Go to all recipes
Vegetarian enchiladas

Vegetarian enchiladas


Learn how to make easy vegetarian enchiladas filled with beans, veggies and feta cheese! They're fun to assemble and make a crowd-pleasing dinner

  • Feeds 4 Feeds 4
  • Ready in 40 minutes

Each serving contains

  • Energy
    2959kj 705kcal
  • Fat
    High 34%
  • Saturates
    High 51%
  • Sugar
    Low 12%
  • Salt
    High 47%

% of adult’s reference intake | Carbohydrates per serving : 93g

Bring Co-op to your front door

Big Bag Option


  • 1 tbsp Co-op olive oil
  • 2 medium sweet potatoes, peeled and cut into 1cm cubes
  • 4 spring onions, finely chopped
  • 150g Co-op frozen sweetcorn
  • 2 roasted peppers from a jar, drained and roughly chopped
  • 400g can Co-op kidney beans, drained and rinsed
  • 1 tbsp Co-op chipotle paste
  • 60g Co-op Greek Feta cheese, crumbled
  • 3 tbsp chopped coriander, plus extra leaves to garnish
  • 8 Co-op plain tortilla wraps
  • 300g tub Co-op tomato & basil pasta sauce
  • 60g Co-op British mild Cheddar, grated
  • 40g drained Co-op jarred sliced green jalapeño peppers
  • Coriander leaves, to garnish
  • Lime wedges and green salad, to serve


  1. In a large non-stick frying pan, heat the oil over a medium-high heat and fry the sweet potato for 8-10 mins, stirring occasionally, until tender
  2. Add the spring onion and fry for a further 2 mins
  3. Remove from the heat and stir through the sweetcorn, roasted peppers, kidney beans, chipotle paste, Feta and coriander
  4. Lay the wraps on the work surface then divide the mixture between them
  5. Roll each one up tightly and arrange snugly, side by side, in an ovenproof dish about 22cm x 32cm
  6. Pour over the pasta sauce and scatter over the Cheddar and jalapeños
  7. Bake for 20 mins until bubbling and golden, garnish with the coriander, then serve immediately with lime wedges and a green salad on the side

Explore more recipes