Recipe of Any-night-of-the-week Vegetarian enchiladas with coriander lime rice - Logo collection for you

Hey everyone, welcome to my recipe page, looking for the perfect Vegetarian enchiladas with coriander lime rice recipe? look no further! We provide you only the best Vegetarian enchiladas with coriander lime rice recipe here. We also have wide variety of recipes to try.

Before you jump to Vegetarian enchiladas with coriander lime rice recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less Inside the Kitchen.

Remember when the only people who cared about the ecosystem were tree huggers and hippies? That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won't be able to resolve the problems of the environment. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Continue reading for some ways to go green and save energy, mainly in the kitchen.

Refrigerators and freezers use a lot of electricity, particularly if they are not running as effectively as they should. You can certainly save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. It is quite uncomplicated to live green, all things considered. A lot of it really is basically utilizing common sense.

We hope you got benefit from reading it, now let's go back to vegetarian enchiladas with coriander lime rice recipe. To cook vegetarian enchiladas with coriander lime rice you only need 27 ingredients and 17 steps. Here is how you achieve it.

The ingredients needed to prepare Vegetarian enchiladas with coriander lime rice:

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

To begin making the Mexican Vegetarian Burrito Bowl, you need to prepare the various components first. For the coriander-lime rice, to the cooked rice, add the chopped coriander, lime juice, black pepper and salt. Toss the mix together till all the flavors are well combined. Add kale, stir to coat in oil, and season with salt. Reduce heat to low and stir in ½ cup water.

If you find this Vegetarian enchiladas with coriander lime rice recipe valuable please share it to your close friends or family, thank you and good luck.