EASY VEGAN ENCHILADAS


Serves: 4

Preparation time: 35min

Macros (per serving): 450cal/20P762C/8F


INGREDIENTS:

Refried beans:

-1 tin (220g) kidney beans

-1/4 cup (60ml) water

-1 TSP each: cumin, paprika

-a pinch of salt and pepper

Filling:

-1 onion

-2 cloves garlic

-1 chili

-1 bell pepper

-600g mushrooms

-a handful spinach (optional)

-1TSP each: cumin, paprika, dried oregano

-salt and pepper to taste

-1 tin (220g) sweet corn

Sauce:

-2 cups (500ml) tomato sauce

-3/4 cup (180ml) water

-1 TSP each: paprika, cumin, dried oregano

-salt and pepper to taste

Else:

-6 tortilla wraps

-vegan cheese (optional)


INSTRUCTIONS:

1. Add all ingredients for the refried beans to a saucepan and heat it up on medium heat for 10-15min, stirring occasionally. Chop up all the veggies and fry the onion and garlic in a little bit of oil until translucent.


2. Then add the remaining veggies as well as the spices and keep frying for 10-15min until the mushrooms and the spinach released all the water and this water has cooked off.


3. Preheat the oven to 190 Celsius/380 Fahrenheit, combine the sauce ingredients and mash the beans with a fork or a potato masher. Now fill the tortillas: start with a layer refried beans, then add the veggies, roll it up and place it in a baking dish.


4. Once you've filled all your tortillas, pour the sauce over, optionally add the vegan cheese and bake for 10-15min until the cheese is melted.



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