Veggie Enchiladas
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Veggie Enchiladas

Veggie Enchiladas

with Poblano Peppers and DIY Enchilada Sauce

Veggie ground round makes this dish savoury and filling while veggies and fresh lime make it fresh and bright. You'll love the textures and flavours of these super easy enchiladas.

étiquettes:
Végétarien
Allergènes:
Soya
Gluten
Moutarde
Blé
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

/ sert 2 personnes

340 g

Haché végé

(Contient Soya, Gluten, Moutarde)

1 cs

Farine tout usage

(Contient Blé)

2 cs

Assaisonnement mexicain

1 pièce(s)

Concentré de bouillon de légumes

56 g

Oignon, haché

85 g

Piment fort

6 pièce(s)

Tortillas de farine

(Contient Gluten)

56 g

Monterey Jack, râpé

(Contient Lait)

130 g

Tomato

1 pièce(s)

Lime

1 pièce(s)

Laitue little gem

1 cs

Miel

10 g

Coriandre

Pas inclus dans votre livraison

Huile*

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Informations nutritionnelles

Énergie (kJ)3485 kJ
Énergie (kcal)833 kcal
Graisses27 g
dont saturés7 g
Glucides99 g
dont sucres15 g
Fibres14 g
Protéines47 g
Cholestérol23 mg
Sel1046 mg

Ustensiles

Pot
Casserole
Poêle/sauteuse
Grand bol
Fouet

Instructions

1

Preheat your broiler to high (to broil the enchiladas).

MAKE ENCHILADA SAUCE
2

Heat a small pot over medium heat. Add a drizzle of oil, then sprinkle over the flour. Stir until the mixture looks pasty. Add half pkg Mexican seasoning, 1/2 pkg broth concentrate and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low. Cook, stirring, until the sauce is slightly thickened, 1-2 min. Remove from the heat.

COOK FILLING
3

Wash and dry all produce.* Core and thinly slice the pepper. Heat a medium pan over medium-high heat. Add a drizzle of oil, then the onion and peppers. Cook, stirring often, until the peppers are tender-crisp, 4-5 min. Stir in the ground round and remaining Mexican seasoning for 2 min. Stir in half the sauce.

ASSEMBLE ENCHILADAS
4

Spray or wipe an 8x8-inch baking dish with a drizzle of oil. Place the tortillas on your counter. Divide the veggie mixture between the tortillas. Roll each of the tortillas up to close. Place, seam-side down, in the prepared baking dish.

BAKE ENCHILADAS
5

Drizzle the tops of the enchiladas with the remaining sauce. Sprinkle with the cheese. Broil in the centre of the oven until the cheese melts, 3-4 min.

MAKE SALAD
6

Meanwhile, cut the tomatoes into 1/2-inch cubes. Zest, then juice the lime. Slice the baby gem into thin strips. In a large bowl, whisk together the honey, 2 tbsp lime juice, half the lime zest and a drizzle of oil. Season with salt and pepper. Toss in the baby gem and tomatoes.

FINISH AND SERVE
7

Roughly chop the cilantro. Divide the enchiladas and salad between plates. Sprinkle with the cilantro.