Recipes Vegetarian Enchiladas Recipe for beginners

Vegetarian Enchiladas Recipe - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Vegetarian Enchiladas Recipe! A quick and easy dinner that is ready in under 20 minutes!

You can cook Vegetarian Enchiladas Recipe with 20 Ingredients and 10 steps. See the following guide!

1. For filling:.
2. 6 mini sweet corns, halved lengthwise.
3. 6 tablespoons grated cheddar cheese or vegan cheese if required.
4. 2 tablespoons olive oil.
5. 1 clove garlic, thinly sliced.
6. 1 medium yellow bell pepper, sliced into thin strips.
7. 1 medium red bell pepper, sliced into thin strips.
8. 1/2 large red onion, sliced into thin wedges.
9. 1/2 Juice of a lime.
10. For tortillas:.
11. 6 Gran Luchito Street Taco wraps.
12. 1/2 (1 pack) Gran Luchito Refried Beans.
13. For enchilada sauce:.
14. 2 tablespoons Gran Luchito Chipotle Salsa.
15. 1 cup passata.
16. 1 teaspoon Gran Luchito Smoky Chipotle Fajita & Taco Mix.
17. 3/4 cup vegetable stock.
18. For toppings:.
19. 2 tablespoons Gran Luchito Serrano Green Chillies.
20. 1/2 cup grated cheddar cheese or vegan cheese if required.

1. Preheat the oven to 190 degrees Celsius, 170 for fan assisted..
2. Heat the olive oil in a large frying pan or wok over a medium/high heat. Add the prepared vegetables and lime juice and stir fry until tender..
3. Whilst the vegetables are cooking, add all the enchilada sauce ingredients to a saucepan. Stir to combine and bring to a gentle boil then reduce to a simmer, cooking for 5 or so minutes to thicken and reduce the sauce..
4. Add half of the cooked sauce to the vegetables and stir to combine. Reserve the remaining sauce to one side..
5. Add the Refried Beans to a pan, cooking as per the packet guidelines..
6. Divide the Refried Beans evenly between the Street Taco wraps, spreading a thick layer over each..
7. Divide the cooked vegetables between the center of the Street Taco wraps, then roll tightly around the filling. Arrange the filled wraps seam side down in a small ovenproof dish, so they are closely packed together..
8. Pour over the remaining enchilada sauce and scatter over the remaining cheese..
9. Transfer to the oven to bake for 20-25 minutes until piping hot through and the cheese is golden..
10. Scatter over the Serrano Green Chillies to serve..