I still remember the first time I made enchiladas at home — I had zero expectations, half the ingredients, and a hungry partner hovering like a vulture. I threw something together using beans and leftover tortillas, and somehow, it turned into one of those rare “we need to have this again” moments. These vegetarian enchiladas remind me of that — except this version has a proper roasted veg situation and an actual plan. Still rustic, still casual, but totally delicious.
The smoky corn, sweet peppers, punchy chilli and lime — it all just works. The sauce is garlicky and rich, the cheese bubbles into golden patches, and that little crumble of feta at the end gives it a salty hit that brings the whole thing home. You don’t need meat here — not even a little bit. It’s warm, vibrant, and filling in all the right ways. This one’s a keeper.
Why You’ll Love It
- Loaded with colourful veg and hearty black beans
- Great for feeding a crowd or batch cooking for the week
- The tomato sauce is so easy and better than anything jarred
- Cheddar + feta = double cheese joy
- Customisable — spice it up or down depending on your mood
- Leftovers taste even better the next day (seriously)
Ingredients
- 2 red or yellow peppers
- 2 corn on the cobs
- Olive oil
- 1 x 400g tin black beans
- ½ tsp ground cumin
- 6 spring onions
- 1 fresh red chilli
- 1 bunch fresh coriander (30g)
- 1 lime
- 2 garlic cloves
- 1 x 400g tin plum tomatoes
- 8 small corn tortillas
- 70g mature Cheddar cheese
- 40g feta cheese
- Sea salt & black pepper
How to Make It
Fire up the grill:
Preheat your oven to 200°C/400°F/gas 6. Get a griddle pan screaming hot. Halve and deseed the peppers, toss them on the griddle with the corn cobs. Turn every now and then — you’re going for charred and smoky. Should take about 8–10 minutes. Set aside to cool.
Make your beans sing:
Heat a bit of oil in a frying pan. Drain the black beans and add them with the cumin. Cook for 4–5 mins, stirring now and then, until they’re crispy on the outside and smelling amazing.
Build the filling:
Slice the kernels off the cooled corn and chop the peppers into small chunks. Toss into a bowl with the black beans. Finely slice the spring onions (save a few for garnish), slice the chilli (leave seeds if you like heat), and pick most of the coriander leaves (save some for later). Add lime juice, season with salt and pepper, and mix.
Simmer your sauce:
Wipe the pan clean, add a splash of oil. Slice garlic and coriander stalks, fry for a minute. Add tomatoes and half a tin of hot water. Break up tomatoes with the spoon. Let it bubble gently for 5 mins, then blitz smooth with a blender. Taste and adjust seasoning.
Roll it up:
Spoon filling onto each tortilla and roll them up tight. Place seam-side down in a snug baking dish (roughly 20x30cm). Line them up like little sleeping bags.
Drench and cheese:
Pour the sauce over the rolled tortillas. Grate the Cheddar over the top and crumble the feta all over. Drizzle with a touch of oil.
Bake until bubbly:
Pop in the oven for 25 minutes until bubbling and golden. Top with the leftover spring onions, corn, and coriander leaves. Serve with a crunchy green salad if you’re feeling virtuous.
Common Mistakes and How to Dodge Them
Tortillas cracked when rolling.
They might’ve dried out — try warming them first in a dry pan or microwave with a damp towel.
Sauce was too thin.
Let it simmer longer or add a bit less water when blending. You want it pourable, not soupy.
Enchiladas were dry.
Make sure you’ve got enough sauce — don’t skimp on pouring it over the top!
Too bland.
Taste as you go. Lime, salt, and chilli make a huge difference — especially with beans.
Storage and Reheating
- Fridge: Keeps 3–4 days, tightly covered.
- Freezer: Freeze before baking, or after — both work. Defrost before reheating.
- Microwave: Perfect for a quick leftover lunch.
- Oven: Reheat at 180°C until warmed through (about 20 mins).
Frequently Asked Questions
Can I make these vegan?
Totally! Use vegan cheese or skip it altogether — the filling’s flavourful enough on its own.
What if I can’t find corn tortillas?
Flour tortillas work, but corn has a better texture here. Warm them up first either way.
Can I add more spice?
Absolutely — hot sauce, extra chilli, smoked paprika… go wild.
What else could I add?
Roasted sweet potato chunks, courgette, or spinach all go nicely in the filling.
Nutrition Facts (Per Serving):
- Calories: ~460 kcal
- Fat: 18g
- Carbs: 50g
- Protein: 16g
- Sodium: Medium
- Sugar: ~7g
Jamie Oliver Vegetarian Enchiladas
Description
Smoky charred veg, spiced black beans, and melted cheese all wrapped in tortillas and baked in a rich tomato sauce — pure comfort, no meat needed.
Ingredients
Instructions
- Char peppers and corn on a hot griddle, then cool and chop.
- Fry black beans with cumin until crisp.
- Mix with corn, peppers, spring onions, chilli, coriander, and lime juice.
- Simmer garlic, coriander stalks, tomatoes, and water into a sauce. Blend smooth.
- Roll filling into tortillas, place in a dish.
- Top with sauce, Cheddar, and feta. Bake at 200°C for 25 mins.
- Garnish with leftover corn, spring onion, and coriander.
Notes
- Warm tortillas before rolling to avoid cracks.
- Adjust chilli and lime to taste — it’s your flavour dial.
- For a vegan version, just skip the cheese or use plant-based.
- Great as leftovers — store in fridge or freeze for later.