enchiladas-verde.jpeg
enchiladas-verde.jpeg
Vegan Quesadillas Verde
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Recipe - Price Rite of Bethlehem
enchiladas-verde.jpeg
Vegan Quesadillas Verde
Prep Time35 Minutes
Servings4
00
Ingredients
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
2 tbsp olive oil
1 Onion, diced
1 Garlic clove, minced
1 Serrano pepper, diced
1 red onion, sliced in rings
2 tbsp Cilantro, chopped
Salt & pepper, to taste
Directions

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.

 
35 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
8 oz Violife Just Like Mozzarella shreds
Not Available
2 tbsp vegetable oil
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Bowl & Basket 100% Pure, Vegetable Oil, 16 Fluid ounce
$2.29$0.14/fl oz
1 Onion, diced
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Spanish Onion, 1 ct, 20 Ounce
$1.49 avg/ea$1.19/lb
1 Garlic clove, minced
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Great Garlic Chopped in Water, Garlic, 8 Ounce
$2.19$0.27/oz
7 oz Sweetcorn kernels, tinned
Not Available
2 Zucchini, grated
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Green Zucchini, 1 ct, 9 Ounce
$0.73 avg/ea$1.29/lb
8 tortillas
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Ole Flour Tortillas - Tortillas de Harina, 22.5 Ounce
$3.79$0.17/oz
2 tbsp olive oil
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Botticelli Olive Oil, 67.6 Fluid ounce
$14.99$0.22/fl oz
1 Onion, diced
an image
Spanish Onion, 1 ct, 20 Ounce
$1.49 avg/ea$1.19/lb
1 Garlic clove, minced
an image
Great Garlic Chopped in Water, Garlic, 8 Ounce
$2.19$0.27/oz
1 Serrano pepper, diced
an image
Serrano Pepper, 1 ct, 1 Ounce
$0.22 avg/ea$3.49/lb
1 red onion, sliced in rings
an image
Red Onion 1 ct, 10 Ounce
$1.06 avg/ea$1.69/lb
2 tbsp Cilantro, chopped
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Fresh Cilantro, 1 bunch, 1 Each
$0.89
Salt & pepper, to taste
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Bowl & Basket Iodized, Salt, 26 Ounce
$0.59$0.02/oz

Directions

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.