Vegetarian Enchiladas

In our quest for new vegetarian main dishes, my creativity is being pushed into high gear. Very frequently I turn to Alissa Segersten’s two cookbooks, The Whole Life Nutrition Cookbook and Nourishing Meals. Every recipe I’ve tried has been delicious. A plus for me is that the recipes are gluten-free, dairy-free, and some are also egg-free. (If you have a chance to peruse her cookbooks through the library, I’d strongly suggest you do. There are plenty of non-vegetarian recipes in there as well.)

Last night I tried my hand at making vegetarian enchiladas from Nourishing Meals. I did make several changes to the recipe, but the essence of it doesn’t belong to me. I love enchiladas and these were delicious! The made-from-scratch enchilada sauce is incredibly tasty and not too labor intensive. While topping them with cheese would be amazing, we just went the route of guacamole (my husband is sensitive to dairy, so we in general avoid it).

Vegetarian Enchiladas

(adapted from Nourishing Meals by Alissa Segersten)
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2 Tbsp olive oil
1 small onion, chopped
3 cloves garlic, peeled and chopped
1 jalapeno, chopped
1 small bell pepper, seeded and chopped
1 Tbsp cumin
1/2 tsp chili powder
1/4 tsp crushed red pepper flakes
1 1/2 tsp salt
1 1/2 c. water
2 c. tomato sauce or diced tomatoes
1/4 c. arrowroot powder or cornstarch

12 to 16 corn tortillas (I used only 12)
2 c. cooked mashed sweet potatoes (feel free to spice these with your favorite Mexican spices)
3 c. cooked black beans
2 c. baby spinach leaves

Guacamole for topping

Preheat oven to 400° F. Grease 9 x 13 glass baking dish.

To make the enchilada sauce, heat a 3-quart saucepan over medium heat. Add the oil, onion, jalapeno, and bell pepper; saute for 7 minutes, or until softened. Add the garlic, spices, and salt; saute a few minutes more. Then add the water and tomato sauce or diced tomatoes. Cover and simmer for about 20 minutes. Pour sauce into a blender, add arrowroot power or cornstarch; blend until smooth.

To make the enchiladas, first be sure to heat up each tortilla so they are pliable for filling and rolling. Lightly grease a hot skillet; heat each tortilla for about 10 seconds on each side. You can fill one enchilada while the next tortilla is heating. Add a few small spoonfuls of mashed sweet potato, then beans, and finally a small handful of spinach leaves. Roll tightly and place the filled tortilla seam-side down in the greased baking dish. Repeat with remaining tortillas, pushing the filled enchiladas closely together. Once the pan is filled, top with the sauce. Cover and bake for 30-35 minutes. Garnish with guacamole.


In My Kitchen

It’s been awhile, I know. But I have a few posts planned and thought you might enjoy a brief update on life in my kitchen.

The Year of the Olive experiment is going well. While I don’t love kalamata olives yet, I am enjoying them as an occasional accompaniment. For one dinner I stuffed bell peppers with a Greek-type filling of rice, chickpeas, onion, olives, parsley, lemon juice, etc. Quite tasty. Jeremy and I have also enjoyed sauteed kale with chopped olives and walnuts. I’m not ready to move on black olives yet, but perhaps this summer.

My gluten-free baking skills have taken a hit since my move last fall. Altitude. Texture is a huge factor in gf baking and altitude is forcing me to re-teach myself some of my skills. Everything I’ve made so far has been edible, but the texture is not quite right about 50% of the time. So, you won’t be seeing a lot of baking recipes from me for at least awhile.


For the past month or so Jeremy and I have enjoyed experimenting with a plant-based diet. Doing without animal products has forced me to think outside the box with my meals (such as the Mediterranean plate pictured above). We’ve eaten very well. I don’t know how long we’ll continue eating this way, but it’s been a great experience. I plan to share a few of our favorite plant-based recipes with you here.

Stay tuned for some new recipes. Until then, I hope you’re finding inspiration in your kitchen.