John Lewis JLFSMW001 Instruction Manual page 89

Vegetables and vegetarian
Vegetable enchiladas
Ingredients
Tomato Sauce:
1
/
green pepper, chopped
2
1 onion, chopped
1 clove garlic, crushed
15 ml (1 tbsp) oil
397 g (14 oz) can chopped tomatoes
227 g (8 oz) can whole tomatoes
1
/
3 ml ( tsp) ground cumin
2
1
/
3 ml ( tsp) dried oregano
2
1
/
3 ml ( tsp) chilli powder
2
salt and pepper
Enchiladas:
50 g (2 oz) cheddar cheese, grated
100 g (4 oz) cottage cheese
pinch salt
1
/
2 ml ( tsp) chilli powder
2
pinch ground cumin
1 tomato, chopped
1 courgette, grated
1
/
green pepper, chopped
2
1 small onion, chopped
6 x 15 cm (6") corn tortillas or thin crepes
Serves 4
Dish: 20 x 25cm (8 x 10") shallow dish
1. Combine the green pepper, onion, garlic
and oil in a bowl. Cover and cook on
HIGH power for 3-5 mins. or until
tender.
2. Stir in remaining sauce ingredients and
cook uncovered on HIGH power for 5-7
mins. or until piping hot and thickened.
Leave to one side.
3. Combine 25 g (1 oz) cheddar cheese in a
small bowl with the cottage cheese, salt,
chilli and cumin. Mix well.
4. Mix tomato, courgette, green pepper and
onion in a bowl. Cover and cook on
HIGH power for 4-6 mins. or until
vegetables are tender. Drain and press
lightly to remove excess moisture. Stir in
half of the tomato sauce.
5. Spread the cheese mixture over each
tortilla, top with vegetable mixture and
roll up. Arrange tortillas seam side down
in a shallow dish. Pour the remaining
sauce down the centre.
6. Cook on MEDIUM power for 6-8 mins.
or until piping hot.
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