Enchiladas - Fakeaway
Enchilada Sauce
3 tbs olive oil
3 tbs chickpea flour
2 tbs tomato puree
1 tsp mild chilli powder (or hot and up to 1 tsp if you like it spicy)
1 tsp cumin
½ tsp garlic powder
¼ tsp oregano
¼ tsp salt
1/8 tsp cinnamon
2 cups vegetable stock (500ml water plus tsp bouillon)
1 tsp apple cider vinegar (or balsamic)
Black pepper
Mix the flour and herbs
Heat the oil in a pan and when hot add the flour and herbs until you get a thick paste
Add the tomato puree
Cook for 1 min until combined
Add the stock gradually and mix well each time
Bring to the boil until thickened continuously stirring so it doesn’t go lumpy
If it does go lumpy keep stirring and it should make it smooth
Add the vinegar and pepper
Set aside until you need it
This makes enough for 4 big enchiladas.
Enchiladas Filling
This dish is very versatile so you can add whatever veggies, beans and protein you like but make regular mix is:
2 small sweet potatoes
1 yellow pepper
2 small red onions
Small bag of spinach (two large handfuls)
1 tsp smoked paprika
1 tsp ground cumin
½ tsp oregano
2 tbs sour cream (with or without chives)
½ tin of black beans drained
4 large tortilla wraps
Grated cheese
Chop the sweet potato, pepper and onions into bite sized chunks
Sprinkle them in smoked paprika, oregano and ground cumin and a little olive oil
Roast for 20 minutes
Add a tablespoon of water to a pan and add the spinach, heat until its wilted down. I reserve the water and add it to the stock to make the sauce so I get all the nutrients.
Mix the roasted veggies, spinach and black beans in a bowl and add 2 heaped tablespoons of sour cream
Roll up 4 enchiladas – you may have leftover veggies you can use for another dish
Tuck them to a lightly oiled oven dish
Pour over the enchilada sauce
Cover with cheese
Bake on 200-220c for 20-30 minutes until the cheese is melted and crispy.
The sauce recipe comes from https://cookieandkate.com/enchilada-sauce-recipe/
