Vegetable Enchiladas

667 Ratings
  • 5 127
  • 4 212
  • 3 208
  • 2 94
  • 1 26

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Pepper Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.

Everyday Food, December 2007

Gallery

Credit: Anna Williams

Recipe Summary

prep:
30 mins
total:
55 mins
Servings:
8
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Ingredients

Directions

  • Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

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  • Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

  • Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.

  • Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

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Reviews (16)

667 Ratings
  • 5 127
  • 4 212
  • 3 208
  • 2 94
  • 1 26
Martha Stewart Member
07/24/2016
This is in regular rotation at my house. We prefer flour tortillas and refried beans instead of black beans. Also, cheddar instead of pepper jack. I've learned to lay out all the tortillas on a clean counter and use a measuring cup to scoop out the filling onto each before rolling. Also, good to have the kids help with the rolling.
Martha Stewart Member
07/24/2016
This is in regular rotation at my house. We prefer flour tortillas and refried beans instead of black beans. Also, cheddar instead of pepper jack. I've learned to lay out all the tortillas on a clean counter and use a measuring cup to scoop out the filling onto each before rolling. Also, good to have the kids help with the rolling.
Martha Stewart Member
04/07/2015
I made these today, although I haven't tasted them yet. The sauce does seem really bland so I'm thinking of spicing it up a little. My problem with the recipe is it does not make 16 enchiladas. I measured 1/3 cup filling (not heaping because it wouldn't have fit in a 6" tortilla) and only got 12. Not a big deal for my purpose, but I would have been disappointed if I were actually trying to feed 8 people.
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Martha Stewart Member
03/05/2015
I made this for a book club- had vegetarians AND gluten free peeps- it was great! I was skeptical...the sauce seemed kind of bland, but everything together came out perfectly! I also did it all in one pan, I don't think it matters. It would be delicious with some cubed chicken and a bit more spice. Overall, really great dish. I'll be making it again!
Martha Stewart Member
02/13/2015
Husband said these were "phenomenal". I made as written, except for tortillas which were large flour, as the local grocer out of small corn. I wasn't crazy about the frozen spinach, and suggested using small diced bell peppers instead next time. Husband says, "Don't change a thing!" sauce was easy and delicious.
Martha Stewart Member
10/14/2014
So delicious! Made this recipe with a couple of slight changes - used fresh corn and spinach instead of frozen. For the filling used only 3 sliced scallions instead of 6. Sautéed both the white and green parts with a tablespoon of olive oil. Once softened the fresh spinach was added till wilted before combining with the rest of the filling ingredients. Had flour tortillas on hand so used them instead of corn tortillas. Great recipe! Will definitely make again!
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Martha Stewart Member
08/20/2014
HOLY COW! So good!! I made this for a friend who just had a baby--gave her one 8x8 with the sauce and cheese separate, and kept one for myself. For the filling, I sautéed 1/4 of a white onion, half a green pepper, and some small sweet red and orange peppers. Remove from heat and toss in FRESH (instead of frozen) spinach, let it wilt a little, then scrape warm veggies into a bowl and mix in the rest of the filling. This adds more flavor/color/texture, and nutrients!! I WILL be making this again!
Martha Stewart Member
07/15/2014
These are delicious as written. I've also cheated and made them with my own quick enchilada sauce (Trader Joe's taco seasoning packet, one can tomato sauce, and 1.5 cups broth) and they were also delicious. Any extra filling makes great easy burritos that I freeze and keep for emergency lunches. We had two meat-eaters over to our vegetarian household - served these with rice and beans, and they were a hit! Our guests asked for the recipe for "Meatless Mondays." Very versatile and tasty recipe.
Martha Stewart Member
01/28/2012
This is missing part: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight ontainer. Freeze enchiladas and sauce for up to 2 months.Bake frozen, thaw sauce overnight.heat oven to 400 degrees.Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, a bake till bubbly about 15 minutes more. Rest 5 min before serving.
Martha Stewart Member
12/30/2011
Love this recipe. I've made it several times and it's always quick to prepare, flavorful, and hearty. I like adding ground chipotle chile to both the sauce and filling. I'm usually preparing this for two so I prepare the full recipe and then freeze half the filling and any remaining sauce separately to prepare later.
Martha Stewart Member
11/12/2011
This is one of my standards, but I agree with the person who talked about the sauce not thawing nicely. It stays clumped, no matter how long heat is applied. Anyone have suggestions for improving this?
Martha Stewart Member
10/24/2011
Im feeling quite dense here - but when exactly do you freeze it? After prep but before baking? Or after baking?
Martha Stewart Member
09/26/2011
Oops, meant to say its a very *hearty* dish!
Martha Stewart Member
09/26/2011
I made this dish for dinner when we had some friends over who were vegetarian. Everyone LOVED it, including me. It is a very heary dish for not having any meat in it. It also is super easy to prepare.
Martha Stewart Member
09/25/2011
I made this out of the Every Day Food magazine a few years back for some vegetarian friends who'd just had a baby. We LOVED it. My husband, the carnivore, said "this would be great with chicken!" but I don't mind meatless meals. Now I tracked it down to make again for a vegetarian friend who is ill, and this time I'll make sure it gets added to our family dinner rotation. Delicious!
Martha Stewart Member
08/29/2011
Quick, easy, tasty, & pretty presentation. My husband likes spicy so I added Chipotle Tabasco sauce into my filling. A lot better than I thought for a meatless meal. You don't notice your missing the meat if you stuff them full. Would I make again? Definitely!
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