Kate Petty, from the Health and Wellbeing team, shares a tasty vegetarian enchiladas recipe.

These vegetarian enchiladas make a delicious meal for both meat eaters and vegetarians alike. Filled with vegetables, kidney beans, meat free mince and topped with tomato sauce, double cheese and baked until golden, this Mexican classic won’t leave you going hungry!

Vegetarian enchiladas with tomato sauce & double cheese


Makes: 6-8 (depending how full you want your enchiladas!)

Enchilada filling:

  • 1 tbsp olive oil
  • 1 red onion
  • 2 cloves of garlic
  • 150g closed cup mushrooms
  • 1 bell pepper
  • 250g meat free mince (e.g. Quorn)
  • 400g kidney beans in chilli sauce
  • 400g tinned tomatoes
  • 198g tinned sweetcorn
  • 1 heaped tsp cumin
  • 1 tsp paprika
  • 1/2 tsp sugar
  • Juice of ½ lime
  • Salt and pepper (to taste)
  • 1 medium red chilli (optional depending on heat preference)
  • Extra chilli flakes (optional)
  • 6 flour tortilla wraps

Tomato sauce and cheese topping:

  • 1 tsp olive oil
  • 1 spring onion
  • 1 clove of garlic
  • 50g baby plum tomatoes
  • 200g passata and some of the leftover chilli sauce
  • Juice of ½ lime
  • Salt to taste
  • 130g cheddar cheese


  • 1 spring onion
  • 50g feta


  • Pre-heat oven to 180°C fan and get a baking dish ready- a casserole dish is ideal
  • Dice the red onions and fry for a few minutes until starting to brown. Meanwhile, chop the mushrooms, peppers, garlic and chilli (if using). Add to the pan once the onions are soft and beginning to brown and fry for a further 5 minutes
  • Add the meat free mince and cook for a further 5 minutes.
  • Drain the kidney beans and sweetcorn and add to the pan. Allow some of the chilli sauce from the beans to be added to the pan and set the excess aside.
  • Add the cumin, paprika and sugar and salt and pepper to taste
  • Halve the lime and squeeze in the juice. Add a pinch of optional chilli flakes to increase the spice if you’d like
  • Allow to cook for a further 10 minutes on a low-medium heat, stirring occasionally
  • Heat a tsp of olive oil in a separate sauce pan. Once hot, add the spring onion, garlic and tomatoes
  • Once softened and browning, add the passata and simmer for 5 minutes. Add some of the remaining chilli sauce from the kidney beans to the pan
  • Brush the baking dish with a tsp of olive oil to prevent sticking
  • Lay out a wrap and add 3 spoonfuls of the filling in a line down the centre of the wrap, allowing an inch of space at both edges. Fold the bottom of the wrap up to centre and then fold the sides making sure the filling is covered. Place into the baking dish with the seam of the wrap face down to stop it opening. Repeat until all filling is used (around 6-8 wraps depending on how much filling you use in each one)
  • Top the wraps with the tomato sauce straight from the pan and grate the cheddar on top
  • Bake for 15-20 minutes in the oven until the cheese has nicely melted
  • Garnish with spring onion and the crumbled feta. Serve up and enjoy!

Storage instructions

Place in the fridge in a container and consume with 2-3 days.