Bean & Veggie Enchiladas – Fusion Mexican Recipe

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By admin
September 11, 2021

Bean & Veggie Enchiladas – Fusion Mexican Recipe

Servings 12
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr


Bean & Veggie Mixture

  • 2 tbsp Olive Oil
  • 4-5 Garlic Cloves
  • 1 cup Red Onion Chopped
  • 1 cup Green Pepper Chopped
  • ¾ cup Red Pepper Chopped
  • 1 cup Mushrooms Chopped
  • 1.50 cups Broccoli Chopped
  • 2-3 Packed Fresh Baby Spinach
  • ½ cup Frozen Corn
  • 1 Black Beans (500 ml)
  • 1 tbsp Roasted garlic pepper
  • 2 tbsp Honey Garlic Sauce
  • 2 tbsp Chilli Garlic
  • Salt & Pepper to taste
  • 12 Tortilla 7 Inches

Fusion Enchilada Sauce

  • 2 cups Tomato pasta Sauce
  • 2 tbsp Honey Garlic Sauce
  • 4 tbsp Chilli Garlic
  • Salt & Pepper To taste


  • 1 cup Jalapeno
  • ¾ cup Green Onion
  • 1.50 cups Tex Mex Shredded Cheese


Step 1: Cook Veggies & Beans

  • In a pan over medium-high heat, add 1-2 Tbsp Olive Oil. Add 4-5 crushed or minced big Garlic cloves and cook for  1 Minute. Add 1 cup roughly chopped Red Onion and cook for  2 Minutes or until translucent. Add 1 cup roughly chopped Green pepper & 3/4 cup Red pepper and cook for  3-4 Minutes. Add 1 cup chopped Mushrooms and cover the pan to cook for  3-4 Minutes. Finally, add 2-3 cups baby spinach and cover the pan until it wilts about  2 Minutes. Mix well.
  • Add 1/2 cup drained frozen corn and 1 can Black bean. Season the mixture with Salt & pepper to taste. Add 1 Tbsp Roasted garlic & pepper seasoning followed by 2 Tbsp of honey garlic sauce and 2 tbsp of Chili garlic sauce. Mix everything together and cook for another 2 minutes. Switch off the gas and taste the mixture and add more seasoning and sauces according to your preferred taste.

Step 2: Make the Sauce

  • To make the sauce combine 1 cup of Pasta sauce of your choice, 2 tbsp Honey garlic sauce and 2 tbsp of Chili garlic sauce. Season the sauce with Salt & pepper. I usually use garlic or cheesy pasta sauce. See the exact brand I used below.

Step 3 & 4: Wrap the Tortilla & Bake

  • Pre-heat oven @ 375º F/190º C
    If you are making a large batch of 12 Enchilada, spread half the sauce on the base of a 13 x 9 baking pan. Otherwise, just make the half batch of 6 in a smaller pan and reserve the mixture for the next meal.
  • Roast 7 inch Tortilla flatbread on a skillet for 30 seconds on both sides. Lay it on a flat surface and top it up with 2-3 Tbsp Veggie Mixture, some chopped fresh Jalapeno Peppers, green onion & red pepper. Add some cheese on top (optional) and fold it tightly. Do this for all the Tortillas.
  • Assemble all the Tortilla in the baking dish and spread the rest of the sauce on top. Top up the dish with the shredded Tex-Mex cheese for the melty gooey top. Garnish with thinly sliced Jalapeno pepper. Bake for 10-15 minutes or until the cheese has melted and Tortilla edges are crispy.


Calories: 225kcal
Calories: 225kcal
Course: Brunch, Dinner Party
Cuisine: Fusion, Mexican, Vegetarian
Keyword: Potluck, Protein Packed

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