Elevate your lunch or dinner with these delicious Veggie Packed Enchiladas. Packed with colourful and nutritious vegetables, these wraps are bursting with flavour.
Enjoy these enchiladas as a satisfying and wholesome meal that will delight your taste buds and leave you craving more. Whether for lunch, dinner or a casual gathering, these wraps are sure to impress with their vibrant colours and incredible flavours.
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A Burst of Flavour in Every Bite
Serving: 4
Ingredients:
- Olive Oil, drizzled
- 1/2 Onion, diced
- 1 Garlic Clove, minced
- 8 Cherry Tomatoes, halved
- 1 Carrot, grated
- 1 Zucchini, grated
- 1/4 Red Capsicum, diced
- 1/2 cup Black Beans
- 1/2 cup Corn Kernels
- 1/2 tsp Chilli
- Salt & Pepper, to taste
- 6 Wraps
- 6 tbsp Passata
- 6 Dairy Free Down Under Mozzarella Style Slices
- Fresh Coriander, to serve
Method:
- Preheat oven to 180 degrees.
- Heat oil in a medium frying pan. Add onion and garlic and cook until softened.
- Add cherry tomatoes, carrot, zucchini, red capsicum, black beans, corn kernels and chilli powder to pan. Cook stirring frequently for five minutes. Season with salt and pepper.
- Lay out wraps across a baking dish, divide the vegetable mixture between wraps.
- Drizzle with one tablespoon of passata per wrap and proceed to fold wraps into each other.
- Place mozzarella slices on top of wraps and bake in the oven until cheese has turned golden, approximately 25-30 minutes.
- Serve and top with fresh coriander.