Veggie enchiladas with salad

This is a real crowd pleaser – vegetarian comfort food at its best! 
Prep Time 10 minutes
Cook Time 35 minutes
Course maincourse
Cuisine Vegetarian
Servings 4


  • 1 onion peeled and finely chopped
  • 1 sweet pepper deseeded and finely chopped
  • 2 tsp ground cumin
  • 1 tsp salt
  • 400 g tin of mixed beans drained
  • 300 g tin of sweetcorn drained
  • 400 g tin of chopped tomatoes
  • 200 ml passata
  • 8 flour tortillas
  • 100 g cheese grated
  • 1 avocado peeled, stone removed and diced
  • 2 spring onions trimmed and finely chopped
  • 1 tsp chilli flakes

For the salad:

  • 2 little gem lettuces shredded
  • 1/2 cucumber cut into batons
  • 1 carrot cut into ribbons using a peeler
  • 1 tbsp salad dressing


  • Preheat the oven to 180°C
  • Heat the oil in a pan; soften the onions for a couple of minutes
  • Add the sweet pepper and continue to fry until softened (5 – 8 minutes)
  • Add the cumin, salt and pepper – stir and fry for a minute (do not let it burn!)
  • Add the beans, sweetcorn, tomatoes and passata
  • Bring to a gentle simmer and cook for 10 mins, stirring regularly
  • Lightly grease a shallow ovenproof dish
  • Put 1 tortilla in the dish and top with a couple of generous spoonful of the bean mixture (don’t use it all). Roll up and push to one side of the dish. 
  • Repeat until all of the wraps are filled
  • Spoon the remaining mixture onto the top of the rolled enchiladas 
  • Sprinkle with the cheese and bake for 15 mins
  • Meanwhile, make the salad by combining all of the ingredients in a bowl 
  • Scatter the avocado, spring onions and chilli flakes over the enchiladas before serving
Keyword comfortfood, cookingforfamily, dinnerideas, dinnerinspiration, familyfavourites, familyfood, feedingacrowd, feedingmyrecipes, healthyfood, healthyrecipes, mexicanfood, vegetarianrecipe
Tried this recipe?Let us know how it was!