Time Crunch Vegan Enchiladas

by Angela (Oh She Glows) on June 2, 2010

Good evening!

I’m glad you enjoyed today’s 1,000 words post! Oh graphs, we go way back. All the way back to my university days. I used to make so many painfully boring graphs while doing psychology research, it was really fun to just be able to make a silly graph. Ahhhh, my dear readers what would I do without you?

When I showed Eric the graph he laughed and said I should do one from his perspective!

In other news, today was a rather liberating day on the work front…


Whew…these bars are very high maintenance, but definitely worth the effort. I think they are my favourite flavour now (close seconds are Empower and Endure).


Other highlights of the day included welcoming two fabulous team members to Glo Bakery and being interviewed for a future VegNews article. Good stuff.

After work, I was yearning for some delicious Mexican food and nothing else would do. I decided to see if I could whip up a super quick vegan enchilada, inspired by Susan’s Summer Squash Enchiladas that I saw on her website last week. I didn’t have half of the ingredients that she used, so I decided to just wing it and use whatever I had. The result was actually really delicious…and just a half hour start to finish.

I thought it was going to be a flop, but ohhhh was I wrong.

IMG_8460 (2)

Time-Crunch Vegan Enchiladas

Inspired by Susan’s Summer Squash Enchiladas.


  • 2 handfuls baby spinach
  • 1.25 cups enchilada sauce or pasta sauce
  • 1 bell pepper, color of your choice (I used orange)
  • 1 zucchini, chopped
  • 1 medium onion, chopped
  • 1 tsp mild chili powder
  • 1/4 tsp sea salt, to taste
  • 1 tsp nutritional yeast
  • 1 tsp lime juice (optional)
  • 1.25 cups cooked black beans, rinsed and drained
  • 2 whole grain tortillas
  • Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)


Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving. Makes 2 servings.


After adding pasta sauce and seasonings…


Sauce on the bottom of the dish:


Fill the tortillas…I enjoy Food 4 Life Ezekiel tortillas. Zap them in the micro for a few seconds to get them soft before rolling.


Place into dish with fold side down…


Cover with remaining mixture…


Cook for 18-20 minutes at 350F.


The vegan cheeze sauce brings this dish from wow… to YOWZA!

IMG_8455 (2) 

IMG_8457 (2) 

Is this real life?

IMG_8460 (2) 

Why yes, yes it is.

This also marked the first time I have ever made enchiladas! I can’t believe how easy it was. For some reason I always imagined them to be difficult to make. This recipe is a keeper. Onto the recipe page it goes. I’m packing up some orders and then the couch awaits my bum. Bliss.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 33 comments… read them below or add one }

Page 2 of 2«12
Chelsea @ One Healthy Munchkin June 3, 2010 at 7:33 am

Congrats on the VegNews interview. That’s so exciting!

I’ve never had enchiladas before, but these look so good & easy to make too! What is enchilada sauce though?


Angela (Oh She Glows) June 3, 2010 at 9:26 am

I think it is basically tomato sauce, spices, chili powder, seasonings, oil…etc. I just used pasta sauce (and chili powder) and it was still good.


Maya June 3, 2010 at 7:38 am

That cheese sauce does make the dish! HOLY YUM.


Robyn @ Frugal 'n' Fit! June 3, 2010 at 7:50 am

I love VegNews! I haven’t picked up an issue in a while but will definitely buy the issue in which you are featured. Keep us posted!


Helen June 3, 2010 at 7:58 am

The Enchiladas look amazing. And so easy to make too. I’m glad you enjoyed them. And I like the vegetarian cheese sauce too, looks great.


Annie D. from Annie'sSimpleLife June 3, 2010 at 8:14 am

HOLY YUM!!!!!! These look fantastic!!!!!!!! Our CSA starts on Friday, so we’ll be getting a ton of veggies. This is on my list.


Therese June 3, 2010 at 8:59 am

I think I *may* have said this before but I’ll say it again: You are a genius!!! This is quickly being jotted down on my meal plan for this weekend!

Ohhh!!! VegNews! You hit the big time now! Exciting!


jenna June 3, 2010 at 9:41 am

these enchiladas look amazing!!! they look like they are load with flavor.!!

congrats on your veg news interview.


Liz June 3, 2010 at 9:49 am

Yummmm!!! Those look tasty tasty tasty! :) One Q: Did you leave the “cheese sauce” cold or heat it up?


AngelaOSG June 3, 2010 at 10:33 am

I left it cold but it might be good hot too!


Jasmine June 3, 2010 at 10:04 am

Looks tasty, but you have me wondering… How is the Cheeze sauce vegan if it uses milk?


AngelaOSG June 3, 2010 at 10:34 am

Oops I meant to put almond milk


Mandiee June 3, 2010 at 10:28 am

I actually just bookmarked the original recipe a few days ago. I love how quick yours is and I’ll probably make it soon. What type of ezekial tortillas do you use? I know there a few different sizes so it would be helpful to know (that way all the filling will remain inside).

Have a lovely day!


AngelaOSG June 3, 2010 at 10:34 am

I use the large size (I think that is the only kind my grocery store carries)


Courtney @ Sweet Tooth, Sweet Life June 3, 2010 at 10:54 am

Holy Enchiladas! Those things look FANTASTIC! I already have a go-to enchilada recipe, but these definitely look like they’re worth trying. :)
And banana bread glo bars?!? I think you’re trying to tease me here…I still have 20 minutes to wait until lunch! ;)


Ilana June 3, 2010 at 11:16 am

Can I say, I don’t think I’ve ever had enchiladas!? But this recipe looks well worth a shot, and I’ll try anything twice!!


Stacie @ Imperfectly Healthy June 3, 2010 at 11:22 am

I love enchiladas! These look really yummy!


Triathlonbabe aka Grace June 3, 2010 at 12:21 pm

Even vegan enchiladas look good! Way to go on the interview! Can’t wait to hear about it!


Diana @ frontyardfoodie June 3, 2010 at 1:52 pm

Those look SO good! I love homemade enchaladas because they have so much more structure.

Although I’ll be using HOT chili powder!


Cora June 3, 2010 at 1:55 pm

I modified the enchilada recipe a bit and made it into tacos since I didn’t have any enchilada sauce on hand. I don’t like peppers either, so I added mushrooms instead. I spread the hummus on the tortilla (cooked in the toaster oven) before adding the filling. It was amazing and so quick… I can’t wait to eat the leftovers for lunch tomorrow! Thanks for a great recipe!


Adriana June 3, 2010 at 1:56 pm

Hi Angela
I also have a subscription to a CSA. It makes me feel a warm and tingly to think I am supporting local farmers. My questions is do you cook kale or spinach to put in green monsters? If so, why and how?



Corinne (breathe and savor) June 3, 2010 at 2:19 pm

hahaha is this real life!? are you david after the dentist?! ;) (youtube!)

i’ve always to make something like this, thanks for the reminder and pics! ezekiel wraps are the bomb.com


Lisag June 3, 2010 at 3:09 pm

I will definitely try your enchiladas-mmmm! Have you tried Gina’s @ fitnessista? It’s under her cookbook, then casseroles. She makes the chicken ones for the pilot & the veggie ones for her!


Kaleigh June 3, 2010 at 7:25 pm

Thanks for the suggestion! I love the finessita’s recipes… It is my goal to crack the raw maccaroons recipe!


Kaleigh June 3, 2010 at 7:24 pm

I made these tonight, and they were AMAZING!

I’ve just discovered the wonders of nutritional yeast flakes myself – and thought that the vegan cheese sauce was the perfect addition! (I’ve already made your savoury oats- another delicious meal!)

All I can say is thank you for coming into my life! ; )


jassy June 3, 2010 at 8:09 pm

you’re lucky to have all of those ingredient there in canada…me, i just have to content myself with the restaurant’s enchiladas or a little of the veggies in it=)


mountain girl June 3, 2010 at 10:07 pm

These look incredible! It’s 10 pm and I’m NOT going to eat…..but you’re making me SO hungry!!!!


Natalie June 4, 2010 at 8:17 am

OMGosh, this looks soooo good! I can’t wait to try this. Also, those glo bars look ever so yummy.


Lynna June 8, 2010 at 12:26 am

I’d never made enchiladas either but I made these for dinner tonight because they looked so good. Changed the recipe a little based on what I had on hand and they were amazing! I love healthy volume food like this, it’s so satisfying. Thank you again for the great idea! I love your recipes.


Meg June 8, 2010 at 10:22 pm

I just made them, and they were fantastic!!! thanks for such an awesome recipe!
xo m.


Madison @Veggieful April 15, 2012 at 5:05 am

I tried these tonight and they were WONDERFUL!


Jeff July 29, 2017 at 6:47 am

I guess I am the only one confused by this recipe and it’s been up 7+ years.

First you say add the enchilada sauce to the veggie mix. Then four lines later you say add half of the ench sauce to the bowl you plan to use. This is a a bit confusing. Are we supposed to only use half of the sauce with the filling and half in the bowl I assume?


Angela Liddon September 1, 2017 at 6:28 pm

Hi Jeff, So sorry for the confusion. It’s supposed to read “Cover the tortillas with the remaining enchilada sauce and veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes.” I hope this helps, and I’ll try to amend the recipe soon.


Leave a Comment

Previous post:

Next post: