Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegetarian enchiladas with coriander lime rice. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious. Some people think vegetarian food can't be filling. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander.

Vegetarian enchiladas with coriander lime rice is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vegetarian enchiladas with coriander lime rice is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. 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:

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

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These beany vegetarian enchiladas are a money-saving gem and they take just a few minutes to make using a few store cupboard ingredients. Remove the pan from the heat, then stir in the lime juice (or lemon juice) and coriander. Season, to taste, with salt and plenty of freshly ground black. Some people think vegetarian food can't be filling. These enchiladas are stuffed with a hearty combination of corn, beans, and zucchini and topped with two types of cheese. Cilantro lime rice is the best rice for burrito bowls, and pretty much any Mexican food, right? (Cilantro haters, please look away, this one's not for you.) This cilantro lime rice is so delicious. I added chicken broth from chicken I used for enchiladas with a few other ingredients and it made this recipe. These Enchilada Lentil Tacos have incredible depth of flavour! The lentils are cooked in a spicy enchilada sauce on the stove or in the slow cooker, then tucked inside tacos & topped with zesty lime slaw. The saucy lentils are also great for enchiladas, burritos, quesadillas or just served on rice. Top the enchiladas with grated cheese and. All Reviews for Black Bean and Rice Enchiladas. The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with salsa next time. Vegetarian enchilada is a popular Mexican dish with my family. This mix of veggies with homemade enchilada This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my twist to the classic It is really mexican, and red rice and black beans and all salsas!! Topping off the enchiladas with a cilantro- and lime-infused sauce is a great way to boost flavor without adding extra cheese or salt to the dish. This dish is excellent to bring to your next potluck because it's vegetarian, nut-free, and gluten-free. It can be difficult to find a dish that fits a variety of. Ho to prepare delicious vegetarian enchiladas.

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