05/07/2015Gratins - Main courses - Tofu, legumes and seitan
Vegan Enchiladas
Servings
2
Ingredients
Cups
- -wheat or corn tortilla 4
- -onion 1
- -olive oil 1 (tbsp)
- -cooked red beans 260 (g)
- -cooked corn 120 (g)
- -Crushed tomatoes 315 (mL)
- -paprika 1 (tsp)
- -chili flakes 0.5 (tsp)
- -soy cream 125 (mL)
- -vegan grated cheese 40 (g)
- -salt
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Steps
- Prepare the chili: Peel and finely chop the onion. Heat a drizzle of oil in a saucepan and sauté the onion until soft. Add the red beans, corn, a bit of paprika, and chili flakes. Let it cook for a few minutes, then add the crushed tomatoes. Cover and simmer for 20 minutes. Season the chili with salt and pepper.
- Then, fill the tortillas: Divide the chili among the four tortillas and place them in the bottom of a lightly oiled baking dish. Top with soy cream and shredded vegan cheese. Broil for 5 minutes!
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Vegan Enchiladas
For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 20 min
Ingredients
- -wheat or corn tortilla 4
- -onion 1
- -olive oil 1 (tbsp)
- -cooked red beans 260 (g)
- -cooked corn 120 (g)
- -Crushed tomatoes 315 (mL)
- -paprika 1 (tsp)
- -chili flakes 0.5 (tsp)
- -soy cream 125 (mL)
- -vegan grated cheese 40 (g)
- -salt
Steps
Steps
- Prepare the chili: Peel and finely chop the onion. Heat a drizzle of oil in a saucepan and sauté the onion until soft. Add the red beans, corn, a bit of paprika, and chili flakes. Let it cook for a few minutes, then add the crushed tomatoes. Cover and simmer for 20 minutes. Season the chili with salt and pepper.
- Then, fill the tortillas: Divide the chili among the four tortillas and place them in the bottom of a lightly oiled baking dish. Top with soy cream and shredded vegan cheese. Broil for 5 minutes!