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Veggie Enchiladas

by The Messy Vegan (follow)
Always vegan. Always delicious.
Easy (2874)      Dinner (2274)      Vegan (744)      Mexican (79)      Enchiladas (1)     
Growing up Mum's chicken enchiladas were one of my favourites. They were messy and absolutely delicious, although I'm pretty sure she made them from one of those enchilada kit boxes you can buy from the supermarket.

This revised vegetable version is just as yummy and fun to eat. You can add or subtract any vegetables and creating your own spice mixture allows you to control the chilli, pepper and salt to your liking. Eating these definitely brings back memories of growing up, except they're better because they're cruelty free.

Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
Makes: 3-4 servings


1 brown onion, diced
2 garlic cloves, thinly sliced or minced
1 carrot, diced
1 zucchini, diced
1 capsicum, diced
4 large mushrooms or a handful of button, diced
400g can red kidney beans
400g can diced tomatoes
2tbs tomato paste
1/2 Massel beef stock cube

Spice Mix
2tsp ground cumin
2tsp ground coriander
1tsp ground fennel seeds
1tsp chilli
1tsp black pepper
1tsp ground paprika
1tsp salt (can be reduced)

6 Tortillas
1 jarred salsa

Preheat oven to 180C. Fry onion and garlic until onion is translucent.
Add carrot, zucchini, capsicum and mushrooms and fry until vegetables start to soften.
Add spice mix and cook for a further few minutes.
Add tomatoes, kidney beans, tomato paste and stock and cook on low heat for 20minutes approx.

Roll filling into tortillas, spread salsa over top and lay into oven proof dish

Cook for 30 minutes. Serve with guacamole and Tofutti cream cheese.


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I'm a pescatarian, not as strict as a vegan by any means...but even I wouldn't use beef stock. Massel makes really awesome vegetable stock.
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