Dee’s Vegan “Tex-Mex Veg Pot” Enchilada Recipe

14 Aug

Dee’s “TEX-MEX VEG POT” Enchilada

Smokey peppers & onions with Home-made salsa

What you will need

Serves 4-6

Enchilada

  • 2 Dee’s “TEX-MEX VEG POT”  
  • 4-6 tortilla wraps
  • vegan cheese (grated)

 

Smokey veggies

  • 1-2 pepper (sliced)
  • 1 red onion (sliced)
  • 1-2 tablespoon of oil
  • 1 fajita seasoning packet or  1tsp of each: cumin/oregano/chili-powder/smoked paprika

Salsa

  • 4-6 vine ripened tomatoes (seeds removed and diced)
  • ½ red onion (diced)
  • juice of one lemon
  • some fajita season
  • ½-1 green or red chili (sliced)
  • ½ hand full of fresh coriander (chopped )
  • ½ avocado diced (optional)

 

Method

  1. Drain the delicious tomato sauce from two  of Dee’s“TEX-MEX VEG POT”  with a strainer. Keep the sauce in a bowl.
  2. Pre-heat oven 180c
  3. Take the remaining beans and veg from the TEX-MEX VEG POTS” and divide between the tortilla wraps, put some vegan cheese in each. Roll tightly. Place in an oven dish or baking pan.
  4. Spoon the drained sauce evenly over the enchilada in the dish/pan. Top off with some more vegan cheese
  5. Place in the oven for 15-20 min or till brown and crispy
  6. For the salsa. Just mix everything together and refrigerate until needed
  7. For the Veggies, heat your wok, add oil. Add the peppers and onion when the oil begins to smoke a little. Cook until the veggies begin to blacken a bit added the season (as much as little as you like)  cook for a few min more and serve.

Tips:

This can always be prepared ahead of time and placed in the fridge for a day or two and then popped in the over when you get home from work. All you will have left to do is to cook the veggies and serve with rice for a Quick meal.

Especially if you have people coming over, this is so simple, healthy and can be easily put together

 

The salsa will keep well for about 3-4 day and goes really well with tortilla chips as a dip.

Hope you enjoy. – Eoin 🙂

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