Vegetarian Enchiladas (with gluten free option)

Vegetarian enchilada with gluten free tortillas

Vegetarian enchilada with gluten free tortillas

Most Mexican food is super yummy but it can be very calorie and saturated fat intensive.  It can also be hard to find meat free or gluten free Mexican recipes, so that was my challenge – to create a super tasty, low calorie, vegetarian and gluten free enchilada.  My husband gobbled up two of these so I think the recipe is a keeper.  Of important note, Seattle’s World Spice Market fajita/taco spice mix is what I used and it makes all the difference in the world to the flavors in this recipe.  If you can’t acquire the spice, I recommend making your own taco/fajita spice mix as the store bought brands are not particularly good.

Vegetarian Enchiladas (with gluten free option)
Prep time

Cook time

Total time


Recipe type: Main
Serves: 2-4

For the stuffing
  • ½ cup onion, chopped
  • ⅔ cup mushrooms, quartered
  • ⅔ cup red bell pepper, chopped
  • ½ cup corn
  • 1½ cup black beans
  • 2 medium sized tomatoes
  • 3 teaspoons Seattle World Spice taco/fajita spice mix
  • Kirkland sea salt to taste
  • 1 teaspoon Kirkland extra virgin olive oil
For the enchilada sauce
  • 1 jar tomatoes (I have my own jarred organic tomatoes. You could also skin and chop your own fresh tomatoes, about 5 Roma tomatoes should be enough. In a real pinch you can use a can of tomatoes, but they just don’t taste as good)
  • 1 garlic, chopped
  • 2 teaspoons Seattle World Spice Market taco/fajita spice mix
  • 1 teaspoon Kirkland extra virgin olive oil
For the sour cream dip
  • ½ cup sour cream
  • ½ clove garlic, crushed
Other ingredients
  • 2 cups shredded iceberg lettuce
  • Balderson’s white cheddar (Costco offers both 2 and 5 year old Balderson’s cheddar at a great price) How much to use is up to you, we went light and used 2 tablespoons for the entire dish
  • avocado
  • cilantro
  • 4 tortillas (we used Gluten free tortillas)
  • Optional: Red Thai pepper for heat

  1. Preheat oven to 400F
For the stuffing
  1. In a frying pan over medium heat, warm the olive oil and then fry the onion for 1 minute
  2. Add the mushroom and bell pepper and fry for 3 more minutes
  3. Add the corn, black beans and tomatoes and fry until the tomatoes are mushy and lose most of their moisture
For the sauce
  1. In another pan over medium high heat, warm the olive oil and fry the garlic for 1 minute
  2. Add tomatoes and seasoning and saute until the tomatoes thicken and a sauce forms.
To make the enchiladas
  1. Fill a tortilla with the stuffing, roll into a log and place in an oven proof dish. Repeat 2-3 more times.
  2. Cover the enchiladas with the tomato sauce, sprinkle with cheese and bake at 400F for 15 minutes
  3. Allow the enchiladas to cool for a couple minutes and then serve them on a plate with the shredded lettuce, the dip, sliced avocado, fresh cilantro and some red Thai pepper if you want some heat.