Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Veggie Fajita Enchiladas! These enchiladas are perfect for Cinco de Mayo. Roasted peppers, onions and beans covered in a homemade enchilada sauce.
I know that my time in the kitchen is about to be cut drastically short. If my friends with babes are any indication, the days of spending an hour and a half on weeknight dinners are long over. Therefore, I’ve been stocking up on my easy button meals. Those that I can repurpose from leftovers or those that take 30 minutes or less.
I dedicated an entire post last week on how I meal plan. And, I said it there and I’ll say it again: sometimes I’m really good at this and sometimes I’m not. So, if you’re in the not camp more often, it’s OK. Not every meal has to be balanced, or include a variety of vegetables (or even one!) Sometimes our dinner is cereal, sometimes it’s Amy’s frozen lasagna and sometimes it’s box mac and cheese and a veggie burger. I’m fairly certain that these trends will continue well into this babe’s childhood, and I’m OK with that.
Like most things in life, it’s about progress, not perfection.
So, when I created these enchiladas that do double duty from fajitas the other night, I did a happy dance.
Meal planning, we can do this! I can do this!
Make a double batch of the oven roasted fajitas that I shared on Wednesday. Then, tuck the leftovers into tortillas with black beans, top with a homemade enchilada sauce (or canned- who’s counting!?) then bake until bubbly and hot. Want cheese? Add cheese. Want to keep them vegan? Slather with avocado and a sprinkle of cilantro.
As good weeknight meals should be, these are completely customizable to whatever you are in the mood for.
Can’t stomach the idea of eating a similar meal the next night? I’m happy to say that sans cheese/avocado/cream topping, these enchiladas freeze beautifully. I like to wrap them unbaked in plastic, then a layer of foil. Place in the freezer and they’ll keep for up to six months.
Remove the foil and wrap, then bake straight from frozen.
I’m already planning on keeping a few batches of these in the freezer for when our little teddy bear makes his/her arrival. I can already picture the scene: baby and I curled on the couch, BL coming home from work and this pan of enchiladas in the oven.
At least, that’s my day-dream. I’m sure reality will be different but for now, I’m stockpiling yummy meals to try and make this happen.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Fajita Enchiladas! These enchiladas are perfect for Cinco de Mayo. Roasted peppers, onions and beans covered in a homemade enchilada sauce and avocado.
I know this recipe looks like a lot of ingredients- but it’s mostly the same spices over and over again. Feel free to use whatever color peppers you want!
To make this meal even easier, I usually double the recipe for my veggie fajitas, then use the leftovers to make this dish.
(30 comments) leave a comment
I’ve made this twice now! It’s do delicious and I don’t even know how. Double batched both times. Thank you so much.
I made these yesterday & they were delicious! My family LOVED them. Thank you!! I will definitely be passing your recipe on to others 🙂 I made another 2 batches today to freeze for a family member who just had a baby & I have a question…
Can the enchilada sauce be put in the freezer? If the sauce can’t be frozen, can you give me an estimate as to how long you think it will last refrigerated? Thanks again!
Hi Susan, thanks for the note! So glad that you liked them. Yes, you can freeze the enchiladas and the sauce– in the fridge it will probably last 5 days but can be frozen for up to 3 months. I freeze it often!
The first ingredient under enchilada says 2 peppers but doesn’t specify type. I see red, orange and yellow below. I assumed green but it this what is supposed to be used? I haven’t made this yet.
Yes! Just changed it. Thanks, Alex
Would these reheat well ? If I make them a day or two in advance how would you recommand I store them ? Would i be able to prep everything and just add the sauce and put them in the oven ?
Hi Kim, yes they reheat well but they do become soggy the longer they sit. A day in advance is fine (I do this often) but more than that I would make the filling and the sauce, then combine just before ready to go.
Are these freezable? I found them in a freeze ahead recipe collection. If so, any particular instructions?
Yes! I typically bake (under-baking but about 10 minutes) and then let cool completely before wrapping and place in the freezer. Then, to eat, I reheat on low (about 275/300F) in the oven with until cooked through.
Do you have more specific directions for how long to cook these from frozen? It says until warm throughout but that is for those that have already been cooked once. If I’m prepping these straight to the freezer, how long should I cook them from frozen?
Hi Jessica– you can freeze these two ways. One is to make them as is, then freeze before cooking. The other is to undercook slightly, then freeze. I typically opt for the first option– assemble, then freeze. From there I bake from frozen; it takes about double the time, but you’ll want to check them as they go. I typically bake from frozen with the foil on for the first 30 minutes or so, this prevents the top from drying out while the inside is cooking. Let me know if that helps!
These were wonderful! I had to add some cheese, just for my husband’s and my taste, but otherwise made them as the recipe dictates. Thanks for a delicious meal!
One of my new favorite recipes. These are incredibly delicious, thank you!
Hello! I would like to make these for my sister who is expecting a baby any day. How would you recommend to freeze and reheat this dish?
Hi Amanda! I would make them as is without cooking- and don’t top them with anything. Freeze, then cook right from frozen. Enjoy! xo
Hi Alex, so do you poor the sauce over and freeze like that in a tray? I’m also about to have a baby so want to stock up!
Let me know if you need anything else! Hope you like this one!
Sorry I just saw the above comment
Do you freeze them with the sauce poured on top or do you freeze the sauce separate?
Hi Melissa, I freeze with the sauce on top. Thanks!
My husband and I made these and they taste great. What size tortillas did you use? We had a LOT of veggies for our small tortillas.
Thanks Yvonne- I likely used an 8 or 12 inch tortilla. However- if you’ve got leftovers, use them here: https://www.delishknowledge.com/oven-roasted-fajitas/
I love enchiladas! And these enchiladas look perfect!
Thanks Bethany- they are one of my favorite meals as well!