Say no to boring weeknight dinners with these easy-to-make Veggie Enchiladas loaded with spicy rice & flavoursome pinto beans. Perfect for the whole family, they are knock-out delicious and ready in only 30 minutes. Yep, you read that right!
Today’s recipe is another family favourite of ours: Veggie Enchiladas. There is something about soft corn tortillas filled with tasty Mexican-style rice and beans and covered with all the cheese that always leaves me scraping the pan for more. Call me predictable but any dish that’s covered in gooey melted cheese does make me very happy.
Even better is that these Veggie Enchiladas predominantly use cupboard ingredients and therefore are ideal for a tasty and filling weeknight dinner. Oh, and leftovers are totally amazing too!
So if you are an enchiladas newbie, I’d say this is the perfect recipe to get you started. You’ll soon find yourself experimenting with different fillings and sauces.
To make these Veggie Enchiladas you start off by preparing the filling. In a large bowl, you mix the microwaved Mexican rice, pinto beans, spring onions, chopped coriander and cajun spice.
Then spread some of the tomato salsa in the bottom of a baking dish – this will stop the enchiladas from sticking.
Then it’s time to construct a little assembly line in your kitchen. You lay a tortilla on your work surface, spoon 1/8 of the filling across the middle, roll up tightly and place it in the baking dish.
Repeat the process with the remaining tortillas, lining them against each other.
You then cover with the remaining salsa and sprinkle with the grated cheese. Pop in the hot oven for about 15 minutes until the cheese has melted and turned golden brown. Happy days!
For today’s recipe I used Uncle Ben’s mexican rice – I have tried other brands before but I keep reverting back to this one as we think it’s the tastiest.
The flavourful pinto beans are an easy way to give the enchiladas more substance and up the protein content. Not that I’m here counting the grams of protein of each dish, but I do like to have a good balance of nutrients in all the recipes I make to keep myself and my family healthy, even when it comes to more indulgent dishes.
The spring onions, coriander and cajun spice are the key flavours that bring the two main elements of the filling, the rice and the beans, together. The cajun spice adds a nice kick but you can omit if you want to keep the dish very mild.
For these Veggie Enchiladas, I used corn tortillas because I prefer the taste when baked but you can also use flour tortillas if that’s what you already have in your cupboard. I have used them myself in the past and they work just as well.
I have been buying Gran Luchito’s products for a while now (I get them from Ocado) and I’m very impressed at how fresh and and delicious they taste compared to other brands. Plus they’re made with real ingredients and contain no added sugar. The Super Smoky Chipotle Salsa I used for this recipe is one of our cupboard staples – great to cook with but also so so good for dipping corn tortilla chips into. By the way, this is not a sponsored post, I just really like their products and I like sharing my favourite vegetarian-friendly products.
Finally, the cheese. This time I used a smooth and mellow medium cheddar as there are a lot of different flavours going on and you don’t want something too sharp overpowering the lot. Other types of cheese such as Red Leicester or Double Gloucester will work very well too. Just pick your favourite!
Grab the recipe below – when you’re craving Mexican food, these quick and easy Veggie Enchiladas will certainly hit the spot!Print
Say no to boring weeknight dinners with these easy-to-make Veggie Enchiladas loaded with spicy rice & flavoursome pinto beans. Perfect for the whole family and ready in 30 minutes!
For the filling:
2 250g packs of Mexican rice (I used Uncle Ben’s)
1 400g can of pinto beans, drained
3 spring onions, chopped
A handful of fresh coriander, chopped
1 tsp of cajun spice
300g pot of tomato salsa (I used Gran Luchito Super Smoky Chipotle Salsa)
8 small corn tortilla wraps
120g medium cheddar, grated
- Pre-heat the oven to 220C degrees.
- Heat the rice following the pack instructions, the place in a large bowl.
- Add the pinto beans, spring onions, coriander, cajun spice and mix well.
- Spread two tablespoons of salsa on the base of your baking dish.
- Lay a tortilla on your work surface, spoon 1/8 of the filling across the middle, roll up tightly and place it in the baking dish with the two loose sides face down. Repeat the process with the remaining tortillas, lining them against each other.
- Cover with the remaining salsa and sprinkle with the grated cheese, then bake in the oven for 15 minutes or until the cheese is golden and bubbling.
Don’t forget to save this recipe to your favourite Pinterest board for later!