These vegetarian enchiladas are the answer to your veggie prayers. Pretty much the best vegetarian enchiladas you'll ever make. Saucy, cheesy, loaded with roasted vegetables, sweet corn and beans all topped with fresh chopped herbs and creamy avocado. And of course, they're budget-friendly because everything is from Aldi.
Okay. Are you ready? These enchiladas include making your own red enchilada sauce and your own spice mix. But have no fear, these are super easy things that will have you feeling very proud of yourself while also being super easy to achieve. So let's go!
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- Sweet potatoes
- Red pepper
- Red onion
- Spices- chilli powder, cumin, paprika, garlic granules, dried oregano
- Tomato paste
- Vegetable broth (made from a stock cube)
- Flour tortillas
- Cheddar cheese
- Mozzarella (optional)
- Fresh coriander
Step by step directions
Roasting the veggies
Step 1 & 2
- Make your spice mix with cumin, chilli powder, and paprika. Set aside while you chop the veggies.
- Slice the peppers and onion. Chop the sweet potato into 2cm cubes and the cauliflower into florets. Toss with some olive oil and sprinkle with the spice mix. Roast in the oven for about 20 minutes until the sweet potatoes are soft and the other vegetables are starting to caramelise.
That's the secret to how good these enchiladas are. Roasting just brings out all the flavour in these veggies.
Making the sauce
Step 3 & 4
This is the easiest "shortcut" enchilada sauce. It only takes about 5 minutes and makes enough for 2 batches, depending on how saucy you make your enchiladas.
- Heat the olive oil in a pan and add in the flour. This is essentially making a roux sauce (a classic French sauce) but using olive oil instead of the usual butter. Bring the olive oil and flour sauce to a simmer and add in your spices. It will thicken up as you can see in the above photo. Don't worry. It's not gone wrong. That's how it's supposed to look.
- Make the vegetable stock using a stock cube and boiling water. Slowly pour the hot stock into the pot of spices whisking while you pour. Let the sauce boil for a minute and remove from the heat until you're ready to build the enchiladas.
Step 5 & 6
- When the vegetables are all soft and roasted place them in a bowl and add in the drained corn and drained and rinsed kidney beans. Toss them all together really well.
- Lay a flour tortilla on a chopping board and place some of the vegetable fillings down the centre. Roll the tortilla and place with the seam down on a baking tray. Continue to roll until you have 6-8 tortillas depending on how big you make them.
Step 7 & 8
- Spread some enchilada sauce on the bottom of a cast-iron roasting tray or a casserole pan.
- Place the rolled enchiladas seam side down in the sauce and pour over more sauce.
- Cover the enchiladas with the cheese and bake for about 20 minutes until the cheese is melted and bubbling and the sauce is bubbling up around the edges.
There are a few things you can do differently in this recipe.
- Broccoli instead of cauliflower
- Cheddar only instead of the mix. I just really love the stringy nature of melted mozzarella! - Who doesn't?!
- Black beans instead of kidney
- Greek yoghurt or sour cream to serve
Let's be honest. You probably won't have leftovers here. But if you did, place them in a container in the fridge once they've cooled completely. To reheat them, just do 30-second intervals in the microwave until they're hot.
You will have leftover filling and that is amazing for freezing. Place the roasted filling in a freezer bag and store it in the freezer for up to 2 months. Defrost in the fridge overnight or on the worktop for a few hours. You'll have enough filling for another batch of enchiladas meaning that you'll only need to roll and top with cheese.
The extra red enchilada sauce will last in the fridge for about a week or in the freezer for 3 months.
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