Vegetarian Enchilada recipe: filled with savoury herbs and additions

There are some things we really miss about our carnivorous past – OK, not that many things. But it is challenging to find a vegetarian enchilada on any menu. What will you fill the tortilla with, right? Here’s your answer: beans. Beans, and lots of ’em. This recipe combines traditional refried beans with a cluster of natural ingredients to form a savoury filling that is, well, filling.

Ingredients

  • 4 tortillas
  • 1 can of refried beans or 1/2 cup homecooked navy beans, mashed
  • 1 small tomato or 5 cherry tomatoes, diced
  • 1/4 of a large onion, chopped (regular or red)
  • several leaves of cilantro, chopped
  • dash of oregano
  • 1 lemon for squeezing juice
  • 1 small block of cheddar cheese
  • taco sauce

Directions

  1. Mix chopped tomatoes, onions and cilantro in a bowl. Add a dash of oregano and squeeze a lemon over top.
  2. Add refried beans to mixture and mix together. Add a light spritz of taco sauce.
  3. Spoon desired amount of now-flavoured refried beans down the centre of a tortilla.
  4. Fold the tortilla and drizzle a little more taco sauce over top. Grate cheddar cheese over top as a garnish.
  5. Repeat for select number of tortillas.
  6. Heat in toaster oven at 275 convection until cheese is lightly melted. Serve with sour cream/Greek yogurt or guacamole.

Makes 4 enchiladas

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