Quick Veggie Enchiladas

If you missed it, I made a tiktok... I know, I never thought this day would come either. BuUuut, it's so fun to make quick cooking videos on there and post it to instagram for you! Perfect quarantine activities. 

Anyways, I made veggie enchiladas with a red enchilada sauce. Yes, store bought. Coming out with easy recipes with ingredients that you already have, are in season and/or are easy to get is my top priority right now. I will have other recipes being posted weekly, as usual too. But, my top priority is to make cooking with me available to you so that I can show you how easy it is to stay busy in the kitchen at home and not go absolutely nuts during this lock down. 

If you didn't catch my video, head over to my instagram @tingsthings.co or my tiktok @tingsthingsco and see a step by step recipe! Don't judge me, okay..

Here's what I did.. Preheat the oven to 375-400 degrees. Chop up whatever veggies you have or can get.. I used 1 bell pepper, some shiitake mushrooms, half an onion and kale. Sauté in a pan with oil, salt and pepper for about 5-10 minutes. Heat up your tortillas on both sides to make them easy to roll and not break while rolling. Pour half the red or green enchilada sauce (I used store bought) into a baking dish. Once your veggies are cooked, scoop a spoonful into the tortilla, roll and place into the dish. Cover the rolled tortillas with the rest of the enchilada sauce. Optional, but encouraged, add grated cheese. Bake for 10-12 minutes. Top with whatever your heart desires... like radishes, avocado and cilantro. Enjoy! 

Here's the recipe....

Veggie Enchiladas

6 tortillas 

1 bell pepper, diced

1/2 an onion, whatever kind you can get, diced

1/2 cup - 1 cup mushrooms, your choice, diced

1/2 cup kale, chopped 

1 can red or green enchilada sauce


grated cheese

toppings: avocado, cilantro, radishes, sour cream, etc. 


1. Preheat oven to 375-400F degrees. In a saute pan, add a little oil with the bell peppers, onion, mushrooms and kale. Season with salt and pepper. Cook for 5-10 minutes.

2. While veggies are cooking, heat tortillas on both sides or in the microwave for 30 seconds. This will soften the tortillas and help them not rip when rolling.

3. Pour half enchilada sauce into your baking dish. When veggies are done and tortillas are soft, take a spoon full of the veggies into your tortillas, roll and place into your baking dish. Repeat with all tortillas. Cover the rolled tortillas with the rest of the enchilada sauce. Optional: top with grated cheese.

4. Bake for 10-12 minutes. Top with any toppings and enjoy!