Enchiladas with Chilli Non Carne

This is my vegan version of the tex-mex classic, enchiladas. My omnivorous partner loved this too, so it’s omni approved!

Firstly, make the chilli.

You’ll need;

  1. 400g/14oz tin of chopped tomatoes
  2. 400g/14oz tin of beans drained(use the beans you like, I used a mixture of kidney beans, butter beans, cannellini beans, flageolet beans and adzuki beans)
  3. One red pepper, chopped
  4. One brown onion, diced
  5. Two cloves of garlic, minced
  6. Two tablespoons of tomato puree
  7. 50g/2oz soya mince, rehydrated with 150ml/5fl.oz of boiling water
  8. One tablespoon of soy sauce
  9. Herbs and spices; two teaspoons of each of the following; cumin, coriander, smoked paprika, chilli powder. Half a teaspoon of cayenne. One teaspoon of oregano.
  10. One tablespoon of oil
  11. One tablespoon of plain flour

Method;

  • Heat the oil in a frying pan over a medium heat, add the garlic and cook for a minute before adding the onion and pepper.
  • Cook the onion and pepper for ten minutes.
  • Add the tomato puree and cook for a couple of minutes before adding the flour.
  • Allow the flour to cook for a couple of minutes before adding the chopped tomatoes, herbs and spices, soy sauce and soya mince.
  • Reduce the heat to medium low and cover. Leave to cook for 20 minutes before adding in the beans. Give it a stir every now and then, so nothing sticks.
  • The beans will only need 10 minutes to heat through. Adding them at the end will prevent them from becoming hard due to over cooking. After 10 minutes have elapsed, remove from the heat.

Next, make the enchilada sauce

You’ll need;

  1. One 400g/14oz tin of chopped tomatoes (I like to blend them for a smoother sauce)
  2. One teaspoon of each of of the following; cumin, coriander, smoked paprika, chilli powder
  3. Half a teaspoon of cayenne, more if you want it hotter
  4. Half a teaspoon of salt
  5. Two tablespoons of oil
  6. Two tablespoons of tomato puree

Method;

  • Heat the oil in a saucepan over a medium heat. Add the tomato puree and cook for two minutes.
  • Add the chopped tomatoes, spices and season with salt.
  • Allow the sauce to cook for about 10 minutes, or until it begins to thicken.

Lastly, assembling the enchiladas!

Are you still here? Awesome! LET’S DO THIS! Excuse me…the excitement got to me for a second…moving on.

Yield; Four to six servings Cook time; 20-30 minutes

You’ll need;

  1. Chilli, as stated above
  2. Enchilada sauce, again as stated above
  3. Six tortillas
  4. 50g grated dairy free cheese. I used Sainsbury’s Free From cheese.

Method;

  • Preheat the oven to 220ยบC/430ยบF
  • Layer a third of the enchilada sauce on the bottom of an oven safe dish. A lasagne dish would be perfect.
  • Heat the tortillas in the microwave for about 20 seconds, this will make them more pliable and easier to handle.
  • Spoon one sixth of the chilli into each tortilla, fold each end down and tuck the sides in. Place each enchilada into the dish fold side down. Keep repeating until they’re all done.
  • Spoon the rest of the enchilada sauce evenly over the top of the enchiladas.
  • Evenly sprinkle over the cheese.
  • Bake for 20-30 minutes. Leave to stand for two minutes before serving.

I really enjoyed the resulting dish, it actually very pleasantly surprised me that my partner liked it so much too.

Bye for now ๐Ÿ™‚

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2 thoughts on “Enchiladas with Chilli Non Carne

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