Vegetarian Enchiladas Recipe. Looking for unique vegetarian enchilada recipes? In a large skillet over medium heat, heat oil. For the sauce: Heat the oil in a large skillet over medium heat. Vegetarian Enchiladas Recipe

You can cook Vegetarian Enchiladas Recipe using 20 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vegetarian Enchiladas Recipe
  1. You need For of filling:.
  2. You need 6 of mini sweet corns, halved lengthwise.
  3. You need 6 tablespoons of grated cheddar cheese or vegan cheese if required.
  4. Prepare 2 tablespoons of olive oil.
  5. You need 1 clove of garlic, thinly sliced.
  6. Prepare 1 of medium yellow bell pepper, sliced into thin strips.
  7. You need 1 of medium red bell pepper, sliced into thin strips.
  8. It’s 1/2 of large red onion, sliced into thin wedges.
  9. It’s 1/2 of Juice of a lime.
  10. Prepare For of tortillas:.
  11. Prepare 6 of Gran Luchito Street Taco wraps.
  12. Prepare 1/2 (1 pack) of Gran Luchito Refried Beans.
  13. You need For of enchilada sauce:.
  14. You need 2 tablespoons of Gran Luchito Chipotle Salsa.
  15. It’s 1 cup of passata.
  16. Prepare 1 teaspoon of Gran Luchito Smoky Chipotle Fajita & Taco Mix.
  17. It’s 3/4 cup of vegetable stock.
  18. It’s For of toppings:.
  19. It’s 2 tablespoons of Gran Luchito Serrano Green Chillies.
  20. You need 1/2 cup of grated cheddar cheese or vegan cheese if required.

How to make vegetarian enchiladas First, cook the garlic, onion, and bell pepper in olive oil in a large skillet until the onion is soft. Add in the frozen corn and cook a few more minutes while it defrosts. Next, add the black beans, cream cheese, mexican cheese, paprika, cumin, chili powder, and fresh lime juice. In a large skillet, saute zucchini and pepper in oil until pepper is crisp-tender.

Vegetarian Enchiladas Recipe instructions

  1. Preheat the oven to 190 degrees Celsius, 170 for fan assisted..

  2. 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..

  3. 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..

  4. Add half of the cooked sauce to the vegetables and stir to combine. Reserve the remaining sauce to one side..

  5. Add the Refried Beans to a pan, cooking as per the packet guidelines..

  6. Divide the Refried Beans evenly between the Street Taco wraps, spreading a thick layer over each..

  7. 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..

  8. Pour over the remaining enchilada sauce and scatter over the remaining cheese..

  9. Transfer to the oven to bake for 20-25 minutes until piping hot through and the cheese is golden..

  10. Scatter over the Serrano Green Chillies to serve..

If vegetarian enchiladas are going to be a meal, there's gotta be more than cheese and sauce in there.. These veggie enchiladas feature a charred. Saute until golden brown and cooked through. Arrange veggies on a large sheet pan. Toss with olive oil and salt.