Vegetarian Enchiladas With Corn on the Cob

Vegetarian Enchiladas With Corn on the Cob

  • 40 min
  • 739 calories

Enchiladas made from scratch, juicy, cheesy and full of flavour! An enchilada is a Mexican dish consisting of tortillas rolled around a filling and covered with a savoury sauce. Enchiladas can be filled with various ingredients, for this dish we have kept it vegetarian and filled our enchiladas with beans, onions, celery, capsicum, coriander cheese and sour cream.

Number of servings


  • 4 Flour Tortillas (8in) 4 Flour Tortillas (8in)
  • 150 Gram Cannellini Beans 150 Gram Cannellini Beans
  • 2 Tbsp Taco Seasoning 2 Tbsp Taco Seasoning
  • 1⁄2 Cup Passata 12 Cup Passata
  • 1 Green Capsicum (small) 1 Green Capsicum (small)
  • 1 Sweet Corn Cob 1 Sweet Corn Cob
  • 1⁄2 Tbsp Vege Stock Concentrate 12 Tbsp Vege Stock Concentrate
  • 1 Stalk Celery 1 Stalk Celery
  • 1 Lime 1 Lime
  • 1⁄2 Cup Tasty Cheese (grated) 12 Cup Tasty Cheese (grated)
  • 1⁄2 Small Bunch Coriander 12 Small Bunch Coriander
  • 1⁄2 Cup Sour Cream 12 Cup Sour Cream
  • 1 Brown Onion 1 Brown Onion

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Baking Dish

Step 1

1 Make Enchilada Sauce

Preheat oven to 180C. To a pot over a medium heat add passata, vege stock concentrate, half the taco seasoning and 1/2 cup of water. Mix together and simmer for 5 minutes, until the sauce reduces in volume.

Tip! If the sauce becomes too thick or too salty, add some water.

Step 2

2 Prepare Ingredients

Peel and finely dice onion. Finely dice celery. Finely dice capsicum, discarding seeds. Pick coriander leaves, discarding stems, and chop. Drain and rinse cannellini beans. Remove husks from corn cobs and cut in half (or thirds). Wrap corn in aluminium foil and bake in the oven for 15-20 minutes (preferably at the same time as the enchiladas are baking).

Step 3

3 Cook Filling

To a frying pan over a high heat, add a drizzle of olive oil. Add onions, capsicum and celery. Cook for 5 minutes. Push veggies to one side of pan and add beans. Mash beans with a fork or potato masher. Combine mashed beans and veggies with remaining taco seasoning, 3/4 of coriander. Cook for 5 minutes. Season with a squeeze of lime and salt and pepper.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Step 4

4 Assemble Enchiladas and Bake

Place filling in the centre of tortilla. Fold the left and right sides of the tortilla in over the filling. Then fold the bottom flap up and over the filling while keeping the sides tucked in. Repeat with the remaining tortillas and filling. Place enchiladas in baking dish and pour the sauce over the top. Sprinkle with cheese and bake for 10-15 minutes.

Tip! Place enchiladas seam down in the baking dish.

Step 5

5 You Plate It!

Remove enchiladas and corn from the oven. Divide between serving plates and top enchiladas with remaining coriander and serve with a dollop of sour cream and lime wedges.

Tip! If you like, add some butter to melt over the corn cobs before serving.

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