Grammy's Kitchen · Enchiladas · Vegetarian Enchiladas
One of 122 enchiladas recipes we measured
150 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 3% | 0% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 25% | 6% |
| vegetables and beans | 49% | 1% |
| liquid | 75% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 20 g | 1-2 tablespoons olive oil |
| 150 g | 1 onion diced |
| 12 g | 4 garlic cloves, rough chopped |
| 120 g | 1 red bell pepper diced |
| 200 g | 1 small yam, diced small ( or sub zucchini) |
| 3 g | 1/2 teaspoon salt |
| 1 ear of corn, kernels cut off (about 1 cup) or sub other veggies! | |
| 2 g | 1 teaspoon cumin |
| 2 g | 1 teaspoon coriander |
| 1 g | 1 teaspoon dried oregano |
| 397 g | 1 14-ounce can black beans rinsed, drained |
| 25 g | 1/4 cup chopped cilantro ( optional) |
| 490 g | 2 cups homemade enchilada sauce (or store-bought) |
| 200 g | 8 x 8-inch whole wheat tortillas ( or sub corn) |
| 255 g | 2 cups grated cheese (8-10 ounces pepper jack, Mexican blend, cheddar, Mozzarella) or sub vegan cheese! |
| Garnishes: sour cream, avocado, pickled red onions and hot sauce. |
Method: 7 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love these! time consuming and messy to make, but so delicious! Excellent for casual entertaining as all the prep and clean up is done ahead of time. I am just a little confused about whether I should cover them or leave them uncovered when baking. I do” — a cook, 5.0★
“I've been following your blog for a couple years, and the enchiladas are a favorite in our home! I like that you can use different vegetables, and the recipe for the enchilada sauce is delicious 😋” — a cook, 5.0★