This easy and delicious Vegetarian Enchiladas by Jamie Oliver is a quick, nutritious meal packed with vibrant veggies and crispy beans. The sweet potato and smoky paprika add a creamy, comforting touch, while the tangy yoghurt and chilli sauce brings the perfect kick. Feel free to mix in your favorite ingredients!
Ingredients Needed
- 1 large sweet potato (350g / 12oz)
- 1 bunch of spring onions
- 1 red pepper
- 3 cloves of garlic
- 100g / 3.5oz frozen sweetcorn
- Olive oil
- 1 teaspoon smoked paprika
- 1 x 400g / 14oz tin of black beans
- 4 large tortilla wraps
- 1 x 400g / 14oz tin of chopped tomatoes
- 60g / 2oz mature Cheddar cheese
- Red wine vinegar
- 100ml / 3.4oz natural yoghurt
- Chilli sauce, to serve
How To Make Vegetarian Enchiladas
- Microwave the sweet potato: Scrub and prick the sweet potato all over with a fork and cook in the microwave on full power (800W) for 10 minutes, or until cooked through.
- Prepare vegetables: Trim the spring onions, slice off the green tops, and set aside for later. Deseed and quarter the pepper, peel and finely slice 2 cloves of garlic.
- Char the veggies: Put 1 whole spring onion and 1 piece of pepper aside for later. Blister and char the rest in a large dry non-stick frying pan on medium-high heat, adding the frozen sweetcorn after 2 minutes. Add the garlic, 1 tablespoon of olive oil, and the smoked paprika, tossing regularly. Once the garlic is golden, remove the contents of the pan to a board and quickly wipe out the pan.
- Crisp the beans: Drain the black beans (saving a splash of juice for later), then tip them into the dry hot pan and leave them to pop and go crispy, about 5 minutes.
- Combine the filling: Roughly chop the sweet potato and add to the charred veg, chopping and mixing as you go. Drizzle over 1 tablespoon of oil and mix in most of the popped beans (saving a small handful for later), then season to perfection with sea salt and black pepper.
- Roll the tortillas: Divide the filling between the tortillas, then roll up into thin cigars, placing into an oiled snug-fitting baking dish (roughly 30cm x 20cm / 12″ x 8″), with the scruffy ends tucked underneath.
- Make the sauce: Preheat the grill to high. Peel and finely grate the remaining garlic clove into a bowl, tip in the tomatoes, add a small pinch of salt and pepper and use a fork to mix it up, squashing the tomatoes to create a simple sauce. Pour it over the tortillas, along with a splash of the reserved bean juice. Finely grate over the cheese and grill for 5 minutes or until golden and crispy.
- Prepare the salsa: Meanwhile, finely slice the reserved green spring onion, finely slice the pepper, and place in a bowl. Season with a small pinch of salt and pepper, add 1 teaspoon of red wine vinegar and toss together with the reserved crispy beans. Ripple a good few shakes of chilli sauce through the yoghurt.
- Serve: Serve the enchiladas with salsa and a dollop of yoghurt – delicious!
Recipe Tips
- Char the vegetables well: Don’t rush the charring process. Let the peppers and sweetcorn get a good blister for added flavor.
- Crisp the black beans: Let the black beans cook until crispy in the pan – this gives them a delicious crunch that adds texture to the filling.
- Grill until golden: When grilling, keep an eye on the enchiladas. Grill them until the cheese is melted and the tortillas are crispy, but not burnt.
- Customize the filling: Feel free to add extra vegetables or swap black beans for kidney beans, depending on what you have at home.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover enchiladas cool to room temperature before storing them in an airtight container. They can be kept in the fridge for up to 3 days.
- Freeze: If you want to freeze them, wrap the enchiladas tightly in plastic wrap or foil and place them in a freezer-safe container. They will last for up to 1 month in the freezer. To thaw, simply leave them in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the enchiladas in an oven-safe dish, cover with foil, and heat for 15–20 minutes until hot throughout. Remove the foil for the last 5 minutes to crisp the top.
Nutrition Facts
Serving Size:1 enchilada (approximately 144g)
- Calories: 474
- Total Fat: 14g
- Saturated Fat: 6g
- Total Carbohydrate: 66.8g
- Dietary Fiber: 12.8g
- Sugars: 13g
- Protein: 18.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Cottage Pie
- Jamie Oliver Vegetarian Lasagna
- Jamie Oliver Vegetarian Chilli
- Jamie Oliver Michela Chiappa’s Zucchini Salad
Jamie Oliver Vegetarian Enchiladas
Description
This easy and delicious Vegetarian Enchiladas by Jamie Oliver is a quick, nutritious meal packed with vibrant veggies and crispy beans. The sweet potato and smoky paprika add a creamy, comforting touch, while the tangy yoghurt and chilli sauce brings the perfect kick. Feel free to mix in your favorite ingredients!
Ingredients
Instructions
- Microwave the sweet potato: Scrub and prick the sweet potato all over with a fork and cook in the microwave on full power (800W) for 10 minutes, or until cooked through.
- Prepare vegetables: Trim the spring onions, slice off the green tops, and set aside for later. Deseed and quarter the pepper, peel and finely slice 2 cloves of garlic.
- Char the veggies: Put 1 whole spring onion and 1 piece of pepper aside for later. Blister and char the rest in a large dry non-stick frying pan on medium-high heat, adding the frozen sweetcorn after 2 minutes. Add the garlic, 1 tablespoon of olive oil, and the smoked paprika, tossing regularly. Once the garlic is golden, remove the contents of the pan to a board and quickly wipe out the pan.
- Crisp the beans: Drain the black beans (saving a splash of juice for later), then tip them into the dry hot pan and leave them to pop and go crispy, about 5 minutes.
- Combine the filling: Roughly chop the sweet potato and add to the charred veg, chopping and mixing as you go. Drizzle over 1 tablespoon of oil and mix in most of the popped beans (saving a small handful for later), then season to perfection with sea salt and black pepper.
- Roll the tortillas: Divide the filling between the tortillas, then roll up into thin cigars, placing into an oiled snug-fitting baking dish (roughly 30cm x 20cm / 12″ x 8″), with the scruffy ends tucked underneath.
- Make the sauce: Preheat the grill to high. Peel and finely grate the remaining garlic clove into a bowl, tip in the tomatoes, add a small pinch of salt and pepper and use a fork to mix it up, squashing the tomatoes to create a simple sauce. Pour it over the tortillas, along with a splash of the reserved bean juice. Finely grate over the cheese and grill for 5 minutes or until golden and crispy.
- Prepare the salsa: Meanwhile, finely slice the reserved green spring onion, finely slice the pepper, and place in a bowl. Season with a small pinch of salt and pepper, add 1 teaspoon of red wine vinegar and toss together with the reserved crispy beans. Ripple a good few shakes of chilli sauce through the yoghurt.
- Serve: Serve the enchiladas with salsa and a dollop of yoghurt – delicious!
Notes
- Char the vegetables well: Don’t rush the charring process. Let the peppers and sweetcorn get a good blister for added flavor.
- Crisp the black beans: Let the black beans cook until crispy in the pan – this gives them a delicious crunch that adds texture to the filling.
- Grill until golden: When grilling, keep an eye on the enchiladas. Grill them until the cheese is melted and the tortillas are crispy, but not burnt.
- Customize the filling: Feel free to add extra vegetables or swap black beans for kidney beans, depending on what you have at home.
Jamie Oliver Vegetarian Enchiladas