Vegan Enchiladas Recipe
This recipe is for plant-based enchiladas, a perfect cozy date night meal. The filling includes a mix of onion, garlic, chili, plant-based chicken, black beans, smoked paprika, chipotle paste, and passata. The mixture is wrapped in tortillas, topped with dairy-free cheese, and baked until golden and bubbly. Serve the enchiladas with a fresh salsa made from cherry tomatoes, red onion, avocado, and coriander, along with lime slices for a
Serves: 2
15 minutes.
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- 1/2 medium white onion
- 2 cloves garlic, minced
- 1 minced chilli
- 1 packet plant-based chicken
- 1 tsp smoked paprika
- 1 tsp chipotle paste
- 1 tin black beans
- 250g passata
- 5 tortilla wraps
- Dairy-free cheese
- Handful diced cherry tomatoes
- 1/2 red onion, diced
- 1 avocado, sliced
- Coriander
- Lime slices
🔄Issy Sedgwick's Suggested Substitutes
White onion Yellow onion or red onion
Minced garlic Garlic powder or garlic paste
Minced chilli Crushed red pepper flakes or cayenne pepper
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