So, Why Vegetarian Enchiladas? (Or: The Night the Beans Got Away)

Alright, wanna know what really got me hooked on making vegetarian enchiladas? It was a Wednesday, I think, raining sheets outside, and honestly – I just couldn’t be fussed to go to the shop for chicken or whatever else I’d usually put in. Beans it was. My partner moaned, but turns out, nobody misses the meat when these are on the table. Plus, no chicken means way less worrying about undercooking things (been there, deeply regretted that!).

Every time I whip these up, I remember that first attempt where the black beans made a daring leap for freedom across my kitchen floor. If you’ve ever tried talking a dog out of eating raw beans, well, you’ll appreciate the struggle. Anyway, these enchiladas? Absolute midweek family magic—and if you’re lucky, leftovers taste even better the next day. If you get that far (rarely happens in my place).

Why I Keep Coming Back to This (And Why You’ll Probably Want To, Too)

I make this whenever the fridge starts to look a bit sad, and I don’t have the energy for something fancy. My family goes absolutely bonkers for these – especially my younger one, who swears they’re better than takeaway. (She’s eight, but still.) Sometimes, if I’m short on time, I even just chuck in whatever veggies are threatening to go soft. No one’s ever noticed the sneaky addition of an old carrot. Also – I used to stress about rolling the tortillas too tight, but really, who cares if some filling spills out? That’s the point, right?

And hey, if you forget the cheese (I have, more than once, not sure where my brain was), just call them “heart-healthy” and carry on.

What You’ll Need (But Honestly, Improvise, Seriously)

8 soft flour or corn tortillas (I’ve grabbed whichever’s on offer; once even used wraps meant for sandwiches, shh…)
1 can (400g) black beans, drained and rinsed – kidney beans totally work if that’s what you’ve got
1 can (300g or thereabouts) corn – frozen or fresh is fine too
1 red bell pepper, diced – but green’s cheaper some days, and taste is 90% sauce anyway
1 onion, chopped (honestly, shallots in a pinch, or spring onions if they’re limping in your veg drawer)
2 big handfuls of spinach, fresh or a cup of frozen (yes, frozen is legit; just squeeze the water out or you’ll get soup)
2 tsp cumin powder (I’ve forgotten this and lived to tell the tale. Paprika or taco seasoning are decent swaps)
Salt and pepper to taste
2 cups (ish) grated cheese – cheddar or a bag grated blend, or vegan cheese if that’s your scene
One or two 400g tins of enchilada sauce (Old El Paso’s fine, or honestly make your own if you’re feeling heroic)
Optional: chili flakes, for a bit of heat; or smoked paprika for extra warmth

How I Do It (And Where I Usually Sneak a Taste!)

Preheat your oven to about 200°C (400°F). On second thought, I usually forget this till halfway through – it’s fine, don’t panic.
Sweat the chopped onion and bell pepper in a big frying pan with a little oil. Five minutes, give or take. If the onions start to go golden, that’s your cue for the next step.
Dump in the beans, corn, and spinach. If your spinach is frozen, it’ll look a fright, but trust the process. Cumin, salt, pepper, whatever other spices you chose—sprinkle them over and stir it about. Heat everything through, about 2-3 minutes. This is where I usually sneak a taste (and sometimes, I need a bit more salt; go slow though).
Spoon a bit of enchilada sauce onto the bottom of a baking dish—just enough so things don’t stick. Then, lay out a tortilla, spoon filling down the center, add a sprinkle of cheese (not too much, save some for the top!), and roll it up. Plop seam-side down in the dish. Repeat. Don’t fret if they’re a bit wonky.
When they’re all in the dish, pour the rest of the sauce over, a generous layer of cheese on top. Bake for 20-25 minutes, until it’s bubbling and golden. Eat with your eyes first—they come out looking pretty lush!

Tried-and-Tested Nuggets — Notes from the Battlefield

If the tortillas start tearing, warm them gently in the microwave for 10 seconds. Or don’t, and just declare them “rustic style”.
I used to put the cheese inside only, but actually, I find it works better if there’s loads on top for proper gooeyness.
Enchilada sauce from a jar is fine. Homemade is lovely, but we’re not on MasterChef here.

Mixing Things Up: Some Hits (and a Miss or Two)

Chopped mushrooms instead of corn? Amazingly full of umami – my mate Rachel swears by it.
Cauliflower florets (pre-roasted) make a hearty swap for beans – though last time I tried raw ones, it didn’t really soften. Lesson learned: pre-cook!
Grated carrot adds sweetness. My brother said it was “too healthy”, but he still went for seconds, so, you decide.

What You’ll Need to Cook (But I Won’t Judge if You Improvise)

Baking dish – big enough for your enchiladas to all snuggle in side by side. Too small? Cram them in, or squish a spare into a bread tin (done that…there’s no rulebook)
Frying pan, chopping board, spatula – the usual suspects. I once used a saucepan and a wooden spoon. Worked a treat.

How to Store ‘Em (If You Actually Have Leftovers!)

Stick any leftovers in a lidded container; they keep in the fridge a couple days. You can reheat them in the oven or zap in the microwave—though the cheese goes a bit rubbery in the microwave, but we’re not fussy at lunchtime in this house. Haven’t tried freezing, to be honest, because, well, they never last that long here. But I hear it works fine if you wrap them tight.

How I Like to Serve Vegetarian Enchiladas

I usually put out bowls of Greek yogurt or sour cream, chopped cilantro (fresh coriander for us Brits), and a very large bowl of tortilla chips. My mum always insists on a big salad with lime dressing—she says it’s ‘for balance’ (I think she just loves lime). Guac would be great, but full disclosure, I’m hopeless at making it, so I just buy some. If you want a crash course, this guacamole guide is ace.

Real-World Pro Tips: Tales of Triumph and Woe

I once tried building these in advance and leaving them to bake later – filling got soggy. As much as I like shortcuts, just assemble right before baking, trust me.
If you use super-thin tortillas, they can vanish into the sauce. So, slightly thicker ones hold up better (I learned this the hard way after buying bargain-brand wraps that just sort of… melted).
Don’t skimp on the sauce! Dry enchiladas are a crime against taste buds.

Your Questions, Answered (In No Particular Order)

Can I use different beans? Totally—pinto, cannellini, whatever’s in the cupboard. I used black-eyed peas once by mistake and honestly, didn’t hate it.

Gluten free? Yep, just use corn tortillas (label them ‘GF’ if you’ve got guests reading labels; I always forget).

Vegan version? For sure—swap cheese for your fave vegan one, maybe add some cashew sour cream (not hard to make, here’s a legit recipe).

Is enchilada sauce spicy? The supermarket ones are usually pretty mild. If you’re a heat-seeker, throw in extra chili flakes, or use spicy sauce. Or both!

Tortillas keep cracking when I roll them up – help? As I said, tiny zap in the microwave or wrap them in a damp towel for a minute.

I only have a tiny oven dish? Cram them in, or make a second batch in any other oven-safe thing you can find. I once used a pie tin AND a roasting tray. Not the neatest but still delish.

Where Was I? Oh Right—Dinner Time!

You know, the funny thing about enchiladas is they sound like they should be tricky, but with a bit of practice and a willingness to accept a little mess, they become your easy weeknight go-to. And hey, if nothing else, you get a kitchen that smells fantastic.

Vegetarian Enchiladas Recipe: My Real-World Family Favorite