Dear veggies, meet a tortilla. And sauce.

jen's splash

RECIPE: Amazing veggie enchiladas.

It was a fridge crisis. Too many veggies. The garden is booming. The CSA keeps coming. And I needed to do something, quickly, to address the issue. A one word solution: enchiladas.

First of all: that isn’t all of it, pictured up there. There was another squash. More rainbow chard. Garlic. Another tomato. Several more peppers Ken plucked from the garden (including jalapeno). Etc.

And beans! Pinto beans were on sale so I started soaking them that morning.

Besides the beans, which soak and cook separately, there are two major elements to the enchiladas.

The filling: which was LOTS OF CHOPPING and then some cooking and spicing of the veggies. Then add this mixture to the beans and ricotta cheese. Which makes an enormous heaping bowl of filling, by the way.

And the second element? Enchilada sauce.

Which I admit, I’ve never made before. And I just kind of made it up as I went along. Simmered some chopped tomatoes: green and red. That jalapeno. A diced onion. Added cumin. Chili powder. Chopped garlic. Pepper. Salt. More diced peppers. Water. Shake in some hot sauce. And then some brown sugar, as one of those peppers was way  hotter than I thought. A dash of vinegar. Voila. Poured it atop the tortillas stuffed with the veggies.

Apparently, I did something right. Because although the meal took me forever to make and we ate dinner at like 10 pm, Ken talked about the enchiladas. For DAYS.

And I’m so glad it made so much. I adore really good leftovers for lunches.

RECIPE RATING: 5 of 5 glasses of red wine. Or margaritas. And congrats on using up all the veggies for a pretty healthy meal! (Stop looking at that  pile of sour cream already!)

Veggie Enchiladas
5.0 from 1 reviews
Author: Jen
Prep time: 1 hour
Cook time: 30 mins
Total time: 1 hour 30 mins
Serves: 4
  • Tortillas: I like corn better, but find they often break when being folded. Now I opt with a half corn half wheat variety you can find easily at the store.
  • 1/2 C grated cheddar cheese
  • Any topping: I like sour cream. Avocado, too.
  • Beans: I used 1.5 C dried pinto beans. Alternatively, you can use 2 cans of beans.
  • 3/4 C skim ricotta cheese. Can use more if you like. I just wanted something to help keep the filling together.
  • Spice: Spice up your cooking veggies to your liking. I added salt and pepper, cumin and chili powder.
  • Veggies: Chop up whatever you have on hand. I had: squash, kale, rainbow chard, broccoli, carrots, peppers and corn.
  • Option: taco seasoning pack.
  • SAUCE:
  • 2 tbsp olive oil
  • 1 large white onion, or 2 small onions
  • 1 jalapeno
  • 2 cloves garlic, pressed
  • 3 tomatoes (or more, these were huge tomatoes and one was green), Try not to loose the water when you cut them. You want that in the sauce. Just cube them and let them cook down.
  • 1/4 C water
  • 1 small can of mild diced green chilies, with liquid
  • 2 additional chilies of your choice (I had mild, sweet ones)
  • Chili powder: add amount to your taste. This can quickly add heat.
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp (more if sauce is too spicy!) brown sugar
  • 1 tbsp white vinegar
  • Salt and pepper to taste
  • Dash or more of your favorite hot sauce
  1. Start the beans. Soak overnight and cook separately, in fresh water, for 1.5 to 2 hours. (You’ll add them to the ricotta and cooked veggies to make the filling.)
  2. Chop and divide the veggies.
  3. Start the sauce. In a small pan, simmer half of the chopped onion and garlic in the olive oil. Add jalapeno. Cooked until onions are clear. Add tomatoes and cook down on low heat, smashing them if need be.
  4. Meanwhile, start cooking/stir frying up your veggies. In a separate large pan (I used a high-edge big cast iron skillet), start cooking the other half of the onion in olive oil. And add other veggies according to how long the cook. Squash first, chard leave last. I throw in 1/4 C water to help steam them. Add spices.
  5. Back to your sauce: Add other spices and ingredients until desired taste. More water may be necessary. Simmer on low.
  6. Heat oven to 350. Prepare a baking dish with butter spray.
  7. In a large mixing bowl, mix your ricotta with a dash of hot sauce, chili powder and cumin (or half a pack of taco seasoning mix). Add the cooked beans and mix.
  8. When your veggies are done, add them to the ricotta and beans. Mix well. Add more spices if you’d like. This is your filling.
  9. Fill your tortillas with the filling and line up in your baking dish. How much filling depends on the size of tortilla you have. The more the better. Crowd them together.
  10. Pour your sauce over the top. Top with grated cheese.
  11. Bake for 30 minutes at 350, until sauce bubbles and top begins to brown.
  12. Serve with sour cream and avocado and enjoy!


This entry was posted in 5 Wine Glasses, Dinner, Vegetarian and tagged , . Bookmark the permalink.

2 Responses to Dear veggies, meet a tortilla. And sauce.

  1. Julene says:

    holy goodness… these look delicious!!!

  2. Ken says:

    These were scrumptious!!!

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