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
- Fry your onion.
- Add in your garlic and red peppers.
- Add seasonings.
- Add your vegan ‘meat’ pieces.
- Add your beans and passata.
- In a jug, mix together the sauce ingredients.
- Pour some of the sauce in a baking dish.
- Fill tortillas with the fillings and place all into a baking dish.
- Top with the rest of your sauce and cheese.
- Bake for 25-30 minutes 180 degrees.
Additional notes
- I personally opt for Tesco Plant Chef ‘meat’ pieces and Applewood smoked ‘cheese’.