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Red Enchiladas

Red Enchiladas

Brought to you by: Meat Free Monday
    6 serving

Prep time:

Cook time:

Serves: 6

These appetizing tortillas are rolled up around a filling of mince, cheese and chopped onion, and topped with tomato salsa. 
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  • 300ml tomato salsa
  • 150ml tomato puree
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • 225g vegetarian mince
  • 12 tortillas
  • 1 splash vegetable oil, for frying
  • 225g vegetarian cheddar, grated
  • 1 red onion, chopped finely
  • 12 black olives, pitted and chopped
  • 1 iceberg lettuce, shredded


Step 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.

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