Veggie Enchiladas with Spiced Tomato Sauce & Double Cheese

These vegetarian enchiladas are a satisfying healthy meal packed full of flavour, fibre and fiesta (and some fire if that’s what you’re into!). They’re super easy to make and are a quick and easy crowd- pleaser if you’re ever hosting!




Makes: 6

Enchilada filling:

  • 1 tbsp olive oil
  • 5 small red onions (save the left over ½ for guacamole)
  • 175g baby plum tomatoes
  • 200g closed cup mushrooms
  • 2 bell peppers
  • 2 cloves of garlic
  • 1 medium red chilli
  • 400g kidney beans in chilli sauce
  • 198g tinned sweetcorn
  • 1 heaped tsp cumin
  • 1 tsp paprika
  • 1/2 tsp sugar
  • Juice of ½ lime
  • Salt (to taste)
  • 1 tsp olive oil
  • Extra chilli flakes (optional)
  • 6 flour tortilla wraps

Spiced tomato sauce and cheese topping:

  • 1 tsp olive oil
  • 1 spring onion
  • 75g baby plum tomatoes
  • 1 clove of garlic
  • 200g passata with peppers & chilli
  • Juice of ½ lime
  • Salt to taste
  • 130g cheddar


  • 1 spring onion
  • 50g feta
  • 10 fresh coriander leaves


  • Pre-heat oven to 180°C
  • Dice the red onions and quarter all of the tomatoes.
  • Set aside a quarter of the tomatoes for the spiced tomato sauce (see step 8)
  • Heat the olive oil on a medium-high heat until hot, add the red onion and tomatoes. Fry for 5 minutes whilst occasionally stirring to avoid burning – reduce heat if too high.
  • Meanwhile chop the mushrooms, peppers, garlic and chilli. Add to the pan once the onions are soft and beginning to brown and fry for a further 2 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, sugar and salt to taste.
  • Halve the lime and squeeze in the juice. Add a pinch of optional chilli flakes to increase the spice.
  • Allow to cook for a further 5-10 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 remaining quarter of the tomatoes.
  • Once softened and browning, add the passata and simmer for 3-5 minutes.
  • 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 in the edges, roll into shape and 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 wraps).
  • Top with the tomato sauce straight from the pan and grate the cheddar on top.
  • Bake for 15-20 minutes in the oven.
  • Garnish with spring onion, coriander leaves and feta.

Storage Instructions

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