Hey everyone and welcome back to #RecipeADayMay. Today’s post might not sit well with a few people. Some of you who are more traditional might not like the whole mixing cultures vibe that I have going on today. And I get it, a great well cooked, authentic meal is brilliant. But, in the comfort of your own home I don’t see any reason why you can’t mix and match. I love Mexican food and following a vegan diet, that’s great because it’s very easy to adapt. But I like to take my favourite dishes and mix them up slightly with whatever else I’m craving that day/week. This week, my fridge was stocked with an abundance of courgettes and peppers. So, I give you Mediterranean vegetable enchiladas.
You can make this dish as a standalone casserole if you want to cut down on the prep time, or you could make the casserole in advance and use the leftover filling to make your enchiladas as well if you haven’t got much time to prep on an evening.
Today I’m making mine using these BFree sweet potato wraps and it was my first time trying them. For those of you who don’t follow specific diets or have allergies, you may not know that finding bread that is both gluten free and vegan is really hard sometimes. Most regular wheat bread is vegan, most gluten free bread has egg in it as a replacement. You see my problem? These wraps didn’t have the greatest texture alone but they tasted great when cooked. If you were wanting to use them to make a sandwich etc. I’d recommend heating them up slightly before eating them. They also crisp up quicker than their gluten counterparts, so you need to keep an eye on them a little more as they cook.
Anyway, the recipe…
This recipe is gluten free, dairy free, vegan, nut free and soy free.
Casserole: 40 minutes
Bake time: 20-25 minutes
Serves: 4 single casserole portions, 8 enchiladas
- 1 red onion, finely chopped
- 2 peppers, roughly chopped
- 1 large courgette, roughly chopped
- 2 medium carrots, roughly chopped
- A clove of garlic, minced
- 1 tin chopped tomatoes
- A cup vegetable stock
- 1tbsp smoked paprika
- ½ tsp coriander (feel free to skip if you hate it, I fully understand)
- 1tsp cumin
- ½ tsp dried thyme
- Wraps of choice
- Water/ cooking oil/ fry spray
- Nutritional yeast (optional)
- In a heavy base pan on medium heat, heat whatever you usually cook with, I used 4 or 5 sprays of fry spray. Then add the onions to the pan and cook for 5 minutes until slightly softened.
- Add herbs, spices, carrots and peppers and cook for a further 5 minutes.
- Then add the courgette, tomatoes and stock and cook for a further 20-25 minutes. Reduce the heat to a low simmer.
- While the casserole is cooking, preheat the oven to 200°c.
- Once casserole is ready, add a small amount of sauce to the bottom of a baking dish to help prevent them sticking.
- Then add an eighth of the casserole to one side of your wrap and gently roll them up then add the rolled-up enchiladas to the baking dish.
- Optional, but you can also place a tablespoon of casserole over the top of the rolled enchiladas and add a teaspoon of nutritional yeast to give them a slightly cheesy taste.
- Lightly sprinkle a few drops of water over them then place dish in the centre of the oven for 20-25 minutes until the edges are starting to crisp.
Serve and enjoy!
What’s your opinion on eating authentic dishes versus mixing things up a little to suit your taste buds?
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