Vegetarian enchiladas

Name: Vegetarian enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1 stock cube; 2 cups water; 1/3 cup flour; 2/3 cup tomato paste; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp Cayenne pepper; 1/2 tsp rosemary; 1 garlic clove, chopped; 1 pinch of salt; 3 Tbsp olive oil; 1 tsp cider vinegar; 14 oz cooked black or red beans; 10 oz cooked corn; 1 handle of baby spinach; 3 Tbsp olive oil; 1 red onion; 1/1 tsp smoked paprika; 1/2 tsp paprika; 1/2 tsp Cayenne pepper; 3 garlic cloves, chopped; 2/3 previous sauce; 8 wheat or corn tortillas; 9 oz grated cheddar; 1/2 avocado; Fresh coriander; 1 lime

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Main Dish

Very Easy

40 min

947 Kcal

Let's make enchiladas but in a vegetarian version! You can also make it vegan by removing the cheese. You'll love the combination of red beans, corn, avocado and our delicious chili sauce. Try it and enjoy!

Preparation

Preparation20 min

Cook time20 min

Start by making the sauce:
Boil the water with the stock cube and stir until the cube is dissolved. Reserve.
Place a saucepan over medium-high heat and stir the olive oil with the flour, cumin, paprika, chili pepper, rosemary, salt and garlic. Mix until you get a kind of paste.
Add the tomato paste and mix until you obtain a homogeneous paste.
Add the vegetable stock little by little while whisking until the sauce is smooth and thick.
Turn off the heat and add the cider vinegar. Mix then reserve.
Prepare the filling:
In a pan placed over medium heat, heat the olive oil with the chopped onion, smoked paprika, sweet paprika, chili pepper and garlic. Mix and cook for about 5 minutes.
Add the red beans, corn and spinach. Mix and cook for 5 more minutes.
Pour in 2/3 of the sauce made in step 1, mix and remove the pan from the heat.
Assembly:
Preheat your oven to 350°F (180°C).
In the center of a wheat tortilla, place 3-4 tablespoons of filling across the entire width. Add a pinch of grated cheddar then roll the tortilla.
Place it in the gratin dish. Repeat with the other tortillas.
Pour the rest of your sauce made in step 1 into the center of the tortillas, along the entire length. Add the rest of the grated cheddar then bake for 20 minutes.
Before serving, arrange your 1/2 avocado cut into strips, a few coriander leaves and some squeezed lime. Enjoy !

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FAQ ❓

How to store these enchiladas?

You can store them in the refrigerator, in an airtight container.

Can we prepare these enchiladas in advance?

With the sauce and grilled cheese, we don't recommend preparing your enchiladas in advance. The texture could change... The ideal is to prepare your filling in advance then form your tortillas and cook everything at the last moment!

Is this recipe vegan?

The filling is vegan, however the final dish is not because of the grated cheddar. To obtain a vegan dish, all you have to do is remove it from the recipe!

Can I replace red beans ?

You can replace them with white beans, chickpeas or lentils to keep your recipe vegetarian. Otherwise you can replace them with beef or chicken. By the way, our Chicken enchiladas recipe is available right here!