Recipes
Enchiladas (Vegetarian)

Enchiladas (Vegetarian) | Recipe

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Enchiladas (Vegetarian) | Recipe

Name: Enchiladas (Vegetarian)
Cook time: 45 min
Yield: 8 Personen
Ingredients: 1 sweet potato; 1 red pepper; 1 green pepper; 1 courgette; 1 aubergine; 1 red onion; 10 padron peppers; 2 cloves garlic; 1 avocado; 1 tin sweetcorn; 1 tin black beans; 4 tbsp vegetable oil; salt; 3 tbsp JS Mild Fajita Mix; 1 tsp oil; 8 small wheat tortillas; 300 g crème fraiche; 1 tin strained tomatoes (200 ml); 150 g grated cheese; 2 tsp JS Mild Fajita Mix

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

45 min

Difficulty:

Easy

Persons

Ingredients

For the filling:
3 tbsp

Mild Fajita Mix
The only fajita seasoning you’ll ever need! £3.19 £49.08/kg incl. 0% tax, excl. shipping
Discover more products
1

sweet potato
1

red pepper
1

green pepper
1

courgette
1

aubergine
1

red onion
10

padron peppers
2 cloves

garlic
1

avocado
1 tin

sweetcorn
1 tin

black beans
4 tbsp

vegetable oil
salt
Also:
2 tsp

Mild Fajita Mix
The only fajita seasoning you’ll ever need! £3.19 £49.08/kg incl. 0% tax, excl. shipping
Discover more products
1 tsp

oil
8

small wheat tortillas
300 g

crème fraiche
1 tin

strained tomatoes (200 ml)
150 g

grated cheese

Method

Peel the sweet potato and cut into 1 cm cubes. Wash the peppers, halve them, remove the seeds and cut into 1 cm cubes. Wash the courgettes and aubergine and cut into 1 cm cubes. Peel the onion, halve it and slice it into fine rings. Wash the padron peppers and cut into rings about 0.5 cm wide. Peel the garlic and slice.

Halve the avocado, pit it and cut the flesh into 1 cm cubes. Drain the sweetcorn and beans using a sieve and rinse with water.

Heat the oil in a pan and add the vegetables a little at a time. Finally, add the onion and garlic to the pan and mix together with the vegetables, corn, beans and Mild Fajita Mix in a large bowl. Carefully fold in the avocado and season everything with salt to taste.

Preheat the oven to 200°C (top/bottom heat).

Grease a large baking dish with oil. Spread 1 tbsp crème fraiche on each of the wheat tortillas and place a spoonful or two of the vegetables in the middle, roll them up and place them next to each other in the baking dish. Season the strained tomatoes with the Mild Fajita Spice Mix and spread over the enchiladas. Dollop the remaining crème fraiche on top and sprinkle with the cheese.

Bake the enchiladas for 10–15 minutes, depending on how crispy you like the cheese.

Nutritional information: (Per person)

Calories
576 kcal

Carbohydrates
58 g

Protein
17 g

Fat
31 g