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Spicy Bean Vegan Enchiladas

Prep Time

Prep. time 10 minutes
Cook Time

Cooking time 40 minutes
Serving

Pre-heat 190 °C Serves 2

Spicy Bean Vegan Enchiladas

Let's get cooking

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.

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

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