Enchiladas
Enchiladas
Easy, delicious and all-time favourite bean enchiladas!
Vegan, nut free, soy free | Serves 2 | MAIN
Ingredients:
- 1 tablespoon of olive oil
- 1 red onion, chopped
- 1 clove of garlic, chopped
- 1 red bell pepper, cut in small cubes
- 1/2 teaspoon of each smoked paprika, oregano, chilli flakes, dried parsley, cumin
- Salt & Pepper
- 1 tablespoon of tomato paste
- 50g of tomato passata
- 1 vegetable cube
- 1 x 400g red kidney beans in chilli sauce
- 4 tablespoons of sweetcorn
To assemble:
- 1 tablespoon of olive oil
- 6 tortilla wraps
- 100g grated cheese (I used Applewood smoky)
Sour cream:
- 3 tablespoons of vegan yogurt (I'm using Alpro Greek style)
- 1 tablespoon of vegan cream cheese (I'm using Violife creamy)
Serve with:
- 1 spring onion, sliced
- Fresh coriander
Steps:
1.In a pot, on a medium heat, add the olive oil and onions with a pinch of salt and sauté until translucent.
2.Then add the garlic, bell pepper and sauté for a couple of minutes. Add all the spices and sauté for another minute.
3.Add the tomato paste and stir, cook for a minute before adding 100ml of water, the tomato passata and veggie cube.
4.Add the beans and sweetcorn, stir, bring to boil, cover and cook for 15 minutes stirring occasionally.
5.After 15 minutes, taste and adjust the seasoning to your preference. Preheat the oven at 180°C.
6.To assemble, spread the olive oil in a baking tray (25x34cm). Add 2 tablespoons of the bean mixture in the tortillas and roll them.
7.Add them in the baking tray side by side with the siled side.
8.Add any leftover bean mixture on top, cover with the grated cheese and bake for 10-15 minutes or until the cheese has melted.
9.While the enchiladas are in the oven, prepare the sour cream by mixing everything together.
10.Serve with sour cream, fresh coriander and spring onions.
Happy cooking everyone!
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