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Cheesy Baked Veggie Enchiladas

Cheesy Baked Veggie Enchiladas

Rating
4.5rating out of 5

(4561 reviews from our customers)

Prep Time

35 min

Cuisine

Mexican

These smoky enchiladas are a fiesta of flavour. You'll fill tortillas with red pepper, kidney beans and a smoky tomato sauce. Top with plenty of cheese for a golden, delicious bake.

Prep Time

35 min

Cuisine

Mexican

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Red-pepper
1 red pepper
Spring-onion
1 spring onion
Cheddar-cheese
80g cheddar cheese †
paprika
1 tsp smoked paprika
ground-cumin
2 tsp ground cumin
fresh-coriander
5g coriander
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
Mayonnaise-sachet-(2)
1 mayonnaise sachet (30ml) †
Tin of chopped tomatoes re-sized
1 can of finely chopped tomatoes (400g)
Kidney-beans
1 can of red kidney beans (400g)
Chipotle-paste
1 chipotle paste sachet (20g)
White-wraps
6 plain tortillas †
You Will Need
Oven-proof dish, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 red pepper
  • 1 spring onion
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 tsp smoked paprika
  • 2 tsp ground cumin
  • 5g coriander
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
  • 1 can of finely chopped tomatoes (400g)
  • 1 can of red kidney beans (400g)
  • 1 chipotle paste sachet (20g)
  • 6 plain tortillas<span class="strong">†</span>
Typical Values per 100g per serving
Energy 586 kJ
140 kcal
3448 kJ
821 kcal
Fat
of which saturates
5.9 g
2.6 g
34.6 g
15.2 g
Carbohydrate
of which sugars
15.5 g
2.8 g
91.4 g
16.5 g
Fibre 2.4 g 14.4 g
Protein 5.4 g 31.9 g
Salt 0.78 g 4.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 red pepper
red pepper
1 spring onion
spring onion
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
1 tsp smoked paprika
ground smoked paprika
2 tsp ground cumin
ground cumin
5g coriander
coriander (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
1 can of finely chopped tomatoes (400g)
Tomato, acidity regulator: citric acid
1 can of red kidney beans (400g)
Red Kidney beans, water
1 chipotle paste sachet (20g)
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
6 plain tortillas
Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, sustainable palm oil, humectant (glycerol), raising agents (disodium diphosphate, sodium hydrogen carbonate), sugar, acidity regulator (citric acid), emulsifier (mono and di-glycerides of fatty acids), preservative (calcium propionate), wheat starch, flour treatment agent (l-cysteine hydrochloride)
Allergens
  • Allergens highlighted by † (milk, celery, egg, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Cheesy Veggie Enchiladas

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice the red onion[s]

2 Cheesy Veggie Enchiladas

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced pepper and sliced onion and cook for 4-5 min or until everything's beginning to soften

Meanwhile, drain and rinse the kidney beans, then boil half a kettle

3 Cheesy Veggie Enchiladas

Once softened, add the ground cumin and chipotle paste to the pan and cook for 1 min or until fragrant

Dissolve 1/2 [1] Knorr vegetable stock cube in 50ml [100ml] boiled water

Add the chopped tomatoes, drained kidney beans and vegetable stock to the pan and cook for 3-4 min or until a thick sauce remains – this is your enchilada filling

4 Cheesy Veggie Enchiladas

Meanwhile, grate the cheddar cheese

Strip the coriander leaves from their stalks and chop the stalks finely (save the leaves for garnish!)

5 Cheesy Veggie Enchiladas

Stir the chopped coriander stalks through the enchilada filling

Divide 3/4 of the enchilada filling (save some for later!) between the tortillas, covering only half of each tortilla

Roll up the tortillas tightly – these are your enchiladas

6 Cheesy Veggie Enchiladas

Place the enchiladas in an oven-proof dish, with the seam face down

Top with the remaining enchilada filling and the grated cheese

Put the dish in the oven and cook for 10-12 min or until the cheese is golden and melted

7 Cheesy Veggie Enchiladas

While your enchiladas are in the oven, trim, then slice the spring onion[s] finely

Combine the smoked paprika and 1 tbsp [2 tbsp] boiled water

Add the mayonnaise with a pinch of salt and mix to combine – this is your smoky mayo

8

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Serve the enchiladas garnished with the coriander leaves and sliced spring onion

Drizzle over the smoky mayo

Enjoy!

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