Loaded Veggie Enchiladas.
Please excuse their ugliness.
Because they sure are delicious!
And don’t go getting too excited about the veggies… enchiladas are one way that I can choke them down. There is something about sauce, cheese and tortillas that makes them much more palatable.
As usual, I chose to use some La Tortilla Factory tortillas, because, well… I guess you could say I’m a La Tortilla “lady of the night.”
The best part? You can add whatever you want. Don’t ever feel pressured to follow the recipe. In fact, I never follow a recipe with enchiladas. I add whatever I have, whatever I want, and whatever I feel like at the moment.
And no, I have never added bacon to enchiladas. It just doesn’t… fit.
I know. I’m surprised too.
You can also add chicken, steak or pork to this mix, but you can find a traditional easy chicken enchilada mix in the enchilada lasagna recipe.
Enchiladas make my world go round.
This recipe is for 1-2 people (or in Mr. How Sweet’s case, 1/2 a person), but you can easily add more to create a big pan of enchiladas. I never measure anything when I make them, so you can imagine the anxiety that writing down the recipe caused me.
If you make too much filling, pack it up, throw it in the fridge and use it for something delicious later in the week.
And by “use it for something delicious,” I really mean stand over the sink and eat it cold with a fork at midnight. It’s perfect.
Loaded Veggie Enchiladas
makes 3-4 enchiladas
4 whole wheat tortillas
1 tablespoon olive oil
1/4 green pepper, chopped
1/4 red pepper, chopped
1/4 sweet onion, chopped
1 medium yukon gold potato, chopped
1/4 cup chopped baby portobello mushrooms
1/4 cup chopped broccoli
1/3 cup black beans
1/4 cup refried beans
1 1/2 cups red enchilada sauce
1 cup shredded cheese (I used low-fat cheddar)
Preheat oven to 350.
Heat a skillet on medium heat and add olive oil. Add peppers, onions and potatoes, sprinkle with salt and saute until soft, about 6-8 minutes. Add in chopped mushrooms and broccoli, sauteing for another 5 minutes. Add black beans, refried beans and 3/4 cup enchilada sauce, mixing until combined and heating through.
Turn off heat and stir in 1/2 cup shredded cheese.
To assemble enchiladas, add about 1/3 cup mix into the center of a tortilla and roll tightly. Add to baking dish and repeat with tortillas and mix. Top with remaining enchilada sauce and cheese.
Bake at 350 for 15-20 minutes.
I didn’t add meat to these, so Mr. How Sweet wouldn’t touch them with a 10-foot pole. That is my secret. If there is something I want all to myself… I just leave out the meat. More for me!
90 Comments on “Loaded Veggie Enchiladas.”
YUM! Those look really good! Love enchiladas!
These are not ugly enchiladas in my book. They are beautiful. Do you know how hard it is to find a good veggie enchilada?? Bookmarking this for dinner nights with the BF!
i need make these….NOW!!!
Already looking forward to making these for me and my mister! :)
We use Joseph’s tortillas with bran and flax…they’re crazy healthy and filling for a tortilla!
mMmm, beautiful! I’m actually getting excited for cold weather so I can eat cozy, hot things like enchiladas. And the more veggies the better!
Enchiladas are amazing. Almost every veggie tastes good rolled up in a tortilla and baked in enchilada sauce. Yours look especially delicious.
Oooooooooooooh that cheese!!! To-die-for.
My oh my! Those look so cheesy and yummy. I can not even begin to imagine how good they must taste!
I made enchiladas for the first time a couple of weeks ago. They are so amazing!
Oh no, definitely not ugly!! Sometimes the most unattractive dishes come out to be most attracted to the tummy! :)
Your pics looks sharper and cooler (like, temp wise) are you doing anything different? Or am I just crazy eyed preggers girl? Anywho, looks awesome girl!! You are sure amazing!
That cheese on top looks super appetizing!!
looks amazing – no way are those ugly!
Cheese, veggies, and tortillas. Seriously. Nothing is better!! This looks awesome!
Enchiladas make my world go round too :-)
Those enchiladas look so good! I’ve always been a die-hard taco girl, but you may have just converted me.
No matter what you say, I think you MIGHT secretly kind of like veggies, dear Jessica! ;-) Or at least, you find the most delicious way to consume them. With lots and lots of cheese. You truly are a cook after my own heart!
My husband is the same way, he gets annoyed when I don’t put meat in things. I’m planning to make enchiladas tonights, I might just switch to this one! They look great! I have a green tomatillo salsa that I made for on top though, thanks!
Oh my ~ I love enchilada’s and yours look delish! I never thought about adding chopped potato ~ will have to try that soon.
Most random comment EVER…but your cheese on top of the enchiladas looks PERFECT. Like out of a magazine kind of perfect! Mine always looks like a big mess, even when I try- lol!, but this just looks aaaa-mazing :D
Thank you! I didn’t do that on purpose, just kinda threw it on there!
I love any food mentioning enchiladas.
I like the idea of potatoes in enchiladas…yum!
You can never ever go wrong with Mexican dishes–these sound amazing!
I think I will make these and use a sweet potato! what do you think?
Sounds great! Let me know how it is.
This recipe looks great, I can’t wait to try it.
I’ve never been able to find a good enchilada sauce, do you have any suggestions?
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These look amazing, I am printing the recipe right now! Do you drain the can of black beans?
Yes! Drain and rinse.
Has anyone tried this recipe with sweet potatoes?
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Is there a way to prep these, then freeze them for another day?
Making these, along with the Tortilla Soup, and Turtle Bread, for my boyfriend tomorrow. :) Can’t wait!