Thursday, February 6, 2014

Baked Vegetable Enchiladas

It's Enchilada Time!!!! Today, I am doing things a little differently, I am cooking without meat.

YES...without meat. Don't worry people, you want miss the meat, I promise.

I made a big pan of corn salsa for the Superbowl and decided, if I added beans, this could be a filling meal.

After adding the pinto beans we loved this dish so much, the creamy beans gave the salsa texture.

Baby Girl and I decided why not make enchiladas with the same ingredients.

I made up a new batch of corn salsa today, added beans, and stuffed the veggie mixture inside enchilada sauce dipped flour tortillas, with lots of cheese.

After 30 minutes of baking time, I topped the enchiladas with even more sauce, garnished with tomatoes and cilantro and it's time to eat!

Cheesy, spicy, and loaded with veggies. This is a must make for the enchilada lovers!

Baked Vegetable Enchiladas

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


2 cups pinto beans, canned, organic, drained, rinsed
2 cups corn, organic
20 flour tortilla shells
3 cups enchilada sauce
3 cups jack cheese, grated
3 cups cheddar cheese, grated
1 cup grape tomatoes, diced
1/4 cup bell pepper, diced
1/4 cup onion, diced
1 garlic clove, minced
1 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon oregano, crushed
1/2 teaspoon creole seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
extra virgin olive oil
cilantro to garnish
sour cream


Preheat oven to 375 degrees.

Mix seasoning blend together and set aside.

Add about 1 tablespoon of olive oil to pan over medium heat, add bell pepper and onions, saute 5 minutes, season with 1 teaspoon of seasoning blend, add garlic and cook 1 minute more.

Add corn and season with 1 teaspoon of seasoning blend and cook for about 5 minutes, add beans and seasoning with remaining seasoning, cook 5 minutes more.

To prepare enchiladas, add 1 cup enchilada sauce to the bottom of a greased 13X9 inch casserole dish. Place remaining sauce inside a big bowl.

Heat tortilla shells in the microwave for about 45 seconds to soften. You can also soften them in a skillet over medium heat.

Dip shells into enchilada sauce, place in casserole dish, fill with veggie mixture and about 3 tablespoons of cheese.

Fold shell to close, use enchilada sauce as glue to hold the enchiladas closed tightly. Repeat until all enchiladas are completed.

Top enchiladas with remaining cheese, drizzle sauce on top of cheese, making sure to place sauce on the edges of the enchilada shells to prevent them from drying out during baking.

Bake at 375 degrees for about 30 minutes. Remove from oven, top with more enchilada sauce, diced tomatoes, sour cream and avocado if desired. Garnish with cilantro and enjoy!


  1. We made this tonight and it was greatly enjoyed! thanks for posting the recipe.

    1. Thank you so much Martha, I am glad you enjoyed it!


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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