Vegetarian Enchiladas
Vegetarian Enchiladas
Vegetarian Enchiladas are a great dish for casually entertaining a crowd especially because you can prepare them ahead. Then all you have to do is pop them in the oven and watch everyone's smiles as the saucy, melty veggie goodness is passed around the table.
These vegetarian enchiladas are the obvious choice for vegetarian guests but they are also so tasty and packed with lots of hearty veggies and our Cantina Beans so that everyone will love them. Feel free to substitute any dairy for non-dairy and make this vegetable enchilada recipe suitable for vegans as well.
What makes this an easy vegetarian enchilada recipe perfect for a weeknight meal or easy entertaining is the sauce we have used in the recipe - our Chipotle Paste. You don't have to make a homemade enchilada sauce from scratch, but it will taste like you have. Our red enchilada sauce is made with fresh ingredients including fire roasted tomato, chipotle chillies and garlic and is a great shortcut to saucy enchilada perfection!
We like to top our veggie enchiladas with a dollop of sour cream or creme fraiche, and some fresh avocado slices.
If you have some committed carnivores around, then our Chicken Enchiladas are also a great make-ahead dish to consider serving alongside your vegetarian enchiladas.
Serves 4
Prep 15MINS
Cook 25MINS
Ingredients
-
- 1 tablespoon olive oil
- 1 white onion, finely diced
- 1 big garlic clove, minced
- 1 corn on the cob, kernels
- ½ courgette, diced
- 200g / 7 oz chestnut mushrooms, diced
- ½ packet of Cantina Beans
- 1 tbsp Chipotle Paste
- 400 grams passata
- Salt & pepper
- 100g / 3 ½ oz feta cheese
- 1 handful of chives, finely chopped
- 125ml / ½ cup of creme fraiche or sour cream
- 1 ripe avocado, sliced
- 8 Soft Taco Wraps
KCAL:
114
FAT:
6.4g
Saturates:
2.8g
Carbs:
10.6g
Sugars:
2g
Fibre:
0.8g
Protein:
3.6g
Salt:
0.43g
Nutrition: PER SERVING
Method
- In a frying pan with olive oil, fry the onion and garlic over medium heat until the onion softens. Add the corn kernels, courgette and chestnut mushrooms, then stir and let it cook for a minute or two. In a bowl combine the Chipotle Paste and the passata, season with salt and pepper and reserve.
- Pour in half of the Cantina Beans sachet and half of the chipotle sauce. Season with a little salt and freshly ground pepper, and let it simmer for a minute, then remove from the heat.
- Finish your filling by crumbling half of the feta cheese on top, adding half of the chives, then set aside. Preheat your oven to 180°C / 350°F.
- In a baking dish add a drizzle of olive oil at the bottom. Spoon a good amount of the vegetable mixture into one of the Soft Taco Wraps, roll and place into the baking dish, and repeat the same process with the remaining tortillas.
- Pour the remaining chipotle sauce over your soft rolled tacos, crumble the remaining feta cheese on top, and bake for approximately 20 minutes.
- Serve your enchiladas with dollops of creme fraiche, fresh avocado slices, and the rest of the chives. Enjoy!
What you’ll need
Goes well with...
FAQ'S
how long do veggie enchiladas last in the fridge?
Baked enchiladas can be stored in an airtight storage container in the refrigerator for up to 5 days.
what vegetables can you put in enchiladas?
Garlic, onions, peppers, corn, spinach, coriander, chillies, chopped tomatoes, sweet potato, butternut squash, zucchini.
What beans can I substitute for our black Cantina Beans?
Kidney Beans
Vegetarian Enchiladas
Vegetarian Enchiladas are a great dish for casually entertaining a crowd especially because you can prepare them ahead. Then all you have to do is pop them in the oven and watch everyone's smiles as the saucy, melty veggie goodness is passed around the table.
These vegetarian enchiladas are the obvious choice for vegetarian guests but they are also so tasty and packed with lots of hearty veggies and our Cantina Beans so that everyone will love them. Feel free to substitute any dairy for non-dairy and make this vegetable enchilada recipe suitable for vegans as well.
What makes this an easy vegetarian enchilada recipe perfect for a weeknight meal or easy entertaining is the sauce we have used in the recipe - our Chipotle Paste. You don't have to make a homemade enchilada sauce from scratch, but it will taste like you have. Our red enchilada sauce is made with fresh ingredients including fire roasted tomato, chipotle chillies and garlic and is a great shortcut to saucy enchilada perfection!
We like to top our veggie enchiladas with a dollop of sour cream or creme fraiche, and some fresh avocado slices.
If you have some committed carnivores around, then our Chicken Enchiladas are also a great make-ahead dish to consider serving alongside your vegetarian enchiladas.
Ingredients
-
- 1 tablespoon olive oil
- 1 white onion, finely diced
- 1 big garlic clove, minced
- 1 corn on the cob, kernels
- ½ courgette, diced
- 200g / 7 oz chestnut mushrooms, diced
- ½ packet of Cantina Beans
- 1 tbsp Chipotle Paste
- 400 grams passata
- Salt & pepper
- 100g / 3 ½ oz feta cheese
- 1 handful of chives, finely chopped
- 125ml / ½ cup of creme fraiche or sour cream
- 1 ripe avocado, sliced
- 8 Soft Taco Wraps
How to make it
- In a frying pan with olive oil, fry the onion and garlic over medium heat until the onion softens. Add the corn kernels, courgette and chestnut mushrooms, then stir and let it cook for a minute or two. In a bowl combine the Chipotle Paste and the passata, season with salt and pepper and reserve.
- Pour in half of the Cantina Beans sachet and half of the chipotle sauce. Season with a little salt and freshly ground pepper, and let it simmer for a minute, then remove from the heat.
- Finish your filling by crumbling half of the feta cheese on top, adding half of the chives, then set aside. Preheat your oven to 180°C / 350°F.
- In a baking dish add a drizzle of olive oil at the bottom. Spoon a good amount of the vegetable mixture into one of the Soft Taco Wraps, roll and place into the baking dish, and repeat the same process with the remaining tortillas.
- Pour the remaining chipotle sauce over your soft rolled tacos, crumble the remaining feta cheese on top, and bake for approximately 20 minutes.
- Serve your enchiladas with dollops of creme fraiche, fresh avocado slices, and the rest of the chives. Enjoy!
What you’ll need
- Chipotle Paste https://gran.luchito.com/our-products/chipotle-paste/
- Cantina Beans https://gran.luchito.com/our-products/cantina-beans/
- Soft Taco Wraps https://gran.luchito.com/our-products/soft-taco-wraps/
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