Vegetarian Enchilada

Vegetarian Enchilada


  • 1 can Vegetarian refried beans 16oz can
  • 1 can Enchilada sauce 10oz can
  • 1/2 tsp Taco Seasoning
  • 12 cherry tomatoes
  • 1/4 red onion
  • 2 tsp olive oil
  • 1 tsp cumin seeds
  • 4 Large tortillas
  • Cilantro for Garnish
  • 3 tsp water


  1. Pre heat the oven to 400 degrees
  2. In a mixing bowl, add the tomatoes, 1 tsp of olive oil and 1 tsp of taco seasoning. Set aside for 10 minutes
  3. Chop the onions finely
  4. Open the tin cans
  5. Spray the baking dish with cooking spray or you can oil it.


  1. In a medium sauce pan, add the remaining oil
  2. Add the cumin seeds and allow them to brown just a little
  3. Add the refried beans
  4. Add the water and the taco seasoning
  5. Stir well for about 5 minutes
  6. Take 1 tortilla and heat it up for about 7 seconds in the microwave
  7. On a chopping board, place the warm tortilla
  8. Put a spread of the beans in a line on the tortilla
  9. Add 3 cherry tomatoes
  10. Add the onions
  11. Roll them up tightly and place it on the baking dish.
  12. Repeat for the remaining tortillas
  13. Generously spread the enchilada sauce on the vegetarian enchiladas
  14. Add the shredded sharp cheddar cheese to the enchiladas
  15. Place in the oven for about 18 minutes or until cheese is melted
  16. Garnish with the coriander and red onions
  17. Keep a side of the enchilada sauce for your guests.
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