Vegan Enchiladas with Vegan Fat-Free Spinach-Three Bean Filling and Vegan Queso con Carne Sauce

Yield: Variable

Following the Super Bowl, if you have any leftovers of my Vegan Fat-Free Spinach-Three Bean Dip and my Vegan Queso con Carne Dip, here’s a really tasty and satisfying meal you can whip together in a flash. Note that while they look more like burritos, since they are “sauced,” I’m calling them enchiladas but I hope you’ll call them “dinner”:

Preheat oven to 350 degrees and oil a baking dish. Spoon abut 1/4-1/3 cup of the Spinach-Bean Dip into an elongated mound in the center of a tortilla (I used spinach wraps), fold one side over, fold in the ends and roll up, placing seam side down in the baking dish. Continue until you’ve used up the dip or made the amount of enchiladas you need. Then smother them with the Queso con Carne Dip, making sure to cover the enchiladas completely. Bake for 20-30 minutes or until hot and slightly “set.” Serve with vegan sour cream and, if desired, fresh cilantro.

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  1. All of your food looks so yummy! Don't forget I am making your wings for my blog on Saturday!!! I am really looking forward to it!!!

  2. Why, thank you. Life's too short to eat bad food! I'm so glad you're making and posting the wings; hope you love them. Let me know. And do consider no–or very little–vinegar in the sauce since the blue "cheez" is so tangy. Enjoy!

  3. Heather Iacobacci-Miller

    So glad to see the use of those recipes in another form!!! Love it!!!!

  4. As you can imagine, I had lots of dip leftover from the photo shoot for my column and, while I could have sat down and eaten it all with a spoon, it seemed like a more responsible decision to transform it and share it with a friend and his elderly mother. 🙂 I'm pleased to report that they loved it.

  5. yummm!!! this looks so good. are those just tortilla wraps? they look like the spinach kind i buy sometimes…

  6. Good call! I use the spinach ones you speak of. Great color and flavor and maybe a smidge more nutrition.

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