Great Veggie Enchiladas


Ingredients (use vegan versions):

  • Tortillas – 8 or 10 for this recipe

Refried Beans Ingredients (use vegan versions):

  • 2 cans Red Kidney Beans (or whatever sort you want to use I guess)
  • 2 medium/large Onions, chopped
  • 2 cloves of Garlic or to taste (more is better!), crushed or chopped
  • 2 or more Chillies, finely chopped (I use the long thin red sort – I don’t know the name!)
  • Olive oil to fry
  • (Hot) Chilli powder to taste.

“Meat” Ingredients (use vegan versions):

  • 1 Onion, chopped
  • 2 Cloves garlic, crushed or chopped
  • 1 or 2 tins Plum Tomatoes, chopped
  • 2 Chillies, finely chopped (again, I sometimes use the fat green ones, but use whatever)
  • -Enough REALEAT VegeMince (This is availiable over here in the UK, but use whatever you can get. It is made of textured soy protein and comes in a resealabl Freezer Bag.) Chilli powder to taste and any other herbs + spices you’ve got lying around. I sometimes add Cumin, coriander and some Cayenne pepper when theres no Chilli powder.

Topping Ingredients (use vegan versions):

  • One jar Salsa (hot or mild as you like it)
  • Chopped tomatoes (i use tinned ‘cos it’s easier)


Serves 4 or 5 really hungry people (2 each).

Preheat oven to Gas mark 3 or 4 (about low/medium) or use grill

Refried Beans:

It’s best to do this in a frying pan but fry it in a normal saucepan
for starters if everything falls out! Fry the onions until
transparent and soft. Add chillies and garlic. Fry some more. Add the
beans. Mash a bit but not so its all a squidgy mush. Add the chilli
powder etc. When everything is mixed in transfer to a frying pan if
not in one already. Fry until a nice crispy layer forms, but try not
to burn it. It has to make a sort of cake in the frying pan. The oil
is to stop it being too dry, so ignore the old heart problems and
slosh a bit over the top of the bean cake. Flip it over onto the other
side to cook if you are real clever, otherwise turn it onto a plate
and put it back the top side down.


Fry the onions, garlic and chillies as before. Add the tomatoes and
reduce it a bit. Then add the veggie mince. You have to judge it
yourself as I don’t measure it. The stuff I use pours nicely straight
from the freezer! Season and heat until the mince is done. Its best
not to overcook it but it doesn’t seem to matter that much. It should
not be too wet, but if you use a slotted spoon when spooning it out
even if it has go a lot of sauce in it will be OK

How to put it all together:

Warm the tortillas. I use packet ones but if you’ve got lots of
patience and time, not to mention a recipe you could use you own!
Into the centre of each put an equal slice of the refried beans. If
it’s really crumbly you need to pour a (little) oil onto it and mix.
Then put mince on top. Fold the tortillas up from one end, then from
either side to form a packet. Pin it shut with cocktail sticks. There
are loads of ways to fold a tortilla, you could even just roll it up,
so do whatever you find best.

Arrange the tortillas on a ***GREASED!!!!!*** baking tray, one with
quite high sides is best. Greased foil lining is always a good idea
too. Spoon the salsa over the enchiladas artistically.
If you find that the salsa doesn’t go very far it is
good to mix in some tomatoes, then if theres any left over it can be
served seperately. Grill or ovenbake until the tortillas are golden
but not really crispy on the edges.

Serve with shredded lettuce, hot taco sauce, nachos (these can be
homemade too – email me for the recipe), tortilla chips, avocado,
anything at all! If you can’t manage 2 tortillas each
then they make an excellent lunch the next day, if kept in the fridge
overnight. Just warm in the microwave until hot enough. They could
probably be frozen for a while too, but we always eat them before that
becomes necessary.

Source – Beans adapted from Rose Elliots cookbook, Mince from the Old
El Paso box, all much adapted to our taste.


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