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Fajita Enchiladas with Green Chili "Cream" Sauce

What you need: 

2 tablespoons + 1/4 cup vegetable oil
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans
1 (15 ounce) can refried beans
1 (15 ounce) can corn, drained
1 (15 ounce) can diced tomatoes with green chilis
1 (15 ounce) can enchilada sauce (green enchilada sauce preferred)
8 enchilada sized tortillas
1/4 cup flour
1 (4 1/2 ounce) can green chilis
2 cups nondairy milk (I use coconut milk)
2 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon pepper

What you do: 

1. Preheat oven to 350 degrees F. Heat 2 tablespoons oil in pan over medium heat. Saute onion and green pepper until onions are translucent. Add the garlic and saute for about a minute longer. Add black beans, refried beans, corn, and tomatoes with chilis. Stir until combined and remove from heat.
2. Place the enchilada sauce in a flat bottomed dish (like a pie pan) and place a tortilla on top of the enchilada sauce to slather the toritilla on one side. Place that tortilla "sauce side down" in a 9x 13” baking pan.
3. Place two large spoonfuls (about a 1/4 to 1/2 cup) of the bean mixture in the tortilla and roll shut. Do this to the remaining 7 tortillas. It should use all of the mixture.
4. For cream sauce, heat 1/4 cup vegetable oil in a frying pan over medium heat. Add the flour and stir for a couple of minutes (you're want to the lose the flour flavor). Add the green chilis and milk; stir until thickened. Add the cumin, salt and pepper.
5. Slather the "cream" sauce over the top of the enchiladas. Heat for 20 to 30 minutes in oven, or until cream sauce is nice and bubbly!
Source of recipe: I'm not a big fan of vegan cheese, so I came up with this recipe that uses a cream sauce instead. I also like veggies in my enchiladas, but, being from the Southwest, I prefer to keep it to the southwestern variety.

Preparation Time: 
30 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Recipe Category: 


Oh my these were so good! I used red enchilada sauce and red bell pepper instead of green. I had my non vegan friends over for dinner and they were a hit! Thanks for the recipe!


I cannot wait to try this recipe! I like my food super spicy though, so I may have to add some more heat, but I do promise to taste it first.

Woooooo-hooooooo...  FIESTA!


I liked this and a big thumbs up from my picky husband who seems to dislike 90% of what I make these days. So a major victory.  I used kidney beans instead of black, and threw in a chopped carrot and a tiny bit of cooked cauliflower that I had left over in the fridge. Otherwise stuck to the recipe. Will definitely make again, especially since it was a winner with my husband.


I just made these tonight. I used pinto beans instead of refried and I partially mashed all the beans together. The green chili sauce was really good! I highly recommend this recipe.


doesn't look that spicy to me. Green chiles and enchilada sauce can be purchased mild. Check the label so you don't accidentally buy spicy.


definitely a great recipe but also way too spicy! probably best to take out 1 or 2 of the really spicy ingredients.  gonna try using just diced tomatoes next time without the green chiles.

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