[ RECIPE ] Enchiladas
Prep time
Cook time
Total time
Serves: 4 Servings
Ingredients
- ▪️Olive Oil
- ▪️3 Peppers (sliced)
- ▪️2 Red Onions (sliced)
- ▪️1 Garlic Clove (finely chopped)
- ▪️1 Chilli (deseeded & sliced)
- ▪️Salt & Freshly Ground Pepper
- ▪️1 teaspoon Ground Coriander
- ▪️1 teaspoon Cumin Seeds
- ▪️200g Can Refried Beans
- ▪️400g Kidney Beans
- ▪️1 Cube Frozen Coriander
- ▪️50g Passata
- ▪️Handful Frozen Sweetcorn
- ▪️4 Tortillas
- ▪️25g Vegan Cheese (grated)
- BOWL INGREDIENTS
- ▪️350g Passta
- ▪️1 Garlic Clove (finely chopped)
- ▪️1/2 teaspoon Caster Sugar
- ▪️1/2 teaspoon Ground Coriander
- ▪️1/2 teaspoon Cumin Seeds
Instructions
- Heat a large casserole dish on a medium-high heat and a tablespoon olive oil. Once hot add the peppers for a few minutes before adding the onions, garlic and chilli as well as some seasoning. Fry for 5-8 minutes until softened.
- Add the ground coriander and cumin seeds to the pan, then stir in the refried beans, kidney beans, frozen coriander, 50g passata and sweetcorn. Cook for a further 5 minutes whilst making the sauce.
- Pre-heat the oven to 200C. In a separate bowl, mix the bowl ingredients together to make the sauce.
- Next assemble the tortillas by carefully placing just enough of the pan contents into each tortilla, then folding it across and over to form a parcel. Place each tortilla parcel face up onto a baking tray close together.
- Coat the sauce over the tortilla parcels and spread evenly. Top with the cheddar and bake for 20 minutes.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-enchiladas-9000/