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+ servings

Veggie Enchiladas

Course Main Course
Cuisine Mexican
Keyword avocado, beans, dairy free, gluten-free, Veggie Enchiladas, Veggies
Prep Time 15 minutes
Cook Time 5 minutes
Servings 6 servings
Calories 260kcal


  • 1/2 cup, pieces or slices mushrooms, white
  • 1/2 cup chopped carrot
  • 2 clove garlic
  • 2 stalk green onion
  • 1/2 cup edamame, shelled
  • 1/2 cup corn, canned
  • 1/2 cup black beans, canned
  • 1/2 cup, chopped or sliced tomato, red
  • 1/2 cup bell pepper, red
  • 6 medium tortillas, corn
  • 1/2 cup enchilada sauce
  • 1 medium avocado
  • 1/2 cup cilantro


  • Pulse together in the food processor, mushrooms, carrots, garlic, and green onions just until combined but still slightly chunky.
  • Then saute together with edamame, corn, black beans, tomato and bell pepper.
  • Place filling on corn tortillas, drizzle each with green enchilada sauce and top with a Mexican cheese blend.  Place on a baking sheet and bake in a 375 degree oven for 5 minutes or until the cheese is melted.
  • Top with sliced avocado and cilantro.  Serve warm.
  • For a more classic version - place filling on whole wheat tortillas and roll up.  Place rolled tortillas in a baking dish and drizzle with enchilada sauce and cheese.  Bake in a 375 degree oven for 5-7 minutes or until cheese is melted.  Top with avocado and cilantro.


Calories: 260kcal | Carbohydrates: 37g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 450mg | Fiber: 11g | Sugar: 6g