This Vegetarian Enchilada recipe is an easy go-to weeknight meal and can be filled with just about ANYTHING.
Enchiladas: We know that a ‘taco’ is in fact a tortilla that’s been stuffed and cupped in the shape of a half moon, just like we posted earlier with our Summer Soft Shell Tacos, sorted. An ‘enchilada’ is simply a tortilla that has been wrapped around a filling and covered with a spicy sauce. It can have a meat or a vegetarian filling. You can buy packs of 15 Tortillas that are good value at the supermarket (and no, they don’t have a particularly Mexican sounding brand name) but do the trick, especially if you are feeding a hungry household.
The Filling: This is the fun part where you get to play in the kitchen. For Mexican-lovers you have the ultimate choice of 3 cans of beans (a mix of refried beans, chilli beans in sauce, and red kidney beans). Mix it up any way you choose. The refried beans helps make a thick sauce while the whole beans add to the texture. If you choose to go for Chilli Beans in Sauce you needn’t add extra chilli – it will be quite hot enough! As for what goes with the beans – use your imagination, or whatever is in the garden or fridge! Think tomatoes, spinach, mushrooms, capsicum…you name it.
Pyrex Glass Bakeware: Whether it be this brand in particular, or another, it doesn’t matter so much. If you are regularly cooking for a large household it is HIGHLY RECOMMENDED you buy one – either new from the supermarket, or second hand from a Hospice store for a couple of dollars. The large dish is what I would recommend: dimensions 60(H) x 250. You will use it all the time, guaranteed – especially if you have a big household to feed. They easily contain meals for 6 and are easy to clean, saves the hassle of multiple dishes and can be used oven-to-table for serving. They are microwave and fridge-safe too.
Vegetarian Enchiladas
Serves: 6
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
- 1 onion, finely sliced
- 2 Tbsp olive oil
- 12 white button mushrooms, sliced
- 1-2 cups chopped tomatoes
- 1 tin Refried beans
- 1 tin Black Beans in Chilli Sauce
- 1 tin Red Kidney beans, drained
- 1 chilli, chopped (optional)
- 2 cups of baby spinach, torn or roughly chopped
- salt, to taste
- oil, to grease
- 12 tortilla wraps, or more
- 4 tsp salsa, or mexican sauce
- 1/2 cup cheese
- sour cream, to serve (optional)
Method
- Preheat oven to 180°C.
- In a large fry pan over medium heat, add oil and onion. Chase around with a wooden spoon for several minutes until soft.
- Add mushrooms and cook for a further few minutes until they have lost their white ‘raw’ look.
- Add tomatoes, refried beans, black beans, red kidney beans and chilli, combining well into a sauce. Allow to simmer for 10 minutes to thicken. Stir regularly so it doesn’t stick to the bottom of the pan.
- Add baby spinach and stir into the mix. It will wilt naturally.
- Prepare your oven-proof casserole dish by greasing, or spraying lightly with oil.
- Place one tortilla at a time on a dinner plate, dollop two large spoonfuls of mix into the centre in a line, then roll. Place seam-side down into the casserole dish. Continue with as many torillas as you can get your hands on until the mix runs out. Don’t be afraid to squish each rolled tortilla aside to fit in as many as possible. One large Pyrex dish can hold 12+.
- Brush tops with salsa and sprinkle cheese on top.
- Bake for 30 minutes loosely covered in tin foil (then another 5 uncovered to allow the cheese to turn golden, if not already).
