• Serves 4
  • 25 mins prep
  • 30 mins cook

Vegetable and bean enchiladas

Put a vegetarian twist on this classic Mexican dish for a flavour-packed weeknight dinner the whole family will love. The best part? This delicious recipe can be on the table in under an hour.


Vegetable and bean enchiladas

  • 1 tbsp olive oil
  • 1 red capsicum, seeded, diced
  • 1 onion, sliced
  • 1 zucchini, chopped
  • 35 g packet taco spice mix
  • 1 tsp chilli flakes
  • 2 x 400g cans diced tomatoes
  • 400 g canned mixed beans, rinsed, drained
  • 130 g corn kernels, drained
  • 10 flour tortillas
  • 3/4 cup grated tasty cheese
  • mixed salad leaves, to serve


Vegetable and bean enchiladas

  1. Preheat oven to moderate, 180°C. Lightly grease a large shallow baking dish.
  2. In a medium saucepan heat oil on high. Saute capsicum and onion 2-3 minutes, until tender. Add zucchini, taco spice mix and chilli and cook, stirring, for a further 1-2 minutes.
  3. Stir tomatoes, beans and corn through. Bring to boil. Reduce heat to low. Simmer 3-4 minutes, until thickened slightly.
  4. Spoon 1/3 cup tomato mixture down centre of each tortilla. Roll up to enclose. Arrange in single layer in dish. Spoon remaining mixture over tortillas. Sprinkle with cheese.
  5. Bake 15-20 minutes until cheese melts and filling is hot. Serve with salad.


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