easy vegetarian Enchilada recipe

Vegetarian Enchilada

Quick weeknight vegetarian enchilada recipe for the whole family.
Course Main Course
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 110kcal
Author Healing Tomato




  • 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.


  • In a medium sauce pan, add the remaining oil
  • Add the cumin seeds and allow them to brown just a little
  • Add the refried beans
  • Add the water and the taco seasoning
  • Stir well for about 5 minutes
  • 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.


Nutrition Info is approximate


Calories: 110kcal