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Jun 24, 2021

Bonnie's Really Good Enchiladas

Prep-time60 Min
Serves2-4 people
Bonnie's Really Good Enchiladas


Our good friend Bonnie Friesen put together this wonderful dish for our Food Lovers Collection and we just had to share it with you all!

These enchiladas have been on rotation in our home for a while now. They do take some time (and strategizing around naptime in my case), but are so worth it. They’re delicious, our 1 year old actually likes them, and they make awesome leftovers. 


  • 2 medium zucchini, quartered and sliced 
  • ½ lb mushrooms, sliced 
  • 3 bell peppers, diced 
  • 1 yellow onion, diced 
  • 2 tbsp olive oil 
  • S/P 

Red Sauce 

  • 3 tbsp olive oil 
  • ½ yellow onion, small dice 
  • 2 garlic cloves, roughly chopped 
  • 1 tbsp chili powder 
  • ½ tsp oregano 
  • 1 tbsp cornstarch
  • 2 tbsp tomato paste 
  • 2 cups vegetable broth
  • 1 tbsp lime juice 


  • 15 corn tortillas 
  • 1 cup canola oil 
  • 2 cups mozzarella, grated
  • 1 cup feta, crumbled

Serve With 

  • Tortilla chips
  • Salsa
  • Greek yogurt / sour cream
  • Avocado
  • Cilantro 
  • Lime 
  • Hot sauce 
  • FH Dutch Pale Ale 


Preheat the oven to 425. Toss the vegetables with olive oil and salt and pepper. Lay out evenly on two sheet trays, and roast for about 30 minutes, until beginning to brown around the edges. Remove from the oven and combine into a bowl and set aside to cool. Once cool enough, mix in 1 cup of mozzarella. 

To make the sauce: Heat olive oil in a saucepan over medium heat. Add onions and garlic, a pinch of salt, and sweat stirring occasionally until fragrant and onions are translucent. Add chili powder, oregano, and a few grinds of black pepper and cook out for 1 minute until fragrant. Whisk in cornstarch until well incorporated, then add tomato paste and continue stirring for a couple of minutes until the paste is brick red. Slowly whisk in the vegetable stock, and bring to a boil. Reduce sauce to a simmer for about 10 minutes until the sauce thickens. Finish with lime juice and salt and pepper to taste. 

To assemble: Be ready with a sheet tray/ plate, a roll of paper towel and a set of tongs. In a heavy bottomed pan or shallow pot (I prefer cast iron) bring oil up to a medium high heat (turn your fan on!) Frying as many as your pan allows in a single layer (mine does 3), fry each tortilla for about 5 seconds on each side until they are soft and pliable (not crispy or browning). Turn down the heat as needed if the oil is starting to smoke too much. Layer fried tortillas between paper towels.

Turn down the oven to 375. In a 9x13” pan, ladle about 1 cup of sauce, enough to coat the bottom on the pan. Roll each tortilla with about 2 tbsp of the veggie filling, and snugly place in the baking dish seam side down. Cover the tortillas evenly with the rest of the sauce. Top with remaining mozza, and crumbled feta. Cover the pan with tin foil, and bake for 15 minutes, then remove foil and bake for 10 more minutes until the sauce is bubbling and the edges are browning and crispy. 

Serve alongside all the fixings and some cold beers!

A few notes: 

These are vegetarian, and can be made vegan easily by subbing in some vegan cheese. Feel free to play around with the filling- shredded chicken and roasted peppers or sweet potato and black bean would be delicious! Because there are already enough steps involved, go easy and use a bouillon cube for the broth and pre-shredded mozza. Freeze the leftover canned tomato paste in an ice cube tray for later (make Alison Romans shallot pasta!). You can assemble the enchiladas ahead of time (earlier in the day, or the day before, or freeze for up to a month) and bake when ready! 

Checkout our other recipes!
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