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VEGAN Cheezy-beany BBQ enchiladas

These are so comforting. Again, these are really quick and do not compromise on flavour. Served with a little side salad, these are a high protein, healthy and really tasty delight!


  • 1 medium red onion

  • 1/2 red pepper

  • 1/2 green pepper

  • Handful fresh coriander (not essential, just my preference!)

  • 1/4 bag frozen vegan chick'n pieces

  • 1tsp garlic salt

  • 1tsp smoked paprika

  • 1/3 tin adzuki / pinto / black eyed beans (your choice!)

  • 2 wraps

  • 1/2 sachet BBQ seasoning

  • Optional: 5-6tbsp frozen sweetcorn

  • Handful grated vegan cheese of your choice

  • 2tbsp tomato puree

  • 2tsp tomato puree (to spread on top)

  • 1tbsp olive oil

Optional toppings / sides:

  • Vegan sour cream

  • Limes

  • Salsa

  • Mixed side salad


  1. Pre heat your oven to 200 degrees.

  2. Finely slice your red onion and peppers. Finely chop your coriander if using.

  3. Pop a frying pan over a medium heat. Add 1tbsp olive oil. When the oil is hot, add your onions, peppers and coriander. Fry for about 2-3 minutes.

  4. Add the frozen vegan chick'n pieces to the frying pan along with 1tsp smoked paprika and 1tsp garlic salt. Fry for about 10 minutes. Add a few splashes of boiling water if it starts sticking to the pan!

  5. After 10 minutes, add 2tbsp tomato puree and a splash of boiling water to loosen it up. Give it a stir and then add 1/2 sachet of BBQ seasoning.

  6. Drain your beans and add them into the frying pan.

  7. Pop the heat up to high, stir for 1 minute, then bring it back down to medium.

  8. If you're using frozen sweetcorn, add it in now.

  9. Lay your wraps out and spoon about 5-6 tbsp of the BBQ mix into the middle. Fold the wraps and roll them tightly.

  10. Pop them in a baking tin and spread 1tsp of tomato puree on top of each wrap (1tsp per 1 wrap).

  11. Sprinkle over the vegan cheese and bake in the oven for about 10-15 minutes or until golden brown and the cheese has melted.

  12. Pop your side salad into a bowl and serve next to the enchiladas and any other toppings/sides you fancy. Enjoy!

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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