Plato principal
Cheesy Veggie Enchiladas
55 minPara 2Nutri-Score C€€
C
55 min
55 minCheesy Veggie Enchiladas
receta de
veggiediaryyy
@veggiediaryyy
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
red onions (sliced)Frutas y verduras2 piezas
pepper (diced)Frutas y verduras1 pieza
medium tomatoes (chopped)Frutas y verduras5 piezas
garlic (minced)Frutas y verduras3 piezas
firm tofu (drained and crumbled)Fresco400 g
chilli powderEspecias2 g
paprikaEspecias2 g- chilli flakesEspecias1 g
saltEspecias1 g
brown wrapsPanadería2 piezas
cheese (grated, for filling and topping)Lácteos150 g
olive oilDespensa30 ml
flourDespensa16 g- tomato puréeDespensa15 g
- chipotleDespensa30 g
cuminEspecias2 g- vegetable stock (added gradually)Despensa450 ml
guacamole (to serve)Fresco100 g- fresh salad (to serve)Frutas y verduras100 g
por ración
Nutrición
620kcal
- Carbohidratos
- 48 g
- Proteínas
- 31 g
- Grasas
- 34 g
lo que usará
Utensilios
Horno
Sartén
Cazo
Varillas
Fuente de horno
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 180 °C.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Bake
- Bake until golden and bubbling.
- Paso 7
Serve
- Serve topped with guacamole and a fresh salad.