Vegetable Enchiladas


2 cups Enchilada Sauce
3 tbsp RawSpiceBar’s Ground Chiles Taco Seasoning
2 tbsp olive oil
1 cup chopped red onion (about 1 small red onion)
1 red bell pepper, chopped
1 bunch of broccoli
5 cups spinach or baby kale
1 can black beans
8 corn or wheat tortillas
1 cup cheese, divided
Cheese, diced onions, pico de gallo, salsa, sour cream, and cilantro, optional
Salt & pepper, to taste



  1. Preheat oven to 400 degrees F. In a large skillet over medium heat, add vegetable oil. Add onions and salt. Cook 5-7 minutes, until the onions are tender and translucent. Add broccoli and bell pepper, and reduce heat to medium-low. Cook 8-10 minutes, stirring occasionally.
  2. Add RawSpiceBar’s Ground Chiles Taco Seasoning and cook until fragrant, about 1-2 minutes. Add spinach or kale in batches until wilted.
  3. Transfer all to a medium mixing bowl. Add beans, 1/3 cup cheese and a drizzle of enchilada sauce. Season to taste.
  4. Assemble the enchiladas: Pour 1/3 cup enchilada sauce into greased 12″x9″ baking pan and coat bottom of the pan. Spread ½ cup filling in a tortilla, then wrap. Repeat with remaining tortillas and filling.
  5. Drizzle the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.
  6. Bake, uncovered, on the middle rack for 20 minutes or until golden. Serve with any toppings and enjoy!

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