A coconut twist on the Mexican classic.

Ingredients:

  • 12 soft corn or gluten-free tortillas
  • 1 cup vegan cheese – grated (optional)

Filling:

  • 1 onion – diced
  • 2 cloves garlic – crushed
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp nigella seeds
  • ½ tsp cinnamon
  • 2 large ripe tomatoes – diced with juice
  • 1 chilli – finely chopped
  • 4-6 stalks garden greens – sliced
  • 2 capsicums – sliced into strips
  • 400g/1 can black beans
  • Salt & pepper
  • Note: Feel free to mix up the veggies in your filling – whatever you have in abundance

Enchilada Sauce:

  • 3 tbsp olive oil
  • 3 tbsp gluten free flour 
  • 2 tbsp tomato paste
  • 1 cup vegetable stock (250 – 300ml)
  • 1 tsp garlic powder
  • 1 tsp aleppo chilli flakes
  • ½ can chipotle chilli peppers in adobo sauce (I used the La Morena brand (if you like it spicy put more))
  • 1 tbsp mixed herbs
  • Salt & pepper
  • 2-3 heaped tbsp Raglan Food Co Coconut Yoghurt – Natural Greek Style

To serve:

  • ½ red onion – finely diced
  • Fresh coriander 
  • Raglan Food Co Coconut Yoghurt – Natural Greek Style
  • Diced avocado

Method:

  1. Preheat the oven to 180ºC and find a large shallow dish. 
  2. Prepare the filling. Start by sautéing onions and garlic on a low-medium heat, then add in the whole spices. Stir often until you hear the seeds start to pop. Add in the capsicum, tomatoes and beans and stir well on a high heat for 2-3 minutes.
  3. Reduce to simmer, then add chilli and greens. If the mixture is looking too dry, add a few tablespoons of water. Season with salt & pepper. Remove from heat when the veggies are beginning to soften. 
  4. For the sauce, heat the olive oil in a medium saucepan on a medium heat. 
  5. Add flour and spices stirring quickly, then mix in tomato paste. 
  6. Slowly pour in veggie stock, stirring constantly. 
  7. Increase heat and add adobo chilli peppers along with mixed herbs. Stir, so everything turns a rich colour and reduce to a simmer. 
  8. When thickened, remove from heat and use a hand blender to create a smooth sauce. 
  9. Stir in coconut yoghurt (you can always add more to make it extra creamy!) 
  10.  Take each tortilla and spread generously with enchilada sauce. Add the veggie filling to the centre, then fold in both sides. Place seam down into your tray. Repeat with all the tortillas, or until your tray is full. 
  11. Cover the tortillas with remaining enchilada sauce (and cheese if desired). Tip: Leave the ends on the tortillas bare- they’ll crisp up in the oven beautifully!
  12. Bake for 20-25 minutes. 
  13. Remove from the oven, sprinkle with red onion, fresh herbs, sliced avocado and serve with a generous dollop of coconut yoghurt.
  14. Enjoy!

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