Vegetarian Enchiladas

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

Have you thought of making your very own enchiladas from scratch? how about a vegetarian one full of flavour that’s a bit sweeter than the traditional?

Ingredients

  • 8 Large Flour Wraps
  • 1 Large Onion
  • 1 Butternut Squash
  • 1 Broccoli
  • Black Beans (tinned)
  • 1 Red Bell Pepper
  • Spinach
  • 1 tbsp Ground Cumin
  • 1 Tbsp Cinnamon
  • Black Pepper
  • Salt
  • Grated Cheese
  • Tomato Salsa
  • 6 Cherry Tomatoes
  • Fresh Coriander

Method

Slice the onion, butternut squash (peeled) and bell pepper and broccoli into small chunks and fry in a large pot with a splash of oil. Leave these to soften for several minutes, stirring occasionally.

When these are just about soft, add in a handful or two of spinach and stir in, then season everything with the cumin, cinnamon, black pepper and salt.

Enchilada veggie-pot

remove everything from the heat and transfer to a large bowl. Now cover with several tablespoons of tomato salsa, you can make some home made salsa by trying our other recipe

Add in around 6 cherry tomatoes to your mixture and stir all the ingredients together.

Grab your wraps and spoon a few spoonfuls of the mixture in the centre, add a sprinkle of coriander if you’re into it, then roll and wrap completely. Lay these in an oven dish and repeat until all wraps are done.

Now cover these with salsa and on top and plenty of cheese. Pass the dish over to the oven and leave at 180 for 20 minutes until the cheese melts and the wraps crisp a little (but do not burn)

Watch us cook instead


Vegetarian Enchiladas

5 from 1 vote
Have you thought of making your very own enchiladas from scratch? how about a vegetarian one full of flavour that's a bit sweeter than the traditional?
Cook Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: Gibraltar, Mediterranean, Mexican
Servings: 4
Author: Mama Lotties

Ingredients

  • 8 Large Flour Wraps
  • 1 Large Onion
  • 1 Butternut Squash
  • 1 Broccoli
  • Black Beans tinned
  • 1 Red Bell Pepper
  • Spinach
  • 1 tbsp Ground Cumin
  • 1 Tbsp Cinnamon
  • Black Pepper
  • Salt
  • Grated Cheese
  • Tomato Salsa
  • 6 Cherry Tomatoes
  • Fresh Coriander

Instructions

  • Slice the onion, butternut squash (peeled) and bell pepper and broccoli into small chunks and fry in a large pot with a splash of oil. Leave these to soften for several minutes, stirring occasionally.
  • When these are just about soft, add in a handful or two of spinach and stir in, then season everything with the cumin, cinnamon, black pepper and salt.
  • remove everything from the heat and transfer to a large bowl. Now cover with several tablespoons of tomato salsa, you can make some home made salsa by trying our other recipe
  • Add in around 6 cherry tomatoes to your mixture and stir all the ingredients together.
  • Grab your wraps and spoon a few spoonfuls of the mixture in the centre, add a sprinkle of coriander if you’re into it, then roll and wrap completely. Lay these in an oven dish and repeat until all wraps are done.
  • Now cover these with salsa and on top and plenty of cheese. Pass the dish over to the oven and leave at 180 for 20 minutes until the cheese melts and the wraps crisp a little (but do not burn)
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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