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Easy veggie enchiladas

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Try these veggie enchiladas for an easy, meat-free meal during the week. Loaded with crispy tortillas and cheesy goodness, they’re sure to be a family hit.

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Easy veggie enchiladas

Ingredients

  • 1 tbs vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded, finely chopped
  • 1 zucchini, finely chopped
  • 40g pkt burrito spice mix
  • 1/2 cup (125ml) medium tomato salsa
  • 2 tomatoes, finely chopped
  • 425g can black beans, rinsed, drained
  • 3/4 cup (120g) frozen corn kernels
  • 4 small flour tortillas
  • Olive oil spray
  • 1/2 cup (60g) grated tasty cheddar
  • 1/4 cup (60g) sour cream
  • 1/4 cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the vegetable oil in a 22cm (base measurement) deep flameproof frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 mins or until onion softens. Add the capsicum and zucchini and cook, stirring, for 2 mins or until capsicum softens.
  2. Step 2

    Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 1 cup (250ml) water and bring to the boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5-7 mins or until mixture thickens slightly.
  3. Step 3

    Preheat grill on high. Coarsely tear tortillas into pieces and arrange over bean mixture. Spray with olive oil and sprinkle with cheddar. Cook under grill for 2-3 mins or until tortillas are lightly browned and crisp. Top with dollops of sour cream. Sprinkle with coriander.

Easy veggie enchiladas

Easy veggie enchiladas
  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes
Ingredients
  • 1 tbs vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, seeded, finely chopped
  • 1 zucchini, finely chopped
  • 40g pkt burrito spice mix
  • 1/2 cup (125ml) medium tomato salsa
  • 2 tomatoes, finely chopped
  • 425g can black beans, rinsed, drained
  • 3/4 cup (120g) frozen corn kernels
  • 4 small flour tortillas
  • Olive oil spray
  • 1/2 cup (60g) grated tasty cheddar
  • 1/4 cup (60g) sour cream
  • 1/4 cup coriander leaves
    Description

    Try these veggie enchiladas for an easy, meat-free meal during the week. Loaded with crispy tortillas and cheesy goodness, they’re sure to be a family hit.

    Method
    1. Step 1

      Heat the vegetable oil in a 22cm (base measurement) deep flameproof frying pan over medium heat. Add the onion and garlic. Cook, stirring, for 3-4 mins or until onion softens. Add the capsicum and zucchini and cook, stirring, for 2 mins or until capsicum softens.
    2. Step 2

      Add the spice mix and cook, stirring, for 1 min or until fragrant. Stir in the tomato salsa, chopped tomato and 1 cup (250ml) water and bring to the boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5-7 mins or until mixture thickens slightly.
    3. Step 3

      Preheat grill on high. Coarsely tear tortillas into pieces and arrange over bean mixture. Spray with olive oil and sprinkle with cheddar. Cook under grill for 2-3 mins or until tortillas are lightly browned and crisp. Top with dollops of sour cream. Sprinkle with coriander.