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Mexican Recipes
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.

Tags:Veggie
Allergens:Soy/SojaWheat/BléMustard/MoutardeSulphites/SulfiteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

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

(ContainsWheat/Blé)

2 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

56 g

Onion, chopped

85 g

Poblano Pepper

6 unit

Flour Tortillas

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

56 g

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

130 g

Roma Tomato

1 unit

Lime

1 unit

Baby Gem Lettuce

1 tbsp

Honey

10 g

Cilantro

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3485 kJ
Calories833 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate99 g
Sugar15 g
Dietary Fiber14 g
Protein47 g
Cholesterol23 mg
Sodium1046 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Pan
Baking Dish
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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

MAKE ENCHILADA SAUCE
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
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
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
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
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
FINISH AND SERVE
7

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