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Michelle

Vegetarian Mexican Enchiladas (Vg)

Who doesn't like some mid week Mexican? For this recipe, I use the base of my Mexican chilli bowl and wrap around some flour tortillas, pour over chopped tomatoes and grated cheddar. With lots of yummy beans and veg along with Mexican spices, what's not to love?

Cooked with ❤️ by Michelle
  • 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

    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 and Milk Products, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

Customer Reviews

Based on 12 reviews
75%
(9)
25%
(3)
0%
(0)
0%
(0)
0%
(0)
K
Kelly Driver
Family loved this

This was delicious and so healthy for the family! The kids devoured it!

W
Wendy
Delicious

These were absolutely delicious!! Thank you.

G
Geoff Kendall
Vegetarian delight

Who needs meat when these are so tasty without it!

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