Red Veggie Enchiladas

Serves 6 


  • 12 corn tortillas
  • 1 16oz. jar Qué Mami Organics Red Enchilada Sauce
  • 2 tablespoons coconut oil
  • 1/2 onion, diced
  • 1 garlic clove, diced
  • 2 zucchinis & 1 carrot, diced (or your favorite veggies)
  • 1/4 cup veggie broth
  • 1 tablespoon chopped cilantro
  • shredded cheese (optional)
  • salt to taste

Heat 1 tablespoon coconut oil in frying pan and sauté onion and garlic for a few minutes.  Then add veggies and continue sautéing until slightly soft.  Season with salt and add veggie broth.  Cook for a few more minutes until veggies are soft but not overcooked.  Pour Qué Mami Red Enchilada Sauce in large bowl for dipping tortillas.  Heat 1 tablespoon coconut oil in frying pan.  Dip one tortilla at a time into sauce and heat in pan until just softened then remove with spatula and place in 9X13 baking dish. Do not overheat tortilla or it will fall apart.  Continue dipping tortillas in sauce and heating on pan.  Next, fill each tortilla with the veggies, some cilantro, a bit of sauce, and some cheese if you’d like.  Roll up filled tortillas and place side by side in baking dish.  Top enchiladas with the rest of the sauce, and top with cheese if you wish.  Cover baking dish and heat in oven at 375 degrees for about 20 minutes.

NO OIL OPTION: Instead of using oil to soften tortillas, you may simply heat tortillas on a hot skillet and continue with the recipe.