How to Make: Vegan Enchiladas

With an aim to support, encourage and promote healthy eating and drinking, food provenance and cooking, BNF Healthy Eating Week 2018 will run until Friday 15^th June 2018. Last year’s BNF Healthy Eating Week 2017 was the most successful so far, with 9681 nurseries and schools representing 4.2 million pupils, plus 400 universities and workplaces representing over 832,00 students and employees registering: a new record. This year’s event aims to be even more successful.

Tying in with BNF Healthy Eating Week, Waitrose have supplied a selection of healthy recipes inspired by take-away favourites. These vegan enchiladas, for instance, are packed with vegetables, herbs and beans – easy to cook at home, ready in less than an hour.

Preparation time: 15 minutes

Cooking time: 35 minutes

Ingredients

Serves three to four

Red onion, 1, finely chopped

Olive oil, 2tbsp, plus extra for brushing

Garlic, 1 clove, crushed

Jalapeño chilli, 1, finely chopped

Smokey chipotle spice rub, 10g

Sweet potato, 400g, diced

Chopped tomatoes, 2 x 400g tins

Coriander, 28g pack, stalks and leaves separated and finely chopped

Black beans, 400g tin, drained and rinsed

Salad onions, 2, finely sliced

Baby spinach, 115g

Seeded or wholemeal tortilla wraps, 6

Method

In a large pan, fry ½ the onion in 1 tbsp oil for 3 minutes until soft. Add the garlic and jalapeño; cook for 2 minutes. Add the spice rub and sweet potato, tossing to coat. Tip in 200g tomatoes and 3 tbsp water; cover. Cook for 15-20 minutes, until the sweet potato is soft.

Meanwhile, sauté́ the remaining onion in 1 tbsp oil, until soft. Add the coriander stalks, remaining 600g tomatoes and 200ml water. Cook over a medium heat until reduced by half (about 20 minutes).

Preheat the oven to 200C/gas mark 6. Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season. Trim 3cm from the top and bottom of each tortilla; divide the mixture between them and roll up tightly.

Spoon ¼ of the sauce into an ovenproof dish. Lay the tortillas on top, seam-side down. Brush with oil; bake for 15 minutes. Serve with the remaining sauce (reheated if necessary) and guacamole, if liked.

Recipe and image courtesy of Waitrose.com. Further information on BNF Healthy Eating Week 2018 can be found here.

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Print

Vegan Enchiladas

These vegan enchiladas, are packed with vegetables, herbs and beans – easy to cook at home, ready in less than an hour.

Course Main Course

Cuisine Mexican

Keyword Vegan

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jon Hatchman

Ingredients

• 1 Red onion finely chopped
• 2 tbsp Olive oil plus extra for brushing
• 1 clove Garlic crushed
• 1 Jalapeño chilli finely chopped
• 10 g Smokey chipotle spice rub
• 400 g Sweet potato diced
• 2 tins Chopped tomatoes
• 28 g Coriander stalks and leaves separated and finely chopped
• 400 g Black beans drained and rinsed
• 2 Salad onions finely sliced
• 115 g Baby spinach
• 6 Seeded or wholemeal tortilla wraps

Instructions

• In a large pan, fry ½ the onion in 1 tbsp oil for 3 minutes until soft. Add the garlic and jalapeño; cook for 2 minutes. Add the spice rub and sweet potato, tossing to coat. Tip in 200g tomatoes and 3 tbsp water; cover. Cook for 15-20 minutes, until the sweet potato is soft.
• Meanwhile, sauté́ the remaining onion in 1 tbsp oil, until soft. Add the coriander stalks, remaining 600g tomatoes and 200ml water. Cook over a medium heat until reduced by half (about 20 minutes).
• Preheat the oven to 200C/gas mark 6. Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season. Trim 3cm from the top and bottom of each tortilla; divide the mixture between them and roll up tightly.
• Spoon ¼ of the sauce into an ovenproof dish. Lay the tortillas on top, seam-side down. Brush with oil; bake for 15 minutes. Serve with the remaining sauce (reheated if necessary) and guacamole, if liked.