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Veggie Enchiladas

Veggie Enchiladas

with Poblano Peppers and DIY Enchilada Sauce

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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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Veggie Ground Round

(ContainsSoy/Soja, Wheat/Blé, Mustard/Moutarde)

1 tbsp

All-Purpose Flour


2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

56 g

Onion, chopped

85 g

Poblano Pepper

6 unit

Flour Tortillas


56 g

Monterey Jack Cheese, shredded


130 g

Roma Tomato

1 unit


1 unit

Baby Gem Lettuce

1 tbsp


10 g


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3485 kJ
Calories833 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate99 g
Sugar15 g
Dietary Fiber14 g
Protein47 g
Cholesterol23 mg
Sodium1046 mg
Utensilsarrow down iconarrow down icon
Baking Dish
Large Bowl
Instructionsarrow up iconarrow up icon
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Preheat your broiler to high (to broil the enchiladas).


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.


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.


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.


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.


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.


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