The vegetarian enchiladas use vegetarian mince such as soya of Quorn, flavoured to create a meal that’s meat-like, spicy, protein-rich and very filling.
This recipe makes 8 enchiladas. I’ve also included alternative recipe details if you want to make a mild version for the kids.
Ingredients
- 1 tbsp oil
- 450g vegetarian mince
- 10g smoked paprika
- 10g garlic powder
- 10g chilli powder
- 1 pinch of salt
- 8 soft corn tortillas
- 200g tomato salsa
- 65g mature cheddar cheese, grated
Instructions
- Warm the oil in a large frying pan over a medium heat.
- Add the still vegetarian mince
- Fry the mince until cooked through, stirring occasionally
- Add the paprika, garlic, chilli and salt. Stir through.
- Add the strips of pepper.
- Fry for a minute then add 200ml of water
- Bring up to a simmer and cook for around 5 minutes until the liquid has reduced.
- Heat the tortillas (either in a pan individually or for 45 seconds in the microwave).
- Fill each with the meaty mix, rolling them up and placing edge side down, side by side in an ovenproof dish
- Pour the salsa over the enchiladas.
- Sprinkle the grated cheese on top.
- Bake at 200C (180C fan assisted) for 20 minutes.
- Lift each enchilada from the dish individually, slice in half diagonally and serve.
To tweak to your family’s tastes
Here are some ideas if you want to make your own veggie enchiladas without packet mix:
- For a hot, homemade mince seasoning, use hot chilli powder.
- For a milder, child-friendly enchilada, halve the paprika and use mild chilli powder, or omit it entirely.
- For homemade enchilada sauce, just use a few tablespoons of well-seasoned passata (ripe tomatoes that have been puréed and sieved) or any plain pasta sauce mixed with a finely chopped red chilli
You could even split the mix and spice each person’s enchilada according to taste – yes, it’s a bit more work, but that’s the fun of enchiladas, you can make them however you want!
Vegetarian enchiladas
The vegetarian enchiladas use vegetarian mince such as soya of Quorn, flavoured to create a meal that’s meat-like, spicy, protein-rich and very filling.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 enchiladas
Calories: 202.08kcal
Ingredients
- 1 tbsp oil
- 450 g (15.9 oz) vegetarian mince
- 10 g (0.4 oz) smoked paprika
- 10 g (0.4 oz) garlic powder
- 10 g (0.4 oz) chilli powder
- 1 pinch salt
- 8 soft corn tortillas
- 200 g (7.1 oz) tomato salsa
- 65 g (2.3 oz) mature cheddar cheese grated
Instructions
- Warm the oil in a large frying pan over a medium heat.
- Add the still vegetarian mince
- Fry the mince until cooked through, stirring occasionally
- Add the paprika, garlic, chilli and salt. Stir through.
- Add the strips of pepper.
- Fry for a minute then add 200ml of water
- Bring up to a simmer and cook for around 5 minutes until the liquid has reduced.
- Heat the tortillas (either in a pan individually or for 45 seconds in the microwave).
- Fill each with the meaty mix, rolling them up and placing edge side down, side by side in an ovenproof dish
- Pour the salsa over the enchiladas.
- Sprinkle the grated cheese on top.
- Bake at 200C (180C fan assisted) for 20 minutes.
- Lift each enchilada from the dish individually, slice in half diagonally and serve.
Notes
To tweak to your family’s tastes
Here are some ideas if you want to make your own veggie enchiladas without packet mix: For a hot, homemade mince seasoning, use hot chilli powder.
For a milder, child-friendly enchilada, halve the paprika and use mild chilli powder, or omit it entirely.
For homemade enchilada sauce, just use a few tablespoons of well-seasoned passata (ripe tomatoes that have been puréed and sieved) or any plain pasta sauce mixed with a finely chopped red chilli
Here are some ideas if you want to make your own veggie enchiladas without packet mix: For a hot, homemade mince seasoning, use hot chilli powder.
For a milder, child-friendly enchilada, halve the paprika and use mild chilli powder, or omit it entirely.
For homemade enchilada sauce, just use a few tablespoons of well-seasoned passata (ripe tomatoes that have been puréed and sieved) or any plain pasta sauce mixed with a finely chopped red chilli
Nutrition
Calories: 202.08kcal | Carbohydrates: 20.26g | Protein: 14.45g | Fat: 7.99g | Saturated Fat: 2.31g | Cholesterol: 8.53mg | Sodium: 505.54mg | Potassium: 301.67mg | Fiber: 5.71g | Sugar: 2.12g | Vitamin A: 1187.71IU | Vitamin C: 0.47mg | Calcium: 94.13mg | Iron: 3.95mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish. Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!
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Jenny Leonard says
There are a big favourite in our house – with the veggies and the meatatarians. We have enchiladas about once a fortnight, and like you have found it doesn’t work so well with Quorn because it all falls out! Soya mince lends itself really well. I also add some sliced mushrooms and onion to ours, and often a bit of extra passata over the top when I put them into the oven because that’s something my family are keen on. It’s lovely to read your recipes because you have vegetarian as ‘normal’, the same as my family (we’re 4 veggies and 4 meat eaters) :)
Katie @mummydaddyme says
Oh they look so so yummy. Mexican food is by far my favourite type of meal.
liveotherwise says
That looks fabulous. Very tempted to give it a whirl.
Helloitsgemma says
Am veggie. Love enchiladas – we have will beans inside – haricot or bit larger. Might try with veggie mince.