??? Enchiladas In Bed, Courtesy Of @sunnysweet_pea.

enchiladas in bed courtesy of sunnysweet pea multip img e
enchiladas in bed courtesy of sunnysweet pea multip img e



??? Enchiladas in bed, courtesy of @sunnysweet_pea. One for the kids and the former kids, too. Just get a tub of our Loco sour cream on stand-by for a dairy-free dollop of our LOCO Sour Creamy (or 10).

Ingredients:
? 2 tablespoons neutral flavour oil
? 1 small white onion, peeled and diced
? 700 grams protein-tofu or quorn, diced
? 2 packets of burrito flavour mix
? salt and pepper to taste
? 1 can black beans, rinsed and drained
? 8 large tortillas
? 1 packet vegan shredded cheese
? 1 large jar or 2 small, red enchilada sauce
? optional toppings: fresh coriander, chopped red onions, avocado, LOCO Sour Creamy and lime juice.

Method:
✨ Preheat oven to 180°C
✨ In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 4-5 minutes with lid on (cooks quicker as steams), stirring occasionally. Add diced protein and burrito mix, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the protein is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
✨ Assemble the enchiladas. Lay out a tortilla, and spread two tablespoons of sauce over the surface. Add a generous spoonful of the chicken mixture in a line down the centre of the tortilla, then sprinkle with some cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
✨ Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Serve while they’re nice and hot and melty!

#veganenchiladas #veganfoodporn #vegan #LOCOsourcreamy #vegansourcream #veganfoodie #veganfood #veganrecipes lidasi

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