Enchiladas with Vegetables and Cheese in Tomato Sauce Recipe
These enchiladas are baked tortilla rolls filled with vegetables and cheese, covered in a fragrant tomato sauce. In Mexico, enchiladas are a typical lunch dish that makes it easy to feed a larger family with a single baking dish from the oven. This version is lighter because instead of meat we use colourful vegetables, but it’s still filling and very comforting.
These enchiladas combine a hearty baked dish with the lightness of vegetables and an aromatic homemade tomato sauce that, thanks to cumin and smoked paprika, smells like it came from a small Mexican taquería. Beans, vegetables and cheese create a substantial filling, while creamy sour cream and fresh coriander on top balance the heat of the chili. It’s a dish that shows how Mexican cuisine can be meatless and still very comforting and satisfying.
Chef's tips
Make sure the vegetables in the pan soften but stay slightly firm – if you fry them for too long, they’ll turn to mush and the filling will be watery. If the tortillas crack when rolling, heat them a little longer or cover them briefly with a damp cloth to make them more flexible. The cheese on top should be lightly golden around the edges – that’s the right moment to take the dish out before the sauce dries out too much.
How to serve
Serve with a simple salad of romaine lettuce, corn and cucumber or with a bowl of guacamole for dipping the tortilla edges. To drink, homemade lime lemonade or a well-chilled light lager are perfect. This dish is ideal for a lazy Saturday lunch with friends, when you want to put one big dish on the table and let everyone help themselves.
Ingredients
- corn tortillas - 10 piece
- bell pepper - 1 piece
- zucchini - 1 piece
- onion - 1 piece
- red beans - 200 g
- yellow cheese grated - 200 g
- canned tomatoes - 400 g
- garlic - 3 cloves
- chili pepper - 1 piece
- cumin ground - 1 teaspoon
- smoked paprika - 1 teaspoon
- vegetable oil - 3 tablespoons
- salt - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- sour cream - 100 g
- fresh coriander chopped - 10 g
Preparation
- Peel the onion and dice finely. Deseed the bell pepper and cut into strips. Slice the zucchini into half-moons. Finely chop the garlic.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Add the onion and fry for 3–5 minutes, stirring, until softened and slightly translucent but not browned.
- Add the bell pepper and zucchini and fry for another 5–7 minutes, until the vegetables soften but are still slightly firm. Add the cumin, half of the smoked paprika, half a teaspoon of salt and a pinch of pepper, and mix.
- Drain and rinse the beans under running water, add to the pan and stir. Fry for another 2 minutes, then remove from the heat and set aside.
- Prepare the sauce: heat 1 tablespoon of oil in a smaller pan, add the chopped garlic and finely chopped chili pepper. Fry for 30–40 seconds, stirring, until very fragrant, but do not let the garlic brown.
- Pour in the canned tomatoes, add the remaining smoked paprika, half a teaspoon of salt and some pepper. Cook over medium heat for 10 minutes, until the sauce thickens slightly, stirring from time to time.
- Preheat the oven to 190°C (top and bottom heat). Spread a thin layer of tomato sauce over the bottom of a baking dish.
- Briefly heat the tortillas in a dry pan, 20–30 seconds on each side, until soft and flexible. Put a portion of the vegetable mixture and some grated cheese on each tortilla, roll up and place seam-side down in the dish.
- Pour the remaining tomato sauce over the rolls and sprinkle with the remaining cheese. Place in the preheated oven and bake for 15 minutes, until the cheese is melted and lightly browned around the edges.
- After removing from the oven, wait 5 minutes so the dish cools slightly and is easier to cut. Serve with a dollop of sour cream and chopped fresh coriander on top.
Storage
Store cooled enchiladas covered in the fridge for up to 3 days. Reheat in the oven, covered with foil so they don’t dry out, or in the microwave. If freezing, wrap portions tightly and thaw overnight in the fridge before reheating.
