Healthy Vegetarian Enchiladas


enchiladaThese vegetarian enchiladas are perfect for warming up with on a fall evening.  They taste even better served up with a doll up of plain Greek yogurt and sliced avocado.  Enjoy! 



Healthy Vegetarian Enchiladas

Total Time: 1 hour

Serving Size: 6

Healthy Vegetarian Enchiladas


  • Serves: 6
  • Enchilada Sauce
  • 1 Tbsp oil
  • ½ onion chopped
  • 2 cloves garlic chopped
  • 2 Tbsp chili powder
  • ½ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp cinnamon
  • 1 cup tomato sauce
  • 1 ½ cups vegetable stock
  • 1 tsp salt
  • 1 Tbsp flour
  • Veggie Filling
  • 2 Tbsp oil
  • ½ onion
  • 2 cloves garlic
  • 1 cup mushrooms chopped
  • 1 red pepper
  • 1 zucchini
  • 1 can black beans rinsed and drained
  • ½ cup corn fresh or frozen
  • 3 cups fresh spinach chopped
  • ½ cup vegetable stock
  • 2 Tbsp fresh cilantro chopped
  • 1 ½ tsp salt
  • ½ tsp pepper
  • Juice of one lime
  • 6 gluten-free or sprouted whole grain tortillas
  • 1/2 cup grated mozzarella or parmesan cheese


  1. Start the enchilada sauce.
  2. Heat medium pan to medium heat and add oil and then onions.
  3. Cook until translucent.
  4. Add garlic, spices, tomato sauce, vegetable stock and salt.
  5. Bring to low boil and then simmer for 10 minutes to let sauce thicken.
  6. If you want a thicker sauce, slowing stir in flour with a fork careful to avoid lumps and cook for another few minutes.
  7. Remove from heat and add to blender.
  8. Blend until smooth and set aside.
  9. While the sauce is cooking, heat a larger pan on medium heat.
  10. Add oil and then onion.
  11. Cook until translucent and add mushrooms.
  12. Cook until brown.
  13. Add red pepper, zucchini, black beans and corn. Cook 5 minutes.
  14. Add vegetable stock and stir getting all the yummy bits off the bottom of the pan.
  15. Add spinach and let cook down.
  16. Add cilantro, salt, pepper and lime juice.
  17. Cook for a few minutes and remove from heat.
  18. Heat oven to 350F. In a 9×13 pan, spread some of the enchilada sauce along the bottom.
  19. Take a tortilla and add some of the filling.
  20. Wrap tightly, tucking in the edges as you go and place seam side down in the pan.
  21. Repeat with remaining tortillas. Spread the remaining sauce over the wrapped tortillas, completely covering them. Sprinkle grated cheese on top.
  22. Bake for 25 minutes.
  23. Serve with a sprinkling of fresh cilantro and generous squeeze of fresh lime juice.

You may also like...