Name: Vegetarian Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 corn or flour tortillas (warmed); 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); 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)

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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

Filled with black beans, sweetcorn, and peppers, vegetarian enchiladas makes a great weekday dinner. garlic, dried chili and the earthy nutty tastes of cumin add to the great flavour in this recipe.

5 from 3 votes

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Prep Time 10

Cook Time 30

Total Time 40

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.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gCalcium: 0mgIron: 0mg

*Nutrition Disclaimer

Tried this recipe? Let me know how it was in the comments below