Uploaded March 2016 | Updated September 2026, 3 weeks ago
Watch this awesome video and learn to make delicious vegetarian baked enchiladas! They are amazing! Here is the recipe:
Vegetarian Baked Enchiladas
12 corn tortillas
15oz can black beans
15 oz can whole kernel corn
4.5 oz can mild diced green chilies
28oz can enchilada sauce
1 small onion
3 cloves garlic
1 bell pepper
10 oz box sliced mushrooms
1 cup roasted butternut squash
1/2 cup prepared salsa
2tsp chipoltle powder divided
2tsp garlic powder divided
1tsp cumin
1tsp paprika
1/2tsp salt
1/2tsp pepper
2Tbsp olive oil divided
2 cups Mexican blend shredded cheese
Directions
To roast the squash, cut squash into bite sized pieces toss in one Tbsp olive oil, 1tsp chipotle powder 1tsp garlic powder.
Spread out evenly across cookie sheet. Roast at 350 degrees for 30 minutes.
Dice onion and bell pepper and mince garlic. Sautéed in 1 Tbsp olive oil for 8 minutes
Add mushrooms and continue cooking about 5 more minutes.
Add prepared salsa and remaining seasonings and cook an additional 3 minutes.
In a mixing bowl, combine the sautéed mixture, squash, black beans drained, corn drained, diced green chilies undrained and one cup cheese.
Mix well
In a 9 by 13 pan spread a light layer enchilada sauce on the bottom
Lay out 4 corn tortillas in a single layer.
Cover well with enchilada sauce
Add half of your veggie filling mixture spread evenly.
Lay down another layer of 4 corn tortillas
Cover well with enchilada sauce
Spread the remaining filling evenly
Top with the last 4 tortillas, smother with enchilada sauce
Spread remaining cheese over the top
Bake at 350 degrees loudly covered with aluminum foil for 30 minutes.
Uncover and continue baking for an additional 10 minutes
ENJOY
For more Like WE Fit Wellness on Facebook, check out our website www.wefitwellness.com, and listen to the Find Your Fit Podcast wefitwellness.com/category/find-your-fit
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Watch this awesome video and learn to make delicious vegetarian baked enchiladas! They are amazing! Here is the recipe:
Vegetarian Baked Enchiladas
12 corn tortillas
15oz can black beans
15 oz can whole kernel corn
4.5 oz can mild diced green chilies
28oz can enchilada sauce
1 small onion
3 cloves garlic
1 bell pepper
10 oz box sliced mushrooms
1 cup roasted butternut squash
1/2 cup prepared salsa
2tsp chipoltle powder divided
2tsp garlic powder divided
1tsp cumin
1tsp paprika
1/2tsp salt
1/2tsp pepper
2Tbsp olive oil divided
2 cups Mexican blend shredded cheese
Directions
To roast the squash, cut squash into bite sized pieces toss in one Tbsp olive oil, 1tsp chipotle powder 1tsp garlic powder.
Spread out evenly across cookie sheet. Roast at 350 degrees for 30 minutes.
Dice onion and bell pepper and mince garlic. Sautéed in 1 Tbsp olive oil for 8 minutes
Add mushrooms and continue cooking about 5 more minutes.
Add prepared salsa and remaining seasonings and cook an additional 3 minutes.
In a mixing bowl, combine the sautéed mixture, squash, black beans drained, corn drained, diced green chilies undrained and one cup cheese.
Mix well
In a 9 by 13 pan spread a light layer enchilada sauce on the bottom
Lay out 4 corn tortillas in a single layer.
Cover well with enchilada sauce
Add half of your veggie filling mixture spread evenly.
Lay down another layer of 4 corn tortillas
Cover well with enchilada sauce
Spread the remaining filling evenly
Top with the last 4 tortillas, smother with enchilada sauce
Spread remaining cheese over the top
Bake at 350 degrees loudly covered with aluminum foil for 30 minutes.
Uncover and continue baking for an additional 10 minutes
ENJOY
For more Like WE Fit Wellness on Facebook, check out our website www.wefitwellness.com, and listen to the Find Your Fit Podcast wefitwellness.com/category/find-your-fit
Check out our Sponsors
Colorado Center for the Blind
cocenter.org
Push Beverages
pushbeverages.com
United States Association of Blind Athletes
usaba.org
