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
