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recipe image Vegan Enchiladas Verde
Everyday cooking

Vegan Enchiladas Verde

Prepare the best Mexican inspired feast at home! Vegan Enchiladas Verde topped with Violife Just Like Mozzarella shreds. Perfectly delicious!

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  • cooktimeCooking time20 min
  • preparation timePrep time15 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 4
lunch
brunch
Appetizer
Snack
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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
  1. Preheat oven to 356°F.
  2. Sauté the onion and garlic in the vegetable oil until golden, add the sweetcorn and zucchini and stir for a further 2 minutes.
  3. Remove from heat, add half of the Violife Just Like Mozzarella shreds and stir to combine. Set aside.
  4. In a small pan add the oil, onion, garlic and Serrano pepper and sauté for 5 minutes, until fragrant.
  5. Fill the tortillas with the zucchini-sweetcorn filling, fold in half and place in a baking tray side by side.
  6. Top the enchiladas with the pepper sauce, the remaining Violife Just Like Mozzarella shreds and the onion rings.
  7. Place in the oven for 10-15 minutes. Garnish with cilantro leaves, salt and pepper.
Violife 100% Dairy Free

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