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Cooking could be among the oldest abilities in the world. That does not suggest that there are any type of limitations to the knowledge offered for the chef interested in enhancing his or her abilities. Even the finest chefs, also specialists, can constantly find new recipes, techniques and strategies to improve their kitchen abilities, so lets try this Vegetarian enchiladas with coriander lime rice recipe, we hope you like it.

You need to prepare Enchilada sauce.
Prepare white onion.
Use Garlic paste.
You need to prepare Non smoked paprika.
You need to prepare Dried mixed herbs.
Use Chili powder.
Provide Cumin powder.
Prepare passata.
You need to prepare Light soft brown sugar.
You need White wine vinegar.
Provide Salt & ground black pepper.
You need Big bunch coriander stalks (save leaves for the rice).
Prepare Enchiladas.
Provide white onions.
Use bell peppers (any color).
You need to prepare packs of halloumi.
You need pack fajita seasoning.
You need flour tortillas.
Prepare Extra mature cheddar cheese.
Prepare spring onions, thinly sliced.
Use Coriander lime rice.
Prepare basmati rice.
You need to prepare Garlic paste.
You need to prepare hot water.
You need to prepare Salt.
You need Zest and juice of 2 limes.
You need to prepare Big bunch coriander leaves.

Refried beans, zesty tomatoes, chopped spinach, corn and cheese makes a flavorful filling for vegetarian enchiladas. One-pot Enchilada Rice. featured in One-Pot Vegetarian Meals. Make a circle in the center of the rice and add your sautéed vegetables and black beans to the skillet and mix. Vegetarian enchilada is a popular Mexican dish with my family.

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..

This mix of veggies with homemade enchilada sauce is such a tasty treat. Microwave for about one and half minutes, cheese should be melted and little. Try our easy to follow enchiladas with rice & beans recipe. Prepare rice as per packet instructions. Roughly chop half the coriander and stir into bean mixture with rice. tip: to make this recipe suitable for vegetarians, replace tasty cheese and parmesan with a plant-based cheese and swap sour cream.

There is always something brand-new to discover when it concerns food preparation as well as every chef's skill-set is open to renovation. This Vegetarian enchiladas with coriander lime rice recipe is simply a few recipe suggestions to aid enhance your cook's efficiency. There are much more excellent recipes available as well as good chefs keep trying to find them throughout their lives. Consistent knowing is the key to ever-improving cooking abilities.

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