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!)
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
Mixed side salad
Pre heat your oven to 200 degrees.
Finely slice your red onion and peppers. Finely chop your coriander if using.
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.
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!
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.
Drain your beans and add them into the frying pan.
Pop the heat up to high, stir for 1 minute, then bring it back down to medium.
If you're using frozen sweetcorn, add it in now.
Lay your wraps out and spoon about 5-6 tbsp of the BBQ mix into the middle. Fold the wraps and roll them tightly.
Pop them in a baking tin and spread 1tsp of tomato puree on top of each wrap (1tsp per 1 wrap).
Sprinkle over the vegan cheese and bake in the oven for about 10-15 minutes or until golden brown and the cheese has melted.
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!