Vegetable Enchiladas

Vegetable Enchiladas

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This vegetable enchilada recipe is the perfect Mexican, vegetarian treat. Corn tortillas are stuffed with rice, black beans, cheese and sour cream, before being drizzled with a tomato sauce of cumin and Knorr Vegetable Stock Pot.

  • Recipe serves8
  • Preparation time10 minutes
  • Cooking time30 minutes


  • 30 ml Stork Margarine
  • 2 Cloves crushed garlic
  • 10 ml Robertsons Cumin
  • 60 ml Plain flour
  • 60 ml Tomato puree
  • 400 g Tin chopped tomatoes
  • 1 Knorr Vegetable Stock Pot
  • 300 g Grated Cheddar cheese, divided
  • 100 ml Sour cream
  • 400 g Tin black beans, rinsed and drained (or kidney beans)
  • 300 g Baby spinach leaves
  • 410 g Tin cream style sweetcorn
  • 6 Spring onions, finely sliced
  • 200 g Long grained rice, cooked according to packet directions
  • 8 Corn tortillas


  • Preheat oven to 200°C.
  • Heat the Stork Margarine in a large saucepan. Add the garlic, cumin, flour and tomato puree. Cook for 2 minutes on medium heat, stirring continuously. Add the tomatoes and Knorr Vegetable Stock Pot, stirring well. Bring to the boil and reduce to a simmer. Cook for 6-8 minutes, until slightly thickened and set aside.
  • In a large bowl combine half of the cheese, sour cream, black beans (or kidney beans), spinach, corn, rice and spring onions.
  • Lay tortillas flat and spoon on equal portions of the rice mixture. Roll up tightly and arrange seam side down on a lightly greased baking dish.
  • Pour the tomato sauce over the top and sprinkle with remaining cheese. Bake for 10-12 minutes, until golden brown and bubbly.