Red Enchiladas
By Meat Free MondayThese appetizing tortillas are rolled up around a filling of mince, cheese and chopped onion, and topped with tomato salsa.Time and servings
Ingredients
11 total- 12 black olives, pitted and chopped
- 0.5 tsp of ground cumin
- 0.5 tsp of dried oregano
- 1 splash of vegetable oil, for frying
- 1 iceberg lettuce, shredded
- 300 ml of tomato salsa
- 150 ml of tomato puree
- 225 g of vegetarian mince
- 12 tortillas
- 225 g of vegetarian cheddar, grated
- 1 red onion, chopped finely
Method
6 stepsStep 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.
Step 2
Saute the mince in 1 tablespoon of oil until lightly browned. Keep to one side.
Step 3
Then in a large frying pan fry the tortillas in oil on one side for a few seconds only.
Step 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.
Step 5
Place the tortilla seam side down in the dish. Repeat with the other tortillas, reserving a little cheese and onion to garnish.
Step 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.