fbpx

Mexicana® Vegan Enchiladas

A Mexican favourite! Cheezy & Spicy

Recipe by @princess.mac.n.cheese

 

INGREDIENTS:

• 1 tin of red kidney beans in chilli sauce
• 1 red pepper
• 1 red onion
• 2 wraps
• 1 red chilli
• 20g of Mexicana® Vegan vegan cheese
• 1/2 pack of an fajita spice mix
• 2 Spoonfuls of Vegan creme fraiche

 

   
   
SERVES:

METHOD

Pre heat the oven to 180°

Chop the onion and pepper and then fry

Drain the kidney beans over a bowl so the sauce gets collected and then toss the kidney beans into the pan with the veggies

Coat the veggies and beans with some fajita mix

Place a wrap in an ovenproof dish and then fill with 1/2 of the veggies and beans

Repeat the last step with the other wrap

Pour the chilli sauce (saved from the kidney beans) over the wraps

Sprinkle the cheese over the top of the dish

Chop up the chilli and place on top

Bake in the oven for 15 minutes

Serve with vegan sour cream

Serve immediately 

Mexicana® Vegan Store Locations

Mexicana® Vegan 200g block is available now from 300 ASDA stores
nationwide as well online at Asda and the Vegan Kind Supermarket. 

Mexicana® Vegan 200g Slices are now available from Sainsbury’s and Waitrose stores
nationwide