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Poblano Onion Enchiladas GF, Vegan, DELICIOUS

Dixie Schexnaildre

One of my food fantasies may or may not involve endless trays of these enchiladas served ocean-side on a tropical beach with a coconut beverage and someone else cleaning up the mess! Ah…I digress…
But, once you try this vegan variation, you could find yourself dreaming of your next opportunity to eat them, too!

This healthy preparation is incredibly delicious and always a crowd pleaser!

Recipe amounts made a dozen rolled enchiladas PLUS a layered ‘Enchilada Pie’! Adjust your measurements according to your crowd. NOTE: THIS FREEZES WELL! You may just want to add cilantro and avocado at time of serving-after warming the other ingredients from a frozen state.

I’ll share an additional two photos here, where I replaced the top layer of enchilada sauce from this base recipe with a can of chili beans (an option that won’t disappoint) and added a variety of diced bell peppers!


  • 18 corn tortillas
  • 1 large (28 oz.) can/jar of your favorite enchilada sauce (the sauce makes or breaks this dish- tomatillo sauce, chili beans, or even salsa work JUST AS WELL!)
  • 1 large red onion, diced
  • 1 large white onion, sliced
  • 4-6 large poblano chilies, sliced
  • 2 cups of mushrooms, sliced
  • 1 can of chili beans (an additional can if replacing enchilada sauce with beans) OR a can of pinto beans, rinsed and mixed with 1 TB chili powder, 1 tsp cumin, and 1 tsp chipotle seasoning
  • 1 can of corn, drained
  • 12-18 grape/cherry tomatoes, diced OR a large tomato, diced
  • 1/2 bunch of cilantro , diced
  • 1 cup of spinach , diced
  • a few leaves of lettuce, thinly sliced
  • 2 avocado, diced
  • 1 tsp iodized salt and 1 tsp black pepper
  • 1 TB cumin


  • Heat oven to 375 degrees F
  • Mix topping ingredients in a bowl (corn, lettuce, tomato, cilantro, red onion, avocado), sprinkle with salt and pepper, and set aside to meld.
  • Coat the bottom of your baking dish with some enchilada sauce to help prevent sticking. Pour additional cumin into beans.
  • On each corn tortilla, layer equal servings for number of enchiladas you are preparing, approximately: a tsp of enchilada sauce, 1 TB of chili beans, a few strips of white onion and poblano chilies, a bit of spinach and a few mushrooms
  • Roll into a cylinder and place fold-side down onto bakeware
  • With each layer of rolled enchiladas, separate with a complete covering of enchilada sauce (or beans or salsa), so as to prevent the edges of non-covered tortillas from becoming hardened. Any leftovers can be layered as an 'enchilada pie' OR SAVE PREPARATION TIME AND USE ALL INGREDIENTS (AS YOU WOULD LAYER LASAGNA) AS ENCHILADA PIE!
  • Cover baking dish and bake at 375 degrees F for 45 minutes, or until peppers and white onions soften.
  • Top with fresh corn salad ingredients upon serving.

As pictured below, I like to (and HIGHLY recommend) using our summer corn salad as the fresh topping blend upon serving. The ingredients are listed as part of this recipe. The delicious mix of crunchy red onion and corn amplifies the tortilla and roasted flavors of the white onion and poblano chilies inside. Absolutely mouth-watering!