Steps to Prepare Ultimate Vegetarian Enchiladas Recipe

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Vegetarian Enchiladas Recipe. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Vegetarian Enchiladas Recipe Recipe. In a large skillet over medium heat, heat oil. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well.

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

Ingredients of Vegetarian Enchiladas Recipe

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

Halve and deseed the peppers, then add to the griddle with the corn.Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce.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.

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..

For the sauce: Heat the oil in a large skillet over medium heat.Roll up and place seam-side down in baking dish.Place a griddle pan over a high heat to get smoking hot.

Arrange veggies on a large sheet pan.Toss with olive oil and salt.Stir / gently mash to make a chunky filling.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!