Vegetarian mince and red pepper 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.

This recipe makes 8 enchiladas. I've also included alternative recipe details if you want to make a mild version for the kids.

Ingredients

Equipment

Instructions

1. Warm the oil in a large frying pan over a medium heat.
2. Add the vegetarian mince.
3. Fry the mince until cooked through, stirring occasionally.
4. Add the paprika, garlic, chilli and salt. Stir through.
5. Add the strips of pepper.
6. Fry for a minute then add 200ml of water
7. Bring up to a simmer and cook for around 5 minutes until the liquid has reduced.
8. Heat the tortillas (either in a pan individually or for 45 seconds in the microwave).
9. Fill each with the meaty mix, rolling them up and placing edge side down, side by side in a roasting dish.
10. Pour the salsa over the enchiladas.
11. Sprinkle the grated cheese on top.
12. Bake at 200C (180C fan assisted) for 20 minutes.
13. 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!

Print Recipe

5 from 1 vote

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

Course: Spicy mains

Cuisine: Mexican

Diet: Vegetarian

Keyword: enchiladas, meat free enchiladas, vegetarian enchilada recipe, vegetarian enchiladas

Servings: 8 enchiladas

Calories: 202.08kcal

Author: Emily Leary

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

• Weighing scales
• Measuring spoons
• Measuring jug
• Kitchen knife
• Chopping board
• Large frying pan
• Wooden spoon
• Medium roasting tray

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 or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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