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Vegan Enchilada Corn Tortillas


Melt In Your Mouth Vegan Corn Tortillas! Yellow Corn Tortillas Were Used In This Dish!! Quick And Easy To Make!5















1 each starter
ground griller starter (vegan)
1 ½ cups soy cheese
6 ounces yellow, shredded
12 each corn tortillas (6-inch)
up to 20 each corn tortillas or you may use flour tortillas (i used corn)
2 large jalapeño pepper
de-seeded and diced, by removing the seed this pepper only render flavor and not heat!! just a bell peppers
Enchiladas sauce
3 tablespoons vegetable oil
3 tablespoons vegetable oil
1 tablespoon all-purpose flour
¼ cup chili powder
2 cups stock
10 ounces tomato paste
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon sea salt


Heat oven to  375 degrees F.

Lightly grease 13x9-inch glass baking dish . In 10-inch skillet, cook add a little oil and sauté peppers for 1 minute then add ground griller and continue cooking for another 5 minutes.

Stir in ¾ cup of the enchilada sauce and 1 cup of the cheese.

Using Flour Tortillas: Spoon enchilada filling onto tortillas, roll up and place seam sides down in baking dish.

Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup cheese.

Using Corn Tortillas: In A Small Sauce Pan... add oil.. on medium to low heat one tortillas at a time.. in the oil for one second; flipping quickly and taking out!

Place on paper towel and repeat this process until all are done that you are going to use... covering each as you take out!! are really only warning so to speak!! ... in a bowl with about one cup of the sauce... dip the corn tortillas on each side and then fill with enchilada sauce!! ..roll placing seam sides down.

Pour remaining enchilada sauce over top; sprinkle with remaining ½ cup of cheese.


In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.

Cook for 1 minute. Add chili powder and cook for 30 seconds.

Add broth, tomato paste, oregano, and cumin. Stir to combine.

Bring to a boil, reduce heat to low and cook for 15 minutes.

The sauce will thicken and smooth out. Adjust the seasonings. Serve atop of enchiladas.

Broth: You May Use Vegetable Broth Or Make Your Own!! 

Optional: Vegan Broth: 2 cups of Warm Water..Add 1 tablespoon of Original Spike (Purchase From Health Food Store) and 2 to 3 Tablespoon Nutritional Yeast Flakes; One Tablespoon Of Vegetable Oil...

Mix Well and taste! Adjust seasoning if needed!!

Add Cayenne Pepper and a little sea salt to taste if needed.


* not incl. in nutrient facts

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Chef Carlyn

Got an email from someone on Facebook!! ..wanted to make this dish for Sabbath Meal at church Pot-luck!! ..I Know they will love it!! Enjoy!

over 10 years ago

Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 14455% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 610mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 10g
Vitamin A 20% Vitamin C 24%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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