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Vegetarian Enchilada
Rini
Quick weeknight vegetarian enchilada recipe for the whole family.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
American, Mexican
Servings
6
servings
Calories
261
kcal
Ingredients
1x
2x
3x
1
can
vegetarian refried beans
16oz can
1
can
enchilada sauce
10oz can
1
tsp
taco seasoning
12
cherry tomatoes
1/4
red onion
2
tsp
olive oil
1
tsp
cumin seeds
4
large tortillas
cilantro
for Garnish
3
tsp
water
2
cups
sharp cheddar
finely shredded
Instructions
Pre-preparation
Pre heat the oven to 400 degrees
In a mixing bowl, add the tomatoes, 1 tsp of olive oil and 1 tsp of taco seasoning. Set aside for 10 minutes
Chop the onions finely
Open the tin cans
Spray the baking dish with cooking spray or you can oil it.
Preparation
In a medium sauce pan, add the remaining oil
Heat on medium heat and then add cumin seeds after 30 seconds
Add the refried beans
Add the water and the taco seasoning
Stir well for about 5 minutes (on medium heat)
Take 1 tortilla and heat it up for about 7 seconds in the microwave
On a chopping board, place the warm tortilla
Put a spread of the beans in a line on the tortilla
Add 3 cherry tomatoes
Add the onions
Roll them up tightly and place it on the baking dish.
Repeat for the remaining tortillas
Generously spread the enchilada sauce on the vegetarian enchiladas
Add the shredded sharp cheddar cheese to the enchiladas
Place in the oven for about 18 minutes or until cheese is melted
Garnish with the coriander and red onions
Keep a side of the enchilada sauce for your guests.
Notes
Nutrition Info is approximate
Nutrition
Calories:
261
kcal
Keyword
how to make vegetarian enchilada
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