Mexican-style Vegetarian Enchiladas – Easy & Homemade
Looking for a hearty meal that transports you straight to the sunny streets of Mexico? These vegetarian enchiladas are the perfect proof that you don't need convenience products for a healthy and incredibly tasty dinner. As a little kitchen cat, I attach great importance to preparing our sauces and fillings completely fresh – you can simply taste it in every bite! The combination of spicy beans, crunchy corn, and melted cheese, wrapped in tender tortillas, is simply irresistible. This dish is wonderfully quick to make and is perfect if you want something special that is still incredibly easy to prepare. Whether for a cozy evening alone or as a highlight of the week, these enchiladas bring a wonderful spice to your plate. Grab your pan and let's conjure up something in the kitchen together; you'll see how much fun it is to create this delicacy from scratch. Meow, I'm curious to see how well this fiery creation turns out for you!
Ingredients
Preparation
Finely dice the onion (0.5) and sauté in a pan until translucent.
Add the kidney beans (100 g) and corn (50 g) briefly to the pan so they can absorb the flavors.
Add the strained tomatoes (150 ml) and chili powder (1 tsp), let it simmer briefly, and set aside.
Fill the wheat tortilla (2) with the bean-corn mixture and roll it up carefully.
Place the rolled enchiladas in a small casserole dish and pour the remaining tomato sauce over them.
Finally, sprinkle the grated cheese (50 g) generously over the top.
Bake in a preheated oven at 200°C for about 15 minutes until the cheese is golden brown and deliciously melted – worth a real purr!
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