Vegetable “Enchilitas”

Created from my love of both fajitas and enchiladas, this is the ultimate “enchilita!” Grilling the vegetables gives you this delicious smoky filling that you wrap in a tortilla and cover with salsa, cheese and ALL the toppings. What could be better?! What I LOVE about this recipe is that is requires 30 minutes of hands-on work followed by a 30 minute bake and I have dinner for two nights! It also freezes well!

This recipe is vegetarian but can easily be vegan without the cheese and is gluten free! It can also be deconstructed to be kid-friendly.

Serves 4 | Vegetarian | Gluten Free | Vegan adaptable | 30 min prep, 30 min bake, 60 min total

  • 2 bell peppers, sliced
  • 1/2 red onion, sliced
  • 1 1/2 tbsp olive oil
  • 1/2 tbsp agave
  • 1/2 tbsp lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp cumin
  • 1/2 tsp minced garlic
  • 1/2 tsp salt
  • Black pepper
  • 8-10 corn tortillas (or corn/flour blend)
  • 1 can black beans, rinsed
  • 2 cups baby spinach
  • 1 35 oz jar of medium salsa
  • 1 cup Mexican blend cheese (omit if vegan)
  • Optional toppings: chopped cilantro, sliced scallions, quartered cherry tomatoes, cucumber, avocado, micro greens

Preheat your grill to highest temperature (if. You don’t have a grill, can also use a stovetop grill pan or roast them at 450) and preheat your oven to 400 degrees F. Place the sliced peppers and onions into a large mixing bowl. Whisk together the oil, agave, lime juice and spices in a small bowl and whisk to combine. Pour over the vegetables and toss to coat. Spread evenly on a grill pan and cook for about 10 mins until charred (they still may be a bit firm to touch, that’s ok).

Spray a 13×9 pan with cooking spray. Spread 1 cup salsa in the bottom of the pan and spread evenly. Wrap your corn tortillas in a moistened paper towel and microwave for 30-40 seconds or until warm and pliable (do not skip this step or your tortillas will rip!). Next assemble your enchilitas: holding a tortilla in the palm of one hand, scoop about 1/8 of the black bean mixture into the tortilla and top with peppers onions and about 6 spinach leaves. Roll and place face down in the salsa. Repeat for the remaining tortillas. Spread another 1 cup salsa in a stripe down the middle of the tortillas and top with 1cup of cheese. Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes.

Cool for about 5 minutes, then spread your toppings on top. Scoop two enchalitas onto a plate with a spatula and add extra toppings as desired.

For the kids: I buy extra tortillas and make cheese quesadillas. I place 1/2 cup Mexican blend cheese between two tortillas and fry in a sauté pan coated in cooking spray for 2-3 minutes per side. I serve with sliced cucumbers, tomatoes and black beans.

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