Fajita Veggie Enchiladas with Avocado Cream Sauce

Servings 4 people


  • 8 corn tortillas
  • 1 medium yellow onion
  • 1 bell pepper
  • 4 oz. white mushrooms
  • salt and pepper to taste
  • 1 cup enchilada sauce
  • 3/4 cup shredded mexican blend cheese
  • 1 can refried beans
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp garlic powder

For the Avocado Cream Sauce

  • 1 ripe avocado
  • 1/2 cup water
  • 1/3 cup chopped cilantro
  • juice of 1/2 of a lemon
  • 1/4 cup sour cream
  • 1/2 tsp salt (more to taste if needed)
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder


  1. Preheat oven to 350. Chop your veggies long-ways into slices. Drizzle olive oil in a pan. Add the bell pepper and onion. Add garlic powder, chili powder, cumin, and salt and pepper. Incorporate well. After about 2-3 minutes of cooking, add in the mushrooms. Cook for an additional 1-2 minutes, until vegetables are done.

  2. Heat your refried beans in a separate bowl. Oil the bottom of an oven safe pan. Begin assembling your enchiladas. Add a layer of beans to the corn tortilla, followed by a pinch of cheese (only should be 1/4 cup for 8 tortillas), finally adding a handful of veggies. Carefully wrap them and place them seam side DOWN in the pan. Repeat until all of your ingredients are used up! 

  3. When all of your enchiladas are assembled, cover them with 1 cup of enchilada sauce and 1/2 cup of cheese. Spread evenly. Bake for 25-30 minutes. Once finished, top with avocado cream sauce!

For the Avocado Cream Sauce

  1. Place all of the ingredients in the food processor. Blend until desired consistency is reach (creamy, well blended, not too liquid-y). Add additionally spice if desired!