Vegetarian Enchiladas

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Enchiladas are a pleaser in my family.  There are so many ways to make them, whether it’s with chicken, beef, or just cheese.  I tend to lean more in the direction of veggie using plant-based substitute for the ground beef.  Black beans, tri colored bell peppers, fresh cilantro, and a variety of dry seasonings make these babies irresistable.  I have provided a recipe for the Enchiladas as well as the sauce, enjoy……..


For the sauce you will need:

2 tablespoons of olive oil

1/2 cup of AP flour

1 tablespoon of cuminm

1/2 tsp of salt

1/2 tsp of ancho chile powder

pinch of cinnamon

2 tablespoons of tomato paste

2 cups of vegetable broth

1/2 tsp of garlic powder


Heat the olive oil in a sauce pan, once heated add the flour and whisk till a paste forms.  Add the spices and continue to mix until fragrant.  Add the tomato paste and begin to add the broth while whisking to avoid any lumps.  allow to simmer for 10 minutes.


For the Enchiladas, you will need:

1 bag of Quorn plant-based crumbles

1 can of black beans, drained and rinsed

1 tomato chopped

4 sprigs of fresh cilantro chopped

red, yellow and orange small bell peppers chopped 1/2 cup total

1 cup of shredded cheddar cheese or mexican cheese blend

1 tsp of cumin

1 tsp of ancho chipotle seasoning

1 tsp of salt

1 tsp of tumeric

1/2 cup of enchilada sauce

1 package of flour tortillas


Preheat oven to 350 degrees F.  Mix all of the ingredients together in a large mixing bowl.  Place 2 tablespoon full of  mixture into the center of the tortilla, and spread across. Place about 3 tablespoons of the enchilada sauce into the bottom of the baking dish.   Gently roll the tortilla together and place in a square baking dish. Repeat until you have used all of the enchilada mixture.  Pour the remaining amount of the sauce onto the enchiladas and top with shredded cheese, cover with foil, and allow to cook for 20 min.  Remove from oven once done and garnish with chopped cilantro.



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