Spicy Bean Vegan Enchiladas

About this recipe:
Prep. time 10 minutes | Cooking time 40 minutes | Pre-heat 190°C |Serves 2
This recipe is a treat from Pamela, so don't hesitate to go and have a look on her blog filled with wonderful Free-From recipes!


For the filling:
  • 1 teaspoon coconut oil
  • 1 small onion, diced
  • Large handful of mushrooms, chopped
  • 1/2 teaspoon crushed garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon mixed herbs
  • Pinch of chilli flakes
  • Black pepper and salt
  • 1 tablespoon coconut amino sauce
  • 2 handfuls kale, shredded
  • 1/2 can chickpeas, drained
  • 1/2 can kidney beans, drained
  • 1 can chopped tomatoes, whizzed in a blender until smooth
  • 2 tablespoons tomato puree
  • Fresh parsley, chopped
  • 100g Bute Island Edam Style Sheese, grated
  • 4-6 corn tortillas


  • Preheat the oven to 190 degrees and have a deep square or rectangular dish ready.
  • Heat the coconut oil in a large pan and cook the onion, mushrooms and garlic for a few minutes.
  • Stir in the spices, herbs, chilli flakes, seasoning and coconut amino sauce and continue cooking and stirring on a medium heat for about 10 minutes.
  • Add the kale, drained beans, 1/3 of the blended chopped tomatoes and tomato puree. Cook for a further 5 minutes then remove from the heat and stir in fresh chopped parsley and 1/3 of the grated Sheese.
  • Meanwhile, spread another 1/3 of the blended chopped tomatoes at the bottom of the dish to cover.
  • Prep the corn tortillas according to packet instructions then spoon a little of the filling inside each, wrapping well then placing wrap-side down and repeat.
  • Now pour over the remaining tomato sauce, sprinkle the rest of the Sheese then bake for about 15 minutes until golden and bubbling.
Product used in this recipe:

Edam style Sheese