Enchiladas are a great family meal – healthy when homemade, filling, saucy and cheesy – what’s not to love?
These veggie enchiladas are full of spring onions, courgette, chargrilled peppers (see below!), corn and coriander with a homemade red enchilada sauce that couldn’t be easier. The most time consuming part of this recipe is chopping all the veggies, which can be done in advance anyway.
The fact that they’re vegetarian means that both my mum and my sister can eat them, and they both adore them! My younger sister can be a little picky with her food, but the first time I made her these she cleaned the plate. My mum is happy to eat them 4 days in a row if that’s what it takes to get me to make them again! They’re also ideal for her as they can be prepared in advance, so when she’s ready for dinner she just has to pop them in the oven.
With this recipe, you have a choice: meal prep it or eat now. Personally, I usually use this as a meal prep recipe by making the sauce and rolling the enchiladas in advance. Just top them with the sauce and cheese and popping them in the oven for dinner when you’re ready! This means you can feed one or two people for a couple of days instead of feeding 4 people for 1 portion as a family meal.
The first time I made this, I will admit to greatly misjudging the amount of corn needed. By the time I was filling the last couple, 90% of the filling was just corn! After halving the corn and keeping each veggie separate in a bowl in order to make sure that I was portioning them out evenly, they were much more balanced and tasty!
The coriander stalks help to give depth and flavour to the sauce – they aren’t waste! A pet peeve of mine is people not using the stems of herbs like this when they’re just as tasty as the leaves! I agree, I wouldn’t eat the woody rosemary stems, but these stems are soft and delicious. Cooking them gently in the sauce helps to soften them further – they mostly add to the taste rather than the texture, I assure you.
I like to keep the sauce slightly chunky too, but you can blend it down if you’d like a smoother sauce. This could make it thinner, so if you try it then let me know what you think!
- 1 courgette cut in to 1" strips
- 3 red bell peppers medium or large
- 2 handfuls corn frozen
- 8 spring onions
- 1 bunch coriander stalks and leaves separated
For the sauce:
- 1 tbsp olive oil
- 1/2 red onion diced
- 2 cloves garlic minced
- 1 400g tin plum tomatoes
- 1/2 tsp granulated sugar
- salt and pepper to season
- 8 mini tortillas corn or flour
- 1 pinch cumin
- 1 pinch mild chilli powder
- 1 lime juiced
- mature cheddar grated, to top
- Sauté courgette with melted butter in frying pan until softened and set aside in a bowl.
- Deseed and halve the peppers and place them under the grill until blistered and charred. Cut in to 1cm thick strips and set aside in a bowl.
- Place the corn in a bowl of warm water until defrosted and drain. Set aside in a bowl.
- Finely chop the spring onions and set aside in a bowl. Juice the lime.
- Heat 1 tbsp olive oil in a frying pan over medium heat. Add the red onion and garlic and sauté gently for 1-2 minutes.
- Add the tomatoes and 1/2 can of warm water to the pan, as well as the coriander stalks. Break up the tomatoes with the spoon and, if necessary, a fork, and bring to a boil and then simmer gently.
- While simmering, lay out the tortillas and split the veggies in each bowl evenly between them. Add a sprinkle of cumin and chilli powder to each, as well as a few coriander leaves and a drizzle of lime juice. Roll up and if needed, use a toothpick to hold them closed (recommended if you will not be eating them straight away).
- The sauce should be partially reduced. Add cornstarch to thicken following packet instructions and simmer until it reaches the desired thickness. Season with salt and pepper, and 1/2 tsp granulated sugar to sweeten if necessary.
- If not eating them immediately, place the enchiladas on a plate and cover with clingfilm and place the sauce in a bowl in the fridge. Continue with step 11 when ready to bake and eat them.
- Grease a baking pan well and place the rolled up enchiladas inside. Ladle the sauce over the top and add grated cheese. Bake for 18-20 minutes at 200 degrees Celsius or until the cheese is golden and melted. Serve with a sprinkle of extra coriander leaves.