Vegetarian Tortilla Stew

I have gone back to this recipe probably 100 times since I found it all those years ago. Delish.

Very tasty, quick recipe. I had leftover pinto beans but no green enchiladas sauce. I did have diced hatch green chilies though and I substituted that. I didn’t use plant based chicken though. And I omitted the tortillas from being in the stew but served them on the side. I really liked the flavor. It was a great way to use my leftover beans to make a delicious meal. Thank you!

I MAKE THIS ALL THE TIME WITH RED SAUCE INSTEAD AS WE PREFER THE EXTRA HEAT AND USE SWEET POTATO FOR THE PROTIEN SUBSTITUTE. ITS ALWAYS A HIT AND IT IS TRUE IT WAY BETTER THE NEXT DAY! TOP WITH TORTILLA CHIPS OR CHEESE ITS AMAZING!

Very easy recipe with a big flavour payoff! Would recommend and will be making again.

My kids loved it. I will definitely be making it again.

Didn’t care for it. Maybe it was the enchilada sauce?

Company liked it

Surprising how good this is. Skipped the Cilantro. Chopped avocado on top was so good. I threw the tomatoes in the mini-chopper to make the consistency thicker and smoother. Added different kinds of peppers, onion and garlic. Used broth, and chose every low sodium option that I could. Even better the next day!

The basic recipe did not have enough vegetables for me. So. I added some things: One; Yellow Squash, Zucchini Squash, diced Yellow Pepper, and one Yukon Gold Potato. Next time I will also add Fresh Green Beans. I sautéd al of the above in a Cast Iron Skillet heating the Enchilada sauce and spices separately. When everything was added I simmered all ingredients for several hours to allow the flavors to blend. When serving I added the Tortilla strips and half of a small avocado. YUM! Next time I will try my instant pot Sautéing all of the vegetables in it and adding the Enchillada Sauce, et al in a pressure setting for 4-5 minutes.

I made the recipe as written. My husband and I both enjoyed it very much. We ate it with a few crunchy tortilla chips. I wasn’t sure at all how it was going to turn out when I was putting in the tortillas strips while cooking, but they were very good. We did as suggested by the recipe submitter and added the green onion, sour cream, and cheese. Very yummy delicious meal with very little effort.

I made the recipe as written. My husband and I both enjoyed it very much. We ate it with a few crunchy tortilla chips. I wasn’t sure at all how it was going to turn out when I was putting in the tortillas strips while cooking, but they were very good. We did as suggested by the recipe submitter and added the green onion, sour cream, and cheese. Very yummy delicious meal with very little effort.

The only thing we could taste was the enchilada sauce. My children were very excited as they love enchiladas, but the sauce is too strong and there is not enough of other flavors to balance it out. We won’t be making this again.

Absolutely loved it!

It was great just as the recipe was written. But is also has the potential for some yummy variations.

A+ . . . So many compliments every time I make it. I start with the saute of onion and garlic – use the large can of green enchilada sauce – vegetable broth instead of bouillon/water – black beans – a can of Trader Joes corn – and so far I keep forgetting the “add the tortilla part” … but I always serve with corn chips, … chopped green onion, grated sharp cheddar, and sour cream. Quick – Easy – Delish Thanks Mindy

this was a quick, delicious, dish that made our vegetarian and non-vegetarian guest happy.

Pretty delish and hardy meal. Was a hit. I used vegetable stock instead of water.

I made this based solely off the reviews. There are so few ingredients, I wasn’t sure how flavorful this would be. This was very tasty. My kids liked it a lot which is always a bonus. I put this in the crockpot on low for 4 hours which I think helped to develop the flavors. I used a can of black beans and a can of pinto beans and puréed some of the soup in my Vitamix to make it a thicker soup. I would make this again.

So easy to make and fast too! Everyone loves it and I always have to make extra. I pair it with fajitas or nacho bar. I use “queso blanco” -white mexican cheese as topping and regular tostitos or whatever corn chips I have broken up instead of the corn strips. However it is way better when you fry your own tortilla strips.

Although, I sort of get it, I’m always surprised when people change a vegetarian dish into a meat eaters dish. Great products I use to keep it vegetarian–Agustin Farms Chicken and Better Than Boullion Chicken (1-2 teaspoons, it is salty). It turned out great with these products. I only used a cup of the faux chicken and did not add salt. I went with one reviewer’s recommendation of topping with cheese, sour cream, and green onions.

Excellent recipe. My family really enjoyed this on a cold and rainy day. Just a couple comments: – I used a vegetable broth (Trader Joe’s) in place of the water and bullion. – I threw a few whole dried red chiles into the boil instead of using the chili powder. – Next time I would put the cut tortilla pieces into the pot for only about two minutes and then serve. I left them in for a bit too long and they started to break apart. – Finally, I topped the bowls off with sliced avocados and a dollop of sour cream. Good stuff!