It took me a tragically long time to discover the awesomeness of enchiladas, but these were certainly worth the wait.  

 

Ingredients

  • 6-8 tortillas
  • Vegan cheese

Filling

  • 2 red onions
  • 4 garlic cloves
  • 2 red peppers
  • 2+ tsp sriracha
  • 2 tsp cumin
  • 1.5 tsp paprika
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • Veg stock cube
  • A can of kidney or black beans
  • 300g vegan meat/chicken pieces
  • 150 ml passata

Sauce

  • 350 ml passata
  • 1 tbsp siracha
  • 1 tsp garlic granules
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp salt  

 

Method

  1. Fry your onion.
  2. Add in your garlic and red peppers.
  3. Add seasonings.
  4. Add your vegan ‘meat’ pieces.
  5. Add your beans and passata.
  6. In a jug, mix together the sauce ingredients.
  7. Pour some of the sauce in a baking dish.
  8. Fill tortillas with the fillings and place all into a baking dish.
  9. Top with the rest of your sauce and cheese.
  10. Bake for 25-30 minutes 180 degrees.  

 

Additional notes

  • I personally opt for Tesco Plant Chef ‘meat’ pieces and Applewood smoked ‘cheese’.