Enchiladas

Updated: Jan 16


These vegan/vegetarian enchiladas are the perfect dish to prepare in advance if you want some fancy home-cooked food after a long day of work. The kidney beans are an amazing plant-based protein source, they also contain a huge amount of fibre which aids digestion and makes you feel fuller for longer. Some evidence also suggests that consuming adequate amounts of fibre is linked to reduced risks of type 2 diabetes, heart disease, stroke and bowel cancer.

Preparation Time: 15 mins

Cooking Time: 20 mins

Total Time: 35 mins

Servings: 2-3 people

Portions: 5 enchiladas

 

Vegetarian Option


Ingredients


4 spring onions

2 garlic cloves

1 red pepper

1 tin tomato cubes

1 tin kidney beans

150 g sweet corn

1 tbsp tomato puree

5 wholemeal tortilla wraps

75 g cheddar

75 g crème fraiche

1 lime

2 tsp Mexican spices

1 tsp smoked paprika

1 tsp dried oregano

1 pinch chilli flakes

½ tsp cumin

salt

pepper

fresh parsley

 

Method


1. Finely chop the spring onions, garlic and cut the pepper into small cubes.


2. Heat some olive oil in a pan, and fry the spring onions, garlic, and pepper for 5 minutes. Add the tomato puree, 1 pinch of chilli flakes, 2 tsp Mexican spices, 1 tsp smoked paprika powder, 1 tsp dried oregano, 1 pinch chilli flakes and 1/2 tsp cumin. Fry for another 3 minutes.


3. Deglaze with the tomato cubes and 50-100 ml water, let simmer for 5 minutes.


4. Add the sweet corn and kidney beans, turn down the heat.


5. Preheat the oven to 180°C.


6. Grease an ovenproof form.


7. Spread the wraps with some creme fraiche and fill with the kidney bean mixture, save some for on top.


8. Place the filled wraps in the form and top with the remaining mixture and cheddar.


9. Bake for 20 minutes. Sprinkle with fresh lime and fresh parsley.


Enjoy!

 

Vegan Option


Ingredients


4 spring onions

2 garlic cloves

1 red pepper

1 tin tomato cubes

1 tin kidney beans

150 g sweet corn

1 tbsp tomato puree

5 wholemeal tortilla wraps

75 g vegan cheddar style cheese

75 g vegan crème fraiche

1 lime

2 tsp Mexican spices

1 tsp smoked paprika

1 tsp dried oregano

1 pinch chilli flakes

½ tsp cumin

salt

pepper

fresh parsley

 

Method


1. Finely chop the spring onions, garlic and cut the pepper into small cubes.


2. Heat some olive oil in a pan, and fry the spring onions, garlic, and pepper for 5 minutes. Add the tomato puree, 1 pinch of chilli flakes, 2 tsp Mexican spices, 1 tsp smoked paprika powder, 1 tsp dried oregano, 1 pinch chilli flakes and 1/2 tsp cumin. Fry for another 3 minutes.


3. Deglaze with the tomato cubes and 50-100 ml water, let simmer for 5 minutes.


4. Add the sweet corn and kidney beans, turn down the heat.


5. Preheat the oven to 180°C.


6. Grease an ovenproof form.


7. Spread the wraps with some vegan creme fraiche and fill with the kidney bean mixture, save some for on top.


8. Place the filled wraps in the form and top with the remaining mixture and vegan cheddar.


9. Bake for 20 minutes. Sprinkle with fresh lime and fresh parsley.


Enjoy!


Click Here to Print the Recipes:

Vegetarian Enchilladas
.pdf
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Vegan Enchilladas
.pdf
Download PDF • 1.25MB









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