Vegetarian Enchiladas

 

 

COOKING INSTRUCTIONS

 

1. Preheat oven to 220°C. In a large frying pan on high heat, drizzle olive oil, add the sliced mushrooms and sauté for approx. 3-4 min. Roughly chop the cauliflower, add to the pan, and stir for another 2 min.

 

 

2. Drain black beans, add them to the pan and mix well. Pour in your Mexican Sauce, bringing the mixture to the boil and then turn it down to simmer. If you’d like to include it, chop up some coriander – including the stalks – and add ½ of it into the pan, mixing it through. Season with salt and pepper to taste. Add 1/4 cup of water to the left-over sauce and shake well, set aside.   

 

 

3.  Place 4 of the tortillas on the baking dish so it covers the bottom of the tray. Add half of the bean mixture, top with half of the cheese and dollops of the sour cream (using only ½ of the sour cream). Place another layer of tortillas and repeat the previous step. Place the leftover tortilla on top and top with the remaining sauce and cheese. Bake for 10-15min. Meanwhile, chop the red chilli (optional) and slice the avocado.

 

 

4. Remove your enchiladas from the oven and serve with leftover ½ of your sour cream, avocado, coriander and chilli.

 

WHAT'S IN THE BOX?

WHAT YOU’LL NEED FROM YOUR PANTRY