Bean & Veggie Enchiladas

This is my favorite meal, its yummy and nutritius. Its packed with Black beans & so many veggies. You can add any vegetables you have in your fridge and I promise you this will not taste bad. Wrap it up in homemade tortillas, slather it with the spicy tomato sauce, top up with lots of cheese and finish off with spicy jalapenos and green onion on top.

I have not added chicken but you can go ahead and add as much chicken you want, adjust sauces and spices and you have Chicken Enciladas! Give this recipe a try, you will surely put this up on your regular menu.

My version of the Enchilada is packed with lots of veggies, corn, and black beans. This recipe cooks a big batch of about 12 Enchiladas which is perfect for a Dinner party or a Potluck. A very healthy and filling dish that can be made in just under 1 hour. Not only adults but kids will love this recipe, you can sneak in any veggies you like into the filling and they won’t even know! Very nutritious and delicious! You cannot make it just once.

Yields12 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Bean & Veggie Mixture
 2 tbsp Olive Oil
 4-5 Garlic Cloves
 1 cup Red Onion Chopped
 1 cup Green Pepper Chopped
 ¾ cup Red Pepper Chopped
 1 cup Mushrooms Chopped
 1.50 cups Broccoli Chopped
 2-3 Packed Fresh Baby Spinach
 ½ cup Frozen Corn
 1 Black Beans 500 ml)
 1 tbsp Roasted garlic pepper
 2 tbsp Honey Garlic Sauce
 2 tbsp Chilli Garlic
 Salt & Pepper to taste
 12 Tortilla 7 Inches
Fusion Enchilada Sauce
 2 cups Tomato pasta Sauce
 2 tbsp Honey Garlic Sauce
 4 tbsp Chilli Garlic
 Salt & Pepper To taste
Garnish
 1 cup Jalapeno
 ¾ cup Green Onion
 1.50 cups Tex Mex Shredded Cheese
Step 1: Cook Veggies & Beans
1

In a pan over medium-high heat, add 1-2 Tbsp Olive Oil. Add 4-5 crushed or minced big Garlic cloves and cook for 1 Minute. Add 1 cup roughly chopped Red Onion and cook for 2 Minutes or until translucent. Add 1 cup roughly chopped Green pepper & 3/4 cup Red pepper and cook for 3-4 Minutes. Add 1 cup chopped Mushrooms and cover the pan to cook for 3-4 Minutes. Finally, add 2-3 cups baby spinach and cover the pan until it wilts about 2 Minutes. Mix well.

2

Add 1/2 cup drained frozen corn and 1 can Black bean. Season the mixture with Salt & pepper to taste. Add 1 Tbsp Roasted garlic & pepper seasoning followed by 2 Tbsp of honey garlic sauce and 2 tbsp of Chili garlic sauce. Mix everything together and cook for another 2 minutes. Switch off the gas and taste the mixture and add more seasoning and sauces according to your preferred taste.

Step 2: Make the Sauce
3

To make the sauce combine 1 cup of Pasta sauce of your choice, 2 tbsp Honey garlic sauce and 2 tbsp of Chili garlic sauce. Season the sauce with Salt & pepper. I usually use garlic or cheesy pasta sauce. See the exact brand I used below.

Step 3 & 4: Wrap the Tortilla & Bake
4

Pre-heat oven @ 375º F/190º C
If you are making a large batch of 12 Enchilada, spread half the sauce on the base of a 13 x 9 baking pan. Otherwise, just make the half batch of 6 in a smaller pan and reserve the mixture for the next meal.

5

Roast 7 inch Tortilla flatbread on a skillet for 30 seconds on both sides. Lay it on a flat surface and top it up with 2-3 Tbsp Veggie Mixture, some chopped fresh Jalapeno Peppers, green onion & red pepper. Add some cheese on top (optional) and fold it tightly. Do this for all the Tortillas.

6

Assemble all the Tortilla in the baking dish and spread the rest of the sauce on top. Top up the dish with the shredded Tex-Mex cheese for the melty gooey top. Garnish with thinly sliced Jalapeno pepper. Bake for 10-15 minutes or until the cheese has melted and Tortilla edges are crispy.

Grocery List:

Ingredients

Bean & Veggie Mixture
 2 tbsp Olive Oil
 4-5 Garlic Cloves
 1 cup Red Onion Chopped
 1 cup Green Pepper Chopped
 ¾ cup Red Pepper Chopped
 1 cup Mushrooms Chopped
 1.50 cups Broccoli Chopped
 2-3 Packed Fresh Baby Spinach
 ½ cup Frozen Corn
 1 Black Beans 500 ml)
 1 tbsp Roasted garlic pepper
 2 tbsp Honey Garlic Sauce
 2 tbsp Chilli Garlic
 Salt & Pepper to taste
 12 Tortilla 7 Inches
Fusion Enchilada Sauce
 2 cups Tomato pasta Sauce
 2 tbsp Honey Garlic Sauce
 4 tbsp Chilli Garlic
 Salt & Pepper To taste
Garnish
 1 cup Jalapeno
 ¾ cup Green Onion
 1.50 cups Tex Mex Shredded Cheese

Directions

Step 1: Cook Veggies & Beans
1

In a pan over medium-high heat, add 1-2 Tbsp Olive Oil. Add 4-5 crushed or minced big Garlic cloves and cook for 1 Minute. Add 1 cup roughly chopped Red Onion and cook for 2 Minutes or until translucent. Add 1 cup roughly chopped Green pepper & 3/4 cup Red pepper and cook for 3-4 Minutes. Add 1 cup chopped Mushrooms and cover the pan to cook for 3-4 Minutes. Finally, add 2-3 cups baby spinach and cover the pan until it wilts about 2 Minutes. Mix well.

2

Add 1/2 cup drained frozen corn and 1 can Black bean. Season the mixture with Salt & pepper to taste. Add 1 Tbsp Roasted garlic & pepper seasoning followed by 2 Tbsp of honey garlic sauce and 2 tbsp of Chili garlic sauce. Mix everything together and cook for another 2 minutes. Switch off the gas and taste the mixture and add more seasoning and sauces according to your preferred taste.

Step 2: Make the Sauce
3

To make the sauce combine 1 cup of Pasta sauce of your choice, 2 tbsp Honey garlic sauce and 2 tbsp of Chili garlic sauce. Season the sauce with Salt & pepper. I usually use garlic or cheesy pasta sauce. See the exact brand I used below.

Step 3 & 4: Wrap the Tortilla & Bake
4

Pre-heat oven @ 375º F/190º C
If you are making a large batch of 12 Enchilada, spread half the sauce on the base of a 13 x 9 baking pan. Otherwise, just make the half batch of 6 in a smaller pan and reserve the mixture for the next meal.

5

Roast 7 inch Tortilla flatbread on a skillet for 30 seconds on both sides. Lay it on a flat surface and top it up with 2-3 Tbsp Veggie Mixture, some chopped fresh Jalapeno Peppers, green onion & red pepper. Add some cheese on top (optional) and fold it tightly. Do this for all the Tortillas.

6

Assemble all the Tortilla in the baking dish and spread the rest of the sauce on top. Top up the dish with the shredded Tex-Mex cheese for the melty gooey top. Garnish with thinly sliced Jalapeno pepper. Bake for 10-15 minutes or until the cheese has melted and Tortilla edges are crispy.

Bean & Veggie Enchiladas – Fusion Mexican Recipe

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