Vegetarian Enchiladas and best cheap tequila for margaritas

Vegetarian Enchiladas with Black Beans, Corn & Spinach: This Vegetarian Enchiladas is a true flavor powerhouses. They are filled with tasty black beans vegetables corn and spinach that add a pop of color. The dish is coated in a rich, velvety chili sauce. This sauce is certainly fragrant with spices, but don’t worry it’s not super spicy.

Vegetable Enchiladas 6

Top 5 Tequilas under $30 to go with this meal.

El Destilador blanco tequila. Price: $15. …

El Destilador is not too sweet or too strong, it has two flavor notes that tend to be associated with blanco/silver tequilas. 100% blue agave silver tequila that has a price tag that doesn’t make your wallet start to cry. Its rich agave notes stand up to other flavors you’d typically taste in a cocktail, allowing the tequila to star without overpowering everything else.

Lunazul blanco tequila. Price: $19.99. …

Lunazul blanco tequila can be considered a simple tequila. Lunazul blanco is smooth, balanced tequila allowing the pure agave flavor to put a smile on your face. The pronounced flavors of agave, pepper, and vanilla in each sip.

Cazadores Tequila Reposado. Price: $19.99. …

Cazadores Tequila developed in 1922 in the Mexican community of Arandas, the small-batch Cazadores Reposado is made with 100% blue agave, for up to a year in American oak barrels. The end product is a fresh agave loaded with flavors with vanilla and woody notes.

Tequila Corralejo Silver. Price: $21.99. …

Tequila Corralejo Silver is one of the few tequilas made in Guanajuato Mexico, made with unique projection methods using only the finest agave. This tequila has a smooth and velvety taste with a splash of bright fruit, honey, and a hint of peppercorn shining through. This tequila is begging you to sip it straight and chilled — ideally on the beach.

Cimarron reposado tequila. Price: $24. …

This is another 100% agave tequila that’s aged for six months in oak barrel, delivering a light amber color and soft, subtle flavors of caramel and vanilla. The smoothness and dryness of the spirit allows you to control the drink’s sweetness level from a boozy fresh tequila tonic to a fruit-forward tequila sunrise.

Recipes header

Vegetable Enchiladas with Black Beans, Corn & Spinach

This vegetable enchilada is a true flavor powerhouses. They are filled with tasty black beans vegetables corn and spinach that add a pop of color. The dish is coated in a rich, velvety chili sauce. This sauce is certainly fragrant with spices, but don't worry it’s not super spicy.
Course Main Course
Cuisine Mexican
Keyword american, enchilada, mexican
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 900kcal


  • 1 pkt taco seasoning
  • 2 Tbsp tomato paste
  • 1 pkt vegetable broth
  • 6 oz sharp cheddar
  • 1 oz scallions
  • 1 can black beans
  • 3 oz baby spinach
  • 2 oz pickled jalapeños
  • oz corn kernels
  • 8 6-in corn tortillas
  • kosher salt & ground pepper
  • neutral oil such as vegetable
  • all-purpose flour


  • Make sauce: Preheat oven to 425°Heat 1 tablespoon oil in a medium saucepan over medium. Add taco seasoning, 2 tablespoons of tomato paste (save rest for own usand 1 tablespoon flour; cook, whisking for 1 minute. Slowly whisk in 1¼ cups water and broth concentrate; bring to a simmer. Cook until slightly thickened, about 10 minutes. Season with ½ teaspoon salt.
  • Prep ingredients: Grate cheese on large holes of a box grater. Trim ends from scallions then thinly slice, keeping dark greens separate. Rinse and drain black beans. Finely chop spinach. Finely chop 1 tablespoon pickled jalapeños.
  • Assemble the filling: In a large bowl, combine beans, corn, scallion whites, spinach, chopped jalapeños, and ⅔ of the cheese. Season with ¾ teaspoon salt and a few grinds pepper, and stir to combine.
  • Heat tortillas: Brush tortillas on both sides with oil, place on a rimmed baking sheet (overlapping is fine). Bake tortillas on the center oven rack until just warmed and softened, about 2 minutes (watch closely). Wrap in foil or a clean kitchen towel to prevent from drying out, keep covered until ready to use.
  • Assemble enchiladas: Lightly oil the inside of a medium baking dish or ovenproof skillet. Pour ¼ cup sauce in baking dish and spread to coat the bottom. Arrange tortillas on a work surface. Divide filling evenly among tortillas (about ⅓ cup each); roll up tightly and arrange, seam side-down, in the baking dish. Top with remaining sauce.
  • Bake enchiladas & serve: Sprinkle enchiladas with remaining cheese and bake on center oven rack until browned and bubbling, 18–22 minutes. Sprinkle scallion greens on top and serve with remaining jalapeños on the side.


Milk, Sulphur dioxide and sulphites and Wheat. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.