- Hide menu

Plant-Based Refrigerator Enchiladas | Baked | Oil-Free | Vegan

LoadingFavoriteAdd to favorites

Refrigerator Enchiladas? Now, what the heck am I talking about? No need to get nervous, I have a full recipe laid out for you, but I am also going to give you the freedom to think outside of the box when it comes to enchilada fillings. This recipe turned out 100% scrumptious, flavorful, nutrient-dense, and is easy to make.

oil-free vegan gluten-free plant based enchilada

For those of you who are in the Nouveauraw.com Facebook group, you will know that we have been hit by our first winter storm of the year. I have to admit, I had been looking forward to it, but in the end, many people have been suffering from power outages, loss of heat, inability to get to work, and so on. The heavy snows were followed by wind, rain, and cold. That is a recipe for disaster.

I have been spending my days clearing snow from the driveway, decks, walkways, and rewarding myself with good ol’ bobsledding adventures down the driveway. However, this morning, I woke up a tad sore, and rather than overdoing it (yet again), I honored my body with a little relaxation and good food. Besides, it rained off and on today, making the great outdoors slippery and a little dangerous, so the timing for my aches was perfect.

Unfortunately, though, I didn’t have us prepared with enough fresh produce to keep every meal vibrant with veggies, so I had to dig through my freezer and pantry. Refrigerator Enchiladas use the ingredients you have on hand. If you wish to be creative, I suggest the following formula: Use equal parts veggies to starches.

  1. Precooked veggies: corn, peas, mushrooms, cauliflower florets, broccoli florets, potato, onions, bell peppers, spinach, kale, onions, etc.
  2. Precooked starches: rice, quinoa, beans, refried beans, sweet potato, white potato, millet, etc.
  3. Flavorings: spices, nutritional yeast, herbs, cilantro, diced jalapeños, diced green chiles, etc.

oil-free vegan gluten-free plant based enchilada

If you follow the recipe I laid out for you, you’ll have leftovers (depending on the size of your family). Since it’s just Bob and me, I made several meals out of this. This is how I love to cook.

  1. Meal one – I made the standard enchilada dish using 6 tortillas. I had two, Bob had three, and another for a late-evening snack.
  2. Meal two – I took the same ingredients but made an Enchilada Lasagna.
  3. Meal three – Using the same ingredients, I made a couple of stand-alone tacos for lunch.

oil-free vegan gluten-free plant based enchilada

Enchilada Sauce

This recipe will make a lot of sauce. You will use some of it immediately as you prepare the dish to bake, and the remaining sauce will then be reduced and thickened a bit by slow cooking it on the stovetop. I like to put the excess sauce in a squeeze bottle to have at the table when serving up the enchiladas. I want to touch on a few of the ingredients used…

Corn Tortillas

Enchilada Filling

Down below, I listed everything I used in the filling, but please feel free to use what you have on hand. Open up your fridge and see if you have any precooked veggies or starches. Think of flavor, color, and texture and how they may come together in a tortilla.


oil-free vegan gluten-free plant based enchilada

Tips and Techniques

Warming Corn Tortillas Before Assembly

Coating the Tortillas in Sauce First

oil-free vegan gluten-free plant based enchiladaIngredients

Yields 20 enchiladas (see above)

Enchilada Sauce

Enchilada Filling

Additional Ingredients


Preheat oven to 400 degrees (F).

Enchilada Sauce

  1. In a high-speed blender combine the vegetable broth, bell peppers, tomato paste, arrowroot, chickpea miso, apple cider vinegar, chili powder, onion and garlic powder, and cumin. Blend until smooth. Set aside.
    • The sauce will be very runny during the first application. For the second application, you will heat the remaining sauce, which will cause some thickening. Any leftover sauce that is placed in the fridge will thicken perfectly.

Enchilada Filling

  1. In a large mixing bowl, lightly mash the beans with a fork or potato masher if you have one.
  2. Add in the diced potato, rice, corn, cumin, smoked paprika, and salt. Gently toss so everything gets coated with the seasonings.
  3. Fold in the spinach. Be sure that you chop it up into small bite-sized pieces so you don’t get a chin-slap of spinach when eating.


  1. Pour 1/4 cup (or as much as needed) enchilada sauce into the baking dish and tilt it from side to side until the bottom of the dish is evenly coated.
  2. To assemble your first enchilada, spread roughly 1/2 cup of the filling mixture down the center of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
  3. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the vegan shredded cheese evenly over the enchiladas.
    • If using a saucy cheese, you can drizzle that back and forth over the enchiladas, leaving enough to add more after it is done cooking.
  4. Bake, uncovered, on the middle rack for 30 minutes.
  5. Remove from the oven and let the enchiladas rest for 10 minutes. Before serving, sprinkle chopped cilantro down the center of the enchiladas. Add more cheese if desired and a drizzle of vegan sour cream. Serve immediately.
  6. Store leftover in an airtight container and place in the fridge or freezer.
  7. Reheating: If previously chilled in the fridge, set the oven to 350 degrees  (F) and bake the enchiladas for 15 to 20 minutes. If frozen, thaw out and bake for 30 to 35 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *