Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, vegetarian enchiladas recipe. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Vegetarian Enchiladas Recipe is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Vegetarian Enchiladas Recipe is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook vegetarian enchiladas recipe using 20 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Enchiladas Recipe:
- Make ready For filling:
- Prepare 6 mini sweet corns, halved lengthwise
- Make ready 6 tablespoons grated cheddar cheese or vegan cheese if required
- Prepare 2 tablespoons olive oil
- Make ready 1 clove garlic, thinly sliced
- Get 1 medium yellow bell pepper, sliced into thin strips
- Get 1 medium red bell pepper, sliced into thin strips
- Make ready 1/2 large red onion, sliced into thin wedges
- Take 1/2 Juice of a lime
- Get For tortillas:
- Take 6 Gran Luchito Street Taco wraps
- Take 1/2 (1 pack) Gran Luchito Refried Beans
- Make ready For enchilada sauce:
- Take 2 tablespoons Gran Luchito Chipotle Salsa
- Get 1 cup passata
- Make ready 1 teaspoon Gran Luchito Smoky Chipotle Fajita & Taco Mix
- Take 3/4 cup vegetable stock
- Get For toppings:
- Get 2 tablespoons Gran Luchito Serrano Green Chillies
- Get 1/2 cup grated cheddar cheese or vegan cheese if required
Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water. Roll up and place seam-side down in baking dish. Place a griddle pan over a high heat to get smoking hot.
Steps to make Vegetarian Enchiladas Recipe:
- Preheat the oven to 190 degrees Celsius, 170 for fan assisted.
- Heat the olive oil in a large frying pan or wok over a medium/high heat. Add the prepared vegetables and lime juice and stir fry until tender.
- Whilst the vegetables are cooking, add all the enchilada sauce ingredients to a saucepan. Stir to combine and bring to a gentle boil then reduce to a simmer, cooking for 5 or so minutes to thicken and reduce the sauce.
- Add half of the cooked sauce to the vegetables and stir to combine. Reserve the remaining sauce to one side.
- Add the Refried Beans to a pan, cooking as per the packet guidelines.
- Divide the Refried Beans evenly between the Street Taco wraps, spreading a thick layer over each.
- Divide the cooked vegetables between the center of the Street Taco wraps, then roll tightly around the filling. Arrange the filled wraps seam side down in a small ovenproof dish, so they are closely packed together.
- Pour over the remaining enchilada sauce and scatter over the remaining cheese.
- Transfer to the oven to bake for 20-25 minutes until piping hot through and the cheese is golden.
- Scatter over the Serrano Green Chillies to serve.
Halve and deseed the peppers, then add to the griddle with the corn. Heat the oil in a large non-stick frying pan over a medium heat. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender. This enchilada recipe is sure to impress. These vegetarian enchiladas have become a staple easy dinner in our house, and we fight over the leftovers!
So that’s going to wrap it up for this special food vegetarian enchiladas recipe recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
