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Veggie Enchiladas

A veggie version of the Mexican family favourite which swaps store-bought sauce for an easy homemade alternative
Difficulty Level: Moderate
Makes: 6-8


For the Enchilada Sauce:
400g of diced tomatoes (canned or fresh)
2 tablespoons of olive oil
1 tablespoon of apple cider vinegar
1 long red chilli, chopped
Spice mix (1 tsp cumin, ½ tsp dried oregano, ½ tsp smoked paprika)
¼ cup of water
For the Enchiladas:
Vegetable oil, for frying
1 red onion, diced
3 cloves of garlic, diced
1 capsicum (any colour), diced
1 zucchini, diced
2 cobs of corn, kernels sliced or 1 400g can of corn kernels
1 400g can of black beans
Spice mix (1 tsp cumin, ½ tsp smoked paprika)
Wheat tortillas
Grated mozzarella
Garnishes to serve (spring onion, coriander, sour cream, guacamole)


  1. Make the enchilada sauce. Place all of the enchilada sauce ingredients in a blender and blitz until smooth. Set aside
  2. Preheat the oven at 220 C
  3. Make the veggie filling. Coat a saucepan with vegetable oil and heat on medium. Add the onion and garlic, frying for 2-3mins or until fragrant. Add in the capsicum and zucchini and continue to cook for 5-10mins or until tender. Then, add in the corn, beans and spice mix and cook for a further 3mins. Remove from heat and set aside
  4. Assemble. Choose a large rectangular baking dish and pour a thin layer of enchilada sauce into it. Assemble the enchiladas by placing ½ cup of filling down the centre of the tortilla, topping with a sprinkle of cheese and folding the sides in tightly. Place the enchiladas seam-down in the baking tray (you should be able to fit 6-8). Then, pour over the remainder of the sauce (leaving the ends exposed) and sprinkle with cheese
  5. Bake for 25mins, or until the sauce is cooked, cheese melted and ends crispy. Serve hot topped with your choice of garnishes