Vegan Smoky Enchiladas

by - February 18, 2017

My sister is a little bit obsessed with the vegetarian enchiladas they serve at El Mexicana, and it's not difficult to see why. It comes, served on a bed of refried beans, practically smothered with gooey cheese. It's not vegan in the slightest, of course, so I have made my own version.

I ran out of refried beans (just my luck, hm?). I always have a can in the pantry, but on the day I decide to make enchiladas, the can seems to have mysteriously vanished. When I say mysteriously vanished I mean I ate it all and was too lazy to get a replacement. *typical*

But do eat this with refried beans, if you happen to have some/make some. It's good on it's own, but I can only imagine the heights that creamy dreamy beans could take this to...

Smoky Enchiladas
Serves: 2

For the sauce:
1/2 an onion, diced
1/2 cup passata
1 tsp cumin
1 tsp smoked paprika
1/2 tsp salt
1 yellow pepper, sliced into half and seeds removed

For the filling:
1 cup butternut squash, cubed and skin removed
1/2 cup mushrooms, sliced
1/2 cup aubergine, chopped
1/2 can of chickpeas
1/2 tsp smoked paprika
Pinch of salt

5-6 tortilla wrappers, I used mini ones
Vegan cheese, about 1/2 cup lightly packed
Spring onions and cilantro for garnish

Prepare the veg filling by tossing with the paprika and salt (without the chickpeas), and roasting in a 200C oven for 10-15 minutes, also roast the yellow pepper for the sauce with the veg. As the filling is roasting, fry the onion for the sauce. When it is translucent and aromatic, add in the passata, spices and salt. Let it simmer.

When the veg is out of the oven, place the yellow pepper and the sauce into a blender and puree to a smooth consistency. Stir the chickpeas into your roasted veg on the baking tray.

Now we assemble! Place about 2-3 tbsp of sauce on the bottom of your skillet or baking dish. Assemble each enchilada by spooning about 1-2 tbsp of sauce onto it, adding some filling and a sprinkle of cheese, roll tightly and place, seam side down, into the skillet of baking pan. Repeat until you have used up all the veg mixture (you will still have leftover sauce). Pour whatever reamins of your sauce on top of the enchiladas and add the rest of the cheese. Bake at 200C for 10-15 minutes, until cheese is golden and melted. Serve garnished with spring onions and cilantro

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