Tasty and fast and easy to make. You can modify vegetables if you don’t have them. use peanuts and corn and add red peppers and onions. Next time we will try mushrooms. Overall, I think we have found new food for dinner.
I have been a vegetarian for 6 years now. I always “hunt” for truly good and healthy vegetarian recipes. This is AWESOME, the absolute best vegetarian enchilada we’ve encountered so far. Really enjoy making it, and eat it. Glad to serve them for guests, they always get a warm welcome
This recipe is amazing! The proportion works perfectly and tastes very delicious. I don’t want to use spinach, so I use red onions and red peppers and add a lot of flavor. We have some leftovers and my mother (who would usually choose Indian food than others) wants leftover enchiladas instead. Will definitely make it again, it’s very easy to prepare and stick to the oven.
below I give a recipe and a few pictures, hopefully you can be inspired.
Best Ever Recipes for Vegetarian Enchiladas
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 (8 ounccans diced tomatoes
- 1 (8 ounccan tomato sauce
- 1 clove garlic minced
- 1 (14 ounccan refried beans
- 1/2 cup chopped onion
- 3/4 cup sliced black olives divided
- 3/4 cup shredded Mexican cheese blend divided
- 8 (8 incflour tortillas
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Cook and stir 1 cup chopped onion in the hot oil until softened, about 5 minutes. Stir in diced tomatoes, tomato sauce, and garlic; simmer uncovered until flavors combine, about 30 minutes.
- Divide refried beans, 1/2 cup chopped onion, 1/2 cup black olives, and 1/2 cup Mexican cheese blend evenly among tortillas; roll up tortillas to enclose filling. Arrange rolled tortillas seam side-down in a shallow baking pan.
- Pour tomato sauce evenly over tortillas. Sprinkle remaining 1/4 cup black olives and 1/4 cup Mexican cheese blend on top.
- Bake in the preheated oven until filling is heated through, about 30 minutes.