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Delightful and Easy Enchiladas

What you need: 

1 (1 1/2 ounce) package enchilada sauce mix
1 (8 ounce) can tomato sauce
1 (15 ounce) can refried beans
1 pound fresh spinach
1 (16 ounce) can corn
1 (4 ounce) can chopped green chilies
6 flour tortillas
1 cup vegan shredded cheese, divided, optional

What you do: 

1. Preheat oven to 375 degrees F. Begin by preparing the sauce according to instructions on package. While sauce is heating on stove, begin heating refried beans in another pan.
2. As beans get hot, and as sauce is thoroughly mixed, add about 1/4 cup sauce to the beans. You don't want the beans to be soupy, but this will make it more manageable.
3. Steam the spinach until wilted. Add corn and the chilies to the bean mixture. When spinach is finished, begin making the enchiladas.
4. Spread approximately 3 tablespoons sauce on each flat tortilla, then layer bean mix, spinach and a small amount of cheese (if using) in the center of the tortilla. Roll up and place in a baking dish.
5. Line up enchiladas in baking dish, then cover with remaining sauce and any leftover cheese. Bake covered with foil for 20 minutes. Bake an additional 10 minutes, uncovered.

Preparation Time: 
20 min
Cooking Time: 
Recipe Category: 


these were really good. i added white onion to the beans and sprinkled green onion on top. i made half with cheese and half without cheese. the ones without cheese were great but... i've come to the conclusion that i hate vegan cheese. it totally ruined these enchiladas with its vomit-smell/taste. next time i'll use more spinach (i didn't have a whole pound) and more corn and no cheese!


This was great!  Used canned enchilada sauce so I omitted the tomato sauce.  I didn't realize how much spinach was a pound!  It's a lot, but it cooks down to almost nothing.  Served it with the Mexican Brown Rice off VegWeb.  Which was also fabulous!!!!


This recipe had me worried! I wanted some spice so I added Soy-Sation pepper jack cheese. I had no corn so I also substituted quite a few mushrooms. Anyway, while it was cooking... it gave off an ever-so-slight throw up aroma. (I'm guessing from the soy cheese?). Oh well- main point is that it all turned out great! They were truly "delightful". Tink you.


Good.  I usually won't eat cooked spinach, but it is good in here. I used corn tortillas and assembled them as directed.  Next time I will do what I usually do and soak the tortillas in the sauce to soften them instead of putting the sauce inside. It's easier and prevents sticking. Also, they were REALLY salty.  I will use unsalted tomato sauce and corn next time and hope that helps. I don't have access to unsalted refried beans here, or unsalted canned beans at all for that matter, but maybe if I'm feeling really motivated I'll make my own.  Thanks. 


I made these a few days ago and they were GREAT!  Thanks a lot!



These enchiladas were to die for! We ate them for dinner then lunch and dinner the next day! Couldn't get enough of em! We added morning stars veggie crumbles to them as well.


Definately digging this recipe!  ;)b
I made a few changes: I used canned enchilada sauce.  I omitted the fresh spinach and canned corn.  I added about 1/2 a chopped and quickly sauteed onion and 2 drained cans of spinach to the bean mixture. 
It tasted EXCELLENT, and the bean/ sauce/ veggie mixture was the perfect consistency.



Oh So Delicious! I give it two thumbs up! ;)b ;)b I mixed an extra mini can of diced chillies along with some sauteed onion and half the can of tomato sauce in with the beans. No corn! I also spread  toffuti down the center of the tortilla before I added the sauce, beans, spinach and cheese. This made them more creamy and rich. Definitely a bonus in my family of cheese lovers. I also used two 15oz cans of pr-made enchilada sauce from the store and mixed a small can of diced chille's in my sauce. This was wonderful and we ate the whole tray which is good but at the same time I made extra because I wanted leftovers so I didn't have to cook so much during the week. I know they're not "real Spanish enchilada's" but this recipe was amazing, creamy, cheesy, and full of Mexican spice and goodness!

1 like

I would have liked this recipe a lot, but for some reason it came out very, very salty.  I used Trader Joe's refried beans.  I also bought their Spanish rice as a side for this dish, and it was ridiculously salty as well.  Has anyone else had this problem with this recipe, or could it just be a problem with the brand of ingredients I bought?

Canned beans have a TON of salt as does the prepared Spanish rice. Just look at the nutrition label. Next time, you might want to buy canned unsalted whole beans and refry them at home, add onions, spices, etc. Some stores might also sell unsalted refried beans, just look around.


This was such a quick, easy, and delicious recipe!

I did make some modifications though:

-Added sauteed mushrooms & onions, steamed spinach, and broccoli.
-Used sprouted whole wheat tortillas instead of flour.
-I added the tomato sauce to the enchilada sauce (and I found a can of great veg friendly enchilada sauce at Whole Foods, saved me so much work!)

Soooooo good! I will definitely be making these enchiladas again; and you can really personalize this recipe to what you like in your enchiladas, it's very very versatile!



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