Vegetarian Enchilada Recipe

Name: Vegetarian Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow onions-julienned; 2 tablespoons olive oil; 3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces; 1 cup button mushrooms, quartered; 3/4 cups zucchini, diced to 1/4-inch; 1 tablespoon roasted garlic; 1/2 cup Yukon gold potatoes, diced 1/4-inch; 2 red bell peppers; 2 yellow bell peppers, peeled, seeded, and sliced like rajas; 1 tablespoon toasted oregano leaves; 2 teaspoons epazote, chopped fine; 2 teaspoons hoja santa, chopped fine; Salt and black pepper; Olive oil; 1 cup spinach; 2 flour tortillas; 1 cup Monterey Jack cheese; Green and red chile sauces

Servings: persons

1 cup yellow onions-julienned
2 tablespoons olive oil
3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces
1 cup button mushrooms, quartered
3/4 cups zucchini, diced to 1/4-inch
1 tablespoon roasted garlic
1/2 cup Yukon gold potatoes, diced 1/4-inch
2 red bell peppers
2 yellow bell peppers, peeled, seeded, and sliced like rajas
1 tablespoon toasted oregano leaves
2 teaspoons epazote, chopped fine
2 teaspoons hoja santa, chopped fine
Salt and black pepper
Olive oil
1 cup spinach
2 flour tortillas
1 cup Monterey Jack cheese
Green and red chile sauces

1
In a large pan over high heat, saute the onions in the olive oil until translucent, then add the poblano and the mushrooms, saute on high until the mushrooms are soft and edible.
2
Add the zucchini and saute until the zucchini are no longer crunchy when you taste them.
3
Add the rest of the ingredients then season and set aside to cool.
4
Put a small amount of olive oil in a pan and saute the spinach on high for one minute or until wilted, then set aside.
5
Warm the tortillas to make them flexible.
6
Fill the tortillas with vegetable mixture and roll them up.
7
Cut the enchiladas in half and set on an oven- proof plate.
8
Cover the enchiladas with both chile sauces and a liberal amount of cheese.
9
Place the plate in the oven or the salamander until the cheese melts.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup yellow onions-julienned, 2 tablespoons olive oil, 3 roasted poblano peppers, peeled, seeded, and sliced into 1/8-inch pieces, 1 cup button mushrooms, quartered, and more.

Yes, Vegetarian Enchilada falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Enchilada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions