Recipe For Enchiladas Vegetarian
Cook the onions and carrots for 5 8 mins until soft add a splash of water if they start to stick.
Recipe for enchiladas vegetarian. In a large skillet over medium heat heat oil. Halve and deseed the peppers then add to the griddle with the corn. Preheat oven to 350.
Place eggplant capsicum cherry tomatoes zucchini chili and garlic on a baking paper lined oven tray. Preheat oven to 220 c conventional 200 c fan forced. Place a griddle pan over a high heat to get smoking hot.
Drizzle with olive oil and bake for 25 minutes or until eggplant and zucchini is slightly charred. Add onion and cook until soft 6 minutes. Heat the oil in a large frying pan.
Pour in the tomatoes and pulses and bring to the boil. Stir in garlic and cook until fragrant 1 minute more.