Recipe of Ultimate Vegetarian enchiladas with coriander lime rice

Table Of Content [Show]

Hey everyone, welcome to our recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Vegetarian enchiladas with coriander lime rice recipe here. We also have wide variety of recipes to try.

Before you jump to Vegetarian enchiladas with coriander lime rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for doing this. Poor diet is a leading factor in diseases such as heart disease and hypertension which can place a drain on the economy. There are more and more efforts to try to get people to follow a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically believe that healthy diets demand a lot of work and will significantly change the way they live and eat. In reality, however, merely making a few minor changes can positively impact everyday eating habits.

Initially, you should be very careful when food shopping that you don't automatically put things in your basket that you no longer want to eat. For instance, have you ever checked how much sugar and salt are in your breakfast cereal? Having a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.

As you can see, it's not difficult to begin integrating healthy eating into your daily routine.

We hope you got insight from reading it, now let's go back to vegetarian enchiladas with coriander lime rice recipe. You can cook vegetarian enchiladas with coriander lime rice using 27 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to cook Vegetarian enchiladas with coriander lime rice:

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

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..

To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first. For the coriander-lime rice, to the cooked rice, add the chopped coriander, lime juice, black pepper and salt. Toss the mix together till all the flavors are well combined. Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water.

If you find this Vegetarian enchiladas with coriander lime rice recipe valuable please share it to your friends or family, thank you and good luck.

Share :