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Tuesday, 04 August 2020 / Published in Recipes

Vegetarian Enchiladas

Recipe by: Old El Paso
Serves: 3
Time: 40 mins
 
 
 
 

 

 

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

Method

  • Preheat oven to 220C conventional (200C 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 3/4 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.

Tagged under: Easy, Mexican, Vegetarian

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