Veggie Enchiladas
These Veggie Enchiladas are a super easy and totally delicious mid week meal. Most of the ingredients are either frozen, canned or in a jar so there is very little prep or hands on time involved. They are packed with flavour but since you can control the spice level, they make a perfect family friendly dish.
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Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Enchilada spice/mild mexican spice mix Adjust to your spice preference
- 1 Small onion Finely chopped
- ½ Large Red Bell Pepper De-seeded and chopped
- ½ Large Green Bell Pepper De-seeded and chopped
- ½ Large Yellow/Orange Bell Pepper De-seeded and chopped
- ½ tsp Chili powder or 1 Small Chili, de-seeded and finely chopped Optional, adjust to your spice preference
- 1 Cloves of garlic Crushed
- 500 gram Mexican Corn Mix* Substitution in notes
- 400 gram 1 x Can of black or red kidney beans, drained
- Salt and freshly ground Black Pepper to taste
- 1½ Cups Jar of salsa or enchilada sauce, divided Mild or hot depending on your spice preference and if you are adding fresh chili
- 6 - 8 Flour Tortillas/Wraps (1 Pack)**
- ½ Cup Sour Cream**
- ⅓ Cup Grated Cheddar, Gruyere or other strong cheese**
- ⅓ Cup Grated Mozzarella**
- Fresh coriander or parsley for garnish Finely chopped
- Mashed and seasoned avocado / guacamole for serving
Instructions
- Preheat your oven to 180°C and set aside a large oven dish
- Drain the beans and/or corn and set aside
- In a large pan, add the olive oil, Mexican spice mix and bring to medium heat
- Add the onion and peppers and cook for a minute or two to soften
- Add the corn mix (or the individual ingredients as below), garlic and chili and stir through the spices. Add the drained beans and ½ cup of salsa and stir through. Season with salt and pepper to taste and cook for around 5 – 10 minutes until just tender (cooking time will depend on if you're cooking from frozen. Remember it will cook further in the oven)
- Once tender remove from the heat and set aside
- Warm the wraps in the microwave for 10 - 15 seconds just to make them more pliable/softer. In the meantime, spoon around ½ Cup of salsa into the bottom of the oven dish
- Fill each wrap with a couple of spoonfuls of bean and corn mixture and roll up (do not overfill). Pack the filled wraps into the oven dish
- Spoon the last ½ Cup of salsa on top of the enchiladas
- Next spoon the sour cream onto the enchiladas and spread a little
- Sprinkle the grated cheese over the top and place in the oven to bake for around 30 minutes
- When the cheese has melted and is turning golden, remove from the oven and sprinkle over the chopped coriander or parsley
- Serve warm as is or with some mashed avocado or guacamole
Notes
*If you can’t find this mix or similar, feel free to combine 1 x 400g can of whole kernel corn (drained) or frozen corn, 1 x 400g, can of red Kidney beans (drained) and half a red pepper, chopped.
**It is super easy to substitute these for a lighter or slightly healthier version. Swap out the white flour tortillas/wraps for wholegrain, multiseed or gluten free wraps and either skip the sour cream or use a little plain yoghurt if you want the slight tang. Decrease the cheese for a lighter version or feel free to use vegan cheese if you need a dairy free alternative.
Feel free to adjust the spice level for a perfect family friendly dish
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!