My favourite cuisine after Indian is Mexican. Mexico is on my bucket list of places to visit, I love the textures the colours and spicy taste of Mexican food. This is my take on enchiladas, the guacamole recipe is pretty easy can be found here. The secret sauce (no longer a secret) can be used for pasta, pizza or any other tomato dish by removing the paprika and sugar. Give it a try and let me know what you think.. Enjoy
Ingredients
- 2 tbsp olive oil
- 1 Tin Chopped tomato
- 1 Medium Carrot
- 1 Stick Celery
- 1/2 Medium Red capsicum
- 1 1/2 tsp Salt Add more or less depending to taste
- 2 tsp Black pepper
- 2 tsp Paprika
- 1 tsp Sugar
- 1 1/2 tsp Dry basil
- 1 Tin Kidney beans
- 1 Smalll tin Sweet corn
- 30 grams Quorn meat free vegan pieces
- 1/2 Medium Green capsicum
- 4 Brown Wraps You can use gluten free wraps if required
- 10 grams Violife cheese Use normal cheese if you are not vegan
Instructions
- Roughly cut carrot celery red capsicum pepper
- In a pan add olive oil and heat up add the chopped veg and stir on medium heat for 5 minutes
- Add chopped Tin tomato to the mixture and using a hand blender blend the vegetables till the mixture is smooth.
- On medium heat to the tomato vegetable mixture add 1 1/2 tsp salt 2 tsp black pepper 2 tsp paprika 1 tsp sugar 1 1/2 tsp dry basil
- Take half the mixture out into a separate bowl. In the pan on medium heat add kidney beans (washed) sweet corn Quorn meat free vegan pieces Cook for 20 minutes till you have a dryish mixture
- Cut green capsicum into small cubes. This is to add crunch to the enchiladas.
- Fill the mixture into the wraps and add some small green capsicum peppers. Wrap and place into a dish
- Pour the seperated tomato mixture over the top of the wraps and grate some violife cheese over the top
- Cook for 15 minutes in a oven till cheese has melted. Allow to cool and serve with guacamole
