Ohhh girl, these enchiladas are next level delicious. Smoky, tasty veggies and beans, snuggled up satisfying curls of wholemeal wrap, and then drenched in a creamy cheese white sauce. A wonderful weekend dish, or even a mid-week family dinner if you buy your wraps ready-made. They are also spectacular microwaved for lunch the next day. Use whatever veggies you have laying around, but don’t miss out on my cunning white sauce, taken from the good old mac’n’cheese elsewhere on the blog.
Ready in 50 minutes
FOR THE BEAUTIFUL BEANY WRAPS
- 1 clove of garlic
- Half an onion
- 1 pepper
- 1 small sweet potato
- 1 tin of beans- I used black eyed, but kidney or haricot would also be good choices
- 200 ml passatta, tomato sauce or tinned tomatoes
- ½ tsp. cumin
- ½ tsp. smoked paprika
- ½ tsp. chilli flakes
- 200g wholemeal flour
- 120ml water
FOR THE BUBBLY TOMATO & CHEESE TOPPING
- 150ml passatta or tomato sauce
- ½ tsp. each of smoked paprika and cumin
- 2 tbsp. coconut oil
- 2 cloves garlic
- 3 tbsp. plain flour
- 200ml oat milk or other milk alternative
- 2 tbsp. nutritional yeast (optional)
- Pinch of nutmeg
- Get a large frying pan on a high heat. Finely chop your garlic, and roughly chop the rest of the veggies. Fry for 5 minutes until they begin to soften.
- Add your spices and stir, before adding the beans and passatta. Cook on a medium-low heat for 20 minutes or so, until the sweet potato is tender. You might need to add some water if it dries out, but in the end you want a pretty thick sauce.
- In the meantime, get on with your wraps. Place the flour in a bowl with a pinch of salt, and slowly mix in the water. Knead briefly until you have a firm dough.
- Put a griddle pan or frying pan on a high heat. Divide the dough into 4 pieces and roll out thinly. Toast for a minute or so on each side until they look cooked through, and stack on top of each other, covered with a tea towel, to stop them becoming too crispy.
- You can also take this chance to make the white sauce. Heat the coconut oil in a small pan and add the garlic. Fry for a minute or so, until smelling delicious but still uncoloured. Whisk in the flour until you have a smooth paste, then gradually whisk in the milk. It will probably split at first, but just keep whisking! Continue to stir over heat until you have a thick creamy sauce, then season generously, and add the nutmeg and nutritional yeast if using.
- Pre-heat the overn to gas mark 5. To assemble, diving the bean filling between the wraps, roll the wraps up, and place snugly in a backing dish. For the tomato sauce topping, simply mix your spices with the passatta and pour over. Then dollop over your white sauce.
- Bake in the oven for 20 minutes until bubbling and a little brown around the edges.
- Lose yourself in Mexican goodness.