Flavoursome, vegetarian enchiladas made from a bean and veggie mix wrapped in tortillas, covered in tomato salsa, grated cheese then baked in the oven. Serve with a dollop of sour cream.
I first made these Vegetarian Enchiladas to share at a friend's wedding. It was an intimate affair where all the guests contributed to the main meal. I was keen to make something vegetarian to cater to more people so I created this recipe. They were sooo well received!
We have so many excellent vegetarian options on the website. If you haven't already checked them out, why not try my Black Pepper Tofu or my Kung Pao Cauliflower?
Jump to:
Ingredient notes:
- Tortillas: It's important to use jumbo tortillas here. They can hold so much more of the filling, and they roll up better than smaller tortillas.
- Beans: The beans are a great source of protein in this vegetarian dish. The chilli beans add a lovely level of spice and flavour to the mixture.
- Carrots: These really bulk out the filling, and provide a lovely sweetness to the mixture.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 190°fan bake. Place a large frying pan on a medium-high heat. Heat the oil, then fry the onion, carrot and crushed garlic for 3 minutes. Add the cumin, coriander, paprika, mixed herbs, optional cayenne pepper and salt. Fry for another 3 minutes.
Add the rinsed black beans, chopped tomatoes and chilli beans to the pan. Cook for 3 minutes until well-mixed and heated through. Set aside to cool so you can roll them up.
Divide the filling onto 6 tortillas, tuck in the sides then roll closed. Lay them in a 28cm x 18cm baking dish with the joining side on the bottom.
Spread the tomato salsa over the top of the tortillas, then sprinkle over the grated cheese.
Bake for 30 minutes until golden brown.
Serve with a big dollop of sour cream and salad on the side.
Recipe FAQs:
Yes simply swap the regular tortillas for gluten free alternatives. Be sure to warm the gluten free tortillas in the microwave to soften them before wrapping. As always, ensure all of your other processed ingredients are gluten free.
Enchiladas are a traditional Mexican dish made from tortillas filled with various ingredients like meats, cheeses, or beans, and then rolled up and covered with a savoury sauce. They are usually baked until hot and bubbly.
Absolutely! You can assemble the enchiladas ahead of time and refrigerate them for up to 24 hours before baking. You can also freeze them for longer storage.
Storage:
Store any leftover enchiladas, covered, in the fridge for up to three days. To reheat, cover them with foil and bake them in a preheated oven at 190°fan bake for about 20-30 minutes, or until heated through. You can also reheat them in the microwave, though the texture may not be as good.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Vegetarian Enchilada
Vegetarian enchiladas made from a bean and veggie mix wrapped in soft tortillas, covered in tomato salsa and grated cheese then baked in the oven.
Ingredients
- 2 Tbsp oil
- 1 onion
- 3-4 large grated carrots (350g)
- 3 cloves garlic
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 2 tsp mixed herbs
- ½ tsp cayenne pepper (optional)
- 1 tsp salt
- 1 can black beans, drained and rinsed
- 1 can chopped tomatoes
- 1 can chilli beans
- 6 x large tortillas
- 1 cup Mexican tomato salsa
- 80g grated cheese
To serve
- Sour cream
Instructions
- Preheat the oven to 190°fan bake.
- Place a large frying pan on a medium-high heat. Heat the oil, then fry the onion, carrot and crushed garlic for 3 minutes.
- Add the cumin, coriander, paprika, mixed herbs, optional cayenne pepper and salt. Fry for another 3 minutes.
- Add the rinsed black beans, chopped tomatoes and chilli beans to the pan.
- Cook for 3 minutes until well-mixed and heated through. Set aside to cool so you can roll them up.
- Divide the filling onto 6 tortillas, tuck in the sides then roll closed. Lay them in a 28cm x 18cm baking dish with the joining side on the bottom.
- Spread the tomato salsa over the top of the tortillas, then sprinkle over the grated cheese. Bake for 30 minutes until golden brown.
- Serve with a big dollop of sour cream and salad on the side.
Notes
- Add a layer of refried beans on the base of your baking dish for some extra flavour.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 390Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 1361mgCarbohydrates: 53gFiber: 10gSugar: 6gProtein: 15g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Mon Mirams says
Just about to make these for a second time as they are delicious. Great recipe, thank you!
VJ cooks says
That's awesome, thanks for the feedback!