Mushroom & Zucchini Enchilada with Cheddar Cheese & Tomato Salsa
Destination: Mexico. This is the week's vegetarian hero — field mushrooms and zucchini sauteed with our taco seasoning, rolled into tortillas, nestled into the ATLAS cooked tomato salsa and baked under a blanket of cheddar until browned and bubbling.
Serves 2 · 40 mins + prep · Vegetarian
In your box
- 1 cheddar cheese pack
- 1 ATLAS cooked tomato salsa tub
- 6 small tortillas
- 1 Mexican taco seasoning sachet
- 1 brown onion
- 2 large field mushrooms
- 1 zucchini
- 1 coriander bunch*
*Coriander may be split between other dishes — read each recipe carefully.
From your pantry
Cooking oil, salt
Equipment
Baking dish or ovenproof frying pan, frying pan, grater (optional)
Method
1. Prepare the ingredients. Read the recipe in full before you begin. Preheat the oven to 190°C. Slice the onion and mushroom. Grate or julienne the zucchini into thin matchsticks. Pick 1 teaspoon of coriander leaves per person.
2. Cook the vegetables. Heat a splash of oil in a frying pan over medium-high heat. Add the mushroom and onion and sauté for 3–5 minutes until the onion begins to soften and brown. Add the zucchini and taco seasoning and cook for a further minute to combine. Season to taste with a pinch of salt.
3. Cook the enchiladas. Divide the filling between the tortillas and roll each one up. Spread the tomato salsa over the bottom of a small baking dish and place the enchiladas seam-side down onto the sauce. Top with the coriander and cheese, then bake for about 12 minutes or until the cheese is melted and browned.
To serve
Divide the enchiladas between serving plates, top with fresh coriander and enjoy.
Wanna wing it?
- Add fresh tomato to the vegetable filling
- Add fresh chilli or hot sauce for some heat
- Squeeze some lime on top to cut through the richness of the cheese
- Serve with a side of coleslaw
Allergens: garlic, onion, wheat, gluten, soy, dairy.