Bean and vegetable enchiladas…

  • YIELD: 2 Servings
  • PREP: 5 mins
  • COOK: 15 mins
  • READY IN: 20 mins



  1. Saute the onions, celery and zucchini, until soft
  2. Add the cinnamon, cumin, chilli and paprika, and stir until fragrant
  3. Add tomatoes and kidney beans
  4. Cook for five minutes until heated
  5. Add coriander and take off heat
  6. Spread one half of the tortilla with the Tofutti sour cream
  7. Top with the bean mixture and roll up
  8. Do this with the rest of the tortillas, and keep the leftover beans for the Mexican layered guacamole
  9. Place the enchiladas in an oven proof dish and top with the salsa
  10. Cook at 180C for 8 to 10 minutes until a little bit crispy!

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