How to make Vegetarian Enchiladas Recipe simple

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 30 minutes! These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. healthyish. Place a rack in top third of oven; heat broiler. Learn how to make these truly delicious vegetarian enchiladas which will give you an authentic taste of Mexico and are perfect for the whole family. Unlike some vegetarian enchilada recipes, these are pretty simple to make. The filling here is a mixture of roasted butternut squash, cooked black beans.

A wonderful alternative to classic enchiladas for the vegetarian! This recipe originated from my fiancee's mother, but I added my own twist! Easy vegetarian enchiladas made with butternut squash and black beans, smothered with enchilada sauce and cheese, then baked in the oven.

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.

A delicious recipe that's perfect for meatless Mondays! These beany vegetarian enchiladas are a money-saving gem and they take just a few minutes to make using a few store cupboard ingredients. Vegetarian Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. This enchilada recipe is vegetarian-friendly, but good enough to please anyone.

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..

These Vegetarian Enchiladas are a no-roll enchilada recipe made with black beans, sweet potatoes, and homemade-optional enchilada sauce. They're layered with cheese and baked to perfection. I made this out of the Every Day Food magazine a few years back for some vegetarian friends who'd just had a baby. Seasoned vegetables and black beans are sandwiched between corn tortillas and cheese. The ingredients are layered, casserole style in a small baking dish.