Plat
Cheesy Veggie Enchiladas
55 minPour 2Nutri-Score C€€
C
55 min
55 minCheesy Veggie Enchiladas
ce qu’il vous faut
Ingrédients
red onions (sliced)Fruits et légumes2 morceaux
pepper (diced)Fruits et légumes1 morceau
medium tomatoes (chopped)Fruits et légumes5 morceaux
garlic (minced)Fruits et légumes3 morceaux
firm tofu (drained and crumbled)Produits frais400 g
chilli powderÉpices2 g
paprikaÉpices2 g- chilli flakesÉpices1 g
saltÉpices1 g
brown wrapsBoulangerie2 morceaux
cheese (grated, for filling and topping)Produits laitiers150 g
olive oilÉpicerie30 ml
flourÉpicerie16 g- tomato puréeÉpicerie15 g
- chipotleÉpicerie30 g
cuminÉpices2 g- vegetable stock (added gradually)Épicerie450 ml
guacamole (to serve)Produits frais100 g- fresh salad (to serve)Fruits et légumes100 g
par portion
Nutrition
620kcal
- Glucides
- 48 g
- Protéines
- 31 g
- Lipides
- 34 g
ce que vous utiliserez
Ustensiles
Four
Poêle
Casserole
Fouet
Plat allant au four
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 180 °C.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Bake
- Bake until golden and bubbling.
- Étape 7
Serve
- Serve topped with guacamole and a fresh salad.