Spicy Bean Vegan Enchiladas
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Another Mexican vegan treat, these spicy enchiladas make use of our Edam style Sheese to deliver a wealth of flavours with just a little kick.
Spicy Bean Vegan Enchiladas
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- Prep
- Prep. time 10 minutes
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- Total
- Cooking time 40 minutes
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- Serving
- Pre-heat 190 °C Serves 2
Ingredients
- 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 Jalapeno Style Sheese, grated or Jalapeno Melting Bake
- 4-6 corn tortillas
Directions
- 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.
You will need
THESE SHEESE PRODUCTS
You will need
