Description
These healthy vegetarian enchiladas combine roasted cauliflower, sweet potato, and bell peppers with kidney beans and sweet corn, wrapped in soft flour tortillas and topped with a rich homemade enchilada sauce and melted cheese. Perfectly baked to golden perfection, they are served with fresh avocado, coriander, and optional Greek yogurt for a wholesome, flavorful meal.
Ingredients
Scale
Vegetables & Beans
- 1 small cauliflower, chopped
- 1 medium sweet potato, peeled and cubed
- 1 red onion, sliced
- 1 red bell pepper, chopped
- 1 cup sweet corn kernels
- 1 can (about 400 g) kidney beans, drained and rinsed
Spices & Oils
- 2 tbsp olive oil (for vegetables)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- 2 tbsp olive oil (for sauce)
- 1 tsp chili powder (for sauce)
- ½ tsp garlic granules
- ½ tsp dried oregano
- ¼ tsp salt
Sauce Ingredients
- 2 tbsp plain flour
- 1 cup vegetable stock
- 2 tbsp tomato purée
Assembly & Garnish
- 8 flour tortillas
- 1 cup grated cheddar cheese
- 1 cup grated mozzarella
- 1 avocado, sliced
- Fresh coriander, chopped
- Greek yoghurt or sour cream (optional)
Instructions
- Preheat the oven: Set your oven to 180°C and prepare a baking tray by lining it with baking paper to prevent sticking and ensure even cooking.
- Roast the vegetables: In a large bowl, toss the chopped cauliflower, sweet potato cubes, sliced red onion, and chopped red bell pepper with 2 tablespoons of olive oil and the spice mix—ground cumin, chili powder, and paprika. Spread them out on the prepared baking tray and roast for 20 minutes until the vegetables are tender and caramelized.
- Prepare the sauce base: While the vegetables roast, heat 2 tablespoons of olive oil in a pan over medium heat. Stir in the plain flour to form a smooth paste, then add chili powder, garlic granules, dried oregano, and salt to build flavor.
- Add liquids to the sauce: Gradually whisk in the vegetable stock and tomato purée to the flour mixture, bringing it to a boil. Let it simmer gently for 1 minute to thicken, then remove the sauce from the heat.
- Combine vegetables and beans: In a large mixing bowl, combine the roasted vegetables with sweet corn kernels and drained kidney beans for the filling.
- Assemble the enchiladas: Spread a small amount of the prepared sauce on the bottom of a baking dish. Place one tortilla flat in the dish, spoon some of the vegetable and bean mixture onto the center, then roll it up tightly and place it with the seam side down. Continue this process for all tortillas, arranging them side by side.
- Top with sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle grated cheddar and mozzarella cheese on top to cover the entire dish.
- Bake the enchiladas: Place the baking dish in the oven and bake for 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.
- Serve and garnish: Remove the enchiladas from the oven and let them rest briefly. Top with fresh avocado slices, chopped coriander, and a dollop of Greek yoghurt or sour cream if desired to add creaminess and balance the spices.
Notes
- The mixture of roasted vegetables can be varied to include zucchini or mushrooms based on preference.
- Use gluten-free tortillas and flour if you want to make this recipe gluten-free.
- For vegan version, substitute cheeses with plant-based alternatives and use vegan yogurt.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Adding a squeeze of lime on top before serving enhances the freshness and flavor.
