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Vegetarian Enchiladas
CategoryAll Recipes, Vegan/Vegetarian
Vegetarian Enchiladas
Delicious vegetarian enchiladas filled with pulses, tomatoes, and lots of cheese. This original Mexican cuisine-inspired dish is a wonderful dinner recipe that the whole family will love. This recipe is also easily customisable, pick and choose your vegetables and meat for the filling to suit your tastebuds for an enjoyable eating experience. These healthy enchiladas will become your new favourite go-to dish.
Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 minsCategoryAll Recipes, Vegan/Vegetarian
Ingredients:
1 tsp olive oil
2 medium onions, chopped
280 g carrots, grated
3 tsp chili powder
800 g tomatoes, chopped
800 g pulses in water, drained
6 small wholemeal tortillas
200 g low-fat natural yoghurt
50 g extra mature cheddar cheese (or vegan alternative)
Directions:
Step 1
1
To a saucepan add oil and heat over medium heat, add the carrots and onions then cook for 5-8 minutes. Add some water if the carrots start to stick to the base. Add chili powder and cook for 1 min more. Pour in the pulses and tomatoes, mix well and bring to a boil. Lower the temperature stirring occasionally, simmer for 5-10 minutes until thickened. Remove the saucepan and allow it to cool.
Step 2
2
Heat your grill to a high temperature. Spread some bean chili over a large ovenproof dish. Lay each whole meal tortilla on the board and fill it with some chili powder. Fold the ends and seal. Place them in the large oven-proof dish and add the remaining chili mixture to the top.
Step 3
3
Mix the grated cheese with the yogurt along with some seasoning. Add it over the enchiladas.
Step 4
Nutrition Facts
0 servings
Serving size