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1. Gather the ingredients.

As always, we recommend using organic ingredients whenever possible.

  • 12-14 corn tortillas or about 7-10 whole wheat tortillas

For the vegetables:

  • A few Tbsp olive oil
  • Any vegetables you like (we suggest sweet potatoes, mushrooms, bell peppers, onions, zucchini, squash, and any other family favorite). At least 4 cups of chopped vegetables is recommended, but feel free to add more!

For the enchilada sauce: (adapted from Veganomicon)

  • 1 Tbsp olive oil
  • 1 medium onion, cut into small dice
  • 1 1/2 tsp dried cumin powder
  • 1 large (28 oz) can diced tomatoes (or 2 smaller cans)-Muir Glen makes a nice organic version with fire-roasted tomatoes for a smoky flavor
  • 1 tsp salt
  • Water or vegetable broth (up to a few Tbsp)

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2. Roast the vegetables.

Preheat the oven to 375. Peel and cut your veggies. For my family, I like to chop everything into a small dice. This allows the flavors to meld better in each bite (and sometimes allows me to sneak in some veggies that my kids don’t eat on a regular basis). Separate the veggies into oven-safe containers, drizzle with olive oil and mix to coat, then bake until fairly tender. They are going back in the oven later so they don’t need to be completely soft. I cooked the sweet potatoes about 40 minutes and the other veggies about 25 minutes. Grilling the veggies instead of roasting would give them a wonderful smoky taste as well!

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3. Prepare the enchilada sauce.

Heat the olive oil in a large saucepan over medium heat. Saute the onion for 5-7 minutes, then add the other ingredients. Let simmer, stirring occasionally for 3-4 minutes then remove from the heat. When the sauce has cooled slightly, add to a food processor or blender and blend until smooth. If you like a thin sauce, add a few Tbsp of vegetable broth or water. Pour about 1/2 cup into the bottom of a large 9 by 12 inch baking or casserole dish to keep the enchiladas from sticking. You may need an additional baking dish, but you can probably squeeze all the enchiladas into one large dish.

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4. Prepare the tortillas.

Heat a non-stick skillet over medium-low heat. Place 2-3 corn tortillas on the skillet for about 20-30 seconds on each side. This will make the tortillas more pliable. If you are using wheat tortillas, you can skip this step.

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5. Fill the enchiladas.

Pour about 1/2 cup of the prepared enchilada sauce into a pie pan. Carefully remove the heated tortillas from the skillet and place in the sauce. Coat both sides with the sauce then move the tortilla into the prepared baking pan. Add about 1/4-1/3 cup of veggies in the center of the tortilla and fold the sides of the tortilla up, overlapping them. Carefully turn the tortilla seam side down in the baking pan so that the veggies don’t spill out. Repeat with other tortillas.

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6. Bake the enchiladas.

Pour the remaining sauce over the enchiladas, cover with foil, and bake at 375 for about 20 minutes. Remove the aluminum foil and cook for another 10 minutes. At this point we also recommend adding some vegan cheddar cheese and caramelized onions.

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7. Finish the enchiladas and serve.

Remove the enchiladas from the oven and serve (usually 2-3 enchiladas per person) along with any extra roasted veggies. Top with sliced avocado if desired. Enjoy!