Vegetarian Enchiladas

Vegetarian enchiladas recipe

After getting back from Poland the other week, I was finally reunited with Stew after he also returned from watching the Euros in France. I wanted to have a special evening, so I decided to make a lovely dinner for the both of us. I spent most of the afternoon hunting around for a recipe. I wanted to try my hand at something a little different, something that we hadn’t eaten in a while. Whilst we love Mexican food we haven’t ever tried to make enchiladas before, and I can’t actually recall the last time I’ve ate them in a restaurant either.

I knew we had a tin of black beans and a tin of sweetcorn in the cupboard so I set about looking for a vegetarian recipe to follow and stumbled upon one by Jamie Oliver. His recipe was a little more fancy than mine – he opted for grilling corn on the cob, waiting for it to cool and then carving the corn off the cob to add to the mix. Now I’m sure this would’ve tasted better but I didn’t have time for that on a weekday, so I chose to simply use a tin of corn instead. I also made a couple of other alterations and put my own stamp on the recipe.

Ingredients (serves 4):
  • 2 red peppers, deseeded and cut in half
  • 1 small tin of corn, drained
  • 1 400g tin of black beans, drained
  • 1/2 tsp ground cumin
  • 6 spring onions, chopped
  • 1 red chilli, chopped
  • 1 bunch fresh coriander
  • 1 lime, halved
  • 2 cloves garlic, crushed
  • 1x 400g tin chopped tomatoes
  • 4 corn tortillas
  • 40g feta cheese
  • 60g cheddar cheese, grated
  • Olive oil

Method:

  1. Begin by placing a griddle pan on a medium to high heat. Add the peppers and chargrill for 5-8 minutes, turning often.
  2. Put the peppers to one side to cool and add 1 tbsp of olive oil to a frying pan on a medium heat. Add the black beans and stir in the cumin. Fry for 4-5 minutes until crispy.
  3. Once cooled chop the peppers into 1.5cm chunks. Add to a large bowl along with the corn (reserving 1 tbsp of corn to sprinkle on top at the end) and the black beans. Also add the spring onion, again reserving 1 tbsp to sprinkle on top at the end. Add the chilli and pick most of the coriander leaves off the bunch and add these to the bowl too. Keep the stalks for later! Squeeze in the lime season with salt and pepper.
  4. Wipe the frying pan clean and add another tbsp of olive oil on a medium heat.
  5. Add the garlic and coriander stalks and fry for 1 minute. Stir in the tomatoes and 1/2 tin of hot water. Bring to the boil and then simmer for 5 minutes or until thickened.
  6. Preheat the oven to 200 degrees.
  7. Spoon a quarter of the mixture onto a tortilla and gently roll up and place open side down into a large roasting dish. Do this with all 4 tortillas.
  8. Pour over the tomato mixture and sprinkle with cheese and feta. Bake at 200 degrees for 25 minutes or until golden brown.
  9. Scatter over the remaining corn, spring onions and coriander leaves, and serve with a side salad!

Black beansTomato enchilada sauceEnchiladas before being cookedEnchiladas after being cookedVegetarian enchiladas
Black bean enchiladas

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