Enchiladas with Vegan Mince
Ingredients
For the enchilada sauce:
600
ml
tomato passata
1
onion, finely diced
2
cloves of garlic, grated or very finely chopped
1
tb
olive oil
1
tb
flour
0.5
tb
chili powder
1
ts
ground cumin
0.25
ts
cayenne pepper
For the tortilla rolls:
400
g
enchilada sauce
2
ts
olive oil
1
onion, finely diced
40
g
sweetcorn
0.5
ts
ground paprika
1
ts
chipotle seasoning
4
jalapeño peppers
Fresh cilantro (coriander)
Preparation
1. For the enchilada sauce, start by heating the olive oil in a pan. Add all the spices, and fry for around 2 minutes. Stir in the flour, and continue to fry for another minute. Pour in the tomato sauce and simmer for around 5 minutes.
2. In a large pan, heat olive oil and add the vegan mince. Fry well for a few minutes. Season with salt, pepper, paprika and chipotle seasoning.
3. Add 60g cheese substitute and a little fresh cilantro. Put the lid on the pan, and turn off the hob.
4. Grease a baking dish with some oil, and pour in half of the enchilada sauce so the bottom of the dish is covered.
5. Lay a tortilla out on the work surface, and spread a large dollop of vegan mince out on it. Roll up tightly, and place into the baking dish. Repeat with the remaining tortillas.
6. Spread the rest of the enchilada sauce over the tortillas, and sprinkle with the rest of the cheese substitute.
7. Sprinkle the jalapeño slices on top, and bake for 15 minutes at 200°C (395°F).
8. Serve the enchiladas with fresh cilantro, sliced avocado, Mexican salsa and vegan sour cream.
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