Recipe: Vegetarian Enchiladas

Vegetarian Enchiladas

makes 4 servings

Before you even look down at the pictures, I know the “presentation” picture of the vegetarian enchiladas does not look appealing, but it doesn’t mean this dish wasn’t fantastic!

For some reason the enchiladas don’t stay together well when taking them out of the pan, but rest assured, we’ve had this recipe 2 times and even tried it on our friends – who approved.

As a funny side note, the friend admitted that on the way to our house he asked his wife, “they’re not going to feed me vegetarian food are they (knowing that we are on the China Study Diet and Fitness challenge)? They’re going to be considerate and have some meat for me, right?” 🙂 Well, to his chagrin there was no meat in the house (or in the dish), but it didn’t stop him for going back for seconds.

Just because a dish is vegetarian or vegan doesn’t mean that it’s tasteless and terrible. All of the recipes here on WSL are exactly the opposite…or else they wouldn’t be posted.

Caveat to the recipe: it does take a little while to prep and cook. The overall time is about 1.5 hours. We cut the vegetables ahead of time and it saves us about 20 minutes the night of cooking the dish.


  • 1 poblano chili, seeded and sliced
  • 2 red bell peppers, seeded and sliced
  • 1/2 head of cauliflower, chopped into 1/2″ chunks
  • 1 sweet potato, peeled and cut into 1/2″ cubes
  • 1 medium onion, halved and sliced
  • 1 cup corn kernels, frozen
  • 3 Tablespoons canola oil
  • 1 1/2 teaspoon ground cumin
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1/2 cup fresh cilantro, chopped
  • 2 cups salsa (whatever tickles your fancy)
  • 3 cups spinach
  • 9-10 corn tortillas, halved
  • 2 cups shredded cheddar cheese
  • Greek yogurt to top (optional)

Vegetarian Enchiladas ingredients

Preheat over to 425 degrees F. Get a large rimmed cookie sheet or roasting pan, cover with aluminum foil, and spray with cooking spray.

Place poblanos, red peppers, cauliflower, sweet potato, onion, and corn onto cookie sheet. Drizzle canola oil and sprinkle with the cumin and minced garlic. Use your hands (or a spoon) to mix everything well until it’s coated evenly, and spread the vegetables on the pan.

Vegetarian Enchiladas vegetables image

Roast the vegetables for 30-40 minutes until they’re tender and start to brown.

Remove vegetables from oven and reduce temperature to 350 degrees F.

Prepare a 9×9 (or 8×8) baking pan with cooking spray. In a small bowl stir together the chopped cilantro and salsa.

Vegetarian Enchiladas salsa with cilantro image

Spread 1/4 of the salsa onto the bottom of the baking pan, then add a layer of tortilla pieces (remember they’re halved) to cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the shredded cheese.

Make a 2nd layer of tortilla, salsa (this time the salsa is on top of the tortilla), spinach, vegetables, and cheese. Finally, create a 3rd layer of tortillas, salsa, vegetables, and cheese.

Cover with aluminum foil and bake for 20 minutes. Then, remove the foil and bake an additional 10 minutes or until cheese is melted.

Serve it up with some sour cream or Greek yogurt and enjoy!

Baked vegetarian enchiladas image

Original recipe found at Perry’s Plate

About the Author

By , on Sep 19, 2012
Andy Tenton
Andy is a 30-something New Yorker who turned his financial life around. He took charge of his finances, got out of debt, and is now working his way toward financial success. He is the publisher of

How to Become Rich e-Course

Budgeting 101


  1. Shilpan says:

    I am vegetarian, so I obviously love these recipes. Thank you for sharing, Andy!

  2. Elle P. says:

    Yay, another recipe idea for meatless mondays. I’m not why you don’t like the presentation – I’m craving it now!

  3. I’d throw some chicken in it 😉

  4. CF says:

    Looks great! I find that a lot of ethnic dishes are great as vegetarian dishes – there’s a lot less emphasis on meat in non-Western cultures.

  5. What are you talking about. Those enchiladas look awesome!

    Learned something new today… I never thought to put Greek yogurt on enchiladas. I’ll have to try that next time.

  6. Funny you mention that as Mrs.CBB and I were talking about this the other day. We were watching Jaime Oliver on the tele and he was cooking in Italy. He is the type of chef we enjoy watching as everything he cooks is rustic and just tossed about. He don’t give a toss if the plate is pretty he is more worried about what the food tastes. I’m sure in his restaurants it’s a different story but in the family setting he was cooking for it was taste first and for us it always should be. A plate can be beautiful but if the food tastes like rubbish no one is going to eat it. IF the plate looks like crap and the food tastes good, odds are they will eat it. So we worry about taste before how it looks on the plate any day. Mr.CBB

  7. All that matters to me is that food tastes good. Even though I love chicken in my enchiladas, I would definitely try this.

  8. Modest Money says:

    As others have said, there was no need to downplay the presentation photo. It looks awesome. This may be a vegetarian dish that I’m willing to give a shot. I’ve been wanting to use yams as something other than just a side dish.

  9. I am so glad to hear how diligent you are being with following this diet. It takes a lot of will power and you are doing great.

    That recipe as always looks delish. It is going on the to try list.

    When my family or friends come over they have to eat vegetarian and I have never had anyone complain. In fact they are often asking me for the recipe.

  10. Looks like another winner, Andy. And your friend should be thanking you for introducing him to food and a diet that would make him heart attack proof!

  11. Frugal Rules says:

    I agree, the presentation looks pretty good, and that’s coming from a badge wearing carnivore. 🙂

  12. Michelle says:

    I think it looks great!

  13. I don’t know…I think that the presentation looks pretty good:) It sounds yummy!

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