Naturally Mexiladas

Yashara
Jun 27, 2017
2 min read

Updated: 6 days ago

These hearty Mexiladas are a mouthwatering twist on classic enchiladas — rich, saucy, and full of bold Mexican-inspired flavor. Rolled in soft corn tortillas and layered with a savory filling of beans, vegetables, and warm spices, they’re comfort food at its best. Each bite is smothered in a zesty enchilada sauce and baked until bubbly and golden.

Perfect for family dinners, potlucks, or cozy nights in, this vegetarian version keeps all the flavor and satisfaction while staying wholesome and nourishing. Top them with fresh cilantro, avocado slices, or a squeeze of lime for that irresistible final touch. Mexiladas bring a fiesta of flavor straight from your kitchen — no meat required, just pure comfort and spice.

Just add Mexican Rice or remove the Black Beans to be used as a side dish.

Servings: 24

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour 15 minutes

Equipment Needed: 2 Casserole Dishes (9x12), 1 Spoon, 1 Spatula, 1 Knife, Measuring Utensils, Large Skillet, Microwave, Paper Towel, Cutting Surface

Ingredients:

5 Tablespoons Corn OR Vegetable Oil

24 Corn Tortillas

1 Can Black Beans, drained

1 Onion, chopped

1 Squash, chopped

1 Zucchini, chopped

1 Red Bell Pepper, chopped

1 Orange Bell Pepper, chopped

1 Can Corn Kernels, drained

3 Cilantro Sprigs, chopped

1Can Diced Tomatoes, drained

1 teaspoon Garlic, minced

1-1/2 teaspoon Cumin

2 Tablespoons Chili Powder

1/4 teaspoon Garlic Powder

2 Limes, for flavor

2 Cups Naturally Crumbles (or) Boca Crumbles

20 ounces Enchilada Sauce, from a glass jar (canned jars leave a metallic taste on taste buds)

Directions:

1. Spread a thin layer of Enchilada Sauce on the bottom of the casserole dish.

2. Place Cooking Oil in large skillet, allow it the heat up. Put Enchilada ingredients in skillet. Squeeze juice from 2 Limes into Enchilada mixture. Saute for 15 minutes on Medium Heat.

3. Add the Naturally Crumbles (they just need to be warmed up to allow the juices mix together), for additional 5 minutes.

4. . Wrap the Tortillas in a damp paper towel in the microwave for 30 seconds, so they are pliable. Place the Corn Tortillas into the Casserole dish, fill each one with the Enchilada mixture into the Corn Tortilla shells and roll.