My veggie black bean enchiladas

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Tasty tomato sauce & zingy sweetcorn salsa

Vegetarianv

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Tasty tomato sauce & zingy sweetcorn salsa

Vegetarianv

“Looking for midweek inspiration? Give my expression of a beautiful Mexican-inspired veggie enchilada a try – it’s crisp and spicy, but also fresh and zingy. Plus, it’s a great way to get veg into your life. It’s just the kind of thing my kids go nuts for, and with it being a one-pan wonder, the clear up is super-speedy, too – big smiles all round! ”

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

VegetablesMexicanOne-pan recipesHealthy dinner ideasHealthy vegetarian recipesFamily one-pan recipes

Nutrition per serving

Calories 501 25%
Fat 19.7g 28%
Saturates 5.8g 29%
Sugars 13.3g 15%
Salt 1.8g 30%
Protein 21.3g 43%
Carbs 73.5g 28%
Fibre 14.8g -

Of an adult's reference intake

Ingredients

2 red peppers
2 fresh red chillies
8 spring onions
400 g ripe tomatoes
2 cloves of garlic
olive oil
1 bunch of fresh coriander , (30g)
2 limes
2 x 400 g tins of black beans
chipotle chilli sauce
50 g feta cheese
8 corn or flour tortillas
2 large or 4 small corn on the cob
extra virgin olive oil
natural yoghurt or soured cream , to serve

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Halve, deseed and remove the stalks from 2 red peppers and 2 fresh red chillies.
Blacken and char 6 spring onions, 400g of tomatoes, the peppers, chillies, and 2 cloves of garlic in a large dry ovenproof non-stick pan (or directly over the flame of a gas hob) on a high heat – you may need to work in batches.
Peel away any really blackened bits of vegetable skin, removing any tough skins or stalks, as necessary, and place in a blender with 1 tablespoon of olive oil and the stalks from 1 bunch of fresh coriander (30g), reserving the leaves.
Add a good splash of water, then finely grate in the zest of 2 limes and squeeze in the juice of 1½, then blitz until smooth. Season to taste.
To make the filling, drain 2 x 400g tins of black beans and place in a bowl, season with sea salt and black pepper, then add a few shakes of chipotle chilli sauce, to taste.
Crumble in 25g of feta cheese and add 1 splash of olive oil, then roughly mash half the beans and stir back through so you get a mixture of textures. Tear in half the reserved coriander leaves and stir through.
Pour half the sauce into your pan and place over a medium-low heat.
Divide the filling between 8 tortillas, then roll up into thin cigars, placing into the pan as you go.
Pour over the remaining sauce and crumble over the remaining 25g of feta, then bake for 25 to 30 minutes, or until golden and bubbling.
To make a quick sweetcorn salsa, char 2 large or 4 small corn on the cob directly over the flame of a gas hob (or in a dry pan) on a medium heat for a few minutes, turning regularly, then slice off the corn kernels and place into a bowl.
Drizzle over 1 tablespoon of extra virgin olive oil and squeeze over the juice from the remaining ½ a lime.
Chop 2 spring onions and most of the remaining coriander leaves, stir through the salsa, then season to taste with salt, pepper and chipotle chilli sauce.
Serve straight from the oven, scattered with the remaining coriander leaves, and with a spoonful of sweetcorn salsa and a dollop of yoghurt or soured cream. Nice served with cold lager or tequila!

Tips

EASY SWAPS
Switch up the cheese you choose – Cheddar works well, if that’s what you’ve got in the fridge.

Feel free to use frozen or tinned sweetcorn, instead of fresh, if you prefer.

HEALTH & NUTRITION
This recipe also works well with wholemeal tortillas for extra fibre.

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My veggie black bean enchiladas | Jamie Oliver recipes (2024)

FAQs

Why do my enchiladas turn to mush? ›

Most people drown their enchiladas in sauce before putting them in the oven, but that's the number one cause of soggy enchiladas. Because you've already coated your tortillas in the sauce, they won't need that much more.

Learn More Now ›

Should enchiladas be with or without foil? ›

Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out. If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

Keep Reading ›

How to make enchiladas that don t break? ›

Pre-fry your tortillas

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Read The Full Story ›

How many calories in a veggie enchilada? ›

Veggie Enchilada With Cheese (1 enchilada) contains 16g total carbs, 13.3g net carbs, 13.9g fat, 10g protein, and 223 calories.

Show Me More ›

What is the secret to non-soggy enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

View Details ›

Should enchiladas be covered when baking? ›

Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot.

Read The Full Story ›

Are enchiladas better with corn or flour tortillas? ›

Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

Do you put enchilada sauce on before or after? ›

After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. Then stuff and roll.

How many calories are in bean and cheese enchiladas? ›

Approximate values per serving (2 enchiladas): 293 calories, 4 g fat (0.5 g saturated), 1 mg cholesterol, 14 g protein, 52 g carbohydrates, 13 g dietary fiber, 1,201 mg sodium.

Read On ›

How many calories are in 3 green enchiladas? ›

Select

Nutrition Facts
For a Serving Size of 3 enchiladas w/ sauce (170g)
How many calories are in Cheese Enchiladas with Green Chile Sauce? Amount of calories in Cheese Enchiladas with Green Chile Sauce: Calories 370	Calories from Fat 225 (60.8%)
	% Daily Value *

17 more rows

View Details ›

How many calories are in 2 beef enchiladas with rice and beans? ›

Nutrition summary:

There are 1054 calories in 2 Beef Enchilada with Chili Gravy, Rice and Refried Beans (Frozen Meal). Calorie breakdown: 30% fat, 54% carbs, 16% protein.

My veggie black bean enchiladas | Jamie Oliver recipes (2024)