Vegetarian Enchiladas
Enchiladas are a great dish for entertaining a crowd especially because you can make ahead and then all you have to do is pop them in the oven. Our Vegetarian Enchiladas recipe is great for non meat-eating guests but with Refried Beans, loads of veggies and big flavours it will keep everyone happy.
Although if you are having some committed carnivores around, then our Slow-Cooked Chicken Enchiladas is also a great make-ahead dish to include.
Serve with a nice green salad and some Vegetarian Quesadillas to nibble on when guests arrive, and you’ve got a menu that’s sure to please a crowd!
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Prep time
15 mins
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Cook time
30 mins
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Total time
45 mins
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Ideal for
Entertaining -
Make it
Vegetarian -
Serves
6
This recipe uses
Fire Roasted Serranos
Chipotle Refried Beans
Soft Wheat Street Tacos
Smoky Chipotle Fajita & Taco Mix
Find us in the
Mexican Section
Ingredients
For the filling:
- 6 mini sweet corn, halved lengthwise
- 6 tablespoons of grated cheddar cheese or vegan cheese if required
- 2 tablespoons of olive oil
- 1 clove of garlic, thinly sliced
- 1 medium yellow bell pepper, sliced into thin strips
- 1 medium red bell pepper, sliced into thin strips
- 1/2 large red onion, sliced into thin wedges
- Juice of half a lime
For the tortillas:
- 6 Gran Luchito Street Taco wraps
- 1/2 a pack of Gran Luchito Refried Beans
For the enchilada sauce:
- 2 tablespoons of Gran Luchito Chipotle Salsa
- 1 cup of passata
- 1 teaspoon of Gran Luchito Smoky Chipotle Fajita & Taco Mix
- ¾ cup of vegetable stock
For the toppings:
- 2 tablespoons of Gran Luchito Serrano Green Chillies
- 1/2 cup of grated cheddar cheese or vegan cheese if required
How to make it
- Preheat the oven to 190 degrees Celsius, 170 for fan assisted.
- Heat the olive oil in a large frying pan or wok over a medium/high heat. Add the prepared vegetables and lime juice and stir fry until tender.
- Whilst the vegetables are cooking, add all the enchilada sauce ingredients to a saucepan. Stir to combine and bring to a gentle boil then reduce to a simmer, cooking for 5 or so minutes to thicken and reduce the sauce.
- Add half of the cooked sauce to the vegetables and stir to combine. Reserve the remaining sauce to one side.
- Add the Refried Beans to a pan, cooking as per the packet guidelines.
- Divide the Refried Beans evenly between the Street Taco wraps, spreading a thick layer over each.
- Divide the cooked vegetables between the centre of the Street Taco wraps, then roll tightly around the filling. Arrange the filled wraps seam side down in a small oven proof dish, so they are closely packed together.
- Pour over the remaining enchilada sauce and scatter over the remaining cheese.
- Transfer to the oven to bake for 20-25 minutes until piping hot through and the cheese is golden.
- Scatter over the Serrano Green Chillies to serve.
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