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Easy Vegan Enchiladas
These simple but scrumptious vegan enchiladas make a crowd-pleasing Mexican feast for friends. Packed with black beans, sweetcorn, peppers and chipotle paste, and smothered in a vegan cheese sauce.
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Ingredients
For the filling:
- 2 tablespoon rapeseed or sunflower oil
- 1 red onion
- 2 peppers
- 1 courgette
- 1 teaspoon ready-chopped garlic / garlic purée
- 400 g tinned black beans
- 165 g tinned sweetcorn
- 2 tablespoon chipotle paste (or 3 if you like it spicy!)
- 500 g passata
- 1 teaspoon sugar
- handful fresh coriander
- 8 tortilla wraps
For the 'cheese' sauce:
- 2 tablespoon dairy-free margarine
- 2 tablespoon plain flour
- 300 ml dairy-free milk (I used oat, but soya or nut would work well too)
- 60 g dairy-free cheese
- 2 spring onions
Instructions
To make the filling:
- Heat a large, lidded frying pan or casserole. Finely chop the onions and add to the pan, frying gently for a couple of minutes.
- Finely chop the peppers and courgette and add to the pan along with the garlic. Cook for 4-5 minutes until starting to soften.
- Drain and rinse the black beans and sweetcorn and add to the pan, followed by the chipotle paste. Stir and cook for a further minute, then add the passata and sugar, and stir to combine.
- Remove the leaves from the coriander stalks and set aside for later, then finely chop the stalks and add to the pan. Cover and cook for 10-15 minutes, adding a little water if it becomes too dry, (or removing the lid for a while if it is too runny to fill your tortillas neatly!). Taste and add salt and black pepper as required.
To make the 'cheese' sauce:
- Whilst the filling is cooking, heat the margarine in a small saucepan over a gentle heat. Add the flour and stir until a thick paste is formed, then add the dairy-free milk little by little until the sauce is thick and bubbling. Remove from the heat, and season well with salt and black pepper.
- Grate the dairy-free cheese and add two-thirds to the sauce, (keeping one-third aside for later). Stir until melted through the sauce.
To assemble:
- Preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.
- Take each tortilla wrap, fill it with the black bean filling, then fold in the ends, roll up and tuck neatly into a lightly oiled roasting tin.
- Pour the cheese sauce over the top, and sprinkle with the remaining cheese. Bake for 20 minutes or until the sauce is bubbling and just turning brown.
- Finely chop the coriander and spring onions, and sprinkle these over the enchiladas just before serving.
Nutrition
Serving: 1tortillaCalories: 304kcalCarbohydrates: 46gProtein: 11gFat: 9gSaturated Fat: 2gTrans Fat: 1gSodium: 413mgPotassium: 746mgFiber: 8gSugar: 9gVitamin A: 848IUVitamin C: 41mgCalcium: 129mgIron: 4mg
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