What sides are good with enchiladas?

What to Serve with Enchiladas: 10 Traditional Sides Canned Goods. • 1 Refried beans. Condiments. • 1 Chips and salsa. • 1 Guacamole. Pasta & Grains. • 1 Rice. Desserts. • 1 Mexican corn pudding. Deli. • 1 Jicama with mango slaw. • 1 Mexican coleslaw. • 1 Mexican sweet potato salad. • 1 Pepper salad. Other. • Elote.

How many calories in a veggie enchilada?

Veggie Enchilada With Cheese (1 enchilada) contains 16g total carbs, 13.3g net carbs, 13.9g fat, 10g protein, and 223 calories .

Do all enchiladas have beans?

Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations . Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.

What comes on a enchilada plate?

Two enchiladas, cheese or choice of one meat and sauce, served with rice and beans .

How many calories are in vegetarian black bean enchiladas?

1 serving of black bean enchiladas (Vegetarian Hot Bar Dish - Wegmans) contains 220 Calories .

How many calories are in bean and cheese enchiladas?

Approximate values per serving (2 enchiladas): 293 calories , 4 g fat (0.5 g saturated), 1 mg cholesterol, 14 g protein, 52 g carbohydrates, 13 g dietary fiber, 1,201 mg sodium.

How many calories in a Cheese enchilada with rice and beans?

Ramona's Beans & Rice Cheese Enchiladas (1 meal) contains 58g total carbs, 46g net carbs, 38g fat, 30g protein, and 670 calories .

What is a good substitute for black beans in enchiladas?

Lentils . Lentils will work as a replacement for black beans in most cases- just be careful not to overcook them or they will get mushy! They work well in stews, soups, tacos, enchiladas, or to top off salads.

Are enchiladas better with corn or flour?

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

What is the secret to good enchiladas?

Fry each of your tortillas in hot oil before adding in your enchilada filling . This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Is it better to cook enchiladas covered or uncovered?

Bake uncovered 15 to 20 minutes or until hot.

Do you put sauce on enchiladas before or after baking?

Step 1: Make 10 minute homemade red enchilada sauce using fridge and pantry staples. Step 2: Sprinkle shredded Mexican blend cheese into the centers of corn tortillas then roll and place inside a casserole dish. Step 3: Cover with red sauce then bake .

What vegetables go well with Mexican food?

Some of the most popular vegetables in Mexico are tomatoes, onions, and peppers since they're used to make salsas. Other traditional Mexican vegetables include garlic, squash, cabbage, nopales, and more.

What is the proper way to eat enchiladas?

When it comes to eating an enchilada, the right grip is crucial. Use your fork and knife to cut a portion of the enchilada and lift it onto your fork . This will help you avoid any messy mishaps and ensure that you get a perfect bite every time.

My veggie black bean enchiladas | Jamie Oliver recipes (2024)

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My veggie black bean enchiladas

Tasty tomato sauce & zingy sweetcorn salsa

Vegetarianv

PLAY

Tasty tomato sauce & zingy sweetcorn salsa

Vegetarianv

“Looking for midweek inspiration? Give my expression of a beautiful Mexican-inspired veggie enchilada a try – it’s crisp and spicy, but also fresh and zingy. Plus, it’s a great way to get veg into your life. It’s just the kind of thing my kids go nuts for, and with it being a one-pan wonder, the clear up is super-speedy, too – big smiles all round! ”

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

VegetablesMexicanOne-pan recipesHealthy dinner ideasHealthy vegetarian recipesFamily one-pan recipes

Nutrition per serving

Calories 501 25%
Fat 19.7g 28%
Saturates 5.8g 29%
Sugars 13.3g 15%
Salt 1.8g 30%
Protein 21.3g 43%
Carbs 73.5g 28%
Fibre 14.8g -

Of an adult's reference intake

Ingredients

2 red peppers
2 fresh red chillies
8 spring onions
400 g ripe tomatoes
2 cloves of garlic
olive oil
1 bunch of fresh coriander , (30g)
2 limes
2 x 400 g tins of black beans
chipotle chilli sauce
50 g feta cheese
8 corn or flour tortillas
2 large or 4 small corn on the cob
extra virgin olive oil
natural yoghurt or soured cream , to serve

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Method

Preheat the oven to 180ºC/350ºF/gas 4.
Halve, deseed and remove the stalks from 2 red peppers and 2 fresh red chillies.
Blacken and char 6 spring onions, 400g of tomatoes, the peppers, chillies, and 2 cloves of garlic in a large dry ovenproof non-stick pan (or directly over the flame of a gas hob) on a high heat – you may need to work in batches.
Peel away any really blackened bits of vegetable skin, removing any tough skins or stalks, as necessary, and place in a blender with 1 tablespoon of olive oil and the stalks from 1 bunch of fresh coriander (30g), reserving the leaves.
Add a good splash of water, then finely grate in the zest of 2 limes and squeeze in the juice of 1½, then blitz until smooth. Season to taste.
To make the filling, drain 2 x 400g tins of black beans and place in a bowl, season with sea salt and black pepper, then add a few shakes of chipotle chilli sauce, to taste.
Crumble in 25g of feta cheese and add 1 splash of olive oil, then roughly mash half the beans and stir back through so you get a mixture of textures. Tear in half the reserved coriander leaves and stir through.
Pour half the sauce into your pan and place over a medium-low heat.
Divide the filling between 8 tortillas, then roll up into thin cigars, placing into the pan as you go.
Pour over the remaining sauce and crumble over the remaining 25g of feta, then bake for 25 to 30 minutes, or until golden and bubbling.
To make a quick sweetcorn salsa, char 2 large or 4 small corn on the cob directly over the flame of a gas hob (or in a dry pan) on a medium heat for a few minutes, turning regularly, then slice off the corn kernels and place into a bowl.
Drizzle over 1 tablespoon of extra virgin olive oil and squeeze over the juice from the remaining ½ a lime.
Chop 2 spring onions and most of the remaining coriander leaves, stir through the salsa, then season to taste with salt, pepper and chipotle chilli sauce.
Serve straight from the oven, scattered with the remaining coriander leaves, and with a spoonful of sweetcorn salsa and a dollop of yoghurt or soured cream. Nice served with cold lager or tequila!

Tips

EASY SWAPS
Switch up the cheese you choose – Cheddar works well, if that’s what you’ve got in the fridge.

Feel free to use frozen or tinned sweetcorn, instead of fresh, if you prefer.

HEALTH & NUTRITION
This recipe also works well with wholemeal tortillas for extra fibre.

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