Vegan Enchiladas – Stuffed with Squash Chilli and Topped with a Creamy Cauliflower Sauce

Preheat the oven to 180’C

Toss the squash, pepper and onion in the olive oil and then bake in an oven proof dish for 20 minutes. Stir the chilli and garlic into the vegetables and return to the oven for another 20 minutes. Add all the other ingredients to the pot, give it a good stir and return to the oven for a final 15 minutes.

While your vegetables are baking, cook the cauliflower in the stock for 10 minutes and then remove the cauliflower from the pan and place in a mixer with half the liquid. Blend until smooth and season to taste

Lay out each wrap onto a plate and spread out a table spoon of refried beans onto each. Top with the roasted vegetable mixture and then roll up.

Grease a deep baking dish with a little oil and lay each wrap (relatively close) to each other. Top with the cauliflower sauce and bake in the oven for 25-30 minutes, until your have lovely crispy edges.

Serve with a plate full of salad and homemade guacamole and enjoy.