5 Reviews

I've made these Enchiladas more than once now, and more critically, for a vegan potluck - with resounding success. During the "enchilada rolling step" options, I added sliced roasted chiles, sliced pimentos, and sliced black olives. I also topped this with Vegan Cheese Sauce (Cheese Sauce (Vegan)), which worked really well. Delicious. Thank you.

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Carl L April 12, 2008

Another very good recipe of yours. I made a few small changes like scaling it down, putting the zucchini inside of the tortilla, and topping it with chedder cheese. Other than that I made as directed and it was quite tasty! I plan on making again. Made for PAC 07.

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anme April 30, 2007

This was excellent! I did add a little cheese to the inside of the little rolls, and substituted enchilada sauce for the tomato paste and tomato sauce. So yummy!!!!

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WildLightning November 06, 2011

I made these and they are just great. I use to have a meat based recipe in my pre-vegan days but this is totally better. I used a can of enchilada sauce though instead of the tomato sauce.

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veggietart August 15, 2009

Very good. I used a red pepper in place of zuccini, and put that inside with the beans. Made 4-5 using taco shells. Topped with cheese.

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djafishfria February 18, 2006
Vegetable Enchilada Casserole