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

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3 people
Meal course
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1 .
For the filling
250 grams
Squash - Peeled and cut into 1.5cm cubes
1 medium
Green pepper - deseeded and cut into chunks
1 medium
Red pepper - de-seeded and roughly chopped
1 large
Red onion - peeled and quartered
1 Splash
Olive oil
1 medium
Chilli - de-seeded and finely chopped
1 medium
Garlic clove - peeled and roughly chopped
2 large
Tomatoes - roughly chopped
1 tsp
2 tbsp
Tomato Puree
1/2 tsp
Cayenne pepper
1/2 whole
Lime - Juice
200 g tin
Rosecoco beans
2 .
For the sauce
300 grams
1 Pint
Vegetable stock
1 Twist
Salt and pepper
2 .
To assemble
3 whole
Large Wraps
3 tbsp
Refried beans
3 tbsp
Homemade guacamole
Vegan Enchiladas – Stuffed with Squash Chilli and Topped with a Creamy Cauliflower Sauce

Homemade guacamole is the best with this dish! – please check out my recipe to find out how easy and delicious it is for yourself!!

  1. Preheat the oven to 180’C
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. Serve with a plate full of salad and homemade guacamole and enjoy.

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