Facebook Vegetable and Goat’s Cheese Naanchiladas Recipe | The Spice Tailor
Shop now - Free delivery on orders over £25 to the UK

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
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

Share with friends

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.

Related recipes

Lentil and Jackfruit “Crab” Cakes
View Recipe
Lettuce Wraps with Thai Red Curry Tofu by Anisha
View Recipe
Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegetable and Paneer Korma with Apricots
View Recipe
Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Loaded Jackfruit Nachos
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Kerala-Style Mixed Vegetable Coconut Avial
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe
Spicy Jackfruit Curry Pizza
View Recipe