Vegan Enchiladas

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  • Ingredients for Sauce
  • 2 tbsp oil from sundried tomatoes
  • or 2 tbsp olive oil
  • 1/2 tsp cumin seeds crushed
  • 1/2 tsp coriander seeds crushed (add to oil)
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 1/2 Can of Tinned tomatoes
  • 2 tbsp tomato paste
  • 5 or 6 Sundried tomatoes chopped (see notes)
  • Roasted Red pepper Chopped.
  • 1/2 tsp chipotle paste
  • 1/2 tsp chilli powder
  • 1/4 tsp smoked paprika
  • 160 mils Veg stock see notes
  • Salt and Pepper to taste
  • Filling
  • 2 cups Soya Mince
  • 1 small onion chopped
  • 2 cloves of garlic minced
  • 1/2 can tomatoes + 1/2 can water
  • 1 tbsp tomatoe paste
  • 1 tbsp paprika
  • 1 tsp chilli powder
  • 1 tsp chipotle paste
  • 1/2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp salt
  • 1 Can Kidney beans or black beans.
  • Topping.
  • 1 packet Tesco’s own brand vegan (dairyfree mozzarella)
  • 1 jalapeno pepper chopped (you can also buy in a jar)
  • You will also need 8 Soft Tortillas
  • Recipe at the end of post. You can
  • Also use store bought tortiallas.
  • See post for links to Pico de Gallo
  • And Guacamole. Optional extras.



  1. Make the enchilada sauce first.
  2. Add in oil plus ground cumin and coriander seeds. Next toss in the chopped onion and garlic. Sautee for a couple of minutes. Then add in the sundried tomatoes and chopped red bell pepper. Saute for another minute or so. Add in tomatoes, stock, tomato paste and the rest of your seasoning. Cook up for about 5 minutes, so in all this sauce should take a maximum of ten minutes to cook.
  3. Once cooked. Add into a jug and use an immersion blender to blitz your mix. If you have a free standing blender this will work also. Leave in a jug, cover and put to one side until you are ready to put together your enchiladas. There should be at least a pint of sauce here. You need every bit for assembly.

Mexican Mince

  1. In the same pan you made your sauce, add in an extra bit of oil and start frying up the onions and garlic for the mince. While your pan is on, season the mince as follows –
  2. Step one for the mince.
  3. Add the two cups to a bowl with roughly a cup of hot water. Add in all the seasoning for the mince, chipotle paste, smoked paprika, paprika, chilli powder, salt, cumin and coriander and give it a good mix up.
  4. Pop it in the pan with the onions and garlic. Next add ½ can tomatoes, plus the water and tomato paste. Give it a good mix up. You may need to add a bit more water at this point. Fry it up until most of the liquid has been absorbed. This part usually takes about 15 minutes or so until the mince is cooked and soaking up all those tasty flavours. Once this is done, cover it with a lid and turn the temp on to low.

Time to set up for assembling the enchiladas.

  1. Make sure your oven is on and heating up. Set it to the highest heat 220C approx.
  2. Get out a long oven dish and place it on your counter top.
  3. Ensure you have all your ingredients for the fillings and topping to hand; Tortilla wraps, enchilada sauce, mince mix and vegan cheeze.
  4. Add a couple of tbsp of the enchilada sauce to the bottom of your dish as shown in my images below.
  5. Next add some mince mix to a wrap and spread on a little bit of the enchilada sauce.
  6. Roll it up and place in the oven dish. See pics for assembly. This dish makes eight, repeat the process and pack them all tightly into the oven dish.
  7. Pour over the remaining sauce over the wraps, ensure they are smothered in the enchilada sauce.
  8. Top off with lots of mozarella, then scatter over the jalapeno peppers.
  9. Pop into the hot oven and bake for 15 to 20 minutes until sauce is bubbling and cheese has melted.
  10. This last stage is optional, but you can pour over some Pico de gallo and coriander on top of all the enchilladas.
  11. Serve as I did with a side of gaucamole.