Vegetable Enchiladas
Corn tortillas rolled around courgette, red pepper, sweetcorn and black beans, baked under a toasted ancho and guajillo chilli sauce with crumbled queso fresco, soured cream and coriander. Serves 4.
TOTAL TIME
1 hr 12 min
ACTIVE TIME
45 min
QUANTITY
~3 kg
DIFFICULTY
Easy
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/19
Tools0/20
Ingredients0/19 gathered · 4 servings
400g
4clove
600g
3piece
3piece
400ml
1tsp
1tsp
1.5tsp
200g300g
45ml
150g
240g
0.25tsp
12piece200g
120ml
20g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 400g | — | — | |
| 2 | | 4clove | — | — | |
| 3 | | 600g | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 3piece | — | — | |
| 6 | | 400ml | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1.5tsp | — | — | |
| 10 | | 200g | — | — | |
| 11 | 300g | — | — | ||
| 12 | | 45ml | — | — | |
| 13 | | 150g | — | — | |
| 14 | | 240g | — | — | |
| 15 | | 0.25tsp | — | — | |
| 16 | | 12piece | — | — | |
| 17 | 200g | — | — | ||
| 18 | | 120ml | — | — | |
| 19 | | 20g | — | — |
Tools20 items
Procedure65 steps
1 of 65
Turn the oven to 190 °C (170 °C fan).
⏱ 15 min
2 of 65
Lay one onion, about 200 g, on the chopping board.
White onion · 200 g
⏱ 5s
ResultWhite onion3 of 65
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultHalved white onion6 of 65
Lay the garlic on the board.
Garlic clove · 4 clove⏱ 5s
ResultGarlic clove7 of 65
Crush each clove lightly with the flat of the knife and pull off the skin.
⏱ 30s
ResultPeeled garlic cloves9 of 65
Lay the plum tomatoes on the board.
Plum tomatoes · 600 g⏱ 5s
ResultPlum tomatoes12 of 65
Put the ancho chillies in the dry small frying pan.
Dried ancho chillies · 3 piece
⏱ 5s
ResultDried ancho chillies13 of 65
Add the guajillo chillies.
Dried guajillo chillies · 3 piece⏱ 5s
ResultDried chillies14 of 65
Press them flat with the spatula over a medium heat for about 30 seconds a side, until they darken slightly and smell smoky.
⏱ 1 min
ResultToasted chillies16 of 65
Pour the just-boiled water over to cover them.
Just-boiled water · 400 ml
⏱ 10s
ResultChillies in hot water17 of 65
Soak for 20 minutes, until soft and pliable.
⏱ 20 min
ResultSoftened chillies18 of 65
Lift the chillies onto the board, keeping the liquid in the bowl.
⏱ 20s
ResultSoftened chilliesused in step 2119 of 65
Tear them open and scrape out the seeds and stems with the knife.
⏱ 1 min 30s
ResultSeeded chillies21 of 65
Pour in the soaking liquid.
⏱ 10s
ResultChillies and soaking liquid22 of 65
Add the cumin.
Ground cumin · 1 tsp⏱ 5s
ResultSauce base with cumin23 of 65
Add the oregano.
Dried oregano · 1 tsp⏱ 5s
ResultSauce base with oregano24 of 65
Add 1 teaspoon of the salt.
Salt · 1 tsp⏱ 5s
ResultSeasoned sauce base25 of 65
Blend until completely smooth.
⏱ 1 min 30s
ResultRaw enchilada sauce26 of 65
Pour it into the medium saucepan.
⏱ 15s
ResultRaw enchilada sauce27 of 65
Simmer for about 10 minutes, stirring now and then, until slightly thickened.
⏱ 10 min
ResultEnchilada sauceused in step 5228 of 65
Lay the second onion on the board.
White onion · 200 g⏱ 5s
ResultWhite onion29 of 65
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultHalved white onion32 of 65
Lay the red pepper on the board.
Red bell pepper · 200 g⏱ 5s
ResultRed bell pepper33 of 65
Halve it and cut out the core, seeds and pith.
⏱ 40s
ResultHalved red bell peppers36 of 65
Lay the courgettes on the board.
Courgette / Zucchini · 300 g
⏱ 5s
ResultCourgette / Zucchini37 of 65
Trim the ends and dice them small.
⏱ 2 min
ResultDiced courgette39 of 65
Pour 30 ml of the oil into the large frying pan.
Vegetable oil · 30 ml
⏱ 5s
ResultVegetable oil40 of 65
Heat over a medium-high heat.
⏱ 1 min
ResultHeated Oil42 of 65
Cook for about 8 minutes, stirring, until soft and colouring at the edges.
⏱ 8 min
ResultSoftened vegetables43 of 65
Add the sweetcorn.
Sweet corn kernels · 150 g⏱ 10s
ResultVegetables and sweetcorn44 of 65
Add the drained tinned black beans.
Tinned black beans · 240 g⏱ 10s
ResultVegetables and beans45 of 65
Add the rest of the salt.
Salt · 0.5 tsp⏱ 5s
ResultSalted filling46 of 65
Add the pepper.
Ground black pepper · 0.25 tsp⏱ 5s
ResultSeasoned filling47 of 65
Stir for 2 minutes, until hot through, then take off the heat.
⏱ 2 min
ResultEnchilada fillingused in step 5348 of 65
Pour 15 ml of oil into the small frying pan.
Vegetable oil · 15 ml⏱ 5s
ResultVegetable oil49 of 65
Heat over a medium heat.
⏱ 1 min
ResultShimmering oil50 of 65
Warm the tortillas one at a time for about 15 seconds a side, until pliable.
Corn tortillas · 12 piece⏱ 6 min
ResultShimmering oil and corn tortillas51 of 65
Stack them on the plate as they are done, covered with a tea towel.
⏱ 20s
ResultShimmering oil and corn tortillas52 of 65
Ladle about a third of the sauce over the base of the baking dish, about 23 × 33 cm.
⏱ 20s
ResultSauced dish baseused in step 5653 of 65
Spoon a line of filling down the middle of each tortilla.
⏱ 4 min
ResultFilled tortillas54 of 65
Roll each one up snugly.
⏱ 3 min
ResultRolled enchiladas55 of 65
Lay them seam side down in the dish, side by side.
⏱ 1 min
ResultEnchiladas in sauce56 of 65
Ladle the rest of the sauce over, coating every top.
⏱ 20s
ResultSauced enchiladas57 of 65
Crumble the queso fresco over.
Queso fresco · 200 g
⏱ 30s
ResultEnchiladas ready to bake58 of 65
Using oven gloves, put the large baking dish in the oven.
⏱ 10s
ResultEnchiladas ready to bake59 of 65
Bake for about 20 minutes, until bubbling at the edges and lightly golden on top.
190°C
⏱ 20 min
ResultBaked enchiladas60 of 65
Using oven gloves, take the large baking dish out.
⏱ 10s
ResultBaked enchiladas61 of 65
Leave to settle for 5 minutes.
⏱ 5 min
ResultRested enchiladas62 of 65
Drizzle the soured cream over in a zigzag.
Soured cream · 120 ml⏱ 20s
ResultEnchiladas with soured cream63 of 65
Lay the coriander on the board.
Fresh coriander · 20 g⏱ 5s
ResultFresh coriander65 of 65
Scatter it over and bring the dish to the table.
⏱ 10s
ResultVegetable EnchiladasTotal Time1 hr 12 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 190 °C (170 °C fan).⏱ 15 min |
| 2 | 200 g | | Lay one onion, about 200 g, on the chopping board.⏱ 5sResultWhite onion |
| 3 | White onionstep 2 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 4 | Halved white onionstep 3 | | Chop it into large chunks.⏱ 40sResultOnion chunks |
| 5 | Onion chunksstep 4 | | Put it in the blender.⏱ 5sResultOnion chunks |
| 6 | 4 clove | | Lay the garlic on the board.⏱ 5sResultGarlic clove |
| 7 | Garlic clovestep 6 | | Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves |
| 8 | Peeled garlic clovesstep 7 | | Add them to the blender.⏱ 5sResultOnion and garlic |
| 9 | 600 g | | Lay the plum tomatoes on the board.⏱ 5sResultPlum tomatoes |
| 10 | Plum tomatoesstep 9 | Chop them roughly.⏱ 1 min 30sResultRoughly chopped plum tomatoes | |
| 11 | Roughly chopped plum tomatoesstep 10 | | Add them to the blender.⏱ 10sResultSauce vegetables |
| 12 | 3 piece | | Put the ancho chillies in the dry small frying pan.⏱ 5sResultDried ancho chillies |
| 13 | 3 piece | | Add the guajillo chillies.⏱ 5sResultDried chillies |
| 14 | — | | Press them flat with the spatula over a medium heat for about 30 seconds a side, until they darken slightly and smell smoky.⏱ 1 minResultToasted chillies |
| 15 | Toasted chilliesstep 14 | | Put them in the medium bowl.⏱ 10sResultToasted chillies |
| 16 | 400 ml | | Pour the just-boiled water over to cover them.⏱ 10sResultChillies in hot water |
| 17 | — | | Soak for 20 minutes, until soft and pliable.⏱ 20 minResultSoftened chillies |
| 18 | — | | Lift the chillies onto the board, keeping the liquid in the bowl.⏱ 20sResultSoftened chilliesused in step 21 |
| 19 | — | | Tear them open and scrape out the seeds and stems with the knife.⏱ 1 min 30sResultSeeded chillies |
| 20 | Seeded chilliesstep 19 | | Add them to the blender.⏱ 10sResultSauce vegetables and chillies |
| 21 | Softened chilliesstep 18 | | Pour in the soaking liquid.⏱ 10sResultChillies and soaking liquid |
| 22 | 1 tsp | | Add the cumin.⏱ 5sResultSauce base with cumin |
| 23 | 1 tsp | | Add the oregano.⏱ 5sResultSauce base with oregano |
| 24 | 1 tsp | | Add 1 teaspoon of the salt.⏱ 5sResultSeasoned sauce base |
| 25 | — | | Blend until completely smooth.⏱ 1 min 30sResultRaw enchilada sauce |
| 26 | Raw enchilada saucestep 25 | | Pour it into the medium saucepan.⏱ 15sResultRaw enchilada sauce |
| 27 | — | | Simmer for about 10 minutes, stirring now and then, until slightly thickened.⏱ 10 minResultEnchilada sauceused in step 52 |
| 28 | 200 g | | Lay the second onion on the board.⏱ 5sResultWhite onion |
| 29 | White onionstep 28 | | Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion |
| 30 | Halved white onionstep 29 | | Dice it small.⏱ 1 min 30sResultDiced onion |
| 31 | Diced onionstep 30 |  | Put it in the large bowl.⏱ 5sResultDiced onion |
| 32 | 200 g | | Lay the red pepper on the board.⏱ 5sResultRed bell pepper |
| 33 | Red bell pepperstep 32 | | Halve it and cut out the core, seeds and pith.⏱ 40sResultHalved red bell peppers |
| 34 | Halved red bell peppersstep 33 | | Dice it small.⏱ 1 min 30sResultDiced red bell pepper |
| 35 | Diced red bell pepperstep 34 | | Add it to the onion.⏱ 5sResultOnion and pepper |
| 36 | 300 g | | Lay the courgettes on the board.⏱ 5sResultCourgette / Zucchini |
| 37 | Courgette / Zucchinistep 36 | | Trim the ends and dice them small.⏱ 2 minResultDiced courgette |
| 38 | Diced courgettestep 37 | | Add them to the bowl.⏱ 5sResultFilling vegetablesused in step 41 |
| 39 | 30 ml | | Pour 30 ml of the oil into the large frying pan.⏱ 5sResultVegetable oil |
| 40 | — | | Heat over a medium-high heat.⏱ 1 minResultHeated Oil |
| 41 | Filling vegetablesstep 38 | | Add the vegetables.⏱ 10sResultVegetables in oil |
| 42 | — | | Cook for about 8 minutes, stirring, until soft and colouring at the edges.⏱ 8 minResultSoftened vegetables |
| 43 | 150 g | | Add the sweetcorn.⏱ 10sResultVegetables and sweetcorn |
| 44 | 240 g | | Add the drained tinned black beans.⏱ 10sResultVegetables and beans |
| 45 | 0.5 tsp | | Add the rest of the salt.⏱ 5sResultSalted filling |
| 46 | 0.25 tsp | | Add the pepper.⏱ 5sResultSeasoned filling |
| 47 | — | | Stir for 2 minutes, until hot through, then take off the heat.⏱ 2 minResultEnchilada fillingused in step 53 |
| 48 | 15 ml | | Pour 15 ml of oil into the small frying pan.⏱ 5sResultVegetable oil |
| 49 | — | | Heat over a medium heat.⏱ 1 minResultShimmering oil |
| 50 | 12 piece | | Warm the tortillas one at a time for about 15 seconds a side, until pliable.⏱ 6 minResultShimmering oil and corn tortillas |
| 51 | Shimmering oil and corn tortillasstep 50 | | Stack them on the plate as they are done, covered with a tea towel.⏱ 20sResultShimmering oil and corn tortillas |
| 52 | Enchilada saucestep 27 | | Ladle about a third of the sauce over the base of the baking dish, about 23 × 33 cm.⏱ 20sResultSauced dish baseused in step 56 |
| 53 | Enchilada fillingstep 47 | | Spoon a line of filling down the middle of each tortilla.⏱ 4 minResultFilled tortillas |
| 54 | — | | Roll each one up snugly.⏱ 3 minResultRolled enchiladas |
| 55 | Rolled enchiladasstep 54 | Lay them seam side down in the dish, side by side.⏱ 1 minResultEnchiladas in sauce | |
| 56 | Sauced dish basestep 52 | | Ladle the rest of the sauce over, coating every top.⏱ 20sResultSauced enchiladas |
| Enchiladas in saucestep 55 | |||
| 57 | 200 g | Crumble the queso fresco over.⏱ 30sResultEnchiladas ready to bake | |
| 58 | — | | Using oven gloves, put the large baking dish in the oven.⏱ 10sResultEnchiladas ready to bake |
| 59 | — | 190°C | Bake for about 20 minutes, until bubbling at the edges and lightly golden on top.⏱ 20 minResultBaked enchiladas |
| 60 | — | | Using oven gloves, take the large baking dish out.⏱ 10sResultBaked enchiladas |
| 61 | — | Leave to settle for 5 minutes.⏱ 5 minResultRested enchiladas | |
| 62 | 120 ml | | Drizzle the soured cream over in a zigzag.⏱ 20sResultEnchiladas with soured cream |
| 63 | 20 g | | Lay the coriander on the board.⏱ 5sResultFresh coriander |
| 64 | Fresh corianderstep 63 | | Chop it roughly.⏱ 30sResultRoughly chopped coriander |
| 65 | Roughly chopped corianderstep 64 | Scatter it over and bring the dish to the table.⏱ 10sResultVegetable Enchiladas | |
| Total Time | 1 hr 12 min | ||
Nutritionper serving
Estimated · pre-cooking · 86% ingredients covered
| Nutrient | Per serving |
|---|---|
| 752kcal | |
| 30g | |
| 28g | |
| 11g | |
| 97g | |
| 16g | |
| 14g | |
| 1,337mg |
Ingredients0/19
Tools0/20
Recipe
Vegetable Enchiladas
Corn tortillas rolled around courgette, red pepper, sweetcorn and black beans, baked under a toasted ancho and guajillo chilli sauce with crumbled queso fresco, soured cream and coriander. Serves 4.
What you’ll doYou will blend onion, garlic and tomatoes with toasted, soaked ancho and guajillo chillies, cumin and oregano, and simmer the purée into a sauce. Sauté onion, red pepper and courgette, then add sweetcorn and tinned black beans for the filling. Warm the tortillas in a little oil, fill and roll them, lay them on a third of the sauce, cover with the rest and the queso fresco, and bake for 20 minutes before finishing with soured cream and coriander.
Serves4
Total1 hr 12 min
LevelMedium
Ingredients
- White onion400 g
- Garlic clove4 clove
- Plum tomatoes600 g
- Dried ancho chillies3 piece
- Dried guajillo chillies3 piece
- Just-boiled water400 ml
- Ground cumin1 tsp
- Dried oregano1 tsp
- Salt1.5 tsp
- Red bell pepper200 g
- Courgette / Zucchini300 g
- Vegetable oil45 ml
- Sweet corn kernels150 g
- Tinned black beans240 g
- Ground black pepper0.25 tsp
- Corn tortillas12 piece
- Queso fresco200 g
- Soured cream120 ml
- Fresh coriander20 g
Tools
Small frying panSpoonTongsWork surfaceRolling pinLarge baking dishOvenLarge frying panChef's knifeMedium bowlLarge bowlSpatulaWooden spoonParing knifeBlenderLadlePlateMedium saucepanOven gloveChopping board
Method
1
Turn the oven to 190 °C (170 °C fan).
190°C15 minOven
2
Lay one onion, about 200 g, on the chopping board.
5sChopping boardWhite onion · 200 g
3
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeWhite onion · step 2
4
Chop it into large chunks.
40sChopping board, Chefs knifeHalved white onion · step 3
5
Put it in the blender.
5sBlenderOnion chunks · step 4
6
Lay the garlic on the board.
5sChopping boardGarlic clove · 4 clove
7
Crush each clove lightly with the flat of the knife and pull off the skin.
30sChopping board, Chefs knifeGarlic clove · step 6
8
Add them to the blender.
5sBlenderPeeled garlic cloves · step 7
9
Lay the plum tomatoes on the board.
5sChopping boardPlum tomatoes · 600 g
10
Chop them roughly.
1 min 30sWork surfacePlum tomatoes · step 9
11
Add them to the blender.
10sBlenderRoughly chopped plum tomatoes · step 10
12
Put the ancho chillies in the dry small frying pan.
5sSmall frying panDried ancho chillies · 3 piece
13
Add the guajillo chillies.
5sSmall frying panDried guajillo chillies · 3 piece
14
Press them flat with the spatula over a medium heat for about 30 seconds a side, until they darken slightly and smell smoky.
1 minSmall frying pan, Spatula
15
Put them in the medium bowl.
10sMedium bowlToasted chillies · step 14
16
Pour the just-boiled water over to cover them.
10sMedium bowlJust-boiled water · 400 ml
17
Soak for 20 minutes, until soft and pliable.
20 minMedium bowl
18
Lift the chillies onto the board, keeping the liquid in the bowl.
Result · Softened chillies · used in step 21
20sChopping board, Tongs
19
Tear them open and scrape out the seeds and stems with the knife.
1 min 30sChopping board, Paring knife
20
Add them to the blender.
10sBlenderSeeded chillies · step 19
21
Pour in the soaking liquid.
10sBlenderSoftened chillies · step 18
22
Add the cumin.
5sBlenderGround cumin · 1 tsp
23
Add the oregano.
5sBlenderDried oregano · 1 tsp
24
Add 1 teaspoon of the salt.
5sBlenderSalt · 1 tsp
25
Blend until completely smooth.
1 min 30sBlender
26
Pour it into the medium saucepan.
15sMedium saucepanRaw enchilada sauce · step 25
27
Simmer for about 10 minutes, stirring now and then, until slightly thickened.
Result · Enchilada sauce · used in step 52
10 minMedium saucepan, Wooden spoon
28
Lay the second onion on the board.
5sChopping boardWhite onion · 200 g
29
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeWhite onion · step 28
30
Dice it small.
1 min 30sChopping board, Chefs knifeHalved white onion · step 29
31
Put it in the large bowl.
5sLarge bowlDiced onion · step 30
32
Lay the red pepper on the board.
5sChopping boardRed bell pepper · 200 g
33
Halve it and cut out the core, seeds and pith.
40sChopping board, Chefs knifeRed bell pepper · step 32
34
Dice it small.
1 min 30sChopping board, Chefs knifeHalved red bell peppers · step 33
35
Add it to the onion.
5sLarge bowlDiced red bell pepper · step 34
36
Lay the courgettes on the board.
5sChopping boardCourgette / Zucchini · 300 g
37
Trim the ends and dice them small.
2 minChopping board, Chefs knifeCourgette / Zucchini · step 36
38
Add them to the bowl.
Result · Filling vegetables · used in step 41
5sLarge bowlDiced courgette · step 37
39
Pour 30 ml of the oil into the large frying pan.
5sLarge frying panVegetable oil · 30 ml
40
Heat over a medium-high heat.
1 minLarge frying pan
41
Add the vegetables.
10sLarge frying panFilling vegetables · step 38
42
Cook for about 8 minutes, stirring, until soft and colouring at the edges.
8 minLarge frying pan, Wooden spoon
43
Add the sweetcorn.
10sLarge frying panSweet corn kernels · 150 g
44
Add the drained tinned black beans.
10sLarge frying panTinned black beans · 240 g
45
Add the rest of the salt.
5sLarge frying panSalt · 0.5 tsp
46
Add the pepper.
5sLarge frying panGround black pepper · 0.25 tsp
47
Stir for 2 minutes, until hot through, then take off the heat.
Result · Enchilada filling · used in step 53
2 minLarge frying pan, Wooden spoon
48
Pour 15 ml of oil into the small frying pan.
5sSmall frying panVegetable oil · 15 ml
49
Heat over a medium heat.
1 minSmall frying pan
50
Warm the tortillas one at a time for about 15 seconds a side, until pliable.
6 minSmall frying panCorn tortillas · 12 piece
51
Stack them on the plate as they are done, covered with a tea towel.
20sPlate, TongsShimmering oil and corn tortillas · step 50
52
Ladle about a third of the sauce over the base of the baking dish, about 23 × 33 cm.
Result · Sauced dish base · used in step 56
20sLarge baking dish, LadleEnchilada sauce · step 27
53
Spoon a line of filling down the middle of each tortilla.
4 minPlate, SpoonEnchilada filling · step 47
54
Roll each one up snugly.
3 minPlate, Rolling pin
55
Lay them seam side down in the dish, side by side.
1 minLarge baking dishRolled enchiladas · step 54
56
Ladle the rest of the sauce over, coating every top.
20sLarge baking dish, LadleSauced dish base · step 52Enchiladas in sauce · step 55
57
Crumble the queso fresco over.
30sLarge baking dishQueso fresco · 200 g
58
Using oven gloves, put the large baking dish in the oven.
10sLarge baking dish, Oven, Oven glove
59
Bake for about 20 minutes, until bubbling at the edges and lightly golden on top.
190°C20 minLarge baking dish
60
Using oven gloves, take the large baking dish out.
10sLarge baking dish, Oven, Oven glove
61
Leave to settle for 5 minutes.
5 minLarge baking dish
62
Drizzle the soured cream over in a zigzag.
20sLarge baking dish, SpoonSoured cream · 120 ml
63
Lay the coriander on the board.
5sChopping boardFresh coriander · 20 g
64
Chop it roughly.
30sChopping board, Chefs knifeFresh coriander · step 63
65
Scatter it over and bring the dish to the table.
Result · Vegetable Enchiladas
10sLarge baking dishRoughly chopped coriander · step 64
Printed 6 October 2026