Mexican Vegetarian Enchiladas

One of the great things about Mexican food is how easy and fast it is to make, and how the filling ingredients can be reused in other recipes.  We like to prepare a large batch of filling and use it in several different recipes, saving us time and effort.  Below is our vegetarian enchilada recipe, that reuses food prepared for the VegBeef Taco recipe.


  • 10 Morningstar Veggie Sausage Patties
  • 1  T taco seasoning
  • ½ T salt
  • 2 medium red onions, chopped
  • 3 cups raw spinach leaves
  • 1 c black olives, sliced
  • 1 T capers (optional)
  • 1/2 c frozen corn, cooked to package directions (optional)
  • 1/2 c black beans, drained and washed (optional)
  • 10 corn tortillas
  • 1 c mexican cheese, shredded

Enchilada sauce:

  • 3 T cooking oil
  • 1 T flour
  • 2 T chili powder
  • 3 c water
  • 2 Knorr Vegetarian bullion
  • 4 oz tomato paste
  • 1 t oregano
  • 1 T ground cumin
  • 1 t sugar
  • salt to taste


  • 1 bunch cilantro, chopped
  • sour cream
  • 1 tomato, chopped


Prepare the ingredients as described in the ingredients list.

Toast the veggie sausage patties in the oven for 14 minutes on 400°F. Pulse the toasted patties a food processor (or chop manually) to a ground beef consistency.  Heat 1 T cooking oil in a large saute pan on medium high heat.  Add the ground patties, chopped onions, taco seasoning and salt.  Stir fry until browned/toasted (about 2 minutes).  Add the spinach, olives, capes, boiled corn, and black beans.  Continue to stir-fry for 3 more minutes.  Turn off the heat and add in 1/2 c of the shredded cheese.  Mix well to combine.  Set aside in a large (1 gallon) container.

Preheat the oven to 350°F.

Prepare the enchilada sauce:  In a medium saucepan, heat the oil and flour, stirring until thoroughly blended.  Cook for one minute.  Add the chili powder and cumin and cook for 30 seconds.  Add the remaining ingredients.  Bring to a boil.

Microwave the tortillas on high for 30 seconds.

Coat the bottom of a large pyrex container with a layer of enchilada sauce.  Place the rest of the enchilada sauce in a shallow bowl to allow for easy dipping.  Dip each tortilla into the enchilada sauce to coat.  Spoon 1/2 cup of the sausage-vegetable-cheese mixture onto each enchilada and roll.  Place each rolled enchiladas in the container side-by-side and top with additional enchilada sauce and the remaining 1/2 c cheese.

Bake for 15 minutes until cheese melts.  Add garnishes on top as desired.


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