Vegan Enchiladas Verde
Prepare the best Mexican inspired feast at home! Vegan Enchiladas Verde topped with Violife Just Like Mozzarella shreds. Perfectly delicious!
![cooktime]()
Cooking time20 min![preparation time]()
Prep time15 min![servings]()
Servings4
FOR THE FILLING:
- 8 oz Violife Just Like Mozzarella shreds
- 2 tbsp vegetable oil
- 1 Onion, diced
- 1 Garlic clove, minced
- 7 oz Sweetcorn kernels, tinned
- 2 Zucchini, grated
- 8 tortillas
FOR THE TOPPING:
- 2 tbsp olive oil
- 1 Onion, diced
- 1 Garlic clove, minced
- 1 Serrano pepper, diced
- 1 red onion, sliced in rings
TO SERVE:
- 2 tbsp Cilantro, chopped
- salt & pepper, to taste
- Preheat oven to 356°F.
- Sauté the onion and garlic in the vegetable oil until golden, add the sweetcorn and zucchini and stir for a further 2 minutes.
- Remove from heat, add half of the Violife Just Like Mozzarella shreds and stir to combine. Set aside.
- In a small pan add the oil, onion, garlic and Serrano pepper and sauté for 5 minutes, until fragrant.
- Fill the tortillas with the zucchini-sweetcorn filling, fold in half and place in a baking tray side by side.
- Top the enchiladas with the pepper sauce, the remaining Violife Just Like Mozzarella shreds and the onion rings.
- Place in the oven for 10-15 minutes. Garnish with cilantro leaves, salt and pepper.
