Quick and Firey Enchiladas
- Serves:
- 4
- Ready in:
Ingredients
- 80g onion, diced
- 1 tsp Gourmet Garden Garlic
- 400g tomato, diced
- 10g fajita spice mix
- 4 tbsp vegetable oil
- 1-2 tsp Gourmet Garden Chilli, to taste
- 250g halloumi cheese, cut into cubes
- 4 small 8in flour tortillas
- 60g vegetarian Cheddar cheese
For the salsa verde
- 1 tbsp Gourmet Garden Basil
- 1 1/2 tbsp Gourmet Garden Coriander
- 2 tbsp olive oil
- 1/2 tsp Gourmet Garden Chilli
- crème fraîche, to serve
Method
- 1
Preheat the oven to 175C/350F/Gas 4. Heat the oil in a pan and fry the onion.
- 2
Add the Gourmet Garden Garlic and tomatoes and cook. Add the spice mix and 1-2 tsp of Gourmet Garden Chilli, stir and set aside.
- 3
While the tomato mix is cooling, heat a frying pan and fry the halloumi until browned.
- 4
Once cooked, spread the halloumi evenly across the four tortilla wraps with the tomato and onion mix. Roll wraps as desired.
- 5
Place the wraps onto a baking tray. Sprinkle with cheese and bake in the oven for around 10 minutes. Mix the salsa verde ingredients together and serve with the wraps along with the crème fraîche.
Quick and Firey Enchiladas was taken from 67 of COOK VEGETARIAN
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- 80g onion, diced
- 1 tsp Gourmet Garden Garlic
- 400g tomato, diced
- 10g fajita spice mix
- 4 tbsp vegetable oil
- 1-2 tsp Gourmet Garden Chilli, to taste
- 250g halloumi cheese, cut into cubes
- 4 small 8in flour tortillas
- 60g vegetarian Cheddar cheese
For the salsa verde
- 1 tbsp Gourmet Garden Basil
- 1 1/2 tbsp Gourmet Garden Coriander
- 2 tbsp olive oil
- 1/2 tsp Gourmet Garden Chilli
- crème fraîche, to serve
- 1
Preheat the oven to 175C/350F/Gas 4. Heat the oil in a pan and fry the onion.
- 2
Add the Gourmet Garden Garlic and tomatoes and cook. Add the spice mix and 1-2 tsp of Gourmet Garden Chilli, stir and set aside.
- 3
While the tomato mix is cooling, heat a frying pan and fry the halloumi until browned.
- 4
Once cooked, spread the halloumi evenly across the four tortilla wraps with the tomato and onion mix. Roll wraps as desired.
- 5
Place the wraps onto a baking tray. Sprinkle with cheese and bake in the oven for around 10 minutes. Mix the salsa verde ingredients together and serve with the wraps along with the crème fraîche.
Quick and Firey Enchiladas was taken from 67 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
