Dinner for two: Vegetarian enchiladas in 30 minutes

It's 5:30 pm, you've kicked off your shoes and your stomach is growling. What should you make for dinner…

Dinner for two: Vegetarian enchiladas in 30 minutes
Foto: Photo: Morguefile.com

It’s 5:30 pm, you’ve kicked off your shoes and your stomach is growling. What should you make for dinner tonight for you and your sweetie? Keep things simple and only dirty one baking dish; make vegetarian enchiladas.

This dinner for two is packed with protein-filled beans, calcium rich cheese, and topped with fresh veggies to make a balanced meal. As a bonus, you probably already have all these basic ingredients on hand if you make Hispanic-style dishes often.


8 – small corn tortillas, 6-8″
1 – 16 oz. can refried beans
1 – 32 oz. can enchilada sauce, red
1 lb. sharp cheddar cheese, shredded
lettuce, shredded
tomato, shopped
avocado, sliced
sour cream, as a garnish

Lay the eight corn tortillas out on a clean counter top. Use a butter knife to spread refried beans on each tortilla. Make a line of approximately 2 tablespoons of beans down the center of each tortilla. Add a generous sprinkle of the shredded cheddar cheese on the beans on each tortilla.

Now, roll each tortilla. Fold the sides of the corn tortillas over the beans and cheese. Place the enchiladas seam-side down in a 9×13″ baking dish, four enchiladas per row. Pour 3/4 of the can of enchilada sauce over the tortillas. Make sure each tortilla is moistened, so they won’t get dry while baking. Sprinkle the remaining shredded cheddar cheese over the top of the enchiladas.

Place the dinner for two in a pre-heated 350 degree Fahrenheit oven for 25 minutes. The enchiladas are ready when the cheese melts and the sauce is bubbling. While the dinner is baking, prep the fresh vegetables.

After serving the enchiladas, top each plate with shredded lettuce, chopped tomato, sliced avocado, and a dollop of sour cream.

The best thing about this dinner for two is the leftovers. The extra enchiladas become a perfect side dish for tomorrow night’s dinner. Try pairing the enchiladas with crispy tacos or a fresh avocado salad. To reheat the leftovers, simply pop the pan back into the oven for 20 minutes and you’re ready to enjoy your enchiladas again.

Finish off this classic vegetarian meal with a few side dishes. Choose from seasoned rice, corn mixed with red bell pepper pieces, black beans flavored with lime juice, or a bowl of rainbow salsa paired with homemade tortilla chips makes this simple dinner for two into a Sunday night feast!