Vegan Enchiladas

In todays post, I will be showing you how I created vegan enchiladas. Enchiladas are a Mexican dish of wraps with a filling, sauce and then baked.

The enchilada sauce

Ingrediants:
2 and a half tablespoons olive oil
1 tablespoon of water
3 tablepsoons of flour
1 heaped teaspoon of siracha seasoning
1 teaspoon of ground cumin
1/2 teaspoon of oregano
ground pepper
pinch of seasalf
tomato paste
vegtable broth


Method:

1- In a mixing bowl put the flour and seasoning in

2- To make the vegetable broth, I used vegetable stock pot by tesco - any stock cubes or pots will do, just make sure to check the ingredients
(to make the stock put the contents into a jug and add 2 cups worth of boiling water and mix)

3- In a pan add the oil and water on a high temperature and allow to warm up before adding in the dry mixture. Add tomato paste, then adding the broth (take off the heat to do this) mix constantly

4- I added more water when finished to ensure that i had enough sauce and leave to simmer for 5 minutes





For enchiladas

Ingrediants:
1 onion
peppers orange or and red
kidney beans
spinach
cauliflower
1 teaspoon of cumin
1 teaspoon of oregano
1 teaspoon of siracha seasoning
1 large tomato


Method:

1- Oil spray the skillet which the enchiladas will cook in
2- Chop the onion, add it to pan to lightly fry
3- Lightly boil the cauliflower and broccoli while the onions are cooking

4- Chop the peppers and add to wok with the onion
5- Take the broccoli and cauliflower out of pan, chop the florets smaller and add it to the wok
6- While the veg is cooking, chop and add a large tomato, Allow to cook for around 5 mins
7- Cut and wash the spinach
8- Add in cumin, oregano and siracha seasoning

9- Rinse a tin of red kidney beans while waiting for spinach to wilt.
Once the spinach has wilted add in the kidney beans, allow them to cook and soften for a few minutes.
10- In a large mixing bowl add the vegetable mix whilst scooping small amounts of sauce in whilst mixing to spread a light cover of sauce over the vegetables.
11- Pre-heat oven to 180 degrees celcius
12- To the skillet add some enchilada sauce to cover the bottom
13- Wrap your enchiladas and tightly pack them into a skillet.

14- After you have placed all the wraps into the skillet, pour the enchilada sauce over the top, try and avoid some of the edges. 

15- Place the enchiladas in the oven for 20-25 minutes.

16- Whilst the enchiladas are cooking, I prepared rice to go with these and had already prepared some wedges - I have a recipe on my blog for wedges. 

17- Carefully take the enchiladas out of the oven, place them on a cooling rack and allow to slightly cool for around 10 minutes before serving. 

(My recipe for wedges - https://charlotteggallery.blogspot.com/2018/07/mini-recipe-wedges.html )

Enjoy!

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