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Baked Enchiladas

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Dinner: Vegan, Vegetarian, Gluten Free

Ingredients

Enchiladas

  • 2 Cups cooked kidney beans
  • 250g firm tofu
  • 2 Cups English or baby spinach
  • 2 cloves of crushed garlic
  • ½ tsp ground chilli
  • Juice of 1 lime
  • 6 wholegrain OR gluten free wraps *

Sauce

  • 2 Cans diced tomatoesIMG_0030
  • 1tsp stock
  • ½ cup water
  • 1tsp ground cumin
  • 1tsp ground chilli powder
  • 1tsp ground coriander
  • 2tsp dried oregano
  • 1Tbsp raw cacao powder
  • 1Tbsp corn flour

Method

IMG_20160305_185743

For the filling:

  1. Chop the spinach and add juice of 1 lime. Microwave until just softened (approx. 1min)
  2. Crumble the tofu and add to the spinach with garlic and chilli powder.

For the sauce:

  1. Add the stock to ½ cup boiling water. Place in a saucepan with cumin, coriander, oregano, cacao, chilli and whisk together.
  2. Add 2 cans of diced tomatoes and bring to the boil.
  3. Mix the cornflour with 3Tbsp of cold water.
  4. Slowly add the sauce and simmer for 10mins stirring regularly. The sauce should thicken slightly.

Assembling the wraps

  1. Add some of the filling mixture the wraps and place in baking dish.
  2. Add the sauce and bake in 180 degree oven until the sauce starts to brown at the edges (approximately 15-20mins)

* I like to use barley wraps but if you would like gluten free option please purchase one that is labelled as gluten free

xoxo Hollie