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Delightful and Easy Enchiladas

What you need: 

1 (1 1/2 ounce) package enchilada sauce mix
1 (8 ounce) can tomato sauce
1 (15 ounce) can refried beans
1 pound fresh spinach
1 (16 ounce) can corn
1 (4 ounce) can chopped green chilies
6 flour tortillas
1 cup vegan shredded cheese, divided, optional

What you do: 

1. Preheat oven to 375 degrees F. Begin by preparing the sauce according to instructions on package. While sauce is heating on stove, begin heating refried beans in another pan.
2. As beans get hot, and as sauce is thoroughly mixed, add about 1/4 cup sauce to the beans. You don't want the beans to be soupy, but this will make it more manageable.
3. Steam the spinach until wilted. Add corn and the chilies to the bean mixture. When spinach is finished, begin making the enchiladas.
4. Spread approximately 3 tablespoons sauce on each flat tortilla, then layer bean mix, spinach and a small amount of cheese (if using) in the center of the tortilla. Roll up and place in a baking dish.
5. Line up enchiladas in baking dish, then cover with remaining sauce and any leftover cheese. Bake covered with foil for 20 minutes. Bake an additional 10 minutes, uncovered.

Preparation Time: 
20 min
Cooking Time: 
Servings: 
2-4
Recipe Category: 

SO HOW'D IT GO?

I usually make anyone I am cooking for aware of the fact that it WILL be vegan but in this particular situation, they would not have eaten it (how they thought I would make something nonvegan, I have no idea) but I made it for the first time for her and I and it was amazing! She wanted to learn how to make and I told her it was vegan, she about fell out of her chair! BOOM

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This was very good. I used store bought mild enchilada sauce (so I did not need the can of tomato sauce), mexi-corn, beans w/ chilies (so I didn't use the extra can of green chilies), and substituted cooked frozen 3 pepper blend for spinach. I used about 1/2 bag of Daiya as well. It was amazing!!! not too spicy either! Will add to dinner rotation.

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How I wish i am an excellent chef...

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Good stuff. I doubled the recipe and left out the tomato sauce. Also added soy crumbles. It's a hit.

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Made these for dinner tonight. They were good - and the recipe worked very well! However, I went with the option or canned enchilada sauce and I'm regretting that option. It was VERY spicy. I chose mild, yet I felt like my whole mouth and throat were on fire. Needless to say, if I do make it again I won't go that route, or at least won't use that brand. I'm okay with a firey taste once in a while, but after every half a bite I was taking a drink of ice cold water to help cool my mouth down.  :-\

Good recipe, bad cook. :P

Thanks!

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These are awesome! Since I'm a big garlic fan, I added sauteed garlic and onion to a packet of vegan taco sauce mixed with water, and then mixed it in with the refried bean mixture.

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;)b ;)b ;)b ;)b ;)b ;)b SOOOO GOOD!

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These were fabulous! I used chic'n strips, fake ground beef, frozen assorted veggies, and a can of refried beans for the stuffing. I didn't have room for spinach, though that would have added a colorful and nutritious touch.

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these were really good. i added white onion to the beans and sprinkled green onion on top. i made half with cheese and half without cheese. the ones without cheese were great but... i've come to the conclusion that i hate vegan cheese. it totally ruined these enchiladas with its vomit-smell/taste. next time i'll use more spinach (i didn't have a whole pound) and more corn and no cheese!

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