Vegetarian enchiladas
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5 from 3 votes

Vegiladas - Vegetarian Enchiladas: #SRC

Recipe adapted from blog, originally adapted from Sanitarium.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: vegetarian main
Cuisine: Mexican
Author: Susan Pridmore


  • 1 Tbsp extra-virgin olive oil
  • 1 medium red onion finely chopped
  • 2 large cloves garlic minced
  • 1 red bell pepper finely chopped
  • 1 orange bell pepper finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Hungarian paprika
  • 1 can black beans drained and rinsed (or cook your own)
  • 1 can chickpeas drained and rinsed (or cook your own)
  • 3 plum tomatoes diced
  • 1/2 can beer I used a pale ale
  • 2 tablespoons lime juice 1-2 limes
  • Salt and pepper to taste
  • 8 to rtillas
  • 1/2 - 3/4 cup Grated cheese I used a mixture of cheddar and pepper Jack
  • 1/2 - 3/4 cup mild salsa to taste
  • 1 scallion thinly slices on the diagonal
  • Low fat sour cream


  • Preheat oven to 350°F. Heat the oil in a large skillet over medium-high heat and sauté the onion, garlic and peppers until soft. Add the cumin, coriander, and paprika and cook for another 2 minutes.
  • Stir in the beans, chickpeas, tomatoes,beer, and lime juice. Simmer for 10 minutes, stirring occasionally. Add salt and pepper to taste.
  • Place spoonfuls of the bean mixture down the middle of each tortilla, and top with 1 - 2 Tbsp cheese. Close the sides of the tortillas over the filling to form a roll, and place them fold-side-down in a baking dish. Spoon any remaining filling around the edges of the filled tortillas.
  • Top with salsa, sprinkle with the remaining grated cheese, and bake for around 20 minutes or until the cheese is golden and bubbling. Sprinkle the scallion over the top, and serve hot with sour cream on the side.