Passover Vegetarian Enchiladas (Kitniyot only)

If you’re looking for something different for Passover, try Passover Vegetarian Enchiladas. Matzah is soaked in water and then rolled up with a hearty filling of baked beans, peppers, carrots, onions and spices.  You don’t typically see rolled matzah boards, but this novel approach to enchiladas will have you wondering why you haven’t done this before!

These enchiladas are made with baked beans, which some Ashkenazi Jews might not eat (Sephardic Jews have historically eaten beans in their Passover menu) but in 2015, the Rabbinical Assembly, an international group of rabbis within the Conservative denomination of Judaism, ruled that it is in fact OK to add rice, beans and corn and other so-called kitniyot to the Passover table.

So, if you fall into that category, enjoy these enchiladas this Passover!

Begin making the enchiladas an hour or so prior to when you want to start cooking.  This will give you the time to soak the matzah boards to soften them enough to roll them.

Run each one under water making sure each board is soaked.  Lay each one on a plate and continue to soak the remaining boards and stack on top of the prior ones.  Cover with a wet paper towel.  If the boards start to dry out, just add more water (its okay to lift a board or two to see how the ones below are doing and then drizzle more water over the board if it’s needed).  

Once you’re ready to start cooking, sauté the onions, peppers and carrots in oil until softened.  Add the tomato and then the green chili and continue to sauté.  Add the spices and cilantro and mix well.

Add the beans and cook a few minutes more to allow the flavors to meld.

Make a sauce of tomato paste and water, along with some sugar and spices.  Make sure the tomato sauce is of a spreadable consistency.  If not, add a little more water.

Spread half of the tomato sauce over the bottom of a greased baking dish.

Place a piece of wet matzah on a work surface and place about 3 tablespoons of filling on the matzah, toward the short edge closest to you.  Roll the matzah up and place the roll, seam side down, in the baking dish. 

Spread the remaining tomato sauce over the top of the enchiladas and sprinkle the cheese over.

Bake for about 30 minutes until the cheese is bubbly and brown.  If necessary, turn the broiler on for a minute or two to brown the top, but keep an eye on it.  They can quickly burn!

Enjoy this delicious baked dish this Passover!

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Lastly, if you make Passover Vegetarian Enchiladas (Kitniyot only), be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Passover Vegetarian Enchiladas (Kitniyot only)

Makes: 6 servings

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour & 30 minutes


  • 8 pieces of matzah
  • 1 (14-ounce) can baked beans in tomato sauce
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 red pepper, chopped
  • 1 carrot, chopped
  • 1 tomato, chopped
  • 1 mild green chili, finely chopped (poblano or Anaheim)
  • Handful of fresh cilantro, chopped
  • 1/2 tsp paprika
  • 1/4 tsp cumin powder
  • Salt and pepper
  • 1/2 can (3 ounces) tomato paste
  • 1/2 tsp sugar
  • 2-3 tbsp water
  • 1 cup grated cheddar or Monterey cheese


Just over an hour before you’re going to start cooking, take the matzah and wet each piece individually with water. Place on a large plate and cover it with paper towel that you have also wet with water. Leave for about an hour, making sure they don’t dry out. (If they start getting dry, you can wet them a little).

Pre-heat the oven to 350°F.

In a large pan, on medium-high heat, sauté the onions, peppers and carrot in the oil until soft, about 5 minutes. Add the tomato and mix in. Add the chili and sauté until soft, about 4 minutes. Add the salt, pepper, paprika, cumin and fresh coriander and mix. Add the beans, mix through and allow to simmer for a few minutes to let the flavors permeate.

Mix the tomato paste with a little water to get it to a spreading consistency, add the sugar and season with some salt and pepper, a little paprika and cumin as well. Spread half the tomato over the bottom of a greased large baking dish.

Place a piece of wet matzah on a cutting board or clean surface. Place about 3 tablespoons of the bean mixture across the bottom length of one side. Carefully roll the matzah up from the filling side. Place the roll, seam side down, onto the tomato paste. Keep going until all the matzot are filled.

Spread the remaining tomato paste over the top of the rolls, and sprinkle the cheese over the top. Bake for about 30 minutes, until the cheese is bubbly and brown.


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