With this recipe for enchiladas you put a real festive meal on the table! Thanks to the Carrot Tortilla Wraps you also get extra vegetables and the dish is nice and colorful. In short:a tasty vegetarian dish that is perfect to serve during the National Week Without Meat &Dairy.
for 4 persons
2 carrots
1 package Santa Maria Carrot Tortilla Wrap Medium
1 zucchini
1 lime
1 bag of lettuce
120 g black beans
50 g pumpkin seeds
1 tbsp oil
1 sachet of Santa Maria Enchilada Seasoning Mix
400 g passata tomatoes
150 g (vegetable variation on) mature cheese, grated
100 ml of water
1. Preheat the oven to 200°C.
2. Start with the enchilada sauce:mix the passata, Enchilada Seasoning Mix, the water and the (vegetable variation on) grated cheese in a bowl. Reserve some of the cheese to garnish the enchiladas.
3. Cut the zucchini into small cubes and coarsely grate the 2 carrots.
4. Heat some oil in the pan and fry the zucchini until golden brown. Add 1 grated carrot, the beans and pumpkin seeds. Stir gently and lower the heat.
5. Pour in ¾ of the enchilada sauce and let the filling simmer until the cheese has melted.
6. Divide the filling between the tortillas, fold and place in an ovenproof tin.
7. Divide the rest of the enchilada sauce over the enchiladas and sprinkle with the rest of the cheese. Garnish with some pumpkin seeds.
8. Gratin in the oven for about 10-15 minutes until the top is nice and golden brown and crispy.
9. Meanwhile, mix the lettuce bag with the second grated carrot, some pumpkin seeds, some lime juice and oil.
10. Serve the enchiladas with the salad.
