Flaminia and Vlad from Flavor Tailors take us into the delicious world of Mexican cuisine with tasty vegan enchiladas filled with plant-based alternative VEGGOFIX MEATY Mince.
It’s a great recipe for special family meals, where you’ll impress everyone with this South American staple.
Vegan Enchiladas
recipe for 6 servings
Ingredients
Filling:
200 g VEGGOFIX MEATY Mince mix + 250 ml of water
1 can of black beans (400g)
200 ml vegetable stock
1 red onion, 2-3 cloves of garlic, 2 tbsp of olive oil
1.5 tsp smoked paprika, 1 tsp cumin, a pinch of green chili pepper, salt and pepper to taste
Enchilada Sauce:
400 ml vegetable stock
3 tsp tomato paste, 2 tbsp flour, 2 tbsp olive oil
1 tsp smoked paprika, 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp cumin, salt and pepper to taste
Enchiladas:
5-6 tortillas
200g vegan cheddar
3 tbsp vegetable cream from cashews or oats
8-10 hotpepper slices
1 avocado
1/2 red onion
1/4 lime
a few leaves of parsley or cilantro
Preparation
Finely chop the onion and the garlic. Prepare VEGGOFIX MEATY Mince: put 200 g mix in a bowl, add 250 ml water and let it hydrate for about 10 minutes.
Heat the olive oil in a pan and saute the onion for 4-5 minutes. When it becomes glassy, add chopped garlic and mix them together. For intense flavors, season with smoked paprika, cumin, salt and pepper.
Add the VeggoFix Meaty plant-based alternative mince, chopped chili and vegetable stock and mix until smooth. After it boils for 4-5 minutes, add the black beans and mix well. After 2-3 minutes take it off the heat.
For the Enchilada sauce, heat the olive oil in a pot and add in the flour and the other ingredients (smoked paprika, oregano, garlic powder, cumin). Mix everything with a pear-shaped whisk. After 1-2 minutes, add the warm vegetable stock, while continuously mixing with the whisk. Add tomato paste and season with salt and pepper. Leave it on the fire for a few minutes, until the sauce thickens a little.
Spread on the tortillas 2-3 tablespoons of enchilada sauce, 3-4 tablespoons of filling and grated cheddar (about 20-25g). Roll each tortilla and place them all side by side in a rectangular oven tray. Before putting it into the oven, pour the rest of the sauce over the stuffed tortillas and sprinkle grated cheddar on top. Cook in the oven at 180°C for 15-20 minutes.
When served, garnish with a dollop of sour cream, freshly grated cheddar, red onion slices, hot pepper rings, diced avocado, a few parsley/cilantro leaves and a squeeze of lime juice on top.
Bon appetit and don’t forget to be creative with VeggoFix Mince products! And if you’re still on this path, you can make tacos, burritos or quesadilla’s with VEGGOFIX MEATY mince.
Watch the video recipe!
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