Enchiladas are surprisingly easy to make and a great, filling meal for a family weekday. This vegan variation is extremely filling and delicious. While cheese enchiladas traditionally call for corn tortillas and a green sauce, we find that enchiladas made with flour tortillas and red sauce are a great alternative. This recipes serves 4.


1 recipe Flour Tortillas
1 Recipe Non Dairy Shreddable Cheddar Cheese or your favorite non dairy cheese sub
16 oz. frozen fajita vegetable mix (or one each red, green, yellow pepper and one onion, sliced)

1 16 oz. can gf enchilada red sauce or the following, blended together
Enchildada Sauce:
1 can tomato sauce
1 clove garlic
2 tsp chili powder
1 tsp sugar
1/2 c water
1/4 c jalapenos (optional)

Preheat the oven to 350°F.

Prepare the sauce, either by opening the can or blending all ingredients together and adjusting seasonings to taste.

Coat a large skillet with olive oil and sauté the fajita mix or fresh peppers and onion on medium heat until translucent, a few minutes.

Mix in 1/4 cup of the sauce with the cooked peppers, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.

Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas.

Assemble the enchiladas. Use an 8×12 inch pyrex baking dish. Place a couple spoonfuls of the vegetable mixture in the center of a tortilla. Top with a few tablespoons of cheese, and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.

Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serve with thinly sliced iceberg lettuce, guacamole or avocado slices, and sour cream. Garnish with cilantro.

Serves 4.