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Vegetarian Enchiladas

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 enchiladas

Ingredients

For the sauce

  • 3 tablespoons avocado oil any other high smoke point oil will work here
  • 3 tablespoons AP flour
  • 15 ounces pureed tomatoes from a can, even crushed, works fine here
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water

For the filling

  • 2 tablespoons avocado oil any other high smoke point oil will work here
  • 11 ounces canned corn
  • 15 ounces canned black beans
  • 2 cups spinach, chopped
  • 1/2 jalapeno, minced
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup shredded cheddar cheese

Additional

  • 6 soft flour tortillas we used Verole soft taco size
  • 1 cup shredded mozzarella cheese to top
  • 1 cup shredded cheddar cheese to top

Instructions

Make the enchilada sauce

  1. Heat the avocado oil in a pot over medium heat.

  2. Add in the flour and stir continuously. Let it sizzle for about 30 seconds, or until it is a very light, golden color.

  3. Add in the tomato, spices, sugar, and water. Stir to combine.

  4. Bring to a boil and boil, covered, for 5 minutes.

  5. Turn off heat and let cool.

Prepare filling

  1. Heat the oil, spinach, corn, beans, and pepper in a skillet over medium-high heat.

  2. Sprinkle with salt and cook for 5 minutes, or until tender. 

  3. Add 2 tablespoons of sauce and stir to combine.

  4. Cool, and then add in cheeses.

Assemble

  1. Cover the bottom of a 9x13 casserole dish in a small amount of sauce and preheat the oven to 375F.

  2. Place roughly 1/4 cup of filling in the center of each tortilla and roll up. Place it, seam side down, in the casserole dish.

  3. Top with remaining sauce and additional cheese.

  4. Bake for 15 minutes or until all cheese is melted.