Corn tortillas full of saucy beans, topped with cheese – Enchiladas are a super easy and flavoursome Mexican dish. You can also replace the cheese with a vegan cheese or eliminate it completely. They’re tasty with guacamole, sour cream and salsa sauce too!

Yields10 Servings

 1 tin of taco mixed beans
 1 tin of pinto beans
 1 tin of red kidney beans
 2 tbsp oil
 ½ onion, chopped
 1 red pepper
 4 tbsp taco seasoning
 4 tbsp taco salsa
 ½ tsp salt
 ½ tsp black pepper
 10 whole wheat tortilla
 3 cups salad leaves
 10 tbsp hellman's vegan mayo
 10 tbsp sour cream
 10 tbsp guacamole
 3 cups grated cheese

1

Drain the water from the taco mixed beans, pinto beans and red kidney beans.

2

In a saucepan, add oil and then the onion. Let this simmer for a few minutes and then add the red pepper and let it cook for a few more minutes. If you wanted you can also add mushrooms, broccoli or sweetcorn at this stage but this is optional.

3

Then add the drained beans and let it cook for about 5-10 minutes.

4

Add the taco seasoning, salsa, salt and pepper and let this cook for a few more minutes.

5

Heat the tortilla wraps for a few minutes on each side and then start to assemble the enchiladas.

6

To assemble your first enchilada, spread 2 tablespoons of salsa onto the wrap. Then spread ½ cup of filling mixture down the middle of a tortilla, add a few salad leaves, 1 tablespoon of salsa, few jalapenos (optional) and then spread a tablespoon each of vegan mayo, sour cream and guacamole. Add some grated cheese over the filling and then wrap the left side over and then the right, to make a wrap. Finally add more cheese on top of the folded wraps and sprinkle with chives. Place the wrap onto an oven tray and repeat with remaining tortillas and filling.

7

Bake at 160C uncovered, for 20-30 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 5 minutes, until golden and bubbly.

Ingredients

 1 tin of taco mixed beans
 1 tin of pinto beans
 1 tin of red kidney beans
 2 tbsp oil
 ½ onion, chopped
 1 red pepper
 4 tbsp taco seasoning
 4 tbsp taco salsa
 ½ tsp salt
 ½ tsp black pepper
 10 whole wheat tortilla
 3 cups salad leaves
 10 tbsp hellman's vegan mayo
 10 tbsp sour cream
 10 tbsp guacamole
 3 cups grated cheese

Directions

1

Drain the water from the taco mixed beans, pinto beans and red kidney beans.

2

In a saucepan, add oil and then the onion. Let this simmer for a few minutes and then add the red pepper and let it cook for a few more minutes. If you wanted you can also add mushrooms, broccoli or sweetcorn at this stage but this is optional.

3

Then add the drained beans and let it cook for about 5-10 minutes.

4

Add the taco seasoning, salsa, salt and pepper and let this cook for a few more minutes.

5

Heat the tortilla wraps for a few minutes on each side and then start to assemble the enchiladas.

6

To assemble your first enchilada, spread 2 tablespoons of salsa onto the wrap. Then spread ½ cup of filling mixture down the middle of a tortilla, add a few salad leaves, 1 tablespoon of salsa, few jalapenos (optional) and then spread a tablespoon each of vegan mayo, sour cream and guacamole. Add some grated cheese over the filling and then wrap the left side over and then the right, to make a wrap. Finally add more cheese on top of the folded wraps and sprinkle with chives. Place the wrap onto an oven tray and repeat with remaining tortillas and filling.

7

Bake at 160C uncovered, for 20-30 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 5 minutes, until golden and bubbly.

Enchiladas

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