Description

Warm, satisfying vegetarian enchiladas packed with roasted vegetables, beans, and cheese, smothered in a homemade enchilada sauce. A nutritious and comforting dish perfect for cozy nights.

Ingredients

1 small cauliflower, chopped

1 medium sweet potato, peeled and cubed

1 red onion, sliced

1 red bell pepper, chopped

1 cup sweet corn kernels

1 can (about 400 g) kidney beans, drained and rinsed

2 tbsp olive oil (for vegetables)

1 tsp ground cumin

1 tsp chili powder

1 tsp paprika

2 tbsp olive oil (for sauce)

2 tbsp plain flour

1 tsp chili powder (for sauce)

½ tsp garlic granules

½ tsp dried oregano

¼ tsp salt

1 cup vegetable stock

2 tbsp tomato purée

8 flour tortillas

1 cup grated cheddar cheese

1 cup grated mozzarella

1 avocado, sliced

Fresh coriander, chopped

Greek yoghurt or sour cream (optional)

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Instructions

Preheat the oven to 180°C and line a baking tray with baking paper.
In a bowl, toss cauliflower, sweet potato, red onion, and bell pepper with 2 tbsp olive oil and the spice mix (cumin, chili powder, paprika). Roast for 20 minutes until tender and caramelized.
Meanwhile, heat 2 tbsp olive oil in a pan over medium heat. Stir in flour to form a paste. Add chili powder, garlic granules, oregano, and salt.
Gradually whisk in vegetable stock and tomato purée. Bring to a boil, simmer for 1 minute, then remove from heat.
In a large bowl, mix roasted vegetables with corn and kidney beans.
Spread a bit of sauce on the bottom of a baking dish. Place a tortilla flat, spoon some vegetable mixture in the center, roll up, and place seam-side down. Repeat for all tortillas.
Pour remaining sauce over the rolled enchiladas, then sprinkle with cheddar and mozzarella.
Bake for 20 minutes until cheese is melted and sauce bubbles.
Let rest briefly, then top with avocado slices, chopped coriander, and Greek yoghurt or sour cream if desired.

Notes

Swap cauliflower with broccoli or sweet potato with butternut squash for variety.
Use black beans or pinto beans instead of kidney beans.
Use vegan cheese for a dairy-free option.
Use corn tortillas for a gluten-free version.
Store-bought enchilada sauce can be used to save time.
Lightly frying tortillas before filling helps prevent sogginess.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 280
Sugar: 5g
Sodium: 480mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 10g
Cholesterol: 15mg