Buckwheat Enchiladas
A hearty vegetarian dinner that can be prepped ahead. These ‘enchiladas’ are a good vehicle for leftovers - use the ingredients we have listed here, replace them with your favourite vegetables, or add some leftover chicken from your Sunday roast. Buckwheat is a gluten-free pseudo-grain. Often eaten as pancakes, we think buckwheat crepes make a great alternative to tortillas in this twist on enchiladas.
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NUTRITION PER SERVING (Read more)
Notes
Freezing Instructions: Assemble the dish. Before baking, allow to cool, wrap well, and place into the freezer for up to 3 months. Allow to defrost overnight in the refrigerator then sit out on the counter for 30 minutes to lose fridge chill before baking as usual.
This recipe makes more crepes than you will need for the enchiladas. Use the extra as wraps, or eat for breakfast the following day.
Alternatives:
dairy milk - plant-based milk
egg - flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken)
cheddar cheese - mozzarella, edam, plant-based alternative
Instead of making crepes, you could use shop-bought wholemeal wraps or corn tortillas.