These enchiladas are full of delicious colorful vegetables. Try different variations to find the combination right for you!


  • 12 corn tortillas (or whole wheat)
  • Filling:
  • 3 cups vegetables, julienned (onion, bell peppers, zucchini, mushrooms, and spinach may be used)
  • 1 tablespoon Bragg's liquid aminos (or soy sauce)
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon basil
  • Topping:
  • 1 can black beans, drained
  • 1 cup fresh or frozen corn
  • ¼ cup chopped green onion
  • ¼ teaspoon cumin
  • ¼ teaspoon salt
  • 1 teaspoon lime juice (may also use lemon)
  • 15-ounce can seasoned petite diced tomatoes in juice (or 2 cups of pasta sauce or salsa)
  • 2 cups vegan cheese sauce
  • 1-2 tablespoons fresh cilantro, chopped (optional)


  • Preheat a nonstick or well-seasoned cast-iron skillet to medium-hot. Meanwhile, place about 1 cup water in a shallow bowl or pie plate.
  • Dip tortillas in the water, one at a time, and place on the hot skillet, 30 seconds on each side.
  • Cover cooked tortillas with a towel—if they are warm and moist, they stay pliable for rolling into enchiladas.
  • Place filling vegetables and seasonings in the nonstick skillet, and add about 2 tablespoons water. Cover and cook on medium-high for 6-7 minutes. Lift lid and stir every 2 minutes.
  • Using an oblong casserole dish (Pyrex 9" x 13" or similar), cover the bottom with the canned petite diced tomatoes or salsa and 3⁄4 cup of the Cheese Sauce.
  • Place a small amount of filling in each tortilla and roll up. Place on top of the tomato sauce in the casserole dish, and drizzle top with remaining Cheese Sauce.
  • Mix together the topping and arrange down the center of the rolled tortillas.
  • Bake covered for 30 minutes at 350°F until heated through. Remove cover during last five minutes.
  • Garnish with fresh cilantro if desired. Serve.

Ready in about 1 hour
Makes 6 - 8 servings

About the Author

Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

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