Baked Vegetarian Enchiladas Wraps
Baked Vegetarian Enchiladas

Ingredients

McCain Texan BBQ Chips
500 grams McCain Hawaiian Stir Fry Mix
3 tablespoons Olive oil
1 onion diced
3 cloves of garlic crushed
2 teaspoons paprika
1 teaspoon chilli flakes
1 teaspoon cumin powder
1 teaspoon dried oregano
1 vegetable stock cube
500 grams tomato passata or chopped tomatoes
1 tin red kidney beans – rinsed and drained

 

For the Wraps:
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
Chopped coriander
Chopped fresh chili (optional)
Salt and pepper to taste

Directions

Prep Time: 5 minutes

Total Time: 30 minutes

Serves: 4

 

  1. Preheat oven to 180 Degrees Celsius
  2. Cook McCain Chips according to package instructions
  3. Heat oil in a large pot over medium heat and add the Hawaiian Stir Fry Mix and allow to cook for 5 minutes and remove from the pan
  4. Add a dash of olive oil to the same pan, add the onions and allow to caramelize
  5. Once the onions are browned, add the crushed garlic, paprika, chilli flakes, cumin, dried oregano, salt and pepper
  6. Next add the passata and stock cube
  7. Allow to cook for about 8-10 minutes until thickened, add the red kidney beans, adjust seasoning and remove from the heat
  8. To assemble- Spread some of the tomato and red kidney bean sauce on the wrap, followed by a few spoons of Hawaiian Stir Fry Mix, top with cheese and wrap.
  9. Fold all the wraps and place next to each other in a casserole, top with the more tomato sauce and cheese and bake for 10 minutes until cheese has melted  
  10. Top with chopped coriander and chilies
  11. Enjoy :)

 

Recipe & Photo: @Apriena (on Instagram

 

#bakedenchiladas #meatfree #mccainstirfry #hawaiianstirfry #madewithmccain #planetfriendlyfood #goodfood #thrivingcommunities #BeGoodDoGood

 

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