Vegan Enchiladas
Servings
8Enchiladas
Servings
8Enchiladas
Ingredients
Black Beans
  • 200grams dried black beans
  • 1 1/2litres cold water
  • 1 vegetable stock cube
Filling
  • 2tbsp olive oil
  • 2cloves garlicminced
  • 1/2 medium white oniondiced
  • 3 bell peppersdifferent colours if possible, sliced
  • 500grams mushroomsany type will do, roughly chopped
  • 1/2 small chilliminced
  • 1tin chopped tomatoes
  • 2tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp chilli powderadd more if you like it spicy
  • 1tsp smoked paprika
Sauce
  • 2tbsp olive oil
  • 2cloves garlicminced
  • 1/2 medium white oniondiced
  • 2tins chopped tomatoes
  • 2tsp ground cumin
  • 1tsp ground coriander
  • 1/2tsp chilli powderagain, add more if you like it spicy
  • 1tsp smoked paprika
  • 1tbsp nutritional yeast
Enchiladas
  • 8 large tortilla wraps
  • 200grams vegan cheeseoptional
Instructions
Black Beans
  1. Add the black beans, cold water and stock cube to a large saucepan and turn on a high heat.
  2. Bring to a rapid boil for 10 minutes. Reduce to a medium heat, cover and simmer for 1 hour, stirring every 10-15 minutes or so.
  3. Add more water if the black beans become dry. Turn off the heat and drain off any excess liquid from the beans once they are cooked and set aside.
Filling
  1. Add the olive oil to a frying pan on a medium heat.
  2. Add the onion, garlic and chilli.
  3. Cook for 2-3 minutes.
  4. Add the peppers to the frying pan.
  5. Cook for 5-6 minutes until the peppers are soft.
  6. Add the mushrooms to the frying pan.
  7. Cook for a further 5-8 minutes until everything is well sweated down.
  8. Add the tinned tomatoes, cumin, coriander, chilli powder and smoked paprika to the frying pan.
  9. Season well with salt and pepper and stir until everything is well combined.
  10. Simmer for further 4-5 minutes and turn off the heat. Set aside.
Sauce
  1. At this point, preheat the oven to 200 degrees celsius.
  2. Add the oil to a large saucepan on a medium heat.
  3. Add the onion and garlic and cook for 3-4 minutes.
  4. Add the tomatoes, coriander, cumin, chilli powder, smoked paprika and nutritional yeast to the saucepan and season generously with salt and pepper.
  5. Simmer gently for 15 minutes then take off the heat. Set aside.
Enchiladas
  1. Add 1/4 of the sauce to the bottom of a large casserole dish.
  2. Prepare the wraps with an even amount of the filling and beans in each, roll up the wrap then line up in the casserole dish.
  3. Add rest of the sauce on top of the wraps.
  4. Top with grated vegan cheese if using.
  5. Cook for 20-25 minutes until the cheese is melted and golden.