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Vegetable Enchilada

Vegetable Enchilada

Suitable for vegetarians

Allergens

Sulphites, Celery, Milk, Gluten, Wheat

Ingredients

ingredients
Item Quantity Allergen
Sauce
Onions 224g
Peppers 112g
Mushrooms 224g Sulphites
Garlic Puree 6g
Chilli Powder to Taste
Mixed Herbs 1g
Black Pepper 8g
Canned, Chopped Tomatoes 784g
Water 1.704L
Vegetable Stock 14g Celery
Filling
Cheddar Cheese 224g Milk
Mozzarella 150g Milk
Low Fat Yogurt 690g Milk
Chickpeas 2 x 1600g
Tortillas 10" 1.12kg Gluten, Wheat

Method

  • Place a little water, onions, peppers, mushrooms, garlic in a pot and cook until soft - do not colour
  • Add chilli, cook for 1 minute.  Add mixed herbs, pepper, tomatoes and bouillon dissolved in water
  • Simmer for approximately 25-30 minutes until reduced to coating consistency.  Liquidise half the sauce (keep this for the top of the tortillas), add chickpeas and 1/4 of the cheese to the mix
  • To assemble, spoon a little of the sauce onto the trays and lay the tortillas onto a board and divide the chickpea mixture between them, folding over the ends and rolling up to seal
  • Taking the sauce that was put aside, brush on top of the tortillas
  • Mix the yogurt and grated cheese together with some seasoning and spoon over the enchiladas.  Grill for a few minutes until the top is golden and bubbling

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