Easy Cheesy Vegetable Enchiladas
These double cheese vegetarian enchiladas have 5 different types of vegetables and are stuffed with an incredible, smoky filling. A family friendly crowd-pleaser.
Start Cooking in Cook Mode
Ingredients
- 1 tablespoon olive oil
- 1 red onion
- 200 grams button mushrooms
- 1 yellow pepper
- 2 courgettes
- 2 tablespoons tomato puree
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 8 tortilla wraps
- 400 gram tin chopped tomatoes
- 100 grams cheddar cheese grated
- 100 grams mozzarella grated
Instructions
- Preheat your oven to 220 degrees Celsius.
- Heat the oil in a large frying pan or wok. Add the peeled and sliced onion, halved mushrooms, sliced pepper and sliced courgettes. Cook over a medium-high heat for 5 minutes, until starting to soften, then stir in the tomato puree, smoked paprika, cumin and cinnamon. Cook for another 5 minutes, then remove from the heat.
- Lay out your tortillas on a flat surface. Place a spoonful of the veggie mixture into the centre of each one, then fold them up as you would a fajita. Lay the wraps side by side in a large oven proof dish.
- Pour the chopped tomatoes over the wraps. Try to do it evenly, but don’t worry if they don’t reach the edges. Top this with an even layer of the grated cheddar and mozzarella.
- Bake in the oven for 15-20 minutes, until the tortillas are crisp at the edges and the tomatoes are hot and bubbling.
Video
Nutrition Facts
Easy Cheesy Vegetable Enchiladas
Amount per Serving
Calories
463
% Daily Value*
Fat
23
g
35
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
45
mg
15
%
Sodium
920
mg
40
%
Potassium
884
mg
25
%
Carbohydrates
46
g
15
%
Fiber
6
g
25
%
Sugar
10
g
11
%
Protein
21
g
42
%
Vitamin A
1331
IU
27
%
Vitamin C
85
mg
103
%
Calcium
459
mg
46
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
