Got leftovers? Make quick and easy vegan enchiladas!

Enchiladas are a great go-to recipe to make with leftovers. If you like to make veggie stir-frys or chilis, you can use those leftovers to build a whole new meal! 

Mum tip: An easy way to save time cooking dinner is to stir fry a bunch of veggies at the beginning of the week and then add them to whatever meal you’re making.

Enchiladas Ingredients:

  • 2 cups of leftovers. I like to use a leftover stir fry of red bell peppers, zucchini, corn and spinach
  • 1 can low sodium refried beans (check that they aren’t made with a bunch of oil, a can of black beans works well too)
  • Guacamole or chopped avocado (I make my own guacamole. Store-bought guacamole usually has heaps of salt) 
  • Whole grain tortillas 
  • 1 can chopped tomatoes 
  • A pinch of spices: chili powder, cumin, paprika, black pepper (I usually add tumeric as well because it’s so good for you) 


Instructions:

  1. Preheat oven to 180 degrees Celsius (350 F)
  2. Place a thin strip of refried beans down the centre of the tortilla 
  3. Add in a few spoonfuls of leftover filling 
  4. Add a pinch of chilli powder, cumin, and black pepper 
  5. Roll tortillas and place on baking tray with the seam facing down 
  6. Cover tortillas evenly with a can of chopped tomatoes and a sprinkling of paprika 
  7. Bake for 25 minutes or until edges of the tortillas are crispy brown 
  8. Add guacamole or avocado on top before serving 
  9. Enjoy!

Share This:
Facebooktwitterpinterest