Food Galley Gab

Holy Enchiladas!

This awesome vegetarian enchilada dish was inspired by Martha Stewart’s recipe.  My husband never knows what to cook for me. He wants to do it all of the time but I am a stickler for flavor (usually I want loads of flavor or no thank you!), and I don’t want to have to recite an entire recipe with specific instructions.  That would ruin the idea of someone cooking for me, hubby agrees. He desperately wanted to make something for my bday two years ago.  I figured, Mexican is almost fool proof and I freakin’ love it any time of day. It’s one of the few foods that I simply can’t get sick of.  So, Scotland (my hubby is Scottish), let’s call him, in his fear and trepidation took to the internet to find me some vegetarian Mexican good eats.  I’d be lying if I said I wasn’t nervous about what the after math would bring.  Would I be swallowing ‘said dish’ with a smile on the outside and wanting to spew on the inside?  I knew however it turned out I’d have to “like” it… a lot. Really, I was just so pleased that he wanted to do this for me. This said, it was awesome!  I was beyond super impressed and giving silent praise to Martha for all of her wisdom passed on via internet to hubby. Phew… the smile and enthusiasm for the enchiladas were very real and I’ve requested them many times since. Today, he has really become quite a good cook and is always looking for new recipes to add to his repertoire.  Get yourself ready for a taste explosion in the form of “Holy Enchiladas!”  You will NOT be disappointed!

Holy Enchiladas!
Yields 8
Holy Enchiladas! are an amazing, flavorful, and easy to make Mexican enchilada recipe. Great for beginners or anyone looking for a great vegetarian enchilada.
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Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
  1. 8 tortillas (I use 8" corn tortillas)
  2. 1 small onion - diced
  3. 10 oz corn kernals
  4. 5 oz black olives
  5. 10 oz frozen spinach (thawed & strained)
  6. 1 can black beans
  7. 1 C shredded pepper jack cheese
  8. 2 C shredded sharp white cheddar cheese
  9. Salt & pepper to taste
  10. 1 tsp of taco seasoning (optional)
  11. 2-3 tsp cumin
  12. 3 Tbl olive oil
  13. 1/4 C flour
  14. 1/4 C tomato paste
  15. 3/4 C water
  16. 1 can veggie broth (use a good broth)
  17. 4 scallions - diced
For the mole sauce
  1. Heat 2 Tbl olive oil in pan. Add 1 teaspoon of the cumin, flour, and tomato paste - mix well for about 1 minute
  2. Add vegetable broth, 3/4 cup water, and boil
  3. Reduce to a simmer and then cook until the sauce is slightly thickened (about 5-10 minutes)
  4. Add salt and pepper to taste
For the filling
  1. First, start preheating the oven at 400 degrees
  2. In a pan, quickly cook the onion for about 3-5 minutes
  3. In a bowl add: 1 cup of each cheese (2 cups total), black beans, olives, spinach, corn, cooked onion, 1/4 of the scallions, taco seasoning if using, and the remaining 1 teaspoon cumin
  4. Add salt & pepper to taste
To assemble
  1. With the remaining 1 Tbl of olive oil, brush oil onto two 8-inch baking pans
  2. Evenly divide the ingredients from the bowl into each tortilla. Roll up and face the overlapping part of the tortillas on the bottom of the pan
  3. Sprinkle the last cup of cheese and smother in your delicious mole sauce
  4. Bake for about 15-20 minutes]
  5. When serving, garnish with scallions
  1. Serve with a cold Mexican beer or a delicious margarita!
Adapted from Martha Stewart
Adapted from Martha Stewart
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