Cheesy corn-stuffed tortillas baked in using our rich Veggie Chilli Sin Carne leftover. It's like a hug in enchilada form.
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The Veggie Chilli Sin Carne
This recipe is made using our Veggie Chilli Sin Carne batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Veggie Chilli Sin Carne batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Fresh Coriander
Sweetcorn
Ricotta
Cheddar Cheese
Flour Tortilla
Olive Oil
Lime
Salt
Black Pepper
The Veggie Chilli Sin Carne
This recipe is made using our Veggie Chilli Sin Carne batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Veggie Chilli Sin Carne batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Fresh Coriander
Sweetcorn
Ricotta
Cheddar Cheese
Flour Tortilla
Olive Oil
Lime
Salt
Black Pepper
Unlock Mob Premium
The Veggie Chilli Sin Carne
This recipe is made using our Veggie Chilli Sin Carne batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Veggie Chilli Sin Carne batch recipe. Cook once and you'll have access to more quick and easy recipes.
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Step 1.
Make the Veggie Chilli Sin Carne.
Step 2.
Heat the oven to 200°C fan.
Step 3.
Grate the cheddar and pick the coriander leaves. Finely chop half the leaves and stems, and add to a bowl. Stir in the sweetcorn, ricotta and half of the grated cheddar. Season with salt and black pepper.
Step 4.
Divide the cheesy corn mixture between the tortillas, roll them up tightly and place seam-side down into a small ovenproof baking dish. Spoon the leftover Veggie Chilli Sin Carne over the top of the tortillas and scatter over the remaining cheddar.
Step 5.
Bake for 20 mins until bubbling and golden.
Step 6.
Share the enchiladas onto plates. Top with the remaining coriander leaves and serve with a wedge of lime.
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