Delicious vegetarian enchiladas- 1 hour recipe!

These vegetarian enchiladas are a wonderfully budget-friendly dish that proves you don’t need expensive ingredients or complicated steps to create something truly satisfying. They’re a money-saving gem for busy households, students, or anyone who simply wants a delicious homemade meal without stretching the weekly food budget. What makes them even more appealing is how quickly they come together. With less than 30 minutes of prep time, you can chop your vegetables, assemble the filling, roll up the tortillas, and have everything ready for the oven before you know it. After that, they need only about 45 minutes to bake until the flavours meld beautifully, the sauce bubbles, and the cheese turns perfectly golden.

The recipe includes about 26g of fat per portion, including 12g of saturates, striking a balance that keeps the enchiladas rich and comforting without being overly indulgent. Perhaps most impressive is the fibre content — a generous 18g per serving — which supports digestion and contributes to that pleasantly full feeling after your meal. With 3.2g of salt, the seasoning is bold enough to enhance the flavours while still staying within a reasonable range.

Altogether, this dish offers a winning combination of affordability, nutrition, flavour, and convenience. It’s the kind of recipe you can rely on again and again, whether you’re cooking for yourself, sharing a meal with someone else, or simply trying to enjoy tasty vegetarian food without the fuss.

Delicious vegetarian enchiladas recipe;
1 tablespoon sunflower oil plus extra for greasing
One medium onion, peeled and coarsely chopped, or 100g/3½oz of frozen chopped onion
One yellow pepper, de-seeded and chopped, or 100g/3½oz of mixed frozen peppers
One 400g tin of finely chopped tomatoes
One 400g tin of red kidney beans with a spicy sauce
One tablespoon of freshly extracted lemon or lime juice
Three tablespoons of freshly chopped coriander, plus more for garnish
Four 40g/1½oz premade flour tortillas
75g/2½oz of mature cheddar, freshly ground black pepper, and roughly shredded salt

Deliciois vegetarian enchiladas step by step instruction guide;

Step 1
Heat the oil in a large, non-stick frying pan set over a medium heat, allowing it to warm just until it shimmers across the surface. Once the oil is ready, add the finely sliced onion and the chopped peppers, spreading them evenly across the pan so they begin to cook uniformly. Fry the vegetables for 3–4 minutes, stirring occasionally, or until they have softened noticeably and are just beginning to take on a gentle golden-brown colour around the edges. As they cook, the onions will start to release their sweetness while the peppers soften and become more fragrant.

Step 2
When the vegetables have reached this stage, stir in the chopped tomatoes, allowing their juices to coat the mixture and form the beginnings of a rich, savoury sauce. Add the kidney beans next, mixing thoroughly so they are evenly distributed throughout the pan. The beans will begin to warm through and absorb the flavours of the tomatoes, onions, and peppers, creating a hearty, well-rounded filling with a beautiful blend of textures and colours.

Step 3
Bring the mixture up to the boil, allowing the heat to fully activate the flavours and begin reducing the liquid. As soon as you see steady bubbles breaking the surface, lower the heat to a gentle simmer. This slower cooking stage allows the ingredients to meld together gradually, deepening both the texture and the taste.

Step 4
Let the mixture simmer softly for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. Over this time, the sauce will begin to reduce and thicken, transforming from a loose, tomato-based mixture into a rich, cohesive filling. You’ll know it’s ready when the sauce has taken on a thick, glossy consistency that clings lightly to the spoon and coats the beans and vegetables beautifully. This step ensures that the filling will sit perfectly inside the tortillas without becoming watery, adding both flavour and structure to your enchiladas.

Step 5
Remove the pan from the heat to stop the cooking process and allow the flavours to settle. Once off the heat, stir in the freshly squeezed lime juice (or lemon juice, if you prefer a slightly sharper finish). The citrus will immediately brighten the mixture, lifting the richness of the tomatoes and adding a fresh, zesty note that balances the deeper, savoury elements of the dish. Next, scatter in the chopped coriander, folding it gently through the warm mixture so its vibrant aroma is released without becoming overcooked. The coriander adds a burst of colour as well as a fragrant, herbal freshness that complements the beans and vegetables beautifully.

Step 6
Finally, season the mixture to taste with salt and a generous amount of freshly ground black pepper. Adjust the seasoning gradually, tasting as you go, until the flavours feel balanced and well-rounded. This final step brings all the ingredients together, ensuring the filling is perfectly seasoned and full of bright, bold flavour. Set the oven temperature to 200°C/180°C Fan/Gas 6.

Step 7
Apply a thin layer of oil to the interior of a shallow ovenproof dish. Spoon a quarter of the bean mixture into the centre of one of the flour tortillas in the plate. Push the tortilla to one side of the plate after rolling it up. Line the rolled tortillas up to one another and repeat with the remaining flour tortillas and bean mixture.

Step 8
Sprinkle the enchiladas generously with the grated cheese, making sure each one is evenly covered so the topping melts into a smooth, golden layer during baking. Place the dish into the preheated oven and bake for about 20 minutes, or until the cheese has completely melted and begun to bubble around the edges. You’re looking for a beautifully golden-brown finish on top, with the tortillas slightly crisp at the corners and the filling heated through to the centre. As the enchiladas bake, the cheese will form a deliciously rich crust that adds both flavour and texture to the dish. Once they are perfectly cooked, remove them from the oven and allow them to rest for a moment so the filling can settle.

Step 9
Just before serving, scatter a handful of freshly chopped coriander over the top. This final garnish adds a burst of colour and a fresh, vibrant aroma that complements the warm, comforting flavours of the enchiladas. It’s a simple finishing touch that makes the dish look inviting and taste even better. Distribute the enchiladas equally among the serving dishes before serving. Accompany the dish with a mixed green salad.