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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: 
Recipe Category: 


This was a great recipe overall, My meat head boyfriend ate them, but complained that the tortillas were too slimy, we had to throw the leftovers out cause of that :-\  In stead of refried beans I used some cooked rice, black beans and a whole bunch of cilantro...made it tasty!!


If you don't like to use a microwave (as was suggested by TXLover) for softening your tortillas...

You can wrap them all in a sheet of foil and place in a warm oven for 5 minutes.


Hint:  A great way to soften tortillas - flour or corn - is to wrap a few in a paper towel, sprinkle it with water and microwave for 30 seconds.  When you take them out they will be very pliable.


This is the first thing I've EVER cooked from scratch and they are tasty!  numnumnum.  I will need to add more cheese next time, as I was hoping for more restaurant tasting enchiladas, but these are quite good and I have enough to heat up for the next few days.  :)


Instead of Spinach I used Morning Star Farms Vegan Chicken Strips and topped the finished dish with sliced green onions.  Turned out wonderful.



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