Fresh Vegetable Enchiladas

These enchiladas were a serious test of my patience. Usually, I am pretty good at throwing stuff together and having it taste great, but these enchiladas did not work the first, second, or third time I made them! 

Finally, on the fourth recipe rewrite, I got it down… which is good because the recipes had already been printed for cooking class! Mostly I was being picky because I wanted them to taste exactly the way I imagined they could taste, but it just was not happening.

The sauce was too vinegary, too oniony; the tortillas were crappy; the vegetables were undercooked, and so forth. So, four trials later, I was able to share this wicked good version with my cooking class, my friends, and now you! Thank the enchilada goddess for smiling fortune upon me.


Fresh Vegetable Enchiladas


  • 2 tbsp olive oil
  • 1/2 cup red onion, diced
  • 2 cloves garlic
  • 1 fifteen oz can tomato sauce
  • ½ cup vegetable broth
  • 2 Tbsp balsamic vinegar
  • 2 tsp each chili powder, oregano, and honey
  • 1 tsp each coriander and cumin
  • 1 cup finely chopped broccoli
  • 1 cup finely chopped cauliflower
  • 1 cup corn
  • ½ cup diced red pepper
  • 2 cups cooked black beans
  • ½ cup whole milk yogurt
  • 1½ cups shredded mozzarella or pepper jack cheese, divided
  • 10 flour tortillas

Steps to Take:

  1. Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Lower heat and add garlic, tomato sauce, broth, vinegar, spices, honey, and salt. Bring to a boil, lower heat, and simmer for 15 minutes, stirring occasionally.
  2. Add broccoli, cauliflower, corn and red pepper to a large skillet. Cook over medium-low heat for 10 minutes, stirring constantly. Set aside to cool slightly.
  3. In a large bowl, combine the cooked vegetables, black beans, yogurt, 1 cup shredded cheese, and ½ cup red sauce.
  4. Warm the tortillas slightly in the preheating oven, and dip into the red sauce. Spoon about ¼ cup of the veggie mixture into the tortilla, and roll, placing the open side down in a 9 x 13 pan. Roll all enchiladas, and then cover with remaining red sauce.
  5. Bake for 20 minutes at 375; add remaining cheese to top and bake 5 minutes more. Let cool before serving.

Notes: The yield depends on what type and how many tortillas you use, of course. I used Rudi’s spelled tortillas (10 inches round), and could only fit 8 in my pan; the other two were baked in a small cake pan with equally good results.

Also, the original recipe called for 1 cup red wine; I subbed broth and balsamic vinegar, but rock the vino if you have some on hand- it makes a really good sauce.

BTW, this original recipe was shared by an old housemate of mine. She made these amazing creamy shitake mushroom enchiladas with this amazing red sauce. She got the recipe from the back of a shitake mushroom bag from Costco!

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