Vegetarian Enchiladas Recipe

Vegetarian Enchiladas

This Vegetarian Enchilada recipe is easy to create with an Old El Paso™ Enchilada Kit. The recipe makes 8 and all you need to do is add a few fresh and tasty ingredients like chopped eggplant, zucchini and cherry tomatoes. Baked in the oven until the cheese is golden and bubbling – this is a great vegetarian twist on a Mexican meal favourite.
  • 40 Minutes Total Time
  • Mild Spice Level
  • 3 Servings
  • 9 Ingredients

Ingredients

  • 1 eggplant, roughly chopped
  • 1 punnet cherry tomatoes, halved
  • 1 zucchini, roughly chopped
  • 1 long red chili, roughly chopped
  • 1 clove garlic, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup grated light mozzarella cheese
  • 1 Old El Paso™ Enchilada Kit
  • 1/2 cup light sour cream, extra

Instructions

  • Preheat oven to 220◦C conventional (200◦C fan forced). Place eggplant, capsicum, cherry tomatoes, zucchini, chili and garlic on a baking paper lined oven tray. Drizzle with olive oil and bake for 25 minutes or until eggplant and zucchini is slightly charred. Combine roasted vegetables with ¾ Enchilada Sauce (reserving remaining sauce for topping) and mozzarella cheese in a bowl.
  • For deliciously warm and soft Tortillas follow pack instructions.
  • Place 2 large spoons of vegetable mixture into centre of each Tortilla and roll over to create a tube. Place folded side up in lightly greased oven proof dish. Top with sour cream & drizzle reserved Enchilada Sauce over. Bake for 15-20 minutes. Enjoy with a fresh side salad.