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Day 47: Veggie Enchiladas

3 days until day 50* and I'm super excited! Nevertheless today's dish is...Veggie Enchiladas. Yum! Watch out for the sauce though! It's pretty spicy, so just taste it and go with your preferences.

First, make the sauce...put as much spice as you feel is best. Just remember that the cheese and tortilla balance out the sauce a little.

You can choose to add avocados but I think it balances out the spice from the sauce.

Don't get a super big pan. Otherwise, you might not have enough filling or tortilla.

Even though it's time consuming it's definitely worth it!

Ready to be devoured!



  • 1 28 ounce can whole peeled tomatoes

  • 1 cup water

  • 3 tablespoons chili powder

  • 1 tablespoons taco seasoning

  • half an onion, chopped

  • 3 cloves garlic

  • ½ teaspoon salt (more to taste)

  • 1 head of broccoli, cut into florets (2 cups)

  • 1 small sweet potato, peeled and diced (2 cups)

  • 1 red bell pepper, sliced (1 cup)

  • 1 onion, sliced (1 cup)

  • a drizzle of olive oil

  • a pinch of salt

  • 1 14-ounce can black beans, rinsed and drained

  • 2 cups shredded Mexican Blend Cheese

  • 2–3 cups enchilada sauce (see notes)

  • 10–12 corn tortillas

  • avocado, cilantro, and lime for serving


Preheat oven 400 degrees F, and prepare one baking sheet and one pan.

To make the sauce, blend all the ingredients together. Cook it on the stove for a few minutes and coat the bottom of your pan with a little sauce.

Bake vegetables on the baking sheet for 20 minutes.

Mix the sauce, vegetables, beans, and cheese together and put a little in the center of tortilla. Roll the tortilla up and put it on a the pan. Put some more sauce and put lots of cheese! Bake for 15 minutes.


- The Bored Baker 👩🏽‍🍳

*Get ready for one of my family's favorite dessert!!!


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