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
- 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
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and sliced
- 8 soft corn tortillas
- 200 g (7.1 oz) tomato salsa
- 65 g (2.3 oz) mature cheddar cheese grated (vegetarian if required)
Equipment
Instructions
- Warm the oil in a large frying pan over a medium heat.
- Add the 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 a roasting 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 tweak these veggie enchiladas to your family's preference:
- For an extra hot enchilada, 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.
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
- 1 red pepper deseeded and sliced
- 1 yellow pepper deseeded and sliced
- 8 soft corn tortillas
- 200 g (7.1 oz) tomato salsa
- 65 g (2.3 oz) mature cheddar cheese grated (vegetarian if required)
Instructions
- Warm the oil in a large frying pan over a medium heat.
- Add the 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 a roasting 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
Here are some ideas if you want to tweak these veggie enchiladas to your family's preference:
- For an extra hot enchilada, 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. Information on this website should not be taken as medical advice. 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!
More Mexican-inspired recipes to try
Mild chicken fajitas for kids
We love mild chicken fajitas for kids. We set all the prepped ingredients out and let the kids do the rest themselves.
Get the recipe 
Easy chipotle beef carne asada tortillas
Chipotle beef carne asada fajitas with plenty of veg and a fantastically spicy, creamy dressing that can be made easily in a pan.
Get the recipe 
Cinnamon vegetarian enchiladas
These vegetarian cinnamon enchiladas are spicy and intense. The flavours burst onto your tongue as you eat it: the sweet, smoky paprika, the fruity, woody cinnamon, the hot, tangy chilli and tomato, all balanced with the creamy, cool cheese and crispy tortillas - this is a great dish.
Get the recipe 
Double-stacked chilli sweetcorn burger
Crispy, chewy chilli sweetcorn fritters, topped with creamy Swiss cheese and a kick of spicy relish.
Get the recipe 
Chilli bean bites and pickled red onion wrap (vegetarian street food)
Spicy bean bites, made gooey with cheese, and served in a wrap with salad and zingy pickled red onion.
Get the recipe 
Get Your Kids to Eat Anything
My debut cookbook, Get Your Kids To Eat Anything is available now from all good bookshops!
It's so much more than a cookbook, it's a 5-Phase programme designed to take you through a meaningful, simple and sustainable journey to end fussy eating.
Since its release in March 2019, Get Your Kids To Eat Anything has been changing mealtimes in households across the country and has become an Amazon #1 best-seller.
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.