Vegetarian enchiladas

Name: Vegetarian enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 1 vegetable stock cube; 500 ml water; 50 g flour; 140 g tomato paste; 1 tsp cumin; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1/2 tsp rosemary; 1 garlic clove, minced; 1 pinch of salt; 3 tbsp olive oil; 1 tsp cider vinegar; 400 g canned kidney beans, drained; 300 g canned corn, drained; 1 handful baby spinach leaves; 3 tbsp olive oil; 1 red onion; 1/2 tsp smoked paprika; 1/2 tsp sweet paprika; 1/2 tsp cayenne pepper; 3 garlic cloves, minced; 2/3 of the sauce prepared earlier; 8 wheat tortillas; 250 g grated cheddar; 1/2 avocado; A few sprigs of cilantro; 1 lime

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Main Dish

Very Easy

40 min

947 Kcal

We had some wheat tortillas in the cupboard and decided to turn them into enchiladas! This Mexican family favourite is always comforting ♥ Here, we even made a 100% vegetarian filling! This dish can also be vegan if you leave out the cheese. It’s a great way to add a new recipe to your everyday meals and a tasty alternative if you’re looking to reduce your consumption of meat and fish.

Materials

1 30 x 20 cm baking dish
1 saucepan
1 frying pan
1 cutting board
1 knife
1 whisk
1 wooden spoon

Preparation

Preparation20 min

Cook time20 min

Start by making the sauce:
Boil the water with the stock cube, stirring until the cube has dissolved. Set aside.
In a saucepan over medium heat, combine the olive oil, flour, cumin, paprika, cayenne pepper, rosemary, salt and garlic. Stir until a paste forms.
Add the tomato paste and stir until the mixture is smooth.
Gradually pour in the stock, whisking until the sauce is smooth and thick.
Remove from the heat, add the cider vinegar, stir and set aside.
Prepare the filling:
Heat a drizzle of olive oil in a frying pan over medium heat. Add the sliced onion, smoked paprika, sweet paprika, cayenne pepper and garlic. Stir and sauté for about 5 minutes.
Add the kidney beans, corn and spinach. Stir and cook for another 5 minutes.
Pour in two-thirds of the sauce prepared earlier, stir and remove from the heat.
Assembly:
Preheat the oven to 180°C (350°F).
Place 3 to 4 tablespoons of filling in the center of a wheat tortilla and spread it across the width. Add some grated cheddar, then roll up the tortilla.
Place the tortilla in a baking dish. Repeat with the remaining tortillas.
Drizzle the remaining sauce lengthwise down the center of the tortillas. Sprinkle with the remaining grated cheddar. Bake for 20 minutes.
Top with a few slices of avocado, a few coriander leaves and a drizzle of lime juice.
Serve hot and enjoy immediately!

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FAQ ❓

How should I store these enchiladas?

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

Can I prepare these enchiladas in advance?

Because of the sauce and the browned cheese, we don’t recommend preparing the enchiladas in advance. The texture could change... Ideally, prepare the filling ahead of time, then assemble the tortillas and bake everything just before serving!

Is this recipe vegan?

The filling is vegan, but the finished dish isn’t because of the grated cheddar. To make it vegan, simply leave the cheese out of the recipe!

What can I use instead of kidney beans?

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