Veggie Enchiladas


I know this seems like a lot of ingredients but 1- it’s worth it and 2- it’s worth it.  Most of these ingredients are items you have in your kitchen anyway.


veggie filling action

I’m often looking for the magic equation of veggie + cheese + carb in a relatively healthy format.   This often results in a whole wheat pasta situation which is truly great but needs to be switched up sometimes.


These enchiladas were fresh, comforting, easy, filling and great reheated.


You could buy pre-made enchilada sauce but the recipe below is SO YUM and much easier to make than I had anticipated.


Feel free to switch up some of the veggie fillings, the spices (I would leave in the chili, cumin and garlic but the rest are optional) and the cheese level you feel these enchiladas warrant.



You’ll need:

For the sauce:

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon ground chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • Pinch dried oregano
  • Pinch salt
  • Pinch cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon apple cider vinegar
  • Black pepper

For the enchiladas:

  • The unreal enchilada sauce you’re about to make (2 cups worth)
  • 2 tablespoons olive oil
  • 1 cup chopped red onion (about 1 small red onion)
  • 1 red bell pepper, chopped
  • Broccoli/Cauliflower *see note
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 6 ounces baby spinach
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1-2 cups shredded Monterey Jack cheese, divided
  • Salt/pep
  • 8 whole wheat tortillas (about 8” in diameter)
  • 0.25 cup chopped cilantro

*I bought a 9 ounce bag that had mixed broccoli and cauliflower florets.  You could use just broccoli or just cauliflower (a small head of either, florets removed).

To Make:

Enchilada Sauce

  1. This sauce happens rapid fire so have all your dry ingredients measured and ready to go (just whisk them in a small bowl and have nearby)
  2. In a medium saucepan warm the oil until hot (a sprinkling of flour over the oil will sizzle it’s that hot).  Once the oil is good and ready dump in the flour and spice mixture.  Whisk constantly for one minute.  Whisk in tomato paste until combined then slowly whisk in the broth, whisking constantly.
  3. Increase heat to medium-high.  Bring to a simmer then reduce heat and maintain a gentle simmer for 5 minutes whisking regularly.  If it hasn’t thickened a bit give it a few more minutes.
  4. Remove from heat, whisk in vinegar and salt/pep.  Amazing- enchilada sauce!



  1. Lightly grease a 13 by 9-inch pan with cooking spray.  Preheat oven to 400 degrees.
  2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, for 5 to 7 minutes. Add the broccoli/cauliflower and bell pepper.  Stir and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 minutes.  You’ll know you’re ready for the next step when the broccoli is getting a tiny bit golden on the edges (don’t forget it will have more time to cook in the oven).
  3. Add cumin and cinnamon to the skillet and cook for about 30 seconds. Add the spinach, a few handfuls at a time until all the spinach has been added in and is wilted. Remove from heat.
  4. Add the drained beans, 1/3 cup cheese and a few tablespoons of enchilada sauce (about 2 tablespoons). Season with an aggressive pinch of salt/pep.
  5. Spread 0.25 cup enchilada sauce over the bottom of your prepared pan.  Now it’s enchilada making time.  Spoon a heaping 0.5 cup filling mixture down the middle of a tortilla, then wrap it up like a little burrito.  Place it seam side down in the pan.  Repeat with the rest of the tortillas and filling. Some filling will fall out it’s okay just try and tuck back in where you can. .
  6. Spread the remaining enchilada sauce over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining cheese over the top.  You are in control of how cheesy you want this to get..
  7. Bake, uncovered, for 20 minutes. You can give it a little broiler love at the end if you don’t feel the top is sufficiently golden but keep an eye on it.
  8. Remove from oven. Let cool for as long as you can handle it (I lasted four minutes), sprinkle with cilantro and serve!


 Inspired by CookieandKate

4 thoughts on “Veggie Enchiladas

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