Veggie enchiladas with tomatillo sauce
- ⏱ 1 hour 5 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Flour tortillas filled with cooked vegetables and kidney beans, covered in tomatillo sauce and baked with cheddar.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Veggie enchiladas w...
0/0
COOK 1COOK 2
1Make the vegetable prep
Deseed and cut the green chillies into several chunks
Dice the mushrooms
Cut the broccoli florets and stem into small pieces
2Prepare the beans
3Peel the garlic
+ 18 more steps in the app
Veggie enchiladas w...
0/0
COOK 2COOK 1
1Make the vegetable prep
2Prepare the beans
Drain and rinse the tinned red kidney beans
3Peel the garlic
Peel the garlic cloves
+ 18 more steps in the app
Ingredients
- 350 g tomatillos
- 2 green chillies (deseeded and cut into several chunks)
- 200 ml vegetable stock
- 1 tbsp oil
- 125 g mushrooms (diced)
- 150 g broccoli (florets and stem, cut into small pieces)
- 250 g cherry tomatoes (halved)
- 1 corn kernels (kernels removed)
- 400 g tinned red kidney beans (drained and rinsed)
- 2 garlic cloves (peeled)
- 4 tbsp fresh coriander
- 6 large flour tortillas
- 100 g cheddar (grated, grated, or cheese of your choice)
The full plan
Split between two cooks — each step says who's on it.
1. Make the vegetable prep COOK 2
- Deseed and cut the green chillies into several chunks
- Dice the mushrooms
- Cut the broccoli florets and stem into small pieces
- Halve the cherry tomatoes
2. Prepare the beans COOK 1
- Drain and rinse the tinned red kidney beans
3. Peel the garlic COOK 1
- Peel the garlic cloves
4. Simmer the tomatillos COOK 1
- Remove the papery leaves from the tomatillos and give them a good wash
- In a saucepan, place the tomatillos, green chilli and stock
- Simmer gently for around 10 minutes, until the tomatillos are soft
🤝 Cook 2 hands over the chillies.
5. Remove the corn COOK 2
- Remove the kernels from the corn on the cob
6. Blend the sauce COOK 1
- In a blender, blend the softened tomatillo mixture, including the stock, with the garlic cloves and coriander until smooth
🤝 Cook 2 hands the blender to Cook 1.
7. Cook the vegetables COOK 2
- In a large frying pan, heat the oil and add the mushrooms and broccoli
- Cook over a medium heat for a few minutes
- Add the tomatoes and cook for about 5 more minutes
- Add the corn kernels and drained kidney beans, and set aside
🤝 Cook 1 hands over the beans.
8. Prepare the baking dish COOK 1
- In a large baking dish, add a couple of tablespoons of the sauce to the base and spread it around
9. Preheat the oven COOK 1
- Preheat the oven to 190°C/gas mark 5
10. Mise en place COOK 2
- Prep 100 g cheddar: grate, grate, or cheese of your choice
11. Fill the tortillas COOK 1
- Spoon around a sixth of the vegetable mixture along the centre of a large flour tortilla and roll tightly
- Place it in the baking dish
- Repeat with the remaining vegetables and tortillas
- Pour over the remaining tomatillo sauce and top with the grated cheese
🤝 Cook 2 hands over the cheddar.
12. Bake the enchiladas COOK 1
- Bake for around 30 minutes, until the cheese is nice and crispy
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