Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Sarah Mannes
Delightful and Easy EnchiladasIngredients (use vegan versions): 6 Flour Tortillas
1 can refried beans
1 small can chopped green chilis
1 pkg. enchilada sauce mix
1 8 oz. can tomato sauce
1 16 oz. can corn
1 lb. fresh spinach - no stems
1 cup dairy free shredded cheese of choice (optional)
Directions:Begin by preparing the sauce according to instructions on package. While sauce is heating on stove, begin heating refried beans in another pan. As beans get hot, and as sauce is thoroughly mixed, add about 1/4 cup of sauce to the beans. You don't want the beans to be soupy, but this will make it more manageable. Steam the spinach until wilted. Add cup of corn and the chilis to the bean mixture.
When spinach is finished, begin making the enchiladas. Spread approx. 3T sauce on each flat tortilla, then layer bean mix, spinach and a small amount of cheese (optional) in the center of the tortilla. Roll up and place in a baking dish. Line up enchiladas in baking dish, then cover with remaining sauce and any leftover (or additional) cheese.
Bake covered with foil for 20 min. at 375 degrees. Bake an additional 10 min. uncovered.
Serves: 2-4
Preparation time: 20 min.
I tried this recipe the other night. My kids loved it and spouse thought they were ridiculously good! I was able to find already made enchilada sauce in the international aisle in the supermarket which made it that much easier. This recipe is definitely a keeper! Thanks!
Archived comment by: karen
Too good!! I did substitute reduced fat cheddar cheese for the other and since I am sensitve to flour I used corn tortilla.. nonetheless, your recipe is a keeper
Archived comment by: miki
These were good, but i think they needed less beans and more veggies. I'm going to make them again sometime with only a half a can of refrieds, broccoli, zucchini, and mushrooms. I might even omit the chiles.
Archived comment by: tamara
My husband and daughter really liked these. I was not sure where to put the tomato sauce, so put half in the enchilada sauce and half in the spinach.. I made half with spinach filling and half without. Son didn't like the corn in it...We used corn tortillas as well. Added a few drops of water to the pan to soften them when I preheated them before rolling.
Archived comment by: ruth
They are fantastic! Big hit, everyone loved them. Recipe great as is!!
Archived comment by: debbie
I haven't tried this recipe yet, but I plan on doing so this evening. Howe'ver, I have one question: Where does the tomato sauce fit in? Its not listed in any of the directions, so I may simply eliminate it and hope for the best.
Archived comment by: heather
I made these tonight for my two meat-eating brothers and dad. They were a hit! I loved them also. The only thing I did was add a few sprinkles of Mexican seasoning to the bean mixture to add a bit more spice. I made 7 and everybody wanted more! :-) This recipe is definately a keeper! PS I'm assuming the tomato sauce went in with the enchilada sauce b/c it did call for tomato paste in the mix instructions. The Old El Paso mix called for one 8 oz can of tomato paste (some kinds might call for tomato sauce), so that's where I added it. I would think that would be where it goes.
Archived comment by: bunnyluv887
It really makes me sick that you are calling these enchiladas. This is a casserole. You don't even use beans in enchiladas, nor do you bake enchiladas. Nice try.... but if you really want to get the real deal, send me a message.
Archived comment by: coffriquediva
What a negative Nancy! As long as they're good, who cares! I'm going to try them VERY soon, simply because of all the positive feedback!
Archived comment by: heather73
I am new to the vegeterian world and I love this site. Howe'ver people with their nasty, insensitive remarks really irks me. I thank you for contibuting your recipe ecspecially for newbies like me. Without all these recipes I would be having a really hard time planning meals for my family.
Archived comment by: drtbone
This message is directed to coffriquediva - who has posted after a few enchilada recipes now that these are not the real deal - ok so why don't you post your own great recipe and stop just complaining!
Archived comment by: rbes
Besides, what are you supposed to make enchiladas out of anyway, chicken? You can put whatever you want in enchiladas! Well, as long as its vegetarian.
Archived comment by: sharway
this was a great recipe! i tried it last night and it was a total hit with the fam. i did add some sauted zucchini, and used fresh corn instead of canned corn. also, i subsituted the enchilada package mix for about 3/4 of a green, ready-to-use, canned enchilada sauce. i would definately, definately use this recipe again. thank you!
Archived comment by: grelow
I loved this recipe. It is sometimes hard to find something that tastes as great as this being a vegan. Love this site!!
Archived comment by: chan
Hi Everyone--This looks like a wonderful recipe. Has anyone tried puting a meat substitute in this, like gardenburger chicken burger strips or something? Wondering if that would work or not? Thanks in advance! Shannon
Archived comment by: toadytheeighth
The flavors were great and easy too. Made it just as is except used canned enchilada sauce, no tomato paste needed. Thanks for sharing.
Archived comment by: thackep
My vegan friends made this for me last semester and they were so yummy. We ate them all. They also served the enchiladas with jasmine rice. They told me where they found the recipe and so I am planning on making these for dinner very soon.
Archived comment by: megskathy
