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Homemade Vegetarian Enchiladas

Prep Time 30 mins
Cook Time 20 mins
Servings 8 enchiladas


For the Sauce

  • 3 tablespoons chili powder
  • 1 teaspoon cocoa powder
  • 3/4 teaspoon garlic powder
  • 1 teaspoon oregano Mexican if you have it
  • 1 teaspoon smoked paprika
  • 16 ounces canned tomato puree
  • 1/4 teaspoon cayenne
  • salt to taste

For the Filling

  • vegetable oil
  • 2 15.5 ounce cans of beans (I like pinto + black), drained and rinsed
  • 1 small onion diced
  • spices to taste chili powder, smoked paprika, cayenne, etc
  • optional: chicken beef, tofu, vegetables -- addition of ingredients may result in more filling than can fit into 8 tortillas


  • 8 whole wheat tortillas
  • 2 cups shredded cheddar cheese


  • Make the sauce: Combine the sauce ingredients in a small sauce pan and stir to combine. Cook on medium heat until the sauce is warmed through. Set aside.
  • Make the filling: Heat a tablespoon of oil in the a skillet over medium heat. Add the beans, diced onion and spices (and any other filling ingredients you may be using). Cook until the onions are soft and any other ingredients are done to your liking.
  • Create the enchiladas: Coat the bottom of a baking pan (I use a glass 9x13" Pyrex) with some of the enchilada sauce. Fill and roll the tortillas one at a time, using about 1/2 a cup of filling. Arrange the enchiladas in the pan as you go.
  • Pour the remainder of the enchilada sauce over the tortillas in the pan. Spread with a spoon if necessary. Sprinkle with cheese.
  • Bake the enchiladas in a 350 degree oven for 20 minutes, or until the cheese is melted and bubbly.
  • Enjoy!