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Vegetarian Enchiladas

Ingredients:

  • 2 red or yellow peppers
  • 1 tin of sweetcorn
  • 1x400g tin kidney beans
  • mushrooms
  • 6 spring onions
  • 1 fresh red chili
  • herbs
  • 2 cloves garlic
  • 1x400g plum tomatoes
  • 8 small corn tortillas
  • 40g cheese

 

Method:

  1. Preheat the oven to 200C/400F/Gas 6.
  2. Chop the peppers into 1.5cm chunks and add to frying pan.
  3. Trim, finely and slice spring onions.
  4. Deseed, finely slice the chili.
  5. Add to frying pan along with sweetcorn and onions.
  6. Slice the mushroom and add to the pan.
  7. Add the beans and season well with salt and freshly ground pepper.
  8. Add 1/2 pint of water to the tomatoes and add half the tomatoes and add half  the cheese to the pan
  9. Simmer until the cheese is melted and the veg are softened.
  10. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cmx30cm). Pour over the tomato sauce, cheddar on top.
  11. Pop in oven for 20 mins or until bubbling hot.

 

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