Packed with veggies, this vegetable enchiladas recipe is simple to make, quick, and reheat very well for leftovers. What’s really great about this recipe is that you can tweak the veggies you choose with your own favorites.
For ours, we typically use zucchini, onion, mushrooms, and spinach but feel free to experiment.
We also like to use sprouted corn tortillas and Hatch organic enchilada sauce.
You can make this recipe vegan by using vegan cheese instead of cheddar.
Food For Life Sprouted Corn Tortillas
- Yeast Free
- High in Fiber
- Contain Sprouted Grains (which generally makes the amount of nutrients higher in foods and are easier to digest)
Yield: 5 people
- 10 corn tortillas
- 1 tablespoon olive oil
- 1/2 cup chopped leek or onion
- 2 cups diced zucchini (small dice)
- 1/2 cup chopped button mushrooms
- 1/2 cup chopped fresh spinach
- 1 tablespoon taco seasoning
- 1 can (10 ounces) enchilada sauce (or use homemade)
- 2 cups shredded cheddar cheese substitute vegan cheese if desired
- Cooking spray
- Heat oven to 375 degrees.
- Add olive oil to a large skillet and heat over medium heat.
- Add leeks or onion, zucchini and mushrooms.
- Saute 3-4 minutes, stirring frequently.
- Add taco seasoning to vegetables and stir well.
- Remove vegetables to a bowl and keep warm.
- Spray both sides of each tortilla lightly with cooking spray.
- Place 2-3 tortillas side by side in the skillet and warm until softened, about 2 minutes per side. Remove to a plate and repeat with remaining tortillas.
- Pour 1/4 cup of enchilada sauce in the bottom of a glass baking dish large enough to fit 10 enchiladas snugly.
- For each enchilada, place 1 tablespoon of cheese, 1/4 cup of vegetables and 1 tablespoon spinach in the center of a tortilla and roll up tightly. Place in baking dish.
- Pour remaining enchilada sauce over enchiladas and sprinkle with remaining cheese.
- Bake uncovered for 20 minutes.