The Secret Street

Type: Vegetarian (can be made vegan)
Servings: 4
Prep Time: ⏱️ 30 mins
Cook Time: ⏱️ 15 mins
Total Time: ⏱️ 45 mins

If you’re in the mood for something cosy, spicy, cheesy (and veggie-friendly!), these enchiladas are your new best friend. They’re easy to throw together, taste amazing, and are perfect for sharing… or for next-day leftovers 🙌. And paired with smoky BBQ corn ribs? Chef’s kiss 💋🌽

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🥣 Enchilada Sauce from Scratch (So Worth It)

This sauce is full of flavour—rich, smoky, slightly spicy—and way better than the jarred stuff. Plus, it uses things you probably already have in your kitchen!

🛒 Ingredients:

• 500ml water + 1 veg stock cube (or just 500ml veggie stock)
• 2 tbsp tomato paste 🍅
• 2 tbsp butter 🧈 (or plant-based butter for vegan)
• 2 tbsp flour
• 0.5 tbsp vinegar (white or rice vinegar)
• 1 tsp paprika 🌶️
• 0.5 tsp cumin
• 0.5 tsp oregano 🌿
• 1 tsp garlic powder 🧄
• 1 tsp chilli flakes or powder (less if you prefer mild) 🔥

👩‍🍳 Method:

1. Melt the butter in a pan over medium heat.
2. Stir in the flour and cook for 1 minute until it forms a paste.
3. Add tomato paste and cook for another minute.
4. Stir in the spices and vinegar.
5. Gradually whisk in the stock until smooth—no lumps allowed!
6. Simmer for about 5 minutes until thickened. Taste and adjust—add salt, more chilli, or whatever feels right.

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🌯 The Enchiladas: Filling + Wrapping

This is where the magic happens ✨. You can use vegetarian mince or beans (or both!). I used THIS Isn’t Beef mince, but black or kidney beans are delicious too. For extra texture, mash half the beans before cooking.

🛒 Ingredients:

• 1 onion 🧅
• 2 carrots 🥕
• 1 pepper (any colour!) 🫑
• 250g vegetarian mince or 1 tin of beans (black or kidney)
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp oregano
• 6 tortilla wraps 🌮
• 100g shredded mozzarella (or vegan cheese) 🧀
• A few spoonfuls of enchilada sauce

👩‍🍳 Method:

1. Cook the onion, carrots, and pepper in a little oil until soft.
2. Add the spices and stir through.
3. Add your veggie mince or beans, cook for a few minutes.
4. Stir in 4 tbsp (or more) of the enchilada sauce until the mix is saucy but not runny.

🛠️ Assembly:

1. Preheat your oven to 200°C 🔥.
2. Spoon some enchilada sauce into the bottom of a baking dish.
3. Fill each tortilla with the veggie mix and some cheese, then roll them up and place seam-down in the dish.
4. Pour the rest of the sauce over the top and sprinkle with more cheese.
5. Bake for about 15 minutes, until golden and bubbling 🧡.

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🌽 BBQ Corn Ribs on the Side

These corn ribs are smoky, juicy, and packed with flavour. And yes—you can bake them at the same time as the enchiladas. Bonus! 💥

🛒 Ingredients:

• 3 corn cobs 🌽
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1–2 tsp BBQ sauce (depending on how smoky-sweet you like it)
• 3 tsp water
• Salt to taste 🧂

👩‍🍳 Method:

1. Cut each cob in half lengthwise (careful—it’s easier with a sharp knife).
2. Mix olive oil, smoked paprika, BBQ sauce, water, and a pinch of salt into a glaze.
3. Brush it all over the corn pieces.
4. Bake for about 15 minutes at 200°C alongside the enchiladas.

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💡 Final Tips

• Make it vegan: Just swap the butter and cheese for plant-based alternatives.
• Got leftovers? These enchiladas reheat beautifully—they might even be better the next day 😋.
• The sauce can be made in advance and stored in the fridge for 3–4 days.

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🌮💃 This is one of those recipes that feels like a treat but is super achievable on a weeknight. Let me know if you give it a go or put your own twist on it! Tag me on Instagram if you post a pic 📸✨