Tortillas filled with black beans, sweetcorn, and peppers, this recipe for vegetarian enchiladas makes a great weekday dinner. Garlic, dried chili and the earthy nutty taste of cumin add to the great flavour in this recipe.
I am a big fan of easy and quick weekday dinner recipes. Easy and quick but never bland. This vegetable enchilada recipe is so packed with flavour. Delicious veggies wrapped in a corn tortilla, topped with a chunky tomato sauce,cheese and feta….definitely no place for blandness here.
I put those corn tortillas which I made on Tuesday to good use in this enchiladas. You can make your own corn tortillas as well. Easy to make with a combination of flour and cornmeal these tortillas make a great wrap for the enchiladas. If you prefer just flour tortillas, they taste just as delicious in this recipe Click here to get the recipe for the corn tortillas or here for the homemade flour tortillas.
Making the Vegetarian Enchiladas
The Filling
To start making the filling for the enchiladas, garlic,cumin and shallots are quickly tossed in a pan to which corn, yellow and green bell peppers are chopped and added. It is all cooked for about 10 minutes until the peppers and corn soften. Dried red chili flakes are optional,but does give it a great taste, so use this according to your preference.
A can of black beans is drained and emptied into the pan with the pepper and corn and just cooked for about 10 minutes. Avoid over cooking the beans. Canned beans tend to mush up when over cooked. You want the beans to still be whole and not broken up.
While the beans is cooking with the peppers and corn, you can start making the sauce.
The Sauce and Topping
I use a can of peeled and chopped tomatoes in this recipe, but fresh tomatoes work perfectly as well. about 4 medium tomatoes should be fine if you are using them fresh. garlic,shallots and chill powder are added to the pan wit the can of tomatoes and just cooked until thickened and reduced
Assembling the tortillas
The tortillas must be warm and pliable to be able to wrap around the filling. I usually just place the the corn tortillas in a clean ziplock bag. Close the bag lightly but do not seal and warm in the microwave for 10 seconds.
Fill each tortilla with equal amounts of the pepper and corn mix and just roll up and place in an oven proof pan.
Spread the tomato sauce over the filled tortillas and top with cheese and feta.
Bake just until the cheese and feta is melted...about 10 to 12 minutes.
Remove from the oven and serve warm. And If you do have leftovers, this vegetable enchilada, makes a great school or work lunch box treat as well.
There you have it tortillas filled with veggies and a delicious cheese and tomato topping, the perfect weekday dinner, wouldn't you agree?
ENJOY ♥
Vegetarian Enchiladas
Ingredients
- 8 corn or flour tortillas warmed
FOR THE FILLING
- 2 Tablespoons /10ml oil
- 2 medium bell peppers
- 2 cups / 250g frozen or fresh sweet corn.
- 1 teaspoon ground cumin
- 1 clove garlic chopped
- 4 spring onions / shallot / scallions chopped
- ½ teaspoon dried chilli flakes optional
- 1 can / 400g black beans drained
FOR THE TOPPING
- 1 can / 400g peeled and chopped tomatoes SEE NOTE 1
- 2 cloves garlic chopped
- 4 spring onions / shallot / scallions chopped
- ¼ teaspoon cayenne pepper optional
- ½ cup cheese grated
- ¼ cup feta crumbled
Instructions
FOR THE FILLING
- Pour the oil into a pan and add in all the filling ingredients. Cook for 10 minutes or until the peppers and sweetcorn are softened.
- Add in the drained black beans and cook for a further 10 minutes. Do not overcook ( SEE NOTE 2)
FOR THE TOPPING
- In a separate pan, add the garlic, shallot and tomatoes and cook on medium heat for 10 minutes until the tomatoes have reduced and thickened.
ASSEMBLING THE TORTILLAS
- The tortillas must be warm and pliable to be able to easily wrap around the filling.
- Place the the corn tortillas in a clean ziplock bag. Close the bag lightly but do not seal and warm in the microwave for 10 seconds.
- Fill each tortilla with equal amounts of the pepper and corn mix and just roll up and place in a baking pan.
- Spread the tomato sauce over the filled tortillas and top with cheese and feta.
- Bake at 350°F /180°C just until the cheese and feta is melted...about 10 to 12 minutes.
- Serve warm.
Notes
- Fresh tomatoes work perfectly as well. About 4 medium tomatoes should be fine if you are using them fresh.
- Avoid over cooking the beans. Canned beans tend to mush up when over cooked. You want the beans to still be whole and not broken up.
Thao @ In Good Flavor says
I could use a little more vegetarian meals in my diet. This is perfect and looks so good!! Both my kids would also love this too (hubby, not so much. He's not into veggies). Oh well, more for rest of us! 🙂
The Gardening Foodie says
Thank you Thao...haha, maybe he will change his mind when he sees this on the dinner table, it smells so good too. Otherwise more for the rest of you is always a good thing 🙂
Ronr says
Ashika, those look so "Tex-Mex" authentic and I bet they taste so as well. Living here in Sweden the cuisine I miss the most is Mexican and your enchiladas are making me want a big Tex-Mex feed very soon.
The Gardening Foodie says
Thank you Ron. Oh yes these do have all the amazing flavour of great Mexican food. I hope that you give these a try as well, they taste really delicious ?
Kelly Lynns Sweets and Treats says
Totally the perfect weeknight meal! And with so many flavors and textures, you wouldn’t even miss the meat! I would love this for dinner any night!!
The Gardening Foodie says
Thank you Kelly,these enchiladas do have amazing flavour and make a great meat free dinner option. I hope that you give these a try...I am sure that you will love it too ?
Eha says
Hello from Eastern rural Australia! Regards from a very dry Continent !! Wandering owe from Ron's: in Sweden ! Am not a vegetarian but so, so like this recipe , , ,
The Gardening Foodie says
Hello Eha, it is really great to have you visit my blog.Ah yes, I was just visiting Ron's blog and admiring the pics of his amazing patio garden, it really is a great post.
About the recipe I am so glad that you like it and hope that you get a chance to try it out as well. ? It does make a great meat free dinner idea?
Emma - Bake Then Eat says
I could just jump into the whole pan of these, what a great dish.
Kelsie | the itsy-bitsy kitchen says
I'm so hungry looking at your pictures. Enchiladas are one of my favorite dinners! Every time I visit my parents, I ask my mom to make enchiladas for me and just omit the beef in mine but I'm going to ask for this recipe next time. I looooove all the veggies in there!
Laura says
Ashika - this is just in time for Meatless Monday, or Taco Tuesday. Just have to decide which...ha! Thanks for the recipe, I love homemade enchilada sauce!
Neha says
Omg how freakin cool these veg. enchiladas sound! Your post is making me so hungry, love these.