Vegetarian enchiladas

Vegetarian enchiladas

Based on 16 ratings
Z

Zazie Atkinson

Food Editor at Kitchen Stories

"There are dozens of different ways to fill enchiladas – our version skips out on the meat and instead uses black beans and a smoky tomato sauce. You can easily double the recipe for the whole family to enjoy some Mexican comfort food! For a more authentic take, use corn tortillas in place of the flour ones and feel free to adjust the spice levels according to your liking."

Difficulty

Easy 👌

Preparation

30 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
4
flour tortillas
1
bell pepper
1
onion
2 cloves
garlic
1
scallion
1
chili
400 g
canned black beans
150 g
canned sweet corn
400 g
canned crushed tomatoes
1 tsp
chili powder
1 tsp
smoked paprika powder
½ tsp
ground cumin
100 ml
vegetable broth
100 g
cheddar cheese
salt
pepper
cilantro (for serving)
sour cream (for serving)
vegetable oil (for frying)
vegetable oil (for greasing)
MetricImperial

Utensils

oven, baking dish, cutting board, knife, colander, frying pan, spatula, pot (small), cooking spoon, 2 graters

Recipes made to your taste

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How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-chop-green-herbs

How to chop green herbs

how-to-prepare-garlic

How to prepare garlic

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal854
Fat27 g
Protein39 g
Carb121 g
  • Step 1/5

    Preheat the oven to 200°C/400°F. Lightly grease a baking dish with oil. Chop bell pepper into approx. 1 cm/0.4 inch cubes. Peel and finely chop onion and garlic. Cut the white and green part of the scallions separately into fine rings. Deseed and finely chop the chili. Drain black beans and corn in a colander, and rinse until the water runs clear.
    • vegetable oil (for greasing)
    • 1 bell pepper
    • 1 onion
    • 2 cloves garlic
    • 1 scallion
    • 1 chili
    • 400 g canned black beans
    • 150 g canned sweet corn
    • oven
    • baking dish
    • cutting board
    • knife
    • colander

    Preheat the oven to 200°C/400°F. Lightly grease a baking dish with oil. Chop bell pepper into approx. 1 cm/0.4 inch cubes. Peel and finely chop onion and garlic. Cut the white and green part of the scallions separately into fine rings. Deseed and finely chop the chili. Drain black beans and corn in a colander, and rinse until the water runs clear.

  • Step 2/5

    In a frying pan, heat some oil over medium heat. Fry onions approx. 1–2 min. until translucent, then add bell pepper, garlic, chili, black beans, and corn. Keep frying on medium heat for an additional 3–4 min., stirring occasionally until well combined. Remove from heat and add the white part of the chopped scallions.
    • vegetable oil (for frying)
    • frying pan
    • spatula

    In a frying pan, heat some oil over medium heat. Fry onions approx. 1–2 min. until translucent, then add bell pepper, garlic, chili, black beans, and corn. Keep frying on medium heat for an additional 3–4 min., stirring occasionally until well combined. Remove from heat and add the white part of the chopped scallions.

  • Step 3/5

    To make the enchilada sauce, in a small pot, combine canned tomatoes, chili powder, smoked paprika, cumin and vegetable stock. Season with salt and pepper to taste. Bring to a simmer and cook for approx. 8–12 min. until the sauce is thickened. Meanwhile, grate the cheddar cheese.
    • 400 g canned crushed tomatoes
    • 1 tsp chili powder
    • 1 tsp smoked paprika powder
    • ½ tsp ground cumin
    • 100 ml vegetable broth
    • salt
    • pepper
    • pot (small)
    • cooking spoon
    • grater

    To make the enchilada sauce, in a small pot, combine canned tomatoes, chili powder, smoked paprika, cumin and vegetable stock. Season with salt and pepper to taste. Bring to a simmer and cook for approx. 8–12 min. until the sauce is thickened. Meanwhile, grate the cheddar cheese.

  • Step 4/5

    Next, assemble the enchiladas by filling tortilla wraps with the bean mix and rolling them up tightly. Place the enchiladas seam-side down, side by side in the greased baking dish. Pour over the enchilada sauce and add the grated cheese on top.
    • 4 flour tortillas
    • 100 g cheddar cheese
    • grater

    Next, assemble the enchiladas by filling tortilla wraps with the bean mix and rolling them up tightly. Place the enchiladas seam-side down, side by side in the greased baking dish. Pour over the enchilada sauce and add the grated cheese on top.

  • Step 5/5

    Bake the enchiladas for approx. 15–20 min., or until the cheese has melted and turns golden brown. Garnish with the green of the spring onion and chopped cilantro. Serve with sour cream.
    • cilantro (for serving)
    • sour cream (for serving)

    Bake the enchiladas for approx. 15–20 min., or until the cheese has melted and turns golden brown. Garnish with the green of the spring onion and chopped cilantro. Serve with sour cream.

  • Enjoy your meal!

    Vegetarian enchiladas

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