This recipe was taken from the book Skinny B**** in the Kitch, by Rory Freedman and Kim Barnouin (pg. 93). The enchiladas were very tasty and easy. We made our own enchilada sauce, refried beans, and rice to go with the meal. It seems like a lot to do, but if you make the rice, beans, and enchilada sauce the day before then following day you just need to assemble the enchiladas.
If you are short on time you can use canned beans, canned enchilada sauce, and just skip the rice. Below you'll find the recipe with just a few changes to it.
Veggie Enchiladas
Serves 7-8
2 TBS vegetable broth
1 red bell pepper, cut into a 1/2 inch dice
1 green bell pepper, cut into a 1/2 inch dice
1 red onion, cut into a 1/2 inch dice
2 zucchini cut into quarters
2 garlic cloves, minced
3 cups enchilada sauce, homemade or canned
1 cup corn, fresh or frozen
1 (2 1/4 oz.) can sliced black olives
1 tsp fine sea salt
1/2 tsp ground cumin
1/2 tsp ground coriander
20 corn tortillas
vegan cheddar cheese (Daiya or Follow Your Heart)
2 scallions, thinly sliced
2 avocados, sliced
- Preheat oven to 350 degrees.
- Heat oil in a skillet over medium heat.
- Add bell peppers and cook for 5 minutes.
- Add onions and cook for 5 minutes.
- Add zucchini and cook for 5 minutes.
- Add garlic and continue cooking until vegetables are tender.
- Transfer vegetables to a bowl and stir in 1/2 cup of enchilada sauce, the corn, olives, salt, cumin, and coriander.
- Warm the remaining enchilada sauce in a sauce pan.
- Spoon a little of the enchilada sauce into a 13x9-inch baking dish to avoid any sticking while baking.
- Dip one tortilla at a time in the warm enchilada sauce to soften it and coat on both sides.
- Transfer the tortilla to the 13x9-inch baking dish.
- Spoon 1/4 cup of vegetable mixture on the tortilla and gently roll it up, keeping the seam side down.
- Repeat with the remaining tortillas. (Use extra baking dishes so that enchiladas are not stacked on top of each other.)
- Pour the leftover enchilada sauce over the enchiladas, covering them evenly.
- Sprinkle the vegan cheese over the sauce.
- Bake for 20 minutes.
- Serve with scallions sprinkled on top, sliced avocado and fresh salsa.
Homemade Enchilada Sauce
Makes 3 cups
15-20 dried California chiles or other mild chile, stemmed, split, and seeds removed
5 cups water
2 garlic cloves
1/8-1/4 cup olive oil
1 small can tomato paste
1 tsp ground cumin
1 tsp dried oregano
1 tsp fine sea salt
- In a skillet/pan over medium heat, toast the chiles until they are darker and start to blister.
- Transfer to a bowl and cover with the 5 cups of water. Set aside for 30 minutes.
- Drain off 2 cups of water.
- Place chiles, remaining water and remaining ingredients in a blender. Puree until smooth.
- Transfer the mixture to a saucepan over high heat.
- Bring to a boil, then simmer for 10 minutes.
Recipes adapted from Skinny B**** in the Kitch, by Rory Freedman and Kim Barnouin (pg. 93)
