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Cheesy Veggie Enchiladas
55 Min.Für 2Nutri-Score C€€
C
55 Min.
55 Min.Cheesy Veggie Enchiladas
was Sie brauchen
Zutaten
red onions (sliced)Obst & Gemüse2 Stücke
pepper (diced)Obst & Gemüse1 Stück
medium tomatoes (chopped)Obst & Gemüse5 Stücke
garlic (minced)Obst & Gemüse3 Stücke
firm tofu (drained and crumbled)Frischeprodukte400 g
chilli powderGewürze2 g
paprikaGewürze2 g- chilli flakesGewürze1 g
saltGewürze1 g
brown wrapsBackwaren2 Stücke
cheese (grated, for filling and topping)Milchprodukte150 g
olive oilVorräte30 ml
flourVorräte16 g- tomato puréeVorräte15 g
- chipotleVorräte30 g
cuminGewürze2 g- vegetable stock (added gradually)Vorräte450 ml
guacamole (to serve)Frischeprodukte100 g- fresh salad (to serve)Obst & Gemüse100 g
pro Portion
Nährwerte
620kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 31 g
- Fett
- 34 g
was Sie verwenden
Utensilien
Backofen
Bratpfanne
Stielkasserolle
Schneebesen
Auflaufform
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 180 °C.
- Schritt 2
Fry the vegetables
- Fry the red onions, pepper and tomatoes in a pan until softened and slightly browned.
- Add the garlic and cook for another 2 minutes.
- Schritt 3
Add the tofu and spices
- Add the crumbled tofu and cook for a further 7 minutes.
- Stir in the chilli powder, paprika, chilli flakes and salt.
- Cook for another 2 minutes to let the flavours develop.
- Schritt 4
Make the enchilada sauce
- Heat the olive oil in a saucepan, add the flour and mix to form a roux.
- Add the tomato purée, chipotle and cumin.
- Whisk continuously while slowly adding the vegetable stock until smooth.
- Schritt 5
Assemble the enchiladas
- Pour some of the sauce into the bottom of an ovenproof dish.
- Fill the wraps with the tofu mixture and cheese, roll them up and place them in the dish.
- Pour over the remaining sauce and top with extra cheese.
- Schritt 6
Bake
- Bake until golden and bubbling.
- Schritt 7
Serve
- Serve topped with guacamole and a fresh salad.