These easy Bean and Vegetable Enchiladas are cheesy, veggie packed and full of flavour. Made using our simple homemade enchilada sauce, they are easy to adapt and freeze really well, making them great for batch cooking.
We love any kind of Mexican food and enchiladas are one of our favourites. All of our favourite Mexican flavours wrapped up in their little tortilla blankets and covered in sauce and cheese. These are great for serving to guests, so why not invite your friends round and make a couple of batches of this?
Packed full of vegetables, this is comfort food with a healthy twist. Easy to adapt with your favourite vegetables and you can make it as spicy or mild as you like.
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Why should you try it?
- Vegetarian comfort food
- A good way to introduce kids to spicy food
- Freezes well
- Great for batch cooking
- Easy to customise and adapt
Ingredients
- Red and yellow bell pepper - you can use any coloured bell pepper that you have, but these ones are sweeter.
- Onion - you can use red or brown onion, or even swap those for shallots for a sweeter taste.
- Courgette (Zucchini) - this could be swapper for aubergine (eggplant).
- Mushrooms - these add some "meatiness" to the dish. Add lots of different textures by using a variety of different types of mushrooms.
- Enchilada sauce (see below) - making your own is SO easy, and you can really taste the difference. It also allows you to adjust the flavours to suit your own taste. You can use a store bought one, but make sure it is a good quality one.
- Oil.
- Black beans - you can swap these for any beans.
- Flour tortillas - flour works better than corn tortillas, as they fold easier.
- Cheese - we used reduced fat cheddar, as it has such a strong flavour that you don't need to use as much of it.
Step by step
One: Heat the oil in a pan and cook the peppers, onion, mushrooms and courgettes until softened - about 7 minutes.
Two: Add the beans.
Three: Pour in half of the enchilada sauce onto the veg and beans. Mix well.
Four: Take one of the tortillas and add some of the vegetable and bean mix.
Five: Add half of the remaining enchilada sauce to the bottom of a ovenproof dish. Roll up the veg filled tortilla and place in the dish. Repeat with the other tortillas.
Six: Pour over the remaining enchilada sauce.
Eight: Sprinkle over the cheese.
Nine: Bake for 30 minutes at 200°C/400°F/Gas 6. Top with chopped coriander (cilantro) and chopped avocado (both optional).
What vegetables to add
For this recipe we used bell peppers, onion, courgette (zucchini) and mushrooms. You can, of course, use any vegetables that you like. This recipe is a really good way to use up any veg that needs using. You could add some chunks of aubergine (eggplant), carrots, butternut squash, green beans, asparagus, sweet potato or even broccoli or cauliflower.
No veg is off limits for this dish! You don't even have to pan fry the vegetables, you could roast them them all up to make them nice and crispy and intensify the veggie flavour. That's a good option if you are using harder veg like carrots, sweet potato and butternut squash.
Homemade enchilada sauce
It is really easy to make your own homemade enchilada sauce. It is literally passata (tomato puree in The States) and a mixture of Mexican spices. Use our Best Ever Enchilada Sauce for this recipe or our amazing Chicken Enchiladas. You can use store bought enchilada sauce though if you like.
But there is so much more that you can do with it too. You could make some nachos and swap the salsa for this sauce, or mix it in to some shredded leftover chicken and add to tacos. You could get really creative and stir it in to pasta.
What to serve them with
We like to add a dollop of sour cream, some chopped avocado and tomatoes, jalapeno slices and some fresh coriander. Having a few fresh toppings just lightens the whole dish up.
We wouldn't usually serve these with anything else, as we would happily eat a whole pan of them. However, if you want to have less enchiladas, then you can serve this with a big green salad. Or try our Mexican Coleslaw.
FAQs
Yes, they can be frozen, however the tortillas can go a bit soggy when reheated. So, if you batch cooking to freeze them, then freeze the rolled up enchiladas and the sauce separately. Once it's all defrosted, pour the sauce on top and then add the cheese just before baking.
Extra tips
- If you like your enchiladas really spicy, then feel free to add an extra teaspoon of chilli powder to the sauce mix, or you could stir a spoon of chipotle paste in to the sauce whilst it is cooking. American chilli powder is a lot milder than what we get here in the UK, so bear that in mind.
- Add a pinch of cinnamon to the sauce for an extra punch of flavour.
- Why not intensify the veggie flavour by roasting all your vegetables first.
- Make sure that your tortillas are warmed, otherwise they can crack when you roll them.
- We used cheddar on top of ours, but you could use a mixture of grated cheeses that melt well.
- You could swap the black beans for pinto beans or even chickpeas.
- Make these vegan by using your favourite vegan cheese substitute that melts well.
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DON’T FORGET TO RATE THE RECIPE ↓
Recipe
Vegetable Enchiladas
Ingredients
- 0.5 tablespoon olive oil
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 onion sliced
- 1 courgette (zucchini) sliced
- 10 mushrooms sliced
- 1 can black beans drained
- 1 batch enchilada sauce
- 6 small whole wheat tortillas
- 60 g reduced fat cheese
- chopped avocado and coriander to serve (optional)
Instructions
- Heat the oil in a pan and cook the peppers, onion, mushrooms and courgettes until softened - about 7 minutes.
- Add the black beans and stir.
- Mix in half the enchilada sauce. Mix well.
- Take one of the tortillas and add some of the vegetable and bean mix.
- Roll it up like a burrito and lay fold down in the dish
- Repeat with the other three tortillas
- Pour over the left over enchilada sauce.
- Sprinkle over the cheese
- Bake for 30 minutes at 200°C/400°F/Gas 6
Notes
- If you like your enchiladas really spicy, then feel free to add an extra teaspoon of chilli powder to the sauce mix, or you could stir a spoon of chipotle paste in to the sauce whilst it is cooking. American chilli powder is a lot milder than what we get here in the UK, so bear that in mind.
- Add a pinch of cinnamon to the sauce for an extra punch of flavour.
- Why not intensify the veggie flavour by roasting all your vegetables first.
- Make sure that your tortillas are warmed, otherwise they can crack when you roll them.
- We used cheddar on top of ours, but you could use a mixture of grated cheeses that melt well.
- You could swap the black beans for pinto beans or even chickpeas.
- Make these vegan by using your favourite vegan cheese substitute that melts well.
Amanda Jones
First recipe I've made from HHH, the whole family absolutely loved it .we live in Austria & not all ingredients are available but I've learned to sub them or order from the UK if delivery is possible .... will definitely make these again & look at the other recipes too
Dannii
So glad you enjoyed it. Hello over in Austria :)
Bintu | Recipes From A Pantry
Now these sound absolutely incredible! Enchiladas always go down a treat in our house so can't wait to try them with this filling!
Danielle Wolter
These were absolutely delicious! I cannot wait to make them again.