Great Vegetable Enchiladas


Ingredients (use vegan versions):

  • Two packages of corn tortillas (10 per package)
  • 2-3 cans of your favorite enchilada sauce (usually 15 ounce cans)
  • Sliced carrots, mushrooms, brocolli, zuchinni, onions, green peppers,
  • One can of vegetable broth for sauting the vegetables.


I do not measure my amounts, but I do have a large iron skillet which
is 12 inches across, and it will be about 3/4 full of various veggies.
Slice up all your vegetables and have them ready to cook.
Place about one cup of vegetable broth in the skillet and heat
over medium to medium-high heat.
Place the vegetables in the skillet and saute until cooked,
usually 8-12 minutes. This does not matter that much, since
the enchiladas will be baked in the oven.
Add additional broth, if necessary, if veggies start to stick or
dry out.
Spray a 13 by 9 inch baking dish with cooking spray.
Take one package of corn tortillas, open and microwave for 45-55 seconds.
You may want to wrap them in a moist paper towel, if they are dry or
not very flexible.
Open one can of enchilada sauce and pour it onto a plate.
Take a corn tortilla, place in the enchilda sauce, turn over, making
sure that both sides have sauce on them.
Hold the sauce covered tortilla in one hand and take a large spoonful
of cooked veggies and place in in the middle of the tortilla, roll up
and place seam side down in the baking dish.
Continue this process until you have 1) used all the tortillas, 2) used
all of the veggies, or 3) run out of space in the baking dish.
Open the other can of enchilada sauce, if you begin to run out.
Pour any remaining sauce over the enchiladas. I will usually open the
other can and pour in over the enchiladas.
You may wish to sprinkle soy cheese over then enchiladas, if you wish.
Bake in the oven, at 350 (F) degrees, for 25 to 35 minutes, until bubbly.

Serves: 5 – 7

Preparation time: 30 Minutes

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