Vegetarian Enchiladas


Follow these steps

This recipe creates vegetarian enchiladas with crispy vegetables, homemade, gluten-free tortillas and flavorful Västerbottensost cheese.


Serves approx. 4

8 tortillas (bake yourself or purchase ready-made)
200 g fresh mushrooms
1 bunch of radish
5 sprigs of fresh parsley
4 portions of oats
500 g cooked chickpeas
Fresh rosemary
150 g grated Västerbottensost cheese
Juice from one lemon
200 g cashew nuts (can be swapped for sunflower seeds)
3 Tbsp. Canola oil
1 bunch of asparagus


Preheat the oven to 200 C. Soak the cashew nuts and set aside. Cook the oats according to the instructions on the packaging. Remove the cashews from the water bath and place in a mixing bowl. Add the lemon juice and oil and blend into a smooth sauce. If required, add some more water to get a more runny consistency. Fry the mushrooms together with a little fresh rosemary until soft. Chop the radish and parsley. Mix together the oats, chickpeas, radish, parsley and the fried mushrooms. Pour the cashew sauce over the mixture and blend. Lay out the tortillas and place a dollop of the oats mixture in the center of each. Roll up the tortilla and place in an oven proof dish. Sprinkle over some Västerbottensost cheese and bake in the oven for approx. 15 minutes or until the cheese has melted and taken on some color. During this time, boil the asparagus with some salt until soft. Serve with a large, green salad.

Gluten-free Tortillas


300 ml cornmeal
100 ml buckwheat flour
1 tsp. baking powder
A pinch of salt
2 Tbsp. oil
200 ml Canola oil
2 Tbsp. Psyllium seed husks


Sift the cornmeal, buckwheat flour, Psyllium seed husks and baking powder into a bowl. Add salt and then mix in the oil and water. Work everything together until you are left with a firm dough. Cover the bowl with a tea towel and allow to stand for 15 minutes. Divide the dough into 10 pieces and roll out each piece thinly. Use a knife or spatula to form into circles. Save the offcuts, they may be needed when forming the remaining bread. Fry the tortillas in a dry pan on high heat for about 2 minutes on each side or until they begin to take on color. Place the ready tortillas on a plate and cover with a tea towel.

This recipe was created, photographed and styled by Sofia Tegnefur, who runs the food blog The Nordic Kitchen.

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