Vegetarian enchiladas with coriander lime rice
Vegetarian enchiladas with coriander lime rice

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegetarian enchiladas with coriander lime rice. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian enchiladas with coriander lime rice is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Vegetarian enchiladas with coriander lime rice is something which I have loved my whole life. They are nice and they look fantastic.

Some people think vegetarian food can't be filling. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. These beany vegetarian enchiladas are a money-saving gem and they take just a few minutes to make using a few store cupboard ingredients.

To get started with this recipe, we must prepare a few ingredients. You can cook vegetarian enchiladas with coriander lime rice using 27 ingredients and 17 steps. Here is how you can achieve it.

The ingredients needed to make Vegetarian enchiladas with coriander lime rice:
  1. Take Enchilada sauce
  2. Get 1 white onion
  3. Take Garlic paste
  4. Prepare Non smoked paprika
  5. Get Dried mixed herbs
  6. Make ready Chili powder
  7. Get Cumin powder
  8. Take 500 g passata
  9. Take Light soft brown sugar
  10. Prepare White wine vinegar
  11. Take Salt & ground black pepper
  12. Make ready Big bunch coriander stalks (save leaves for the rice)
  13. Get Enchiladas
  14. Take 2 white onions
  15. Take 2 bell peppers (any color)
  16. Take 2 (250 g) packs of halloumi
  17. Take 1 (28 g) pack fajita seasoning
  18. Take 8 flour tortillas
  19. Make ready Extra mature cheddar cheese
  20. Take 4 spring onions, thinly sliced
  21. Get Coriander lime rice
  22. Get 268 g basmati rice
  23. Prepare Garlic paste
  24. Make ready 533 ml hot water
  25. Make ready Salt
  26. Make ready Zest and juice of 2 limes
  27. Take Big bunch coriander leaves

These Enchilada Lentil Tacos have incredible depth of flavour! The lentils are cooked in a spicy enchilada sauce on the stove or in the slow cooker, then tucked inside tacos & topped with zesty lime slaw. The saucy lentils are also great for enchiladas, burritos, quesadillas or just served on rice. Perfect weeknight meal for busy days, it's so flavorful, filling and cheesy!

Steps to make Vegetarian enchiladas with coriander lime rice:
  1. Start with preparing the main enchilada mix. Chop the two white onions into rings and then chop each ring in half. Any bits of onion that aren't rings just chop into small pieces. Place the onions in a large bowl.
  2. Chop the bell peppers in the same way as the onions and add them to the bowl.
  3. Remove the halloumi from the packaging. Chop each piece of halloumi in half length ways and then chop each slice into 4 strips. You should end up with 16 strips. Don't worry if some bits break off. Add the halloumi to the bowl.
  4. Cover the onions, peppers and halloumi in the bowl with the packet of fajita seasoning. (I use Capsicana cumin and chipotle seasoning from Waitrose, but you can use whatever seasoning you want)
  5. Cover the bowl securely and shake until the onions, peppers and halloumi are evenly covered. Then put the bowl in the fridge for now.
  6. Next move on to the enchilada sauce. Finely chop the white onion. Heat some oil in a large pot and fry the onion until soft. Add 1 heaped tsp garlic paste and fry for a further minute.
  7. Add 1 tsp paprika, 1 tsp dried mixed herbs, 1 tsp chilli powder and 1 tsp ground cumin. Mix well.
  8. Add the passata with 1 tbsp brown sugar, 1 tbsp white wine vinegar and a pinch of salt & pepper. Then very finely chop the coriander stalks and add to the pot. Mix and simmer on a low heat for 20 minutes.
  9. While the sauce is simmering go back to the enchilada mix. First preheat the oven to 170°c (fan). Then get the bowl out of the fridge, remove the halloumi slices and set them aside.
  10. Heat oil in a large frying pan, preferably non-stick. Add the onions and peppers to the pan and fry until soft. Then remove them from the pan and set aside.
  11. Then add a bit more oil to the pan and put the halloumi strips into it. Fry the strips until crispy on all sides. Then set those aside too.
  12. Then get a large deep sided baking tray and start making the enchiladas. Grab a flour tortilla, put a bit of the onion & pepper mix along the middle, put two strips of the halloumi on top and then add a bit of the enchilada sauce. Wrap the sides of the tortilla over the filling, turn the enchilada over so the folds are on the bottom and place into the baking tray. Repeat until you have 8 enchiladas.
  13. If you have any left over enchilada sauce or peppers & onions like I had then put them over the top of the enchiladas. Then completely cover the enchiladas in grated extra mature cheddar cheese. Put into the oven for 20 minutes.
  14. While the enchiladas are baking cook the rice. In a large pot heat some oil, then add the raw rice, coat it in the oil and cook until it starts to brown. Then add 1 heaped tsp garlic paste and cook a minute more.
  15. Cover the rice in the water and add 1 tsp salt and the lime zest. Bring to a rolling boil then cover, turn the heat down to low to maintain a very low simmer and leave undisturbed for 15 minutes.
  16. Turn the heat off under the rice pot and stir the rice. Add the lime juice and coriander leaves to the rice and stir well.
  17. Remove the enchiladas from the oven and serve with the rice. Then sprinkle the enchiladas with the sliced spring onions.

Parents who resist anything vegetarian loved these enchiladas! Just a great blend of flavors-especially with the pesto. I make it vegan by subbing with vegan cheese and using soy or other milk subs.it's fantastic! I do add mor filling as I thought the recipe skimped a little on the filling. This Coconut Coriander / Cilantro Lime Rice is so good, you'll be eating it plain straight out of the pot!

So that is going to wrap this up for this exceptional food vegetarian enchiladas with coriander lime rice recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!