Thursday, March 25, 2010

Baked Enchiladas (vegetarian, of course!)

Not sure what to make for dinner?

This is really quick to put together and gets a lot of love. Everything marked with an asterisk is optional. Just leave these ingredients out if you don’t have them on hand - it will be just as good. I add nutritional yeast because it gives an extra hit of umami flavour, and is a good source of B-vitamins and protein.

Baked enchiladas

1 can Mexican red beans (or black, or kidney), drained
1 can corn (drained)
1 scallion, chopped (or 2 Tbsp finely chopped onion if you don’t have a green onion)
1 ½ tomatoes, chopped
*½ to 1 jalapeno, chopped (canned or fresh, amount according to taste)
*½ bell pepper, chopped
*2 tbsp nutritional yeast (optional)
1 ½ tsp chili powder
*1 tsp chipotle sauce
1 cup grated cheddar
1/2 cup salsa

½ cup salsa (or a small can enchilada sauce)
½ cup grated cheddar

6 large tortillas

Combine all the filling ingredients in a large bowl. Spoon into tortillas, rolling up and placing them seam-side down in a lightly greased 11x13” baking dish.

I used green spinach tortillas!

Spread the remaining ½ cup salsa on top, and sprinkle with remaining ½ cup cheese. You can use more salsa if you like - I was using our homemade salsa, which is like gold (if you've ever made salsa, you know... the chopping!), so I skimped a little.

Bake at 350 F for 25-30 minutes. Broil for a couple minutes at the end if the cheese doesn’t look sufficiently melty.

Use the remaining ½ tomato in your ...


1 ripe avocado, seeded, peeled
juice from ½ lime
½ tomato, chopped
1 clove garlic, minced or pressed
couple drops hot sauce (to taste)
Mush up the avocado in a bowl with a fork, add remaining ingredients and stir. YUM.

Use the remaining ½ lime in your Corona :)

Serve with guac, salsa, sour cream if you desire, and Mexican beer!

I'd love to hear if you make this!


  1. You are an amazing cook! Those look great.

  2. You are amazing. I'm gonna have to get inspired and try this soon. I'm a lazy bum.


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