These delicious enchiladas are meat-free, dairy-free and completely plant based. They're filled with spicy beans, potato and topped with melted vegan cheese. Nourishing, hearty and satisfying.
You can use any of your favourite vegan cheese to melt on top. This recipe makes 6.
6 large tortilla wraps
1 large potato, cubed
1 can four-bean-mix, drained
1 small onion, diced
1 tbsp olive oil
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp dry parsley
1 tsp dry basil
1 cup taco sauce
1 cup shredded vegan cheese
1. (Optional: pre-boil the potatoes for 10 mins to soften) Heat the olive oil in a large pan. Add the onion and cook until soft. Add garlic, cumin and paprika. Stir.
2. Add the beans, potatoes, parsley and basil. Stir everything so the beans & potato are evenly coated in the spices. At the very end, add half the taco sauce and half the cheese, stir through.
3. Place spoonfuls of the mixture in the center of each tortilla. Fold and sit seam side down. Place them in a baking dish and top with remaining taco sauce and vegan cheese.
4. Bake at 190ºC for 30 mins. Let it cool for 5 mins before serving. Store any leftovers in the freezer. Enjoy!
*To make your own taco sauce, combine passata, chilli flakes, onion, garlic, capsicum and dried herbs.
Tag @veganbyeden on Instagram if you try my enchilada recipe, I'd love to see your delicious creations.