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!
Recipe by Wine and a Spoon at