Vegetarian Enchiladas

January 24, 2011 § 2 Comments

It’s Meatless Monday! Here’s a recipe that is uber tasty and a lovely vegetarian spin on the Mexican dish enchiladas!

What you’ll need:

  • 1 packet of Mountain Bread Wraps (these are often times GF and have no preservatives or nasties!)
  • 1 420g tin of tomatoes, pureed
  • 1 cup grated tasty cheese
  • 1 cup sour cream
  • 3 carrots, grated finely
  • 2 zucchinis, grated finely
  • 1 small brown onion, diced finely
  • 1/2 cauliflower, diced finely
  • 2 tbsp grapeseed oil
  • 1 tsp tumeric
  • 1 tsp garam marsala
  • 1 tsp ground coriander
  • salt to taste
  • fresh parsley to garnish

How ya make it:

  1. Preheat oven to 160 degrees.
  2. On a medium high heat, add the oil. Now add the onion and spices – stirring frequently to allow the flavour to develop and really come out – about 1-2 mins.
  3. Now add the carrot, zucchini, onion and cauliflower. Stirring it often, cook it for about 2-3 minutes – or until the carrot is soft. Turn off heat and set aside.
  4. Grab a lasagne-style shallow dish. Set it aside. Now grab one mountain bread wrap. Using a tablespoon, grab some of the vegetable mixture and make a line of it down one edge of the wrap. Now curl the wrap inwards and roll it into a tube. Place it into the dish. Repeat this process until all the wraps have filling in them.
  5. Now with your neatly lined up dish of enchiladas, grab your tomato puree and gently pour it over the wraps so it’s evenly covered. Season with salt.
  6. The next step is the cheese – sprinkle it through the middle of the wraps over the tomato. I like to season with parsley because I *detest* coriander, but if you like it, you could use that instead (you freak!)
  7. Now whack it into the oven and cook for 40 minutes or until the cheese is bubbling and looks delicious.

Serves 4.

I like to serve my enchiladas with a side salad (we had lettuce, capsicum, mixed beans and cucumber tonight) and a huge dollop of sour cream.

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