Simple Vegetarian Enchiladas


Homemade freezer meals and meal prepping are becoming more and more popular, which is awesome! This recipe is perfect to make the night or eat it or make a large batch to freeze for when you are in a time crunch.

This nice things is these are simple, delicious, and nutritious. Grab a fork and dive in, you wont regret it!


To begin this recipe, I start by making a homemade enchilada sauce. I start by cubing three tomatoes and adding them to a pot with 2 tbs olive oil over medium high heat. Add in the vegetable broth and 3 cloves of whole garlic. Cook this for 20-30 minutes or until the garlic and tomatoes have softened.

Using an emersion blender, blend the mixture until it is smooth. Once smooth add in the salt, cumin, paprika, chili powder, cayenne pepper, and onion powder. Mix to evenly corporate spices and cook over low heat for 45 minutes or until it has thickened but is still pourable. Set aside for flavors the blend and this can be made in a day in advance.


Next is to prep the vegetarian filling. Feel free to get creative here and use up whatever out have on hand. I used broccoli, red pepper, red onion, corn, zucchini, and sweet potato. Chop all of the vegetables (besides the corn) into smaller bite size pieces. Toss in a bowl with olive oil and your favorite taco seasoning. Spread out on a baking sheet and roast at 400 degrees for 20 minutes. Remove and stir the vegetables and roast for another 20 minutes or until vegetables are cooked through and browned. Drizzle the juice of half a lime over the vegetables.

Take your favorite tortillas and place 1/2 cup of filling on one end of the tortilla. Sprinkle of minced jalapeno and parsley/cilantro. Tuck the sides and roll tortilla to form a burrito. Place in a container and repeat until filling is gone, should fill 4-5 enchiladas.

Spread the enchilada sauce on top of each enchilada. Either freeze in a freezer container or place baking pan in an oven at 400 degrees and bake for 15 minutes to warm everything thorough and crisp the tortillas. Serve with some guacamole, extra lime wedges and enjoy!


  • 1 Zucchini
  • 2 cups Broccoli Florets
  • 1 Sweet Potato
  • 1 cup Corn Kernels
  • 1 Red Bell Pepper
  • 1/2 Red Onion
  • 2 tbs Olive Oil
  • 1/4 cup Taco Seasoning
  • Juice of 1/2 Lime
  • 1 Jalapeno
  • 1/4 cup Chopped Fresh Parsley or Cilantro
  • Enchilada Sauce:
  • 3 Beefsteak Tomatoes
  • 4 Cloves Garlic
  • 1 tbs Olive Oil
  • 2/3 cup Vegetable Broth
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbs Onion Powder
  • 1 tbs Chili Powder
  • 1 tbs Cumin
  • 1/2 tsp Cayenne Pepper
  • 1 tsp Paprika


1. Place a saucepan over medium low heat and add the cubed tomatoes, vegetable broth, garlic cloves, and 1 tbs olive oil. Cook for 30 minutes, stirring occasionally.

2. Using an immersion blender, blend the ingredients in the sauce pan until smooth. Then add in the rest of the sauce ingredients and stir to mix. Cook everything over low heat for 30-40 minutes.

3. When ready to eat, preheat the oven to 400 degrees. In a bowl, add in your chopped red onion, sweet potato, red pepper, zucchini, broccoli florets, and corn kernels. Stir the vegetables with 2 tbs Olive Oil and your favorite taco seasoning. Lay the vegetables out on a lined baking sheet and roast for 20 minutes, remove stir, and roast for another 20 minutes.

4. After the total 40 minutes of roasting, remove the vegetables from the oven and squeeze fresh lime juice on top.

5. Using your favorite tortillas, add 1/2 cup of roasted vegetables, sprinkle of fresh parsley/cilantro, and diced jalapenos (seeds removed if you don't want heat). Roll like a burrito and either bag to freeze or place in a baking pan.

6. Drizzle the enchilada sauce over the tops of the rolled tortillas and sprinkle extra herbs on top.

7. Preheat oven to 400 degrees. Bake enchiladas for 20-25 minutes. Top with your favorites such as cheese and/or guacamole!