Smoky Mexican-Style Grain Enchiladas with Slaw

serves

Serves 4

time

50 mins

level

Beginner

Simple to make but super tasty! These Mexican-Style grain, pepper and mushroom enchiladas, made with a rich homemade sauce, are perfect for an evening meal with the family. If you want to keep it nutritious and tasty but are short on time then this recipe is for you!

Recipe by Gaz Oakley

Ingrédients

4 tbsp vegan butter
1 onion, finely chopped
3 cloves garlic, finely chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
2 tbsp sweet smoked paprika
1 tbs dried oregano
1 tsp sea salt
2 tsp dried thyme
1 bay leaf
4 tbsp plain flour
3 cup/750ml vegetable stock
2 tbsp soy sauce
1 tbsp chipotle paste
1/3 cup/ 75g tomato paste
Pinch sea salt & pepper

FILLING

1 red pepper, deseeded & sliced fine
1 yellow pepper, deseeded & sliced fine
3 portobello Mushrooms, chopped small
1 x 250g pouch of Merchant Gourmet Spicy Mexican-Style Grains
Handful fresh coriander, finely chopped
Pinch sea salt & pepper

TO SERVE

8 large tortillas
1 cup/100g vegan cheese, grated (optional)
1 tbsp dried mixed herbs
Pinch dried chilli flakes
Salad or slaw or your choice

Méthode

Preheat your oven to 180C degrees.
First up to make the sauce, place a medium sized saucepan over a low heat & add the vegan butter followed by the onion & garlic. Sauté the mix for 3 minutes before stirring in the herbs, spices & tomato puree, cook for a further 2 minutes – stirring often, then add the flour.
Cook the out the flour for a minute or so whilst stirring then deglaze the pan with the vegetable stock. Bring the sauce to a simmer then stir in the soy sauce, chipotle paste & salt + pepper.
Let the sauce simmer away for 20 minutes to thicken up nicely.
Meanwhile to make the filling place a non stick frying pan over a medium heat and add a little oil, when the pan is hot add the red & yellow pepper + mushrooms, stir fry the mix for 4 minutes before adding the Merchant Gourmet Mexican Style Grains, coriander, salt, pepper & a ladle of the enchilada sauce. Cook for 3-4 minutes then remove the filling from the heat.
Spoon 4-5 tablespoons of the filling into each tortilla adding vegan cheese if you like, then roll tight. Place them into your baking dish then pour over the enchilada sauce, top with vegan cheese, chilli flakes, dried mixed herbs & a pinch of salt then place the dish into the oven to bake for 30 minutes.
Serve the enchiladas with slaw or salad.