Michelle's Authentic Vegetarian Enchiladas (Vg)

A Mighty Vegetarian Mexican Feast 

Michelle’s vegetarian enchiladas prove that meat-free meals can be just as hearty, cheesy, and satisfying. Packed with a rainbow of sautéed vegetables (onion, garlic, carrot, celery, mushrooms, capsicum, zucchini) and a protein-rich mix of kidney beans, chickpeas, black beans, and lentils, the filling is spiced with her homemade Mexican blend of cumin, coriander, smoked paprika, oregano, chili, and a touch of Tabasco. Rolled into soft flour tortillas, topped with tomatoes and cheddar, and baked until golden and bubbling, these enchiladas bring proper Mexican comfort food straight to your table.

Available in single, double, or family portions, they’re scaled for quick solo dinners, weeknight meals for two, or family feasts. The mix of beans and lentils creates a complete protein, while the vegetables add freshness, texture, and balance. Ready from frozen in 25–55 minutes depending on size, they’re best served with guacamole and sour cream for that classic Mexican finish. Whether you’re vegetarian, flexitarian, or just love hearty Mexican food, Michelle’s enchiladas deliver a meal that’s rich, filling, and crowd-pleasing – without the chicken.

Cooked with ❤️ by Michelle

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Single serve contains 1 tortilla, Double = 3 & Family = 6
  
  Preparation:
  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)

  
  🥑 Best served with Guacamole and sour cream

  *Cooking times and temperatures provided are guidelines and may vary depending on individual oven types
  
  Ingredients: Onion, garlic, carrot, celery, mushrooms, capsicum, zucchini, kidney beans, chickpeas, lentils, black beans, tinned tomatoes, tomato paste, veg stock, oregano, cumin, coriander, smoked paprika, tabasco, chilli, salt, pepper, cheddar, flour tortillas
  
  Contains: Milk, Gluten

• 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!
  
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