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.
If there’s one thing that’s been on my mind lately (besides, OMG. We are about to be parents! I feel so ready and so unprepared at the same time) it’s how to make meal planning easier.
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!
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Veggie Fajita Enchiladas
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven and stove top
- Cuisine: Mexican
- Diet: Vegan
Description
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!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven and stove top
- Cuisine: Mexican
- Diet: Vegan
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Oven and stove top
- Cuisine: Mexican
- Diet: Vegan
Scale
Ingredients
- 1 batch Homemade Enchilada Sauce (or 2 cups enchilada sauce)
- 2 green bell peppers, sliced thin
- 2 red bell peppers, sliced thin
- 1 orange bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 onion (white, yellow or red), sliced into thin strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground cayenne (optional)
- 1 (15 ounce) black beans, drained and rinsed
- 1/2 cup chopped cilantro, plus more for garnish
- 8 tortillas
- 1 large, ripe avocado (for serving)
- Dairy-free sour cream (thinned with water for drizzling, optional)
Instructions
- Preheat the oven to 425 degrees F.
- Toss the sliced peppers and onions with 1 tablespoon olive oil, chili powder, cumin, salt and cayenne pepper. Toss well to combine, then place in a single layer on a baking sheet. Roast for 25-30 minutes, until tender.
- Place 1/2 cup of the enchilada sauce in the bottom of a rectangle or square baker (I used a 4 qt. baker), set the rest aside.
- Remove the peppers from the oven once done, then mix with black beans, cilantro and a little of the enchilada sauce. Place some of the mixture onto a flour tortilla, roll up and place seam-side down in the pan. Continue with the rest of the tortillas, squeezing in as much as possible. (Depending on how much your peppers cooked down and how well you filled them, you may get more than 8 enchiladas. If they will fit in your pan- add ’em!)
- Reduce the oven to 350 degrees F, then cover the enchiladas with the rest of the sauce. Place in the oven and cook for 25 minutes.
- Remove and let cool slightly. Top with thinned sour cream (if using), sliced avocados and chopped cilantro.
Notes
To make this meal even easier, I usually double the recipe for my veggie fajitas, then use the leftovers to make this dish.
did you make this?
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
(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
Hi 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 ?
Thanks
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?
Thank you!
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!