Prep Time: approx. 1 Hour 30 Minutes
Cook Time: approx. 30 Minutes
Servings: 6

“This is the perfect comfort food for cold days. Leftover filling makes a great lunch! If you want to make mashed potatoes from scratch, you will want at least 4 cups when you are through.”


  • 1 head broccoli, cut into florets
  • 8 ounces whole button mushrooms
  • 3 small courgette, chopped
  • 2 cups chopped carrots
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 3 cups water
  • 1 cup vegan milk
  • 1/4 cup vegan butter
  • 1 potatoes
  • 1 (12 ounce) package corn tortillas
  • 3 cups enchilada sauce, red or green
  • 8 ounces grated vegan cheese



  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9×13 inch baking dish.
  2. In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil and season with salt and pepper. Spread vegetables in a single layer on a jellyroll pan.
  3. Roast vegetables in the 425 F (220C) oven for 30 to 40 minutes; stir halfway through their cooking time. When they are finished cooking, remove them from the oven and reduce the oven’s heat to 350 F (175C).
  4. Bring water, milk and butter or margarine to a boil in a large pot. Remove the pot from the heat and mix in the mashed potato mix. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. In a large bowl, mix potatoes and roasted vegetables together.
  5. Heat a tortilla in dry nonstick skillet over medium heat briefly on both sides to make it pliable. Dip the tortillas in enchilada sauce, then place the tortilla on a plate to assemble. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the centre of the tortilla. Top with about 1 to 2 tablespoons of cheese, and roll the tortilla up. Place rolls seam-side down in the baking dish, and repeat this process until all of the enchiladas are rolled. Pour extra sauce over top and sprinkle with remaining cheese.
  6. Bake at 350F (175 C) for approximately 20 to 30 minutes, until the enchiladas are heated through.

Nutrition at a glance
Amount per serving
Calories 546
Protein 20g
Total Fat 32g
Sodium 1022mg
Cholesterol 63mg
Carbohydrates 51g
Fiber 9g