Vegetarian Enchiladas  Vegetables  36 reads

Vegetarian Enchiladas


Olive oil 55 ml
Sweetcorn 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

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.

serves 4


Rating 2.33/5
Rating: 2.3/5 (3 votes)
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