The is absolutely nothing better than being able to clean out the fridge and make a yummy meal at the same time! I love this recipe, it is healthy, filling, and crazy easy to make. Fill the enchiladas with your favorite veggies and top with homemade salsa. Dig in and try not to eat the entire thing at once!
Living in Texas means that we eat a ton of Tex-Mex. I love it! All the cheese, chips, and carbs are super fun to eat. That is until a couple of hours later when IBD shows up and my night is spent in the bathroom instead of doing the million other things that I could be doing. I finally got tired of it and decided to make a version that is IBS/ IBD/ Low fod friendly. It is extremely easy to make despite the long amount of instructions, super healthy, and crazy good. I get requests to bring these to parties or when my family comes over. They have no idea it is a way for me to clean out my leftover veggies and is in fact not as sinful as they think.
Tips for chrunchy enchiladas:
To ensure that you get a nice crunchy edge, only apply the salsa to the middle part of the tortilla. Leave the ends exposed and not resting in salsa when you put them down. You will get a nice crispy crunch that will make you think they were deep-fried and not baked in the oven.
These enchiladas aren’t complicated like some other recipes out there. You can put anything in them. Mix and match your favorite veggies and sauce for endless dinner possibilities. I used a dairy-free cheese option that my stomach can tolerate however, the cheese can be left off in favor of more sauce, avocado slices, or some dairy-free greek yogurt.
- sweet potatoes
- black beans
- pinto beans
- green beans
- Tomatillo salsa
If you make kitchen sink enchiladas, be sure to leave a comment and give a star rating below letting me know how it turns out. Your feedback is so helpful for future HMB recipes and for other readers.Print
This recipe is healthy, filling, and crazy easy to make. Fill the enchiladas with your favorite veggies and top with homemade salsa. Dig in and try not to eat the entire thing at once!
For the enchiladas
- 1.5– 3 cups of chopped veggies (sweet potatoes, squash, zucchini, and carrots are some of my favorite.)
- 2–3 handfuls of greens
- 1–2 cups of beans
- ½–2 cups of leftover rice
- 6–8 corn or flour tortillas
- shredded cheese
- salsa (see below for tomatillo salsa recipe)
- avocado, cilantro, and lime for serving (optional)
- 6–8 tomatillos
- 1 serrano or jalapeno pepper (optional)
- 1 bunch of cilantro
- 1.5 cup of olive oil
- 2 limes
- 1–2 pinches of sea salt
- pepper to taste
For the enchiladas
- Preheat the oven to 400 F.
- Cut up veggies into small cubes, drizzle with olive oil, salt, and pepper.
- Bake for 25-30 mins or until your vegetables are tender and cooked through. (the tomatillos can bake while these are baking!)
- In a 9×13 baking dish spread a generous amount ( of salsa along the bottom of the pan.
- Assemble the tortillas by adding beans, rice, salsa, cheese, and veggies, roll tightly, and place in the pan seam side down.
- Pour the remaining salsa over the top of the enchiladas and add extra cheese.
- Bake for 20 minutes or until the cheese is bubbly.
- Serve with avocados, cilantro, and lime slices.
For the salsa
- Heat the oven to 400 and line a baking sheet with parchment paper.
- Remove the husk from the tomatillos and run under water to remove the sticky coating. Place them on the baking sheet, drizzle with olive oil, and a generous pinch of salt.
- Roast for about 15 minutes until the tomatillos are soft.
- Add roasted tomatillos, cilantro, lime juice, olive oil, and salt to a food processor or blender.
- Blend/ pulse until you get the desired consistency.
- If your salsa is too thick add 1-2 tablespoons to thin.
- This recipe is great with whatever, beans, rice, and veggies you like.
- Store-bought salsa can be substituted to save time, try it with red salsa.
- Cheese is optional. We use a dairy-free cheese or add extra salsa and some dairy-free greek yogurt when it comes out of the oven.
Keywords: Main Dish, Mexican, Vegetarian