Description

These Healthy Vegetarian Enchiladas are filled with roasted vegetables, beans, and a homemade enchilada sauce, topped with melty cheese. They’re perfect for a nutritious and hearty meal that’s both easy to make and highly customizable.

Ingredients

For the Chicken:

500 g (4 ¾ cups) cauliflower (1 small), cut into florets

200 g (1 ½ cups) sweet potato (1 small), peeled and chopped into 2 cm cubes

1 red onion, thinly sliced

1 red pepper, seeds removed and thinly sliced

150 g (1 cup) sweet corn, drained

395 g (14 oz) kidney beans, drained and rinsed

2 tablespoons olive oil

For the Spice Mix:

1 teaspoon chilli powder

½ teaspoon cumin

½ teaspoon paprika

For the Enchilada Sauce:

2 tablespoons olive oil

2 tablespoons plain flour

2 tablespoons chilli powder

1 teaspoon garlic granules

½ teaspoon salt

½ teaspoon cumin

½ teaspoon dried oregano

2 tablespoons tomato puree

300 ml (1 ¼ cups) vegetable stock

For Baking:

6–8 small flour tortillas

150 g (1 ¼ cups) cheddar, grated

150 g (1 ¼ cups) mozzarella, grated

For Serving:

1 avocado, sliced

½ bunch fresh coriander, chopped

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Instructions

Prepare the Vegetables: Preheat the oven to 180ºC (350ºF). Line a baking tray with non-stick baking paper. In a small bowl, combine the cumin, chili powder, and paprika for the spice mix. Set aside. Toss the cauliflower, sweet potato, red onion, and red pepper with olive oil and the spice mix. Spread them evenly on the baking tray and roast for about 20 minutes, until the sweet potatoes are soft and the vegetables are caramelized.
Make the Enchilada Sauce: In a pan over medium heat, heat the olive oil. Stir in the flour and cook, stirring constantly, until a paste forms. Add the chili powder, garlic granules, salt, cumin, and dried oregano. Gradually whisk in the vegetable stock and tomato puree. Bring the mixture to a boil, then reduce the heat and simmer for 1 minute. Remove from heat and set aside.
Assemble the Filling: In a large bowl, combine the roasted vegetables with the drained corn and kidney beans. Mix everything well.
Assemble the Enchiladas: Place a flour tortilla on a flat surface. Spoon the vegetable filling down the center, then roll the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
Bake the Enchiladas: Spread some enchilada sauce at the bottom of the baking dish. Place the rolled tortillas seam-side down over the sauce. Pour the remaining sauce over the top and sprinkle with grated cheddar and mozzarella cheese. Bake for about 20 minutes, or until the cheese is melted and bubbling.
Serve: Once baked, serve the enchiladas topped with sliced avocado and chopped fresh coriander. Add a dollop of Greek yogurt or sour cream if desired.

Notes

Swap cauliflower for broccoli, or sweet potato for butternut squash for different textures.
Substitute kidney beans with black beans or pinto beans for variety.
For a dairy-free option, use vegan cheese.
For a gluten-free version, use corn tortillas.
Adjust the chili powder for the desired spice level.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 12g
Sodium: 750mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 9g
Protein: 15g
Cholesterol: 30mg