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easy flexible enchiladas

Recipe bytheshubox

got a bunch of vegetables in the house? random meat that needs eating? add some tortillas, cheese, enchilada sauce, and spices -- and call it a new tex-mex extravaganza!


6-8 medium-sized tortillas [i used whole wheat, but any are fine]

shredded cheddar or other mexican cheese blend

assorted vegetables: i used one bell pepper, one roma tomato, a package of mushrooms, and an onion

protein of choice: a can of black beans, 1/2 lb ground meat of your choice, or shredded chicken. or even cooked shrimp! why not?

cumin, salt, pepper, cayenne pepper

enchilada sauce

tomato paste [if you have it]

9 x 13 inch baking dish


  1. Preheat oven to 375F
  2. Cook/prep meat component if using and if it's not already cooked.
  3. Sautée vegetables in a bit of olive oil until soft.  Add cumin, salt, and pepper to taste.  A dash of cayenne is good here, too.
  4. Add protein component to veg [either black beans, or cooked meat of your choice] and sautée until warmed and combined.  Add a bit of tomato paste if you have it on hand.
  5. Wrap up portion of protein/veg mixture in tortilla [you can add a little shredded cheese inside, too!] and roll tightly to close.  
  6. Place roll-ups seam-down in baking dish and repeat until baking dish is full and filling used up
  7. Top with enchilada sauce until well-covered
  8. Sprinkle with more cheese
  9. Bake at 375F for about 30 minutes
  10. Enjoy!!


Preparation Time: 



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