Michelle's Authentic Vegetarian Enchiladas (Vg)

Step 1 - Defrost in fridge overnight
Step 2 - Remove Lid, cover with Foil
Step 3 - Bake 10-12mins in oven 180°C
Step 4 - Remove Foil, bake a further 15mins (until golden brown)

Ingredients: Onion, garlic, carrot, celery, mushrooms, capsicum, zucchini, kidney beans, chickpeas, lentils, black beans, tinned tomatoes (sulphites), tomato paste, veg stock, oregano, cumin, coriander, smoked paprika, tabasco, chilli, salt, pepper, cheddar (milk), flour tortillas (gluten)

Contains: Milk, Gluten, sulphites

Serve with Guacamole and a fresh salad

Hi I'm Michelle,

I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!

Discover Michelle's other meals

• Flexitarians looking for a meat-free night with plenty of flavour and protein
• Families wanting hearty vegetarian meals that don’t feel like a compromise
• Mexican food lovers craving a cheesy, wholesome tortilla bake