One-pot Vegetable Enchiladas

    30 minutes

    This recipe is a twist on traditional enchiladas by making everything in the one pan! This saves time, washing up and impresses the family when you place this pan in the centre for everyone to dig in!

    1 person made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 red capsicum, diced
    • 1 zucchini, diced
    • 2 tablespoons enchilada spice mix
    • 1/3 cup spicy tomato salsa
    • 1/2 cup canned diced tomatoes
    • 1 (425g) can black beans, rinsed, drained
    • 1/2 cup frozen corn kernels, thawed
    • 3 large flour tortillas
    • cooking oil spray
    • 1/2 cup grated cheddar cheese
    • 1/4 cup sour cream
    • 1/4 cup chopped coriander leaves

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat oil in a 22cm deep frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until softened. Add the capsicum and zucchini and cook, stirring, for 3 minutes. .
    2. Add the spice mix and cook, stirring, for 1 minute. Stir in the salsa, canned tomato and 1 cup (250ml) water and bring to the boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until thickened slightly
    3. Preheat grill on high. Coarsely tear tortillas into pieces and arrange over bean mixture. Lightly spray with oil. Sprinkle with cheese. Cook under grill for 2-3 minutes or until tortillas are crisp and golden. Dollop small spoonfuls of the sour cream over tortillas. Serve enchiladas sprinkled with coriander.


    Make sure you use a frying pan with a heatproof handle or wrap the handle in foil before placing under the grill.

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