Grammy's Kitchen · Enchiladas · Vegetarian Enchiladas
One of 122 enchiladas recipes we measured
from tastesbetterfromscratch.com
It ranks #3 of 122 for heat level among the enchiladas recipes we compared. 101 cooks on tastesbetterfromscratch.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 | 4% | 0% |
| protein add | 100% | 100% |
| aromatics | 7% | 6% |
| vegetables and beans | 101% | 1% |
| liquid | 0% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 370 g | 2 cups cooked brown rice |
| 1 batch homemade red enchilada sauce* | |
| 340 g | 2 small/medium sweet potatoes (, peeled and chopped into small pieces) |
| 27 g | 2 Tablespoons olive oil |
| salt and freshly ground black pepper | |
| 6 g | 2 cloves garlic (, minced) |
| 120 g | 1 bell pepper (, diced (any color)) |
| 40 g | 1/4 cup onion (, chopped) |
| 425 g | 15 ounce can black beans (, drained and rinsed) |
| 10-12 large flour tortillas ((or whole wheat)) | |
| 226 g | 2 cups shredded cheddar cheese (, divided) |
| fresh cilantro (, Chopped (for topping)) | |
| 200 g | 1 avocado (, peeled, seeded and chopped, for topping) |
Method: 6 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These things are so good. We aren’t vegetarian so I added rotisserie chicken, and skipped the rice because I’ve never used brown rice and couldn’t get it to cook right. 🤷🏻♀️ We didn’t miss it and everyone loved these enchiladas. I froze extras for my lunches.” — a cook, 5.0★
“Awesome recipe! Whole family loved it (which is quite a feat to find something everybody likes). I had a leftover enchilada that I gave to my neighbor for a late night, coming home from the the hospital dinner and she also loved it. None of us are sweet pot” — a cook, 5.0★