Vegetarian Enchiladas Recipe.
Vegetarian Enchiladas Recipe most diverse and own mind flavor that unique. Several types of Vegetarian Enchiladas Recipe recipes are also enough easy to process and dont pick up long. Though not everybody likes Vegetarian Enchiladas Recipe food, currently several people are getting attached and like the sundry Vegetarian Enchiladas Recipe foods available. This can be visible than the number of restaurants that provide Vegetarian Enchiladas Recipe as one of the dishes. You can cook Vegetarian Enchiladas Recipe using 20 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Vegetarian Enchiladas Recipe
- It's For of filling:.
- You need 6 of mini sweet corns, halved lengthwise.
- It's 6 tablespoons of grated cheddar cheese or vegan cheese if required.
- You need 2 tablespoons of olive oil.
- You need 1 clove of garlic, thinly sliced.
- Prepare 1 of medium yellow bell pepper, sliced into thin strips.
- It's 1 of medium red bell pepper, sliced into thin strips.
- Prepare 1/2 of large red onion, sliced into thin wedges.
- Prepare 1/2 of Juice of a lime.
- Prepare For of tortillas:.
- Prepare 6 of Gran Luchito Street Taco wraps.
- It's 1/2 (1 pack) of Gran Luchito Refried Beans.
- You need For of enchilada sauce:.
- Prepare 2 tablespoons of Gran Luchito Chipotle Salsa.
- Prepare 1 cup of passata.
- You need 1 teaspoon of Gran Luchito Smoky Chipotle Fajita & Taco Mix.
- It's 3/4 cup of vegetable stock.
- You need For of toppings:.
- You need 2 tablespoons of Gran Luchito Serrano Green Chillies.
- It's 1/2 cup of grated cheddar cheese or vegan cheese if required.
Vegetarian Enchiladas Recipe instructions
- 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..
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