Vegetarian vege-filled enchiladas
Enchiladas look fantastic and are surprisingly easy to make. Our Mexican Vegan Mince Mix is full of rich, savoury flavour and protein plus we add in extra veges and beans to ensure a well-balanced, delicious meal.
Overview
- 55 min
- Serves 4
- Easy
Keep for later
Ingredients
1 medium onion – finely diced
1 large carrot finley diced
2 garlic cloves – finely diced
2 medium zucchini – grated
½ cup Mexican Vegan Mince Mix
1 400g tin black beans
1 ½ cups vegetable stock
Handful baby spinach leaves
8 soft tortillas
3/4 cup tomato passata
3/4 cup tomato salsa
Grated cheese to top
Olive oil for sauteing
To serve: fresh coriander
Instructions
Heat a glug of oil in a saute pan over a medium heat. Add the onion and carrot. Cook for 5 minutes. Add the garlic and zucchini. Cook for a further 4 minutes.
Add the Mexican Vegan Mince Mix, black beans and vegetable stock. Bring to a boil and then simmer for 10-15 minutes until the sauce has thickened. Stir through the baby spinach and remove from the heat.
Heat oven to 180 degrees celcius.
Spoon the filling down the centre of the tortillas. Roll up and place seam side down in a lightly greased oven proof dish.
Combine the passata and salsa. Pour this over the rolled tortillas, sprinkle with cheese and place in the oven for 15 minutes until the cheese is bubbling.
Top with avocado and fresh coriander.
Created by Kelly Gibney
Dietary Glossary