Vegetarian enchiladas vegetarian

Name: Vegetarian enchiladas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 8 large tortillas; 300 grams sweet potato; 200 grams of cooked beetroot; 200 grams of canned black beans; 140 grams of sweetcorn; 100 grams fresh spinach; 1 chilli (or 2 small ones); 1 garlic clove; handful of grated mozzarella; some slices of jalapeño; 1 lime; olive oil; salt and pepper to taste; 1 tablespoon of oil; 1 garlic clove; 2 tablespoons Mexican spice mix; 1 small can of tomato purée (70 g); 4 tablespoons passata; 250 ml water; 2 tablespoons cornflour

These vegetarian enchiladas, filled with black beans, sweet potato and more, make a delicious weekday meal. The homemade enchilada sauce is absolutely packed with flavour.

1 hour

4 persons

Main course

These vegetarian enchiladas are packed with vegetables, beans and spices. They are really tasty, with a little kick from the jalapeños and the zesty freshness of the lime.

By omitting the cheese, or replacing the mozzarella with a vegan cheese, these vegetarian enchiladas can be made completely vegan.

Making the enchilada sauce yourself is easy, and gives these enchiladas a fantastic flavour. You can also use a ready-made sauce, such as salsa or taco sauce, if preferred.

Recipe vegetarian enchiladas

Made by Véronique

Published at 2024-01-15, this recipe is for 4 persons and takes 1 hour.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

20 minutes

Time cooking

40 minutes

Total time

1 hour

Preparation – 10 minutes

Peel and finely chop 2 garlic cloves. Peel the sweet potato and cut into small chunks.

Cut the cooked beetroot into small chunks.

Remove the seeds from the chilli and dice it. Rinse the black beans briefly with cold water, then drain the beans and sweetcorn in a colander.

Wash the spinach, if necessary, and remove any excess water with a salad spinner.

Making the enchilada sauce – 10 minutes

Heat a tablespoon of oil in a saucepan and sauté 1 finely chopped garlic clove briefly over a medium-low heat. Briefly sauté the tomato purée, along with the Mexican spice mix.

Add 4 tablespoons of passata and 250 ml of water, and simmer for 5 minutes. Mix 2 tablespoons of cornflour with 2 tablespoons of water in a small bowl.

Add this to the sauce and let the sauce thicken briefly, then set aside.

Finishing the vegetarian enchiladas – 40 minutes

Preheat the oven to 200 degrees Celsius.

Heat a dash of olive oil in a large frying pan and fry the sweet potato in this for around 5 minutes.

Add the chilli and, after a few minutes, the spinach along with 1 finely chopped garlic clove. Fry until the sweet potato has softened and the spinach has wilted.

Add the black beans, sweetcorn and beetroot, and season with salt and pepper.

Divide the mixture between 6 large tortillas and roll them up tightly. Place the tortillas in a large baking dish and top with the enchilada sauce.

Sprinkle with a small handful of grated mozzarella, and bake the enchiladas in the preheated oven for around 20 minutes.

Cut the lime into wedges and serve the vegetarian enchiladas garnished with the wedges of lime and slices of jalapeño chilli. Enjoy!

Tips!

Which cheese can I use for these enchiladas?

You can use different types of cheese to make enchiladas. However, Mexican cheeses like queso quesadilla or queso oaxaca can be difficult to source in the UK and Europe. So, feel free to use cheddar or mozzarella, or similar cheeses.

How long can I store the enchiladas?

You can make the filling and sauce up to 3 days in advance, but store them in separate containers.

If you have already baked the enchiladas, you can store them for up to 2 days. Reheat them by covering them with aluminium foil and heating them in an oven at 180 degrees Celsius for around 15 minutes.