Veggie Enchiladas w/ Creamy Cilantro Lime Sauce

Made this recipe almost 2 years ago, and to date, it is STILL one of mine and my family’s favorites!

Veggie Enchiladas w/ Creamy Cilantro Lime Sauce
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 small/medium Zucchini, diced
  • 1 medium Red Bell Pepper, diced
  • 1 Red Onion, diced
  • 1 T Garlic, minced
  • 1 C. Frozen Corn
  • 1 (14oz) Can Black Beans
  • 2 C. Spinach
  • 2 T Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • ½ tsp Cumin
  • ¼ tsp Chili Powder
  • ¼ tsp Smoked Paprika
  • ¼ tsp Chipotle Chili Powder
  • ¼ C Cilantro, chopped
  • ¼ C Water
  • 20 Corn or Flour Tortillas
  • Green Onions, Limes, Fresh Cilantro, Vegan Cheese, Avocado, etc.
  • 2 (19oz) Cans Red Enchilada Sauce
  • 1½ tsp Garlic Powder
  • 1½ tsp Salt
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • ½ tsp Black Pepper
  • ¼ tsp Onion Powder
  • ¼ tsp Smoked Paprika
  • ½ C. Vegan Mayo
  • ⅓ C Cilantro, chopped
  • 1 Lime (juice only)
  • 3 T Water
  • ¼ tsp Apple Cider Vinegar
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Garlic Powder
  1. Preheat oven to 425* F.
  2. For the filling, heat olive oil in a saute pan for 1 minute, add onions and garlic. Cook until fragrant (no more than 2 minutes, we don't want the garlic to burn).
  3. Add zucchini, bell pepper, corn and spices. Cook until veggies are ALMOST tender.
  4. Add your beans, spinach, cilantro, and water. Cover for 2 minutes to wilt the spinach.
  5. Turn heat down to low and cook for 3 minutes, stirring occasionally. (Try your veggies at this point and adjust seasoning to taste! May the flavor be ever in your favor!)
  6. Remove from heat and allow to cool.
  7. For Enchilada Sauce, simply put your sauce and spices in a medium bowl and whisk to combine. Pour 1½ cups of your sauce into the base of a 9x13 dish.(You just need to cover the bottom)
  8. Fill each tortilla with 3-4 Tbsp of filling, fold in the sides, and then roll.
  9. Place each enchilada seam side down, and continue. (This will make 18-22 depending on your generosity!)
  10. Pour remaining sauce over enchiladas, and you're ready to bake! Throw your beautiful creation into your preheated oven for 20-25 minutes, or until your sauce thickens and starts to bubble up! When they're done, allow them to cool for 10 minutes.
  11. While you're waiting, toss all of your Creamy Cilantro Lime Sauce components into a Nutri Bullet/food processor/high-speed blender/bowl/ and mix until combined.... Done.
  12. (Using a bowl and whisk will result in a chunkier sauce since cilantro pieces won't completely break down. For that bright green color, puree-ing works best!)
  13. Drizzle your green sauce over cooled Enchiladas, then garnish with whatever else your heart desires! (Green onions, Cilantro, Lime, Cheese, Avocado, Sour Cream, Etc.)
  14. Devour them and hide the evidence.


One thought on “Veggie Enchiladas w/ Creamy Cilantro Lime Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: