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Red Enchiladas

Red Enchiladas

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Red Enchiladas

These appetizing tortillas are rolled up around a filling of mince, cheese and chopped onion, and topped with tomato salsa. 

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Instructions

  1. 1

    In a medium saucepan mix the salsa with the tomato puree, 150ml water, cumin and oregano, and bring to the boil. Reduce the heat and simmer for 15 minutes stirring occasionally.


  2. 2

    Saute the mince in 1 tablespoon of oil until lightly browned. Keep to one side.


  3. 3

    Then in a large frying pan fry the tortillas in oil on one side for a few seconds only.


  4. 4

    Spread 4-6 tablespoons of the sauce over the bottom of a large ovenproof dish. Brush each tortilla with more of the sauce, then fill it with some of the cheese and mince, and half a tablespoon of the chopped onions, and roll it into a tube.


  5. 5

    Place the tortilla seam side down in the dish. Repeat with the other tortillas, reserving a little cheese and onion to garnish.


  6. 6

    Spoon any remaining red sauce over the tortillas, and sprinkle them with the reserved cheese and onions and the olives. Bake at 180 C / 350 F / gas mark 4 for 10-15 minutes. Serve at once, with shredded lettuce and salsa verde if using.


Ingredients

  • 300ml / 0.5 pint tomato salsa
  • 150ml / 0.25 pint tomato puree
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 225g / 8oz vegetarian mince
  • 12 tortillas
  • 1 splash vegetable oil for frying
  • 225g / 8oz vegetarian cheddar, grated
  • 1 large red onion, chopped finely
  • 12 black olives, pitted and chopped
  • 1 small iceberg lettuce, shredded

Serves 6

Makes 12 

Total time required Total time:

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Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.

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