Today, we're going to prepare a Mexican-inspired recipe: easy vegetarian enchiladas. Do you like dishes with sauce, melting cheese, a little spice, easy to make and that can be made in large quantities for lunches the rest of the week? Look no further and make your own enchiladas.
For this recipe, I'm giving you a filling based on broccoli, peppers and sweet potatoes. But it's the kind of recipe where you can easily improvise and empty your fridge with extra vegetables. Spinach, mushrooms or cauliflower can also be used to replace or complement other vegetables.
The recipe is also easy to transform into a vegan if you have faux-mage and enchilada sauce vegan. Speaking of sauce, you can either buy it at the supermarket, or make it yourself. In this case, I suggest my version of a recipe for homemade enchilada sauce. Let me know how it goes.
Take out your vegetables, prepare your best ovenproof dish and off you go.
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Super-easy vegetarian enchiladas
- Total Time: 1h
- Yield: 6 1x
Description
A great Mexican-inspired recipe: delicious enchiladas that are quick and easy to make.
Ingredients
- 2 broccoli heads, cut into small florets (approx. 2 cups)
- One medium sweet potato, peeled and diced (approx. 2 cups)
- 2 red peppers, cut into strips (or diced)
- 1 chopped onion
- Olive oil
- a pinch of salt
- 1 canned black beans, cooked and rinsed
- 200-250gr cheese (strong cheddar ideally, but any mildly flavoured cheese will do)
- 500 ml enchilada sauce (ideally homemade)
- 12 corn tortillas (XL, 25 à 30 cm diameter)
- 2-3 lawyers
- coriander
- juice of one lime
Instructions
Vegetables:
- Preheat oven to 220°C (425°F)
- Place your vegetables (onion, broccoli, sweet potato and peppers), oil and salt in a bowl. Mix well.
- Place the vegetables on a baking sheet
- Roast for 25 to 30 minutes
Trim
- In a large bowl, combine the vegetables, black beans, half the enchilada sauce and half the cheese.
- Mix together, crushing lightly. You want to form chunks, but you don't want to puree them either.
Enchiladas
- Pour a little enchilada sauce on the bottom of your baking dish, just enough to cover the surface.
- Take one of your tortillas, top with your vegetable mixture and roll up. Place in your baking dish with the seam facing down.
- Repeat until you have filled the dish with your tortillas.
- Pour remaining sauce and cheese over all.
- Place the dish in the oven and bake for 15 to 20 minutes.
- Serve with avocado slices, a sprinkling of cilantro and a squeeze of lemon juice.
- Enjoy!
- Prep Time: 30
- Cook Time: 30
- Category: Main course
- Method: In the oven
- Cuisine: Mexican
This recipe was inspired by the excellent Pinch of Yum.
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