Vegetarian Enchiladas

Thank goodness I didn’t stop the evening’s dinner efforts at the bleh gazpacho.  The enchiladas were much more successful.  I made a yummy sauce from one of the last quarts of canned tomatoes from last year.  I made a stuffing out of brown rice, golden zucchini, onion, black beans, corn and cilantro.  Yum!  And they got a thumbs up from a friend who agreed to come over and try them out.

The possibilities for enchilada filling are pretty limitless. You’ll find recipes for chicken, beef, shrimp, etc. Try them all! This was an attempt to make a healthy enchilada and it was a success.  You may want to use a recipe with a lot more cheese if you’re looking to make comfort food enchiladas.

I used a low carb, whole grain tortilla instead of the traditional corn tortilla. Here’s the difference at least in terms of preparation. If you use corn tortillas you’ll want to make extra sauce to be sure they’re soft enough. You’ll also want to coat each tortilla in sauce before you fill and wrap them. If you use a whole grain flour tortilla no sauce coating necessary. Too much sauce on a low carb tortilla and it will turn to mush.

This is a dish you can make ahead or in stages if that fits your schedule better.  If you’re making it all at once just be sure to start the sauce before you start on the filling.  The sauce has to simmer 30 minutes or more.  I prefer to let it simmer a little longer to reduce and let the flavors intensify.  If you want a smokier flavor add a little chipotle sauce.  I used the whole peeled tomatoes that I had on hand instead of the crushed tomatoes the recipe calls for.  Next time I’ll probably run it through the food processor so it’s not quite as chunky, but it was still really good.  If you want to make these in stages make the sauce and cover it until you need it.  Make the filling in a glass mixing bowl, cover and refrigerate.  Wrap the enchiladas just before baking.

Good? Yes!  My friend is not a fan of spicy food, but she swears she enjoyed these.
Easy? Easier if you buy your sauce.
Good for company? Indeed. You pretty much have to make a whole pan so have some folks over!
Special shopping? Nope. Make the filling out of whatever you have.

Vegetarian Enchiladas


2 C cooked brown rice
1 golden zucchini, diced
1 C onion, diced
1 jalapeno, seeded and chopped fine
1 can black beans, drained and rinsed
kernels from two ears of corn
1/2 C chopped fresh cilantro
6 tortillas
1 C shredded sharp cheddar


Saute onion, pepper, zucchini and corn in a skillet until the onions are soft.
In a large mixing bowl combine, rice, beans, skillet contents and cilantro.
Put a mound of filling in the middle of each tortilla. Fold the tortilla over, tuck in the ends and fold over again so the seam is on the bottom.
Put half of the sauce in the bottom of a glass casserole dish. Place the enchiladas side by side on the sauce.
Top the enchiladas with the rest of the sauce.
Top with cheese.
Cover in foil and bake 30 minutes at 350 degrees.
Uncover and bake until the cheese is bubbly, about 10 more minutes.

Enchilada Sauce


1 teaspoon canola oil
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup vegetable broth
1 tablespoon chili powder
1 tablespoon honey
1 teaspoon ground cumin
1/2 teaspoon salt
1 quart whole peeled tomatoes, undrained


Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.

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