Bring a festive, colorful meal to your table with these Carrot Wrap Enchiladas. Santa Maria's Carrot Tortilla Wraps add an extra serving of vegetables, making this a delicious vegetarian option perfect for Meat & Dairy-Free Week.
Serves 4
2 carrots
1 package Santa Maria Carrot Tortilla Wrap Medium
1 zucchini
1 lime
1 bag of lettuce
120 g black beans
50 g pumpkin seeds
1 tbsp oil
1 sachet Santa Maria Enchilada Seasoning Mix
400 g passata tomatoes
150 g (vegetable) grated mature cheese
100 ml water
1. Preheat the oven to 200°C.
2. Prepare the enchilada sauce: Combine the passata, Enchilada Seasoning Mix, water, and grated cheese in a bowl. Set aside some cheese for topping.
3. Dice the zucchini and coarsely grate the carrots.
4. Heat oil in a pan and sauté the zucchini until golden. Add one grated carrot, black beans, and pumpkin seeds. Stir gently and reduce heat.
5. Pour in ¾ of the enchilada sauce and simmer until the cheese melts.
6. Divide the filling among the tortillas, fold, and place in an ovenproof dish.
7. Top with remaining sauce and cheese. Sprinkle with extra pumpkin seeds.
8. Bake for 10-15 minutes until golden and crispy.
9. Toss the lettuce with the remaining grated carrot, pumpkin seeds, lime juice, and oil.
10. Serve enchiladas hot with the fresh salad.
