Veggie main dishes: Vegetable enchiladas

This is one of my favorite veggie main dishes. My mom used to make it, and I was one of the few who liked it, so I'd request it for my birthday dinner. I've been known to change this recipe dramatically. Sometimes I add black beans, but I don't like how they dilute the veggie flavor. Maybe I'll serve the beans as a side next time (I love these), along with my Mexican-style brown rice.


Vegetable Enchiladas
  • 2 teaspoons olive oil
  • 2 onions, chopped
  • 1 red pepper, chopped
  • 1 small zucchini, chopped
  • 8 cloves garlic, minced
  • 1 teaspoon salt
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 10-16 ounces frozen spinach, thawed and drained
  • 2 14-ounce cans tomatoes
  • 2 teaspoons hot pepper sauce
  • 1–2 cups cheese
  • 8 large tortillas

Sauté first 5 ingredients. Add salt, cumin, and oregano, and cook for 2 minutes. Add spinach. Puree tomatoes and hot pepper sauce together. Preheat oven to 400 degrees. Pour half the tomatoes into a 9x13” pan. Fill tortillas with mixture, and cheese, roll, and place in pan.  Top with remaining sauce. Cover and bake for 25 minutes.


  1. Veggie Lasagna?

  2. If you have a food processor, there are a lot of good vegetarian soups you can make with it. I'll blog some whenever I find the recipe scrapbook.