Main
Cheesy Veggie Enchiladas
55 minServes 2Nutri-Score C€€
C
55 min
55 minCheesy Veggie Enchiladas
what you need
Ingredients
red onions (sliced)Produce2 pieces
pepper (diced)Produce1 piece
medium tomatoes (chopped)Produce5 pieces
garlic (minced)Produce3 pieces
firm tofu (drained and crumbled)Fresh400 g
chilli powderSpices2 g
paprikaSpices2 g- chilli flakesSpices1 g
saltSpices1 g
brown wrapsBakery2 pieces
cheese (grated, for filling and topping)Dairy150 g
olive oilPantry30 ml
flourPantry16 g- tomato puréePantry15 g
- chipotlePantry30 g
cuminSpices2 g- vegetable stock (added gradually)Pantry450 ml
guacamole (to serve)Fresh100 g- fresh salad (to serve)Produce100 g
per serving
Nutrition
620kcal
- Carbs
- 48 g
- Proteins
- 31 g
- Fat
- 34 g
what you’ll use
Tools
Oven
Frying pan
Saucepan
Whisk
Baking dish
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Bake
- Bake until golden and bubbling.
- Step 7
Serve
- Serve topped with guacamole and a fresh salad.