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!
Vegetarian Enchiladas
Course: MainCuisine: AustralianDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
35
minutesCalories
320
kcalTotal time
55
minutesSoft tortillas filled with beans, vegetables, and cheese, baked in a rich tomato sauce. Hearty, flavorful, and a satisfying meat-free dinner for the whole family.
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Ingredients
1 Onion, diced
2 medium capsicum
1 salsa (your preference)-400 grams
1 cup Canned corn
400 gram Black beans
1 tbsp Olive oil
400 gram Diced Tomato
2 tsp Ground cumin
1 tsp Chili powder
2 tsp Garlic-minced
1 Lime
8 Tortilla wraps
80 gram Cheddar-grated
Directions
- Preheat oven to 200 degrees and prepare a baking dish by lightly spraying with cooking oil.
- 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.
- 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.
- 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.
- Cook in the oven for 20-25 minutes, or until golden and bubbly. Serve with a salad.
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