Vegetarian Enchiladas – Gluten Free and Dairy Free

We eat a lot of meat in this house and my husband doesn’t consider it a meal unless there is some sort of meat on his plate but I like to do without sometimes and like to create recipes that taste just as good as those filled with meat. The meat enchiladas I make are great but these are so good I will probably eat them more often!

Frugal Tips for Vegetarian Enchiladas

While this dish is pretty frugal no matter how you look at it, you can make it even more frugal by purchasing and using whatever vegetables are on sale that week.

*All of my recipes can be used with dairy or made into dairy free recipe versions. I have a milk allergy while my husband does not so I often try to make recipes in which substitutions can be made either way. This recipe is also gluten free. My recipes are also made to be as frugal as possible.

Vegetarian Enchiladas – Dairy Free and Gluten Free

Gather It Up!

1 tbsp oil

1 onion chopped

1 red pepper chopped

1 green pepper chopped

1 zucchini chopped

1/2 cup salsa – split

4 corn tortillas – gluten free

dairy free and gluten free cheese

black olives

gluten free enchilada sauce

Cook It Up!

Preheat oven to 350 degrees. Saute the onion, peppers and zucchini in a pan. Mix in 1/4 cup salsa and cook down so there is very little liquid. Wrap tortillas in a wet paper towel and microwave for 20 seconds. Spoon a few tablespoons of enchilada sauce onto bottom of glass pan. Spoon veggie mix into tortillas. Roll tortillas and place seam side down into pan. Pour enchilada sauce over the top of the tortillas. Spread the rest of the salsa over the top of the enchiladas. Sprinkle with cheese and sliced black olives. Bake until cheese is melted.

Serve It Up!

We eat this as is or we serve it with Spanish rice and refried beans.

For More Recipes:

2 Month Meal Plan
Cheap Healthy Recipes
Great Breakfast Recipes
Frugal Lunch Recipes
Cheap Dinner Recipes
Leftovers Recipes
Frugal Soup Recipes
Frugal Sides, Snacks and Appetizers