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
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.