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Delicious Vegetarian Enchiladas

Published Sunday, 03 February, 2013 by Rachel

A tasty alternative to meat enchiladas; very filling and nutritious



  • Serves 4
  • 400g tin of tomatoes
  • - 1 red pepper, de-seeded and chopped
  • - olive oil
  • - 1 large onion, peeled and chopped
  • - 2 garlic cloves, peeled and crushed
  • - cumin
  • - 100 6 of quorn mince
  • - dried mixed herbs
  • - black pepper
  • - 8 flour tortillas
  • - 200g mature cheese
  • - to serve: soured cream, salad and rice


1) in a saucepan, heat up some oil at a medium temperature. Once warm, add the garlic and onion; allowing to soften and fry

2) once softened, add the quorn mince, allow to cook then add the red pepper. Next stir mix in cumin, black pepper and herbs

3) add the chopped tomatoes, preferably fill the empty can with some water and add to the pan to make it extra juicy

4) allow to cook and thicken, around 10 mins should do it

5) spread a good tablespoon of sauce on a tortilla with a handful of grated cheese. Roll tightly and place seam down in a oiled oven-proof dish

6) repeat for the rest of the tortillas

7) spoon any remaining sauce or cheese over the tortilla "backs"

8) bake for around 25 mins or until the tortillas and cheese turn golden

8) serve with salad, sour cream and rice. Enjoy :)

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