Monday, March 12, 2012

Vegetarian Enchiladas

I love enchiladas.  I love these enchiladas.

 These enchiladas + the amazingness of saffron rice cooked with diced tomatoes = to. die. for. dinner.

This is the best vegetarian (or vegan if you want) enchilada recipe I've ever eaten to date and it's still my sweet husband's favorite thing I make.  Why, I'm not sure, but I'm glad we all enjoy it so much since it's a cinch to pull together and de. li. cious.   I do sprinkle the smallest bit of cheese on top, and leave the cheese out of the inside, and it's still amazing.  It's the from scratch sauce (that's super easy) that sets this dish apart from its competitors.

And so now, more pictures, and the recipe.

My boys love this meal almost as much Scot does.

Vegetarian Enchiladas

Serves 6-8
Active time:  20 minutes
Cook Time: 20 minutes
Total time: 40 minutes
Serving Suggestions: With Spanish or tomato rice and a spinach salad.

What you'll need:

  • 2 TBLS olive oil
  • 2 tsp cumin (divided in half)
  • 1/4 cup tomato paste
  • ¼ cup flour
  • 2 cups vegetable broth
  • ½ cup water
  • 1 can black beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained, slightly mashed
  • 2 cups frozen corn, thawed OR 1 can sweet corn, rinsed and drained
  • 2 packed cups grated zucchini
  • 1 TBLS onion powder
  • ½ tsp garlic powder
  • 12 small/medium thin whole wheat flour tortillas
  • Shredded cheese (optional)

What you'll do:

  • Have your broth standing ready by the stove.
  • Heat olive oil in small sauce pan. Add 1 tsp cumin and tomato paste. Whisk 1 minute.
  • Add flour and stir for another minute.
  • Add in broth and water. Stir with a whisk.
  • Bring sauce to boil and let simmer 10 minutes until thick.  
  • Mix the beans, corn, zucchini, spices, and the other 1 tsp of the cumin in a large bowl.
  • Spoon 1/2 cup of the filling into each tortilla, roll, and place seam down in a greased 9x13 pan, seam down.
  • Pour the enchilada sauce over the tortillas and sprinkle cheese on top if desired.
  • Bake for 20 minutes at 400.

Time tip: Both the sauce and bean mixture can be made a day ahead of time.
Alternative: If you don’t have enough tortillas simply turn this into a “bake” and layer.  Place tortillas on the bottoms on the baking pan, ½ the bean mixture, another layer of tortillas, the rest of the bean mixture, and then a last layer of tortillas.  Pour sauce over everything and proceed with regular directions.

Nutrition Facts (per serving, 2 enchiladas):
Calories 478 (Calories from fat 133); Total Fat 15g (Saturated 5g); Cholesterol0mg; Sodium 973mg; Potassium 552mg; Total Carbohydrate 73g (Dietary Fiber 16g); Sugars 5g; Protein 19g; Vitamins/Minerals - Vitamin A 4793 IU; Vitamin C 6mg; Calcium 312mg; Iron 4mg; Folate 134mcg


  1. How do you make the saffron rice?

  2. it's a little rice packet i get...and i cook it just like regular rice. i've never made it from scratch since authentic saffron on its own is so expensive.

  3. What brand is the rice? You just add a can of diced tomatoes then?

  4. Mahatama - i just get it at the market. it's in a yellow foil type bag. usually with the mexican stuff. as for the tomatoes, yes, i substitute some of the liquid. about half the liquid i think with a whole undrained can of diced tomatoes.