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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.
- 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
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 4
- Recipe cuisine Mexican
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.