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.