VEGETABLE ENCHILADAS recipe
information
Mexican style soft tortillas are used in this easy recipe. They are available from most supermarkets and delicatessens, so do try them in this excellent vegetarian dish. Calories per serving: 310, Preparation time: 20 minutes,
Cooking time: 20-25 minutes
ingredients
low fat cooking spray
1 onion, chopped
1 - 2 garlic cloves, crushed
1 red pepper, de-seeded and chopped
1 small aubergine, chopped
100 g (3 1/2 oz) mushrooms, sliced
400 g can of chick peas, drained and rinsed
1 teaspoon mild chilli powder
2 tablespoons tomato puree
2 tablespoons chopped fresh coriander
4 soft flour tortillas
100 g (3 1/2 oz) half fat Cheddar cheese, grated
salt and freshly ground black pepper
sprigs of fresh coriander, to garnish (optional)
1 onion, chopped
1 - 2 garlic cloves, crushed
1 red pepper, de-seeded and chopped
1 small aubergine, chopped
100 g (3 1/2 oz) mushrooms, sliced
400 g can of chick peas, drained and rinsed
1 teaspoon mild chilli powder
2 tablespoons tomato puree
2 tablespoons chopped fresh coriander
4 soft flour tortillas
100 g (3 1/2 oz) half fat Cheddar cheese, grated
salt and freshly ground black pepper
sprigs of fresh coriander, to garnish (optional)
method
1. Preheat the oven to Gas Mark 4/ 180°C/fan oven 160°C. Spray a 1.5 litre (2 3/4 pint) baking dish with low fat cooking spray.
2. Heat a large frying pan and spray it with low fat cooking spray. Add the onion, garlic, pepper, aubergine and mushrooms, and saute them for about 5 minutes, until softened.
3. Add the chick peas and chilli powder to the pan. Cook for about
5 minutes, stirring often. Stir in the tomato puree and coriander. Season with salt and pepper. Remove from
the heat.
4. Lay the tortillas on a work surface and divide the filling equally between them. Roll them up and place them in the baking dish. Scatter the grated cheese on top and bake in the oven for 20-25 minutes.
5. Serve the tortillas, garnished with sprigs of fresh coriander, if using.
2. Heat a large frying pan and spray it with low fat cooking spray. Add the onion, garlic, pepper, aubergine and mushrooms, and saute them for about 5 minutes, until softened.
3. Add the chick peas and chilli powder to the pan. Cook for about
5 minutes, stirring often. Stir in the tomato puree and coriander. Season with salt and pepper. Remove from
the heat.
4. Lay the tortillas on a work surface and divide the filling equally between them. Roll them up and place them in the baking dish. Scatter the grated cheese on top and bake in the oven for 20-25 minutes.
5. Serve the tortillas, garnished with sprigs of fresh coriander, if using.
serving amount
serves 4
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