Vegan Enchiladas

Ingredients:

(Recipe serves 5)

For the enchiladas:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 280g sweet potato, diced into 3/4 inch pieces
  • 140g pepper, diced
  • 3 garlic cloves, chopped
  • 425g mushrooms, sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 1/2 vegetable stock cube
  • 1 tin black beans – rinsed and drained
  • 1 tin pinto beans – rinsed and drained
  • 5 Bfree sweet potato wraps
  • 150g vegan grated cheese – sub for reduced fat cheddar if not vegan

For the sauce:

  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 1 tsp dried oregano
  • 1 tin chopped tomatoes
  • 1/2 vegetable stock cube

Recipe:

  1. Preheat the oven to 200C/400F/Gas mark 6.
  2. In a large saucepan, fry 1 tablespoon of olive oil over a medium heat. Add the diced onion and fry for 8 minutes until softened.
  3. Add the sweet potato, pepper, garlic and mushrooms and cook for 10 minutes, regularly stirring, till the vegetables have softened and the sweet potato is half cooked.
  4. Now add the spices, herbs, 1/2 a vegetable stock cube and beans then fry for a further 5-10 minutes on low.
  5. Meanwhile, make the sauce in a small saucepan by heating the olive oil on a medium heat. Add the spices and herbs and fry for a further minute before pouring in the tinned tomatoes and 1/2 a vegetable stock cube. Let this simmer, stirring occasionally, for 10 minutes.
  6. To assemble the enchiladas, grab a GF wrap and spread a spoonful of sauce over. Scoop a generous amount of vegetable filling onto the centre of the wrap, in a line. Sprinkle some cheese on (about 20g) then roll the enchilada and place in an oven dish.
  7. Repeat with the other 4 wraps, then pour the remaining sauce over the top of all the wraps and sprinkle over the remaining cheese.
  8. Bake in the oven for 15-20 minutes till crispy and golden then serve either on its own or with guacamole, sour cream or salsa!
Calories per serving (1 enchilada)ProtienCarbsFat
42012g53g13g
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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