Vegetarian Enchiladas

The best vegetarian enchiladas filled with fresh vegetables, a tangy tomato sauce and topped off with cheese. You can adapt this recipe to use the best vegetables in season. This is a great take on a traditional Mexican enchiladas. Make sure to serve with a margarita.

Ingredients

Enchilada sauce

• 3 tbsp olive oil

• 3 tbsp flour

• 2 tbsp tomato paste

• 2 cups of vegetable stock

• 1 tsp cumin

• 1 tsp oregano

• 1 tsp garlic powder

• 1/2 tsp paprika

• 1/2 - 1 tsp ground chilli or cayenne pepper (depending on desired heat)

• 1 tsp apple cider vinegar or vinegar

• salt and pepper to taste

Filling

This can be made with vegetables of your choice or whatever vegetables are in season , we recommend the below:

• 1/4 cup of olive oil

• 1 medium brown or red onion diced

• 3 garlic cloves minced

• 1 red chilli (optional)

• 2 celery stalks deiced

• 1 medium carrot diced

• 1 small to medium sweet potato cut into 1-2 cm cubes

• 1 medium zucchini diced

• 3-4 flat mushrooms diced finely

• 1 small capcicum

• 1 can of beans or mixed mexican beans (red kidney, black bean, pinto beans)

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp ground chilli

• pinch of cinnamon

• salt and pepper to taste

• 1 cup of shredded cheese

• 1/2 cup of coriander roughly chopped

• 1/2 cup of green onions sliced (optional)

• choice of mexican tortillas or wraps (we used multigrain wraps)

Enchilada sauce

1. Heat a small saucepan with oil, once hot sprinkle flour and spices and whisk until combined.

2. Once combined add in tomato paste. Whisk for 1 minute before slowly adding in stock. Whisk mixture and remove lumps. Your mixture should thicken and simmer for 5 minutes.

3. Take off heat and add in apple cider vinegar and salt and pepper to taste.

Enchilada

1. Preheat oven to 185 degrees celcius.

2. In a bowl add sweet potatoes, 2-3 tbsp oil, salt and pepper and toss until coated. Add on a baking tray and bake for 20 minutes until cooked and slightly golden.

3. In a pan heat remaining oil and add in onions and garlic sauté for 3-5 minutes until tender. Add in chilli, carrots and onions and sauté for 5-8 minutes.

4. Add in mushrooms, zucchini, capsicum and sauté for 10-15 minutes until vegetables are soft and tender.

5. Once vegetables are tender add in beans and sweet potatoes and cook for 1-2 minutes.

6. Add 1-2 cups of enchilada sauce with cheese, shallots and coriander and stir through.

7. In a cooking tray add 1/2 cup of enchilada sauce or enough to slightly cover the bottom of the baking dish.

8. To roll your enchiladas, add filling to centre of wrap before folding into a wrap leaving edges open and lay in baking dish. Complete until your dish is filled.

9. Add remainder of enchilada sauce on top of rolled wraps. Sprinkle remainder of cheese on top of enchiladas.

10. Cook in oven for 15-20 minutes until cheese is melted and golden on top.

11. Serve with guacamole, lime and sour cream.