Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Yield: 4 servings
Cuisine: Mexican
Ingredients: 200 ml Boiling vegetables Broth; 75 g tofu; 1 tsp Olive oil; 1 Finely Chopped white onion (Approximately 75g); 3 Chopped garlic cloves; 1 Finely Chopped Red chilli pepper; 1 Can Of chopped tomato (About 400g); 1½ tbsp Mild chilli powder; tsp ground cumin; 1½ tsp coarse salt; 1 Can Of Red kidney bean (About 420g); 8 tortilla (Approximately 20cm in Diameter); 175 g Mexican cheese; 250 g cherry tomatoes; 1 cucumber In Cubes (About 250g); red onions In Thin Rings (Approximately 25g); 1 Large Finely Chopped Green chilli pepper; 1 Finely Chopped Small garlic clove; 1 tbsp Chopped Fresh ground coriander Leaves; tsp coarse salt; Freshly peppers; 250 ml Natural yoghurt; Chopped Fresh ground coriander Leaves

Vegetarian enchiladas with spicy fillings of chilli, garlic, tomatoes and tofu - a great alternative to minced beef. Tofu is made from soybeans and has a high fibre and protein content.

Instructions

Step 1

Mix stock and tofu. Let it soak for approximately 5 minutes.

Step 2

Heat the oil in a pan on a high heat, and add onion, garlic and chilli - cook for approximately 2 minutes.

Step 3

Add tofu, tomatoes, chillipowder, cumin and salt. Let it boil on a low heat for approximately 10 minutes - stirring occasionally.

Step 4

Sieve the beans, rinse them and mix them with the rest of the filling. Let them boil for approximately 2 minutes. Taste.

Step 5

Spread the filling on the 8 tortillas and sprinkle with half of the cheese.

Step 6

Roll the tortillas and place them in an ovenproof dish (about 20 x 30 cm). Sprinkle the rest of the cheese over and grill in the middle of the oven for 10 minutes at 200 ° (fan mode).

Step 7

Mix tomato, cucumber and the other ingredients together in a bowl and taste. Serve the hot enchiladas with tomato salsa and yogurt.

Enjoy!

Ingredients

Fill

Boiling vegetables Broth	200 ml
Tofu	75 g
Olive oil	1 tsp
Finely Chopped white onion (Approximately 75g)	1
Chopped garlic cloves	3
Finely Chopped Red chilli pepper	1
Can Of chopped tomato (About 400g)	1
Mild chilli powder	1½ tbsp
Ground cumin	tsp
Coarse salt	1½ tsp
Can Of Red kidney bean (About 420g)	1

Tortilla (Approximately 20cm in Diameter)	8
Mexican cheese	175 g

Tomato Salsa

Cherry tomatoes	250 g
Cucumber In Cubes (About 250g)	1
Red onions In Thin Rings (Approximately 25g)
Large Finely Chopped Green chilli pepper	1
Finely Chopped Small garlic clove	1
Chopped Fresh ground coriander Leaves	1 tbsp
Coarse salt	tsp
Freshly peppers

Additions

Natural yoghurt	250 ml

Garnish

Chopped Fresh ground coriander Leaves

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