Confession: every time I order enchiladas at a restaurant, I really don’t like them.
But every time I make them at home? They’re a winner. They’re the ONLY meal I want to eat the second I’m done prepping them!
Enchiladas do have more steps than most recipes I publish, but I promise it’s worth it. Plus, you’re making your own sauce!
Here’s a video of the first time I made enchiladas that will help you get a clear picture of how it’s done (and how to roll up the wraps). This is also one of the first food videos I ever made so, the quality isn’t great but I know it will help you if you’re intimidated by enchiladas!
Note: when you make yours, you’re going to have more sauce to use to cover up the enchiladas — I didn’t have enough in this version I made last year!!
How to change up these vegetarian enchiladas
Make them omnivore: Shredded chicken or ground turkey or ground beef would be awesome in these enchiladas! If using meat, I recommend ditching the beans otherwise this meal would be SUPER filling and not in a good way.
Use different veggies: This recipe calls for bell pepper, onion, corn and greens. You can use mushrooms, tomatoes, zucchini, sweet potato, butternut squash, broccoli, cauliflower, jalapeno, spinach, kale… the list goes on!
Use different beans: If you’re not using meat, but don’t want to use refried beans, I got you covered. You can use black beans, pinto beans, kidney beans or chickpeas instead. White beans could work, but the flavor profile might not be quite right for this meal.
Ditch beans and use another plant-based protein: If you’re not into legumes at all but want to keep this meal vegan or vegetarian, you can make your own “ground meat” from tofu (easy recipe here) or use vegan sausage (the ground up kind or the hot dog kind). I don’t think tempeh would work well in this recipe because of the texture.
Make them vegan: The only non-vegan element to this meal is cheese. You can absolutely use non-dairy shredded cheese (my favorite is Daiya) or skip it altogether. It will still taste awesome with the homemade enchilada sauce! The cheese is not that important to this meal — it’s all about the veggies here.
Make them gluten-free: The only elements to change would be the flour you use in the enchilada sauce (the flour is used to thicken the sauce, so I wouldn’t skip it). You can use AP GF flour or another kind you use often. The other element is the wrap. Here’s a list of gluten-free tortilla brands to keep your eye out for at the grocery store.
Make it into a casserole: So if you can’t find wraps or don’t want to splurge on them this week, but you have penne or another short pasta on hand, make the enchilada bake! This is another popular Workweek Lunch recipe that members love. It uses similar ingredients and is just as tasty!
Wow, gotta love this versatile recipe!!
How to double or add more volume to this recipe:
I’m going to be completely honest — it’s hard to finish two of these enchiladas in one sitting. It’s a lot of food. But if you’re sure you need to add more volume, start with adding another veggie from the list above OR double up on the bean element. Beans are very filling and adding more won’t make wrapping up the tortillas more difficult.
To double this recipe, simply double the ingredients. You’ll need two 9×13 baking dishes, a larger saucepan to double the sauce and a large skillet to fit all the veggies in.
Storage & reheating notes:
These enchiladas last in the fridge for up to four days and they are freezer friendly for up to three months. They reheat well in the oven, toaster oven or in the microwave!
Happy prepping 🙂
Veggie Enchiladas With Homemade Sauce
Ingredients
For the sauce
- 1 TBSP all-purpose flour sub flour of your choice
- 2 TBSP olive oil
- 2 tsp chili powder
- 1/2 cup broth or water
- 8 oz tomato sauce canned
- 1 tsp onion powder
- 1 clove garlic minced
- salt and pepper to taste
For the veggie mix & wraps
- 1/2 onion chopped
- 1 red bell pepper chopped
- 1 cup corn fresh, frozen or canned
- 2 cups spinach or kale, chopped
- 1 tsp chili powder
- 1/4 tsp cayenne if you like heat(optional)
- 15 oz can of refried beans (or beans of your choice)
- 6 medium tortillas
- 2 cup shredded cheddar cheese divided (vegan cheese works too)
Instructions
- Preheat your oven to 400 F
- Prepare the sauce: Add the olive oil, chili powder and flour to a saucepan over medium heat. Whisk until the mixture becomes thick and well combined. Add the tomato sauce, broth/water, onion powder, garlic and salt and pepper. Stir well and cook for 5 minutes on medium heat until well combined. Taste the mixture and adjust flavors as necessary. Set aside.
- Add 1 TBSP of oil to a skillet over medium heat. Then add the onions and cook, stirring often, until translucent and fragrant (about 5 minutes). Add the bell pepper and corn. (If using black, kidney or pinto beans, add them at this point too). Add the salt, pepper, chili powder and cayenne if using. Add 2 TBSP of enchilada sauce to the mix. Stir well to combine and cook for 5 minutes. Then add 1 cup of cheese and the greens, stir until they’re wilted. Turn off the heat.
- Assemble the enchiladas: Pour 1/3 cup of enchilada sauce in the bottom of a 9×13 baking dish. Use a spatula to spread it around the bottom evenly. Place one tortilla on a plate or clean surface. If using refried beans, spoon 1/4 cup of refried beans in the middle of the tortilla. Use a spoon to spread it out a little so it forms a “column” in the middle of the tortilla. Spoon 1/4-1/3 cup of veggies on top of the refried beans in the same “column” shape. Carefully roll the tortilla (see the video in notes above) and place it in the baking dish. Repeat 5 more times so you have 6 tortillas total.
- Pour the remaining enchilada sauce over the wrapped tortillas. Use a spatula to spread it evenly over the tortillas. Sprinkle the remaining 1 cup of cheese on top. Bake for 20 minutes.
Samantha Payan says
I was wondering if i wanted to put a protein loke chicken would i cook it a little more?
Amanda Amati says
Hi! I think you forgot to include bell pepper on the printable grocery list?
workweeklunch says
just fixed it! thanks
Deborah Rains says
These enchiladas are SOOOOOO amazingly delicious! My husband & I cannot stop talking about them!
SW says
These enchiladas are SO GOOD! Really satisfying and filling, the sauce is incredible, it heated up perfectly at work and wasn’t a messy eat either. My partner and I are very satisfied CUSTOMERS! thank you!