The Ultimate Veggie Enchiladas

• totale tijd: 6 minutes

Ingrediënten

1/2 red onion, diced

2 garlic cloves, diced

half a red pepper, sliced

1 block of @tofooco seitan

olive oil

spices: paprika, fajita seasoning, cumin, oregano, chilli, salt & pep

1/2 tsp tomato puree + 1/2 tsp chipotle paste

ENCHILADA SAUCE

2 tbsp olive oil

2 tbsp plain flour

1 tbsp tomato puree

1 tbsp chipotle paste

spices: cumin, paprika, garlic, salt & pep

450ml veg stock (or Telma’s vegetarian chicken & veg stock)

3/4 tin of mixed beans

grated cheddar

4 tortilla wraps

homemade guac: avo, lime juice, tomato, red onion, chilli flakes, garlic powder, salt & pep

opt garnish: fresh parsley

Instructies

1.) For the enchilada sauce, prep a small bowl with the tomato puree, chipotle paste & seasonings ready to go as you need to move fast

2.) Heat a saucepan to low-medium heat. Add olive oil then flour and mix to form a roux. Add in pastes & spices and continuously whisk. Then add in the stock bit by bit and stir continuously (ideally I should’ve used a whisk here) it will start lumpy & thick and should get saucier each time you add more stock. Once ready turn off the heat but keep stirring occasionally to avoid it creates a film on top

3.) Preheat oven to 190 C

4.) In a frying pan with olive oil, fry off onion & garlic till fragrant followed by seitan & red peppers for a few mins. Add more oil, chipotle paste, tomato puree and spices & fry for 5+ mins. Pour 1 tbsp or so of enchilada sauce & fry for a few mins

5.) Line a baking tray with enchilada sauce so the wraps don’t stick

6.) Assemble enchiladas with sauce, seitan, beans & cheese - line up in tray, cover in sauce & grated cheese. Bake for 20-25