Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, vegetarian enchiladas with coriander lime rice. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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. Remove the enchiladas from the oven and serve with the rice. Then sprinkle the enchiladas with the sliced spring onions.
Vegetarian enchiladas with coriander lime rice is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Vegetarian enchiladas with coriander lime rice is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook vegetarian enchiladas with coriander lime rice using 27 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian enchiladas with coriander lime rice:
- Get Enchilada sauce
- Take 1 white onion
- Prepare Garlic paste
- Make ready Non smoked paprika
- Get Dried mixed herbs
- Prepare Chili powder
- Get Cumin powder
- Make ready 500 g passata
- Prepare Light soft brown sugar
- Make ready White wine vinegar
- Make ready Salt & ground black pepper
- Take Big bunch coriander stalks (save leaves for the rice)
- Get Enchiladas
- Make ready 2 white onions
- Get 2 bell peppers (any color)
- Make ready 2 (250 g) packs of halloumi
- Make ready 1 (28 g) pack fajita seasoning
- Make ready 8 flour tortillas
- Get Extra mature cheddar cheese
- Make ready 4 spring onions, thinly sliced
- Prepare Coriander lime rice
- Take 268 g basmati rice
- Get Garlic paste
- Take 533 ml hot water
- Take Salt
- Get Zest and juice of 2 limes
- Prepare Big bunch coriander leaves
Vegetarian enchiladas with coriander lime rice is one of the most popular of. Then add another ¼ cup of enchiladas sauce. Pick and add most of the coriander leaves, reserving the stalks. Squeeze in the lime juice and season well with sea salt and black pepper.
Instructions to make Vegetarian enchiladas with coriander lime rice:
- 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.
- Chop the bell peppers in the same way as the onions and add them to the bowl.
- 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.
- 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)
- Cover the bowl securely and shake until the onions, peppers and halloumi are evenly covered. Then put the bowl in the fridge for now.
- 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.
- Add 1 tsp paprika, 1 tsp dried mixed herbs, 1 tsp chilli powder and 1 tsp ground cumin. Mix well.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove the enchiladas from the oven and serve with the rice. Then sprinkle the enchiladas with the sliced spring onions.
Pick and add most of the coriander leaves, reserving the stalks. Squeeze in the lime juice and season well with sea salt and black pepper. To make the sauce, heat the oil in a pot then whisk in the flour. Whisk in the stock until the sauce is smooth. Simmer for a few minutes until the sauce is smooth, thick and flour is cooked out.
So that is going to wrap this up with this exceptional food vegetarian enchiladas with coriander lime rice recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
