Vegetarian Enchiladas

This dish does involve a few steps but the cooking time can easily be shortened considerably by making the sauces the day before and putting everything together the day of. The result is a juicy, bursting-in-your-mouth deliciousness! @sarchakra


  • 6 whole wheat chia & quinoa tortillas
  • 1 cup cheddar cheese
  • 1/2 cup pepper jack cheese
  • 1 can black beans
  • 3 tbsp vegetable oil
  • 2 tbsp All Purpose flour
  • 2 tbsp chili powder
  • 2 can (28 oz) tomato crushed
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • salt
  • 1 tbsp black pepper
  • 1 tbsp brown sugar
  • 4 tomatillos
  • 2 chopped jalapeño
  • 2 small finely chopped onion, divided for tomatillo sauce and salsa
  • 3 tbsp finely chopped garlic
  • handful of finely chopped cilantro
  • 2 juiced lime juice
  • 1 cup chopped into small pieces tomatoes


  • Heat oven for 400º
  • Enchilada Sauce: Heat oil in a skillet. Stir in flour and chili powder. Cook a few seconds. Stir in tomato, cumin, garlic powder, oregano, and onion powder. Cook on medium for 10 minutes till thickened. Season with salt and pepper.
  • Tomatillo sauce: Put tomatillos,1 chopped jalapeños, 1 chopped onion and 1 tbsp chopped garlic on a roasting tray and broil till the skin blackens. Let it sit for 10 mins. Add 2 tbsp cilantro, salt and the juice of one lime to the the mixture and blend in a blender till smooth.
  • Salsa: Add tomatoes, 1 chopped onion, 2 tbsp garlic,1 chopped jalapeño, salt, juice of one lime and the rest of the cilantro to a blender and chop fine. This is better done a couple of days before.
  • Assembly: Top tortillas with black beans, cheddar, pepper jack cheese, tomatillo sauce and salsa. Fold tortillas and place in a greased 9×11” pan.
  • Pour enchilada sauce on top. Sprinkle grated cheddar cheese on top.
  • Bake in the oven for 20 mins.
Vegetarian Enchiladas
Ready to go into the oven
Tortillas all filled and wrapped
Filling the tortillas

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