Veggie Enchiladas

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Veggie Enchiladas

Everyone’s coming home tired and hungry. Instead of heading out for high-fat, high-salt restaurant food, whip up these simple, healthy, and oh-so-delicious Veggie Enchiladas.
Prep Time30 minutes
Active Time13 minutes
Total Time43 minutes
Course: Dinner, Leftovers, Vegetarian
Cuisine: American, Easy, Mexican, Quick, Vegan, Vegetarian
Yield: 8 people


  • 1/2 cup pico de gallo pureed
  • 1 cup red beans cooked, no salt added
  • 1 jalapeno pepper seeds removed (optional)
  • 1/2 cup seitan chopped
  • 1 teaspoon cumin seeds toasted and ground
  • 16 corn tortillas
  • 3 cups chile sauce (look for low-sodium varieties)


  • Preheat oven to 350 degrees.
  • In a food processor, blend pico de gallo, beans, jalapeno, seitan, and cumin until course.
  • Lay out tortillas. Place one spoonful of bean mixture on left side of each tortilla. Roll tortillas up.
  • Place tortillas in a nonstick baking dish. Pour red chile sauce over the top.
  • Cover and bake for 10 minutes. Uncover. Bake 3 minutes more.


Pico de gallo is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños). Other ingredients may also be added to the salsa, such as lime juice and chopped cilantro leaves.  Many grocery stores carry ready-made pico de gallos in the refrigerated section.  Check labels to make sure sodium content is low.  A good rule of thumb:  Per serving, number of milligrams of sodium should be less than number of calories.
To toast cumin seeds, place them over high heat on the stove in a small heavy skillet.  Toss them frequently until fragrant, about two to four minutes.
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