Vegan Enchiladas

4 wholemeal wraps

For the filling:

125g Profusion Protein Chunks 

2 orange or yellow peppers, deseeded and sliced

1 tbsp rapeseed oil

2 garlic cloves, finely grated

1 tsp ground cumin

2 tsp ground coriander

2 x 400g cans black beans

For the sauce:

200ml passata

2 tomatoes, chopped

1 bay leaf

¼ tsp habanero chilli flakes (optional)

2 garlic cloves, crushed

2 tbsp water

For the guacamole:

1 small red onion, finely chopped

2 tomatoes, roughly chopped

15g coriander, roughly chopped

2 avocados, peeled, stoned and mashed

2 tbsp lime juice

To serve:

Vegan sour cream

Vegan grated cheese

Fresh coriander

  1. Rehydrate the protein chunks according to package instructions. 
  2. Add the oil, then the peppers to a large non-stick pan over a medium heat. Cover and cook for 10 mins, stirring occasionally. Add the garlic and spices, and then add the rehydrated protein chunks and stir for 2 more minutes.
  3. Drain one of the cans of black beans and tip in the beans, then add the other can of beans along with the liquid from the can. 
  4. Cook for a few minutes, stirring until the mixture has reduced. Whilst stirring, squash the beans with the back of a wooden spoon to thicken the mixture further. 
  5. To make the sauce, tip the passata and chopped tomatoes into a small pan with the bay leaf, chilli flakes (if using), garlic and 2 tbsp water, then cover and simmer over a low heat for 5 minutes. 
  6. For the guacamole, combine all the ingredients in a small bowl and set aside.
  7. Spoon a quarter of the bean mixture down the middle of one of the wholemeal wraps, then roll up and lay in a shallow ovenproof dish.
  8. Repeat with the other wraps, arranging them in a line. Spoon the tomato sauce over the wraps in the dish, then sprinkle with some vegan cheese and cover with foil. Bake for 15 minutes, then uncover and bake for 5 minutes more until the tops of the wraps are crisp at the edges. 
  9. Remove from the oven and spoon the guacamole over the top, along with some vegan sour cream and fresh coriander. 

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