RECIPES VEGETARIAN

Vegetarian Enchiladas

Vegetarian Enchiladas

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 13
Difficulty Easy

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Ingredients

  • 1 tbsp Olive Oil
  • 1 Salsa (your Preference) 400 grams
  • 1 Onion, Diced
  • 2 Medium Capsicum
  • 1 cup Canned Corn
  • 400 g Black Beans
  • 400 g Diced Tomato
  • 2 tsp Ground Cumin
  • 1 tsp Chili Powder
  • 2 tsp Garlic minced
  • 1 Lime
  • 8 Tortilla Wraps
  • 80 g Cheddar grated

Nutrition Information

Qty per
433g serve
Qty per
100g
Energy 463.835kcalcal 107.23027900945kcalcal
Protein 20.776416443713gg 4.8031324330328gg
Fat (total) 19.135144577073gg 4.4237000051434gg
 - saturated 5.9854862111546gg 1.3837363640719gg
Carbohydrate 74.262001440626gg 17.168034180858gg
 - sugars 14.062842663099gg 3.2510753660895gg
Dietary Fibre 14.382674418605gg 3.325014694469gg
Sodium 641.1125mgmg 148.21363685674mgmg

Nutritional information does not include the following ingredients: Chili powder

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you’re looking for an easy and satisfying meal to add to your weekly round up, particularly for Meat-Free Monday, these Vegetarian Enchiladas are fantastic.

They’re just packed with freshness and flavour, really satisfying, and not too difficult to put together. The good thing about them is you can really alter them to suit what you have on hand, so go wild!

Method

  1. Preheat oven to 200 degrees and prepare a baking dish by lightly spraying with cooking oil.

  2. In a pan on a medium heat add the olive oil. Once hot, add the onion and cook for a few minutes, until soft. Then add the garlic and cook for 2 minutes, or until fragrant.

  3. To the pan add the spices, capsicums and corn kernels. Stir until edges are charred, but they do not need to be cooked through. Stir through the black beans and heat well, then add the diced tomatoes. Squeeze a lime over the entire mix, and add salt and pepper as desired.

  4. Divide the mix evenly between the tortillas. Roll them up and line them in the dish snugly, with the ends tucked underneath. Pour over the salsa and the grated cheddar cheese.

  5. Cook in the oven for 20-25 minutes, or until golden and bubbly. Serve with a salad.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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