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    Home » Recipes » Vegetarian Dinner Recipes

    Sep 18, 2014 · Modified: Feb 8, 2020 by Becca Heyes · This post may contain affiliate links · 17 Comments

    Vegetarian enchiladas for one

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    Total time: 35 minutes
    Servings: 1
    4 from 2 votes
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    One perfect portion of veggie enchiladas that only take 10 minutes to prepare - enchiladas don't have to be only for a crowd!

    As you may recall from certain events that went down in April, I'm not single. But, the nature of my husband's work means that he's often out in the evenings (he's a musician, a.k.a. rockstar). On those nights, I guess I'm an honorary singleton. I have no desire to be single, but I would quite like to be friends with Bridget Jones.

    So, here's a recipe for the other singletons among you - honorary or otherwise. Vegetarian enchiladas for one!

    One perfect portion of veggie enchiladas that only take 10 minutes to prepare - enchiladas don't have to be only for a crowd!

    In the past, I would never have even considered making enchiladas just for one person - for two reasons:

    Firstly, when I make enchiladas, I usually seem to produce mammoth amounts of food. I always aim for just two portions, but somehow the desire to fill a whole, enormous baking dish results in me producing enough enchiladas to feed an army. And when it's just me at home, cooking that many enchiladas would be one temptation too far - so I just don't do it.

    One perfect portion of veggie enchiladas that only take 10 minutes to prepare - enchiladas don't have to be only for a crowd!

    Secondly, what a faff. Somehow spending hours on dinner seems completely reasonable when you're cooking for more than one person, but when I'm on my own, my number 1 priority is to make something super quick that leaves barely any washing up (this is probably because when I'm on my own I'm usually watching some form of chick flick that needs continuous attention for fear of missing the profound plot points). Chopping veg, cooking veg, rolling enchiladas, making sauce... yeah, not going to happen.

    One perfect portion of veggie enchiladas that only take 10 minutes to prepare - enchiladas don't have to be only for a crowd!

    Buuut, before I put you off - these enchiladas are different! They're enchiladas for one - just one perfect portion, no pre-cooking required, a super quick and easy dinner. In fact, the only real bit of prep required is to grate a tiny bit of cheese - the rest is 100% pure assembly.

    I put a few big chunks of pickled jalapeño through mine because I was using a mild salsa, but if you're using a hot salsa you might decide to leave out the jalapeños! I actually didn't even chop them up, just put a few slices through each enchilada (didn't want to dirty a chopping board... really...), and in the end it worked just fine - by the time your mouth's tingling a little, you won't be able to tell anyway!

    One perfect portion of veggie enchiladas that only take 10 minutes to prepare - enchiladas don't have to be only for a crowd!

    Vegetarian enchiladas for one

    If you've cooked this recipe, don't forget to leave a star rating!

    4 from 2 votes
    Print Pin Comment
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 1
    Calories:
    Author: Becca Heyes

    Ingredients

    • 6 tablespoon salsa hot or mild
    • 4 tablespoon refried beans
    • 2 mini flour tortillas
    • slices ~6 pickled jalapeños
    • 2 tablespoon fresh coriander roughly torn up
    • 25 g cheddar cheese grated

    Instructions

    • Heat the oven to 190°C (Gas Mark 5 / 375°F).
    • Add a tablespoon or two of salsa to the bottom of an individual baking dish (mine measured around 8 x 4.5"), and spread it around with the back of the spoon.
    • Spoon half of the refried beans along the centre of one of the mini tortillas, and add a few slices of jalapeño and some torn coriander. Roll the tortilla up tightly, and place it in the baking dish. Repeat with the remaining fillings and final tortilla.
    • Top with the remaining salsa (try to cover any exposed corners of tortilla if possible to prevent burning), and then the grated cheese. Bake for around 25 minutes, until the cheese is melted and slightly crispy.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    One perfect portion of veggie enchiladas that only take 10 minutes to prepare - enchiladas don't have to be only for a crowd!

    Prefer a crowd-sized version? How about black bean enchiladas with avocado sauce:

    Black bean enchiladas with avocado sauce

    More Vegetarian Dinner Recipes

    • Smoked Cheese and Broccoli Tart
    • 40 Vegetarian Mushroom Recipes
    • Slow Cooker Mushroom Stroganoff
    • Vegetarian Chilli Mac (One Pot!)
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    Comments

    1. Nikki Krakauer says

      August 11, 2020 at 12:24 am

      Corn tortillas are authentic and taste better too.  Don’t forget onions with your cheese!  Also black beans are fabulous too.  Bush’s has some new bean products, one is a mixed bean can, & I’m planning to check them out for my taco salads.  Need to find out if they’re vegan!  3 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        August 13, 2020 at 9:52 am

        I'm actually not a fan of corn tortillas, but I do love the idea of adding onions with the cheese :)

        Reply
    2. Lise says

      February 09, 2015 at 8:07 pm

      You are so right about ending up w/ enough food to feed an army, it happens to me as well. Great recipe I will be trying it in the next couple of days, I'll let you know how it comes out.
      FYI: some people may not know what Coriander is so you may want to put in (Cilantro), just a thought. Lise

      Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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