Green Enchiladas
If you’re craving some filling Mexican food, I have just the recipe for you! Here’s how to make the best vegan green enchiladas – quick and delicious!
Ingredients
- 4 large tortilla wraps
- 1 can red kidney beans 400g can | 15 ounces can
- 1 can salsa verde 400g can | 15 ounces can - or you can make it at home using this recipe - https://gourmandelle.com/homemade-salsa-recipes/
- ~400 grams frozen Mexican veggies mix Any brand you like. I used half a bag of Lidl Mexican mixed veggies, but you can use any brand. Mine contains baby corn, sweet corn, green beans, kidney beans, onion, red pepper and spices
- 2-3 tsp enchilada seasoning blend If you don't have a seasoning blend, just add some pinches of chili powder, sweet paprika, cumin, salt, onion and garlic powder, oregano and ground black pepper
- some grated cheese you can use any melty cheese you want, be it vegan or dairy-based. I had some Asiago cheese and used that.
- toppings optional - pickled jalapeno slices and fresh oregano leaves or chopped cilantro
Instructions
- Add the mixed Mexican veggies to a pan. Saute for 3 minutes then add some water. Add the spices and drained kidney beans can.
- Cover with a lid and let the veggies steam for about 10 minutes.
- Make the enchiladas by filling them with the beans and veggies filling. I divided the filling into four, in the pan, then used each quarter to fill an enchilada. If you want to see how you can wrap the enchiladas, check out the video I made for this Protein Power Vegan Enchiladas recipe.
- Place the enchiladas into a ceramic oven dish (mine was perfect for 4 large enchiladas, about 25x35cm I would estimate).
- Pour over the salsa verde.
- Grate some dairy or vegan cheese on top.
- Bake in the oven at 200C for 20-25 minutes - the cheese should be golden.
- Serve with some sliced jalapenos on top and chopped herbs.
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