Vegetable and Goat’s Cheese Naanchiladas

So much tastier than an enchilada and much lighter as it is filled with griddled vegetables, and goats cheese with a little yoghurt to bring it all together. A lovely light but satisfying meal. Great for children but also for adults. You can ring the changes with the vegetables or even cheese used as long as they are thinly sliced.
  • 2serves
  • 5mins prep
  • 12mins cook
Vegetable and Goat’s Cheese Naanchiladas
So much tastier than an enchilada and much lighter as it is filled with griddled vegetables, and goats cheese with a little yoghurt to bring it all together. A lovely light but satisfying meal. Great for children but also for adults. You can ring the changes with the vegetables or even cheese used as long as they are thinly sliced.
Made with
Plain Naans

Plain Naans

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Ingredients

  • 1 pack of The Spice Tailor Plain Flame Baked Naan
  • 1 small red onion, finely sliced
  • 1 small courgette, finely sliced on the diagonal
  • 6 chestnut mushrooms, cleaned and sliced
  • 2 rounded tbsp tomato puree
  • 3 tbsp thick Greek yoghurt or low fat crème fraiche
  • 50g soft goat’s cheese or feta
  • Salt and black pepper
  • 1 tbsp extra virgin olive oil

Method

  1. Heat a large griddle pan and place the onions and mushrooms on top, season lightly and cook until soft, wilted and charred, add ½ tsp of the olive oil and stir together. Scoop up and place in a bowl. Place the courgettes on top, season lightly and cook turning once until it has charred ridges on both sides and is cooked through, again drizzle over another ½ tsp oil. Cook for another minute or so and place on the mushrooms.
  2. Turn the heat down on the griddle pan. Brush the flat sides of the naan with the remaining oil then place, puffy spotted side up. Spread over the tomato puree and then the Greek yoghurt. Top evenly with the vegetables, grind over some fresh black pepper and dot over the goats/feta cheese. Place the other naan on top, flat side up.
  3. Place on the griddle pan and cook for 1-2 minutes or until the base is a little crisp and has charred marks, carefully flip over and repeat on this side until it is also crisp. Place straight on your chopping board and cut with a sharp knife into 4 or 6 wedges and serve hot.

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