Recipe of Award-winning Vegetarian Enchiladas Recipe

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vegetarian enchiladas recipe. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vegetarian Enchiladas Recipe is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Vegetarian Enchiladas Recipe is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have vegetarian enchiladas recipe using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Vegetarian Enchiladas Recipe:

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

Instructions to make Vegetarian Enchiladas Recipe:

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.

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