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Vegan mexican enchiladas Recipe

Name: Vegan mexican enchiladas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: Olive oil, salt, pepper, Mexican spice mix; soya chunks; red onion; green bell pepper; 3/4 cup pureed beans; of garlic; 1 + 1/3 cup tomato sauce; small tortillas; Avocado, chilli, cilantro, vegan cheese …

Curry and love

Mexican enchiladas are an amazing dish with lots of fresh ingredients. In today's recipe I will show you vegan enchiladas and actually cook them in Mexico.

Ingredients

Olive oil, salt, pepper, Mexican spice mix

soya chunks

red onion

green bell pepper

3/4 cup pureed beans

of garlic

1 + 1/3 cup tomato sauce

small tortillas

Avocado, chilli, cilantro, vegan cheese …

Method

First we soak soya chunks in water and set them aside.

We heat 2 tablespoons of oil in a pan and start cooking the onions - for about 2 minutes. Then we add bell pepper and cook for 5 minutes more. At the end we add drained soya chunks, salt, pepper and Mexican spice mix and cook some more. At the end we deglaze the pan with a bit of water and set aside.

For the beans puree we first roast garlic on oil - just so it starts smelling really nice. The we add beans puree and a bit of water and stir. If you didn’t use seasoned beans - season the mixture.

We bring the tomato sauce to a boil in a sauce pan with some salt, pepper and olive oil.

We prepare the rest of the toppings and quickly heat the tortillas in a pan.

Spread the filling evenly on the tortillas, roll them and out on two plates. Then pour the tomato sauce over them, add all the toppings we have prepared and serve.

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