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Garden Vegetable Enchiladas

Enchiladas vegetarian style! Brown rice, fresh carrots, and bell peppers get a smoky hint of heat from our LA VICTORIA® Fire Roasted Diced Green Chiles in this modern Mexican Garden Vegetable Enchiladas recipe.

20 Minutes
35 Minutes
55 Minutes



  1. Heat oven to 375°F.
  2. In large skillet, cook green onions and carrots in oil 1 minute.
  3. Add mushrooms and bell peppers; cook until peppers are crisp-tender.
  4. Stir in brown rice, green chiles, cumin and garlic salt.
  5. Pour half of enchilada sauce into 9×13-inch baking pan.
  6. Divide rice mixture among tortillas. Roll up. Place seam-side-down in baking pan.
  7. Pour remaining enchilada sauce over tortillas.
  8. Cover. Bake 30 minutes.
  9. Remove and sprinkle with cheese and drained olives.
  10. Bake 5 minutes longer or until cheese is melted.