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Vegan enchiladas in a baking dish

Vegan enchiladas

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Top these plant-based enchiladas with guacamole instead of cheese or soured cream – choose ripe avocados for an extra-creamy texture

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal602
fat27g
saturates5g
carbs60g
sugars13g
high infibre23g
protein19g
salt0.59g
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Ingredients

For the wraps

  • 180g spelt wholemeal flour, plus extra for dusting
  • 2 tsp rapeseed oil

For the beans

  • 2 orange or yellow peppers, quartered lengthways, deseeded and sliced
  • 1 tbsp rapeseed oil
  • 2 garlic cloves, finely grated
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp vegetable bouillon powder
  • 2 x 400g cans black beans

For the sauce

  • 200ml passata
  • 2 tomatoes, chopped
  • 1 bay leaf
  • ¼ tsp habanero chilli flakes (optional)
  • 2 garlic cloves, crushed

For the guacamole

  • 2 small red onions (75g each), finely chopped
  • 2 tomatoes, roughly chopped
  • 15g coriander, roughly chopped
  • 2 avocados, peeled, stoned and roughly chopped
  • 2 tbsp lime juice

Method

  • STEP 1

    Tip the flour into a medium bowl. Mix 2 tsp oil with 100ml water, then pour this over the flour and stir with a cutlery knife until the mixture starts to come together into a dough. Use your hands to form the dough into a ball, then quarter and cover with a tea towel. Set aside.

  • STEP 2

    To make the beans, tip the peppers and oil into a large non-stick pan set over a medium heat. Cover and cook for 10 mins, stirring every now and then. Add the garlic and spices, then tip in the bouillon powder. Drain one of the cans of black beans and tip in the beans, then add the other can of beans along with the liquid from the can. Cook for a few minutes, stirring until the mixture has reduced. Mash the beans a couple of times with the back of a wooden spoon to thicken.

  • STEP 3

    To make the sauce, tip the passata and chopped tomatoes into a small pan with the bay, chilli flakes (if using), garlic and 2 tbsp water, then cover and simmer over a low heat for 5 mins. For the guacamole, mix all the ingredients together (or half of the ingredients, if you're following the vegan Healthy Diet Plan) and set aside.

  • STEP 4

    Heat the oven to 200C/180C fan/gas 4. Heat a large non-stick dry frying pan over a medium heat. Roll out one of the dough quarters on a lightly floured surface until very thin – it should be a roughly 21cm circle. Carefully transfer to the frying pan and cook for 1 min, then flip and cook for a few seconds more until cooked through and lightly golden. Repeat with the remaining dough pieces so you have four wraps.

  • STEP 5

    Working with one wrap at a time, spoon a quarter of the bean mixture down the middle, then roll up and lay in a shallow ovenproof dish. Repeat with a second wrap, arranging this one next to the first, then lay the remaining filled wraps in a second shallow ovenproof dish. Spoon the tomato sauce over the wraps in the dishes, then cover with foil. Bake one dish for 15 mins, then uncover and bake for 5 mins more until the tops of the wraps are crisp at the edges. Put the second dish in the fridge to chill for another day, if you're following the vegan Healthy Diet Plan. Will keep for up to three days. Remove from the oven and spoon the guacamole over the top before serving. If following the plan, enjoy the second dish of enchiladas at a later date. Bake at the same temperature, adding 10 mins to the cooking time. Meanwhile, make the guacamole using the remaining half of the ingredients before spooning over at the end.

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A star rating of 5 out of 5.2 ratings
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