These vegetable enchiladas are something that I had on my old blog based on food, faith, and fitness. They’re so good that I wanted to revamp the old recipe and post it again on my new and improved food and faith blog!
These enchiladas are delicious and filled with vegetables. I also topped them with my favorite plant-based queso by Minimalist Baker.
I would have posted a link to the original recipe in my blog, but I can’t seem to find it anymore. She has so many incredible queso recipes that I think they sometimes get lost in the search results!
Anyways, these enchiladas will truly light up your day and give you that extra serving of vegetables that you want! Make them with corn tortillas if you want a gluten-free option. Top with cilantro and avocado for a fresh burst of herbs and healthy fats.
Want more delicious recipes and faith posts? I recommend my summer salad with candied pecans, anti-inflammatory strawberry and banana smoothie, the best avocado toast, is God your happiness?, 3 things food reminds me of every day, and why I fasted yesterday and why you should too!
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Vegetable enchiladas with plant-based queso! These enchiladas are stuffed to the brim with vegetables and drizzled with plant-based queso!
- 8 corn or flour tortillas
- 1 lbs. broccoli
- 1 red bell pepper
- 2 cups spinach
- 1 sweet potato
- 1 28 oz. can of red enchilada sauce
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. of salt
- sprinkle of black pepper
- cilantro and avocado, to top
- 1/2 cup almond or oat flour
- 1/4 cup nutritional yeast
- 3/4 cup water
- 1/2 – 3/4 cup salsa
- 2 tablespoons melted butter (vegan)
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1/2-1 teaspoon salt
- pepper, to taste
- Preheat the oven to 400 degrees Fahrenheit.
- Chop the broccoli, red bell pepper, and sweet potato. Heat up two tablespoons of olive oil in a large frying pan. Place the chopped vegetables and spinach into the frying pan and saute for 8-10 minutes on medium heat.
- Once the vegetables are a medium-soft texture, set them aside and heat up your tortillas. To heat your tortillas, place a small frying pan over medium heat without anything on it (no oil or anything). Place one tortilla on the pan for 10-15 seconds on each side. Repeat with each tortilla.
- Next, stuff your tortillas! Place a spoonful of the sauteed vegetables into each tortilla, roll, and place in a large casserole dish. Do this for each of the tortillas until either they or the veggies are gone.
- Then, smoother with enchilada sauce and place into the oven for 15-20 minutes.
- Heat olive oil in a medium-sized saucepan over medium heat. Add garlic and saute for 1-2 minutes.
- Add the almond or oat flour, nutritional yeast, salt, and pepper, and stir for a moment.
- Next, add the water and bring to a simmer. Stir continuously as the queso begins to thicken.
- Once the queso is your desired consistency, add the salsa and stir for 2-3 more minutes.
Quick Tip: If you want to add some healthy fats to this recipe, add some chunks of avocado!
Keywords: Mexican, dairy-free, gluten-free, grain-free, enchiladas, vegan, vegetarian, PCOS, food, meals, recipes