Vegetarian Enchiladas

Vegetarian Enchiladas


226 people made this

These are delicious enchiladas filled with mashed potato and roasted vegetables. To make it vegan, just leave out the cheese and use soy milk in the mashed potatoes.


Serves: 6 

  • 1 head broccoli, cut into florets
  • 250g whole button mushrooms
  • 3 small zucchini, chopped
  • 2 cups chopped carrots
  • 3 cups pre-made mashed potatoes
  • 1/4 cup (65ml) olive oil
  • salt and pepper to taste
  • 12 corn tortillas
  • 3 cups enchilada sauce
  • 250g shredded cheddar cheese

Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

  1. Preheat oven to 220 degrees C.
  2. In a large mixing bowl, combine broccoli, mushrooms, zucchini and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven and reduce oven temperature to 180 degrees C.
  3. In a large bowl, stir the roasted vegetables into the mashed potatoes.
  4. In a dry, nonstick frypan over medium heat, quickly heat each tortilla on both sides to make pliable. Put a large spoonful (or as needed) of potato-veggie mixture along the centre of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 22x33cm baking dish. Pour extra sauce over top and sprinkle with remaining cheese.
  5. Bake at 180 degrees C for approximately 20 to 30 minutes, or until the enchiladas are heated through.

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Reviews (1)


Yep! another success-thanks. Simple - and almost basic - but good with all the veges. I just made a basic tomato sauce (instead of enchilada sauce) out of pureeing tinned tomatoes with a bit of chilli and adding it to some onions and garlic that had been frying, then cooked the whole thing together for 15mins. - 09 Nov 2008

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