Vegan Oil-Free Enchiladas
  • 1 package sprouted corn tortillas (12)
  • 1 package Frontera enchilada sauce
  • ½ cup hot chunky salsa
  • 1 cup black beans (no salt added) drained & rinsed
  • 1 Yukon gold potato, cubed
  • ½ cup zucchini, finely chopped
  • 1 cup leftover rice
  • ½ cup frozen fire-roasted corn
  • 1 tsp chili powder
  • ¼ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • black pepper & sea salt, to taste
  • Scallions (for topping)
  • Vegan 'crema' or hummus (for topping)
  1. In a large pan add some water or broth and simmer the potato cubes till nearly cooked, about 15 minutes.
  2. Add in the rest of your veggies, beans & spices, simmer until potatoes are fully cooked, about another 10 minutes. Set your filling aside.
  3. Preheat your oven to 425F.
  4. Mix your hot salsa & enchilada sauce together in a bowl.
  5. In a large casserole dish spoon in ½ your sauce mixture.
  6. Lay out your tortillas and spoon a line of the filling down the middle. Roll to close. You may have leftover filling, it’s great on a taco salad!
  7. Lay the enchiladas in the sauced casserole dish, next to each other closely.
  8. Top the enchiladas with the remaining sauce.
  9. Bake for 20 minutes, or until edges are crispy and sauce is thickened. You can cover with tinfoil for the first half to prevent drying out if you prefer.
  10. Top with chopped scallions & a dollop of vegan ‘crema’ or garlic hummus.
You can change the filling to suit what you like, really any veggies you have in the fridge or freezer would work here, it's a great way to re-purpose leftover veggies!
Recipe by Cultivator Kitchen at