An enchilada is a traditional Mexican dish. The name comes from the Spanish word enchilar - "to add chilli pepper to". The traditional enchilada sauce is dried red chillies soaked and ground into a sauce with other seasonings. Most enchiladas consist of a stuffed or layered tortilla, covered with a spicy sauce and baked. It is easy to make and packed full of flavour.
18 corn tortillas
350g crumbled vegetarian burger
2 medium cans enchilada sauce
2 medium cans drained pinto beans
2 chopped green onions
2 cups grated vegan cheddar cheese
½ cup diced green chillies
1 packet taco seasoning
2 cups finely crushed corn tortilla chips
1 Tbsp vegetable oil
Salt and pepper to taste
Optional hot chilli sauce
- Combine the burger crumbs in a small bowl and taco seasoning and set aside.
- Coat a medium-sized casserole dish with vegetable oil.
- In the casserole dish, spread some of the enchilada sauce. Then in layers, add 6 corn tortillas, all the pinto beans, ½ the green onions, 1/3 of the grated cheese, ½ the green chillies, more enchilada sauce, 6 more tortillas, all seasoned vegetarian burger crumbs, another 1/3 of the grated cheese, ½ the green chilies, more enchilada sauce, the last 6 tortillas, more enchilada sauce, and the final 1/3 of the grated cheese. Cover with foil and bake for 30 minutes in a oven preheated to 190°C.
- Remove the foil, top the entire dish with the tortilla chips, and bake for another 15 to 30 minutes or until bubbly and brown.
Serves 6 people
Recipe supplied by Jane Tindell, Cape Town, South Africa
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