This is how I make meat free dairy free enchiladas. The tortillas are filled with a seitan and five bean chilli, topped with enchilada sauce and dairy free cheese. You can either make your own chilli or buy it if you prefer. Most supermarkets sell tinned vegetable chilli that’s accidentally suitable for vegans, they’re really handy to keep in for when you need a quick meal
Yield; Six servings Cook time; 30 minutes
You’ll need;
- One tablespoon of oil
- One 400g/14oz tin of chopped tomatoes
- Half a teaspoon of the following; chilli powder, ground cumin, dried oregano, smoked paprika, salt
- If needed; cornflour slurry – one tablespoon of cornflour and one tablespoon of water
- Six tortillas
- Chilli (or use two 400g/14oz tins of shop bought chilli)
- 200g/7oz grated cheese, I used the vegan cheddar by Applewood, you can buy it from ASDA
Method;
- Add the oil into a small saucepan over a medium heat. Once it’s warmed up, add the tomatoes (I like to blend them until smooth with my stick blender, it makes for a smoother sauce). Sprinkle over the seasoning and leave it to heat through and thicken up, give it a stir occasionally
- While you’re waiting for the sauce to thicken (it should take about ten minutes) work on assembling the rest of the dish
- Fill the tortillas with some of the chilli (I had to tuck in the tops and bottoms, you might not need to do this if the dish you’re using is bigger than mine) then pop them into an oven proof dish
- Once the sauce has thickened it’s ready to be poured over the top. If the tomatoes you’re using are on the thinner side, use the cornflour slurry to thicken them. Just stir the slurry through and give it three or four minutes while stirring for it to thicken
- Then scatter the cheese on top, try to get it as evenly as you can
- Place into an oven at 220ºC/200ºC fan assisted/400ºF for 15-20 minutes, or until the cheese has fully melted. Then it’s ready to serve
Bethany's Vegan Kitchen 