Vegetarian Enchiladas

Enchiladas are a great dish for entertaining a crowd especially because you can make ahead and then all you have to do is pop them in the oven. Our Vegetarian Enchiladas recipe is great for non meat-eating guests but with Refried Beans, loads of veggies and big flavours it will keep everyone happy.

Although if you are having some committed carnivores around, then our Slow-Cooked Chicken Enchiladas is also a great make-ahead dish to include.

Serve with a nice green salad and some Vegetarian Quesadillas to nibble on when guests arrive, and you’ve got a menu that’s sure to please a crowd!

Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Ideal for
Entertaining
Make it
Vegetarian
Serves
6

This recipe uses

Fire Roasted Serranos

Chipotle Refried Beans

Soft Wheat Street Tacos

Smoky Chipotle Fajita & Taco Mix

Ingredients

For the filling:

6 mini sweet corn, halved lengthwise
6 tablespoons of grated cheddar cheese or vegan cheese if required
2 tablespoons of olive oil
1 clove of garlic, thinly sliced
1 medium yellow bell pepper, sliced into thin strips
1 medium red bell pepper, sliced into thin strips
1/2 large red onion, sliced into thin wedges
Juice of half a lime

For the tortillas:

6 Gran Luchito Street Taco wraps
1/2 a pack of Gran Luchito Refried Beans

For the enchilada sauce:

2 tablespoons of Gran Luchito Chipotle Salsa
1 cup of passata
1 teaspoon of Gran Luchito Smoky Chipotle Fajita & Taco Mix
¾ cup of vegetable stock

For the toppings:

2 tablespoons of Gran Luchito Serrano Green Chillies
1/2 cup of grated cheddar cheese or vegan cheese if required

How to make it

Preheat the oven to 190 degrees Celsius, 170 for fan assisted.
Heat the olive oil in a large frying pan or wok over a medium/high heat. Add the prepared vegetables and lime juice and stir fry until tender.
Whilst the vegetables are cooking, add all the enchilada sauce ingredients to a saucepan. Stir to combine and bring to a gentle boil then reduce to a simmer, cooking for 5 or so minutes to thicken and reduce the sauce.
Add half of the cooked sauce to the vegetables and stir to combine. Reserve the remaining sauce to one side.
Add the Refried Beans to a pan, cooking as per the packet guidelines.
Divide the Refried Beans evenly between the Street Taco wraps, spreading a thick layer over each.
Divide the cooked vegetables between the centre of the Street Taco wraps, then roll tightly around the filling. Arrange the filled wraps seam side down in a small oven proof dish, so they are closely packed together.
Pour over the remaining enchilada sauce and scatter over the remaining cheese.
Transfer to the oven to bake for 20-25 minutes until piping hot through and the cheese is golden.
Scatter over the Serrano Green Chillies to serve.