Meatless Monday – Rachel’s Vegetarian Enchiladas

As I mentioned last week, I was in Pittsburgh this weekend visiting my friend Rachel. We had a fantastic time, and a full report will come later this week, but for today I’m sharing with you my favorite Rachel recipe. It’s her birthday week, and she’s especially on my mind today because she has a super hot date tonight. She met super hot date guy while we ate heuvos rancheros for brunch yesterday, so as a tribute to her, I give you her delicious vegetarian enchilada recipe:

Rachel’s Vegetarian Enchiladas


1 cup whole grain rice*

1 can corn, drained

1 can diced tomatoes, drained

4-5 wheat tortillas

1/4 cup olive oil

1 finely chopped jalapeno

1 medium onion, finely chopped

1 finely chopped red bell pepper

¾ pkg extra firm tofu, drained and diced into small pieces

1 diced zucchini

1 diced squash

1 cup shredded carrots

2 cups firmly packed spinach

½ cup coarsely chopped walnuts

1 tsp salt

1 tsp pepper

1 Tbsp cumin

1 Tbsp red pepper

1 Tbsp chili powder

cilantro (to taste)

½ cup sour cream

1 cup grated cheese

mushrooms (optional)


Cook 1 cup dry rice according to package directions. Add corn & tomato and salt/pepper to taste to the rice when it's cooked. Spread in bottom of casserole dish.

Pre-heat oven to 350. Wrap tortillas in foil and warm in the oven for 5 - 10 minutes.

Cover bottom of a large cooking pan with olive oil and heat on medium until the pan is really hot. Cook for a few minutes: jalapeno, onion, and bell pepper. While this is cooking cut up some cilantro, extra firm tofu, and veggies (zucchini, squash, carrots and spinach). Add walnuts and salt/pepper, cumin, red pepper, and chili powder to taste (about 1 tsp to 1 Tbsp). Add all of this to the pan to cook with your onion/pepper mixture. Cook for about 5 minutes, adding sour cream.

Turn off the heat. Spoon mixture into tortillas, placing each wrapped tortilla on top of your rice.

Cover the whole thing in grated cheese. (Rachel likes to to put sliced mushrooms on top of the enchiladas before adding the cheese- this is totally optional). Bake for 5-10 minutes to warm and melt cheese.

*we like to use Lundberg Wild Blend sold in 16 oz bags at Whole Foods

Photo Credit: Carrots and Knife by darkque9

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