Vegan Smoky Enchiladas

Sasha Gill
Vegan Lunch/Dinner Latin
  • Prep: 25 Mins / Cook: 25 Mins
  • Serves 2
  • easy

Finger food always makes for a fantastic choice for dinner parties or family meals. And these smoky vegan enchiladas will ensure its a social and memorable evening! Packed with butternut, eggplant and chickpeas in a rich passata paprika sauce - be warned, these delightful gluten free enchiladas will not last long!

Gluten Free Dairy Free High Protein

Ingredients

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  • For the sauce:
  • Yellow Onion Brown Onion 1/2 1/2
  • Tomato Passata Tomato Passata 110g 1/2 cup
  • Ground Cumin Ground Cumin 1 tsp 1 tsp
  • Smoked Paprika Smoked Paprika 1 tsp 1 tsp
  • Table Salt Table Salt 1/2 tsp 1/2 tsp
  • Yellow Chilies Yellow Chillies 1 1
  • For the filling:
  • Butternut Squash Chunks Butternut Squash Chunks 200g 1 cup
  • White Mushrooms White Mushrooms 40g 1/2 cup
  • Eggplant Aubergine 125g 1/2 cup
  • Chickpeas in Water Chickpeas in Water 200g 1 cup
  • Smoked Paprika Smoked Paprika 1/2 tsp 1/2 tsp
  • Table Salt Table Salt pinch pinch
  • Corn Tortilla Corn Tortilla 6 6
  • Vegan Cheddar Cheese Vegan Cheddar Cheese 60g 1/2 cup
  • Spring Onion Spring Onion 2 2
  • Fresh Cilantro Fresh Coriander 50g 1 cup

Instructions

  1. 1.Slice and deseed the yellow chilli pepper.
  2. 2.Prepare the veg filling by tossing with the paprika and salt (without the chickpeas), and roasting in a 200C oven for 10-15 minutes, also roast the yellow chilli for the sauce with the veg.
  3. 3.As the filling is roasting, fry the onion for the sauce. When it is translucent and aromatic, add in the passata, spices and salt. Let it simmer.
  4. 4.When the veg is out of the oven, place the yellow chilli and the sauce into a blender and puree to a smooth consistency.
  5. 5.Stir the chickpeas into your roasted veg on the baking tray.
  6. 6.Now we assemble! Place about 2-3 tbsp of sauce on the bottom of your skillet or baking dish. Assemble each enchilada by spooning about 1-2 tbsp of sauce onto it, adding some filling and a sprinkle of cheese, roll tightly and place, seam side down, into the skillet of baking pan.
  7. 7.Repeat until you have used up all the veg mixture (you will still have leftover sauce). Pour whatever remains of your sauce on top of the enchiladas and add the rest of the cheese.
  8. 8.Bake at 200C for 10-15 minutes, until cheese is golden and melted.
  9. 9.Serve garnished with spring onions and cilantro (coriander).

Nutritional Information

  • Calories:
    557
  • Fat:
    11g
  • Sodium:
    679mg
  • Carbs:
    100g
  • Sugar:
    20g
  • Protein:
    18g

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