Quick and easy homemade veggie enchiladas

If you're after a wholesome meal that's packed full of flavour whilst being completely vegetarian - then this veggie enchilada recipe is the one for you. This cheesy comfort dish is quick, easy, and full of vibrant, nutritious ingredients... It's bound to become a family favourite.

Thanks to Inspired Taste's adaptable recipe, the options are truly limitless. If you haven't got the right ingredients, fear not, you can substitute any of the vegetable fillings for ingredients you may already have laying around your kitchen.

Let your hair down, pour a large glass of your favourite wine, and let go of any worries you've got about cooking - for this recipe is completely stress-free and allows you to be in full control.

Veggie Enchilada Recipe

Prep time: 30 minutes

Cook time: 25 minutes

Makes: 12 enchiladas

Calories: 193 per enchilada

Ingredients:

For toppings:

Method

1. Prepare the filling:

Place an oven rack in the middle of the oven and pre-heat to 190 degrees Celsius.

Heat the oil in a large pan or skillet over a medium heat. Add the onions and cook until soft (3 to 4 minutes). Add the peppers and mushrooms and cook until they begin to soften (3 to 4 minutes). Mix in in the beans, corn and spinach. Cook until the spinach is wilted, about 2 minutes.

Add in 1/2 a cup of enchilada sauce and toss until the veggies and beans are completely coated. Taste the mixture, and season with salt and pepper accordingly.

2. Prepare the tortillas:

Line a baking tray with parchment paper, or use a silicone baking tray (if you have one).

Lay out six tortillas on the baking tray, ensuring they are laying flat and not touching each other. Then, lightly coat both sides of the tortilla with oil.

Bake the tortillas until they just start to crisp (2 to 3 minutes). Transfer the baked tortillas to a plate lined with paper towel, and then repeat with the remaining tortillas.

3. Assemble the enchiladas and bake:

Spread 1/2 a cup of enchilada sauce down the centre of a 13×9-inch baking dish, and then set aside.

Divide the veggie and bean mixture evenly between the tortillas- adding about 1/3 cup of filling to each and then top with a sprinkle of cheese (leave some cheese leftover for scattering on top of rolled enchiladas).

Roll the tortillas up and place them seam-side-down into the baking dish with along with the sauce.

Spoon 1/2 cup of sauce over the top of the enchiladas and then finish with the remaining cheese sprinkled along the middle.

Cover the dish with aluminium foil (you can also use parchment paper by tucking the sides and corners down around the enchiladas).

Bake, covered, for 15 minutes.

Then, uncover, and then bake another 10 minutes or until the cheese is melted and bubbling on top.

As you know, this recipe is yours to take total control of. So whether you prefer a milder kick and would opt for the guacamole and sour cream, or you're adventurous enough to add a fiery spice to the dish, you're probably thinking of scheduling in a super market trip to pick up the ingredients.

We're sure you're itching to make this recipe, so we thought we'd make things easier for you by listing some suggestions to aid you with making this meal, down below.

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