 cup cheese (pepper jack, monterey jack, etc.)
    12 Tortillas


Heat olive oil in medium saucepan over medium heat. Add garlic and saute until browned. Add onion and saute until browned, 2 to 3 minutes. Add chile, cilantro, pepper, cumin, oregano and thyme. Saute 8 to 10 minutes. Add tomato sauce and heat through.

Heat oil in medium skillet over medium heat and add onion, carrots, zucchini, corn, mushrooms, beans, peppers and garlic. Stir-fry 2 minutes, then add spinach until wilted. Set aside and let cool slightly. Sprinkle in cheese and toss with fork, then scoop vegetable mixture between the tortillas. Fold tortillas into enchilada packets. Spoon a little bit of the sauce into the bottom of a baking dish. Place enchiladas in baking dish large enough to hold in single layer, cover with remaining tomato sauce, and bake at 350 degrees for about 25 minutes.

Serves 6, 2 enchiladas each

Number of Servings: 6

Recipe submitted by SparkPeople user PESCETARIAN.

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Member Ratings For This Recipe

  • I'm giving this recipe a try this weekend. It sounds delicious and I've been craving enchiladas for the last week. - 1/15/09

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