Tuesday, March 19, 2013

Vegetarian Enchiladas

The other day Matt and I took a “How Well Do You Know Your Spouse?” quiz. One of the questions Matt had to answer {and I had to guess what he said} was “What is your favorite meal Christina has made for you?” I knew I had that one in the bag. The correct answer is “everything!” Well, I was wrong. Matt did in fact have a tie for the favorite meal I’ve ever cooked for him – “baked steak and vegetarian enchiladas.”

Right after I read his answer I realized I wasn’t surprised. 9 times out of 10 his answer to “what do you want for dinner?” is one of those two items. However Matt and I went meatless at the beginning of the year so I have to deny his baked steak request often, and save it only for special occasions.

So today I will share Matt’s other favorite meal I cook for him – vegetarian enchiladas!
Vegetarian Enchiladas

1 5 oz Package of Yellow Rice
1 Package of Baby Portabella Mushrooms {or 3 large caps}, diced
2 Zucchinis, diced
1 Green Bell Pepper, diced
1 White Onion, diced
2 Medium Tomatoes, diced
1 15 oz Can of Black Beans
1 12 oz Can Enchilada Sauce
2 Cups of Mexican Cheese
6-8 Flour Tortillas
1 Bunch of Green Onion {optional}

{Note: you can easily transition this into a vegan meal by omitting or substituting the Mexican Cheese for Veggie Shreds}

In a large skillet, sauté peppers, mushrooms, onions, and zucchinis for about 25 minutes {or until tender} on medium heat. Meanwhile, prepare rice as directed.

Pour cooked rice evenly into your baking dish, spreading it into a thin layer. Scoop a ½ to ¾ cup of cooked vegetables into a flour tortilla. Roll tightly and place into dish. Repeat until you cannot fit any more tortillas in dish.

Pour entire can of enchilada sauce over tortillas, and top with cheese. Bake at 350 degrees covered for ~40 minutes. Remove foil and continue to bake for an additional 15 minutes {or until cheese is golden}. Top with green onion, if using.
 {updated 2/15/14}


  1. These look amazing!! I am a vegetarian and always seeing yummy enchilada recipes on pinterest but have yet to find a good vegetarian one! I need to try this asap!

  2. yum, these look delicious. I'll def be trying this soon! xo

  3. Those look good! I love Mexican food.

  4. Yum!!! These sounds like they would be so good!

  5. Wow! Those looks delish! My hubby is not a fan of mushrooms or black beans, but I am big time! Maybe I'll just eat them all! ha
    My MIL is a vegetarian though, so this looks perfect for me to try out on her! :)

  6. Yummy! I have been using black beans (and your taco seasoning) quite often since I went vegetarian, so I'm excited to try these!

  7. These look delicious! (As all your recipes always do! Bravo!) :)


  8. Hi there! I recently came across your blog and am really enjoying your recipes and DIY projects. I do love enchiladas, and love the idea of using rice as the bottom layer. I never thought about that, but will definitly try that next time. Hope you are having a great week :)

  9. Definitely making this for dinner this week. Yum! xx

  10. Yum! This looks incredible! Thanks for the recipe!

  11. Yummy! I can see why it's one of his favorites! :)

  12. These look delicious! We have Mexican food at least once a week in our house so I will definitely have to give this recipe a try!

  13. Oh my goodness! This looks amazing and I can't wait to try it out! Yum!

  14. I am loving all of your veggie recipes! Quick question - did you cook the tomato in with the other veggies? Or did you leave them out and just eat them with? Looks great!

    1. I used the tomatoes for the topping. :)

  15. As a Charlotte girl myself (when I'm not a student at Clemson!), I love seeing cute Charlotte blogs as inspiration for mine! I just started a blog, and yours is amazing! I especially love this vegetarian/vegan recipe, as a former vegetarian. Maybe making this will convince my boyfriend that vegetarian can be just as delicious as an omnivore diet :)



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