Prep 20 mins
Cook 45 mins
Another really delicious recipe from www.chooseveg.com I have to say it is the best enchilada recipe (vegan) I have made...I also added corn and green beans to the basic recipe. It would be easy to add any small chopped vegetable. My family really enjoyed this.
- 12 corn tortillas
- 1 cup onion
- 1 cup potato
- 1 cup canned beans, your favorite kind
- 1 cup zucchini, diced
- 1 cup olive, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon Lawry's Seasoned Salt
- 2 cups enchilada sauce, canned
- 2 cups spaghetti sauce, from a jar
- nonstick cooking spray (optional)
- Boil or steam the potatoes until almost done, but still firm, If you want to, peel the skin off with a knife while the potatoes are still warm.
- Dice the potatoes into small cubes.
- Next, sauté the onions in oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking.
- In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sautéed onions.
- Season with salt, oregano, and Lawry spice to taste, and mix well. You can use any of your favorite seasonings.
- Next, combine the enchilada sauce and spaghetti sauce in a bowl and mix well. If you want to make the corn tortillas softer before rolling the enchiladas, heat a drop of oil in a non-stick skillet and cook them briefly on each side, one at a time.
- Transfer them to a plate.
- Grease or use non-stick spray to lightly coat a large ovenproof baking dish.
- You are now ready to roll your enchiladas.
- One at a time, spread a spoonful of the sauce on a corn tortilla, fill with 1/4 cup of the vegetable bean mixture, and roll up each tortilla. Place them in the baking dish, seam side down. Alternatively, you can dip each corn tortilla in the sauce before you add the filling, making sure that you coat each side of the tortilla with sauce.
- After all the tortillas are filled and rolled and in the baking dish, cover them with the red sauce, adding as much sauce as you like.
- Bake in the oven at 350º for 20-25 minutes if you leave the dish uncovered. For a softer enchilada, cover the dish with foil on top and then bake for 45-50 minutes.
- Garnish with lettuce, tomatoes, and avocados and enjoy!
Thank you so much for posting this recipe. I used to make this at least a couple times a month, and then Chooseveg changed their website and the recipe disappeared. I loved the video of the guy making these. Now it's impossible to find it. I've been searching and searching and using my google-foo. And then I find it here, FINALLY. Seriously, you have no idea how happy I am to make this again. This is an easy, basic recipe, that can be adapted in so many different ways. Finally going to save this one so I don't loose it again.
Thankyou Wendy for a wonderful recipe. I also added the extra veggies and a wee bit of green chilies. These are wonderful for freezing in my seal a meal with pintos and rice.