Here is a gorgeous recipe for some easy gluten-free, soy-free and vegan enchiladas. These are easy to prepare and even easier to devour! It’s a real warming dish that even the biggest meat eater wouldn’t turn their nose up at.
- 200g Tropical Sun bean flour
- 100g gluten free flour mix (any brand will do)
- Salt (to taste)
- Oil (to fry, I use corn but any will do)
Black Bean Filling
- 400g black beans (tin)
- 400g booked rice
- 1 vegetable stock cube
- 1 onion (red/white/yellow)
- 6 garlic cloves
- 1 jalapeno (deseeded)
- Salt (to taste)
- Oil (to fry)
- 400g chopped tomatoes (tin/carton)
- 1 onion
- 1 green pepper (deseeded)
- 3 flat tsp ground cumin
- 1 tsp paprika
- 1 jalapeno
- 1 tbsp soy sauce
- 1 -2 tsp cider vinegar (depending how much tang you like)
- Avocado (scooped out and de-stoned)
- Coriander (chopped)
- Slices of lemon
- Pickled jalapeños
- Your favourite salad sides
- Chilli sauce (if you’re feeling spicy)
- Vegan mayonaise
Start by cooking your rice. This can cool while your are preparing everything else.
- Ok. We need the tortillas now. Preheat a frying pan with oil in.
- Weigh the flour and add it to a bowl for mixing.
- Season the flour with about one tsp of salt, more if you like more saltiness.
- Add water. Do this gradually till you see the mixture change to a crepe consistency. A bit runnier to that of double cream.
- Use a ladle or spoon or pour from the bowl if you are with out. Now you don’t want to have your tortillas too thick so be careful when adding. It’s not an exact science, so dive in and have a go. It’ll still leave you with something to work with!
Black bean filling
- Grab the onion, garlic, jalapeno and pepper. Deseed and peel all. Chop them fine. I cheated and used a food processor to blitz all the ingredients together, much easier and less time consuming.
- Chuck all the ingredients minus the beans and rice into the pan you cooked your tortillas in. Fry it on a medium heat till all the veg is softened. Should be between 2 and 5 minutes.
- Now drain your black beans and add them to the mix in the frying pan.
- When it has cooked for a further 5 minutes add your rice. MAKE SURE YOU ARE STIRRING ALL THE TIME, we don’t want the ingredients burning! The rice doesnt need to cook, it only needs to be stirred in. We did all the cooking it needed earlier.
- Once done, take the pan of the heat and leave to cool whilst we move onto…
- Now time for that hardcore tomatoe sauce. It really sets off the dish so let’s smash this out!
- Start by deseeding and chopping finely the onion, pepper and jalapeno! (Again food processor will save you a lot of time and a sore wrist!)
- Throw all the veg in pan that you had the beans and rice in (empty the rice into a container first, or all hell will break lose)
- Fry these in a little oil till soft, again about 5 minutes should do.
- Now chuck in those beautifully fragrant powders. Watch out, magic is a bout to happen.
- Let the mix in the pan fry on a low heat for about 3 minutes but DO NOT LET IT BURN. Turn the heat down or off if you see it turning to the dark side.
- Throw in all remaining ingredients and let it simmer for 5 minutes. Whilst this is simmering you can start rolling up the tortillas ready for the sauce.
Enchiladas assemble !
- Start by grabbing a baking tray or over proof dish, anything you can line your enchilladas up in.
- Lay one tortilla out, put about a tbsp or bean/rice mix in or enough to to have a line of filling in. Now roll and tuck.
- Repeat this till either all the tortillas are used up or you run out of space.
- Now take your sauce and coat those bad boy tortillas. Spead it over evenly to cover the top of the tortilla. Again, it isn’t an art, just go for it.
- Place this all in an over at 200 c. It should take about 20 – 3o mins. Keep an eye and pull it out when it browns or when you can’t handle your hunger anymore!
Done. Now sprinkle over some chopped coriander and serve with any salad you want and OF COURSE some avocado. Avocado makes everything better. OH and a squeeze of lemon juice never goes a miss.
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