Vegetarian Enchiladas
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Looking for new dish ideas? Try this tasty Mexican food recipe for vegetarian enchiladas! It's an easy recipe to prepare at home.
17 July, 2018
ingredients
Olive oil
55 ml
Sweet corn
200 g, canned, drained
Peas
250 g, fresh
Celery
4 sticks, diced
Onion
1, finely chopped
Oregano
1/2 tsp, dried
Paprika
1/2 tsp
Vegetable stock
500 ml
Tortillas
4, flour
Yogurt
400 g
Coriander
a small handful, chopped
Cheddar
150 g, grated
Scallion
2 , finely sliced
Lettuce
1/2, iceberg, shredded
Salt
Pepper
freshly ground
Preparation
Ho to prepare delicious vegetarian enchiladas
Combine the oil, sweetcorn, peas, celery, onion, herbs, stock, and seasoning in a slow cooker.
Cover with a lid and cook on a low setting for 4 hours.
Preheat the oven to 180°C(160° fan)|350F|gas 4.
Fill the tortillas with the vegetable filling and roll to enclose.
Mix the yoghurt with half of the coriander and some seasoning.
Spread over the base of a baking dish and set the rolled tortillas on top.
Sprinkle over the grated cheese and bake for 35-40 minutes until the cheese is melted and golden.
Remove your vegetarian enchiladas from the oven and serve with a garnish of lettuce, spring onion, and the remaining coriander.
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