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!
AuthorgooeygraciousmeCategoryMexicanDrain the water from the taco mixed beans, pinto beans and red kidney beans.
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.
Then add the drained beans and let it cook for about 5-10 minutes.
Add the taco seasoning, salsa, salt and pepper and let this cook for a few more minutes.
Heat the tortilla wraps for a few minutes on each side and then start to assemble the enchiladas.
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.
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
Directions
Drain the water from the taco mixed beans, pinto beans and red kidney beans.
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.
Then add the drained beans and let it cook for about 5-10 minutes.
Add the taco seasoning, salsa, salt and pepper and let this cook for a few more minutes.
Heat the tortilla wraps for a few minutes on each side and then start to assemble the enchiladas.
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.
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.