The only enchiladas I’ve ever made before were the spicy bean enchiladas from Anita Bean’s Food for Fitness, which are made with beans. Going through another back issue of Vegetarian Living, I stumbled across this recipe which used veggie mince, so thought I’d give it a go. I’m glad I did, as I think I prefer it to the other one.
Spicy enchiladas (serves 2)
Taken from the November 2010 issue of Vegetarian Living
400g canned chopped tomatoes
150ml tomato juice [I didn’t have any tomato juice, so swirled some water about in the empty chopped tomato can and used that]
50g tomato puree
1 large red onion, finely chopped [I used a white onion]
1/2 tsp ground cumin
1/2 tsp dried or frozen oregano
2 mild green chillies, deseeded and finely chopped
2 tbsp lemon juice
pinch of unrefined sugar [I left this out]
2 tbsp chopped fresh coriander
1-2 tbsp vegetable oil
150g Linda McCartney VegeminceTM [I used Sainsburys own brand meat-free mince]
150g vegetarian mature Cheddar, grated
4 soft corn tortillas
- Place the chopped tomatoes, tomato juice and puree in a medium-sized saucepan. Add half the red onion, cumin, oregano, chillies, lemon juice, sugar and coriander. Bring to the boil, reduce the heat and simmer for about 15 minutes, stirring occasionally.
- Heat the oil in a small frying pan and sauté the mince for a few minutes until lightly browned. Keep to one side.
- Spread 4-6 tbsp of the tomato sauce in the base of an oblong ovenproof dish. Spread one of the tortillas with 2 tbsp of sauce, sprinkle with cheese, top with a quarter of the mince and sprinkle with chopped red onion, reserving some cheese and onion for garnishing. Roll carefully into a tube.
- Place in the dish on top of the sauce, seam-side down. Repeat with the other tortillas and spoon over the remaining sauce. Sprinkle with the reserved cheese and the chopped onion.
- Bake the enchiladas at 180C/fan 160C/gas 4 for 15-20 minutes, when the cheese should be bubbling and starting to brown.