Before I started educating myself around the Vegan/Vegetarian diet I often thought that without chicken or a meat ingredient, I just wouldn’t be full. I was so wrong though because there’s plenty of protein packed into these delicious enchiladas, from a variety of beans to even the cheese on top! They can easily be made vegan if you omit the cheese Enjoy! x
[ 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.
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