Enchilada
cooked with vegan mince

An enchilada, a traditionally filled Mexican wrap, is presented in a tortilla and baked in the oven.
You want it spicy ?  Add some sambal oelek !

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.

Tip:  Also delicious with Tacos

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 INGREDIENTS (4 persons) 

• 4 tortillas
• 500 g vegan minced NHF (art. 5119)
• 2 (red) onions (or shallots)
• 1 clove of garlic
• 400 g red or black beans (canned)
• 400 g tomatoes chopped (canned)
• 200 g corn (canned)
• 200 g grated cheese
• 2 Tablespoons (mild) paprika
• 1 tablespoon curry powder
• 1 tablespoon cumin (to taste)
• 1 teaspoon sambal (to taste)
• margarine or vegetable oil
• pepper & salt
• 2 tbsp tomato paste (concentrated)

Dipping sauce:

• 2 dl sour cream
• 1 lime
• a few sprigs of coriander
• pepper & salt

preparation time: 35 min

METHOD OF COOKING

Braise the onion and the garlic a few minutes in the oil or margarine.
Season with the pepper, curry and cumin powder.
Add concentrated tomato puree and continue braising.
Add a little water.

Rinse the black beans and add to the spiced onions.
Add the tomato pieces and the vegan mince.
Rinse the corn, add and let simmer for a while.
Stir frequently to avoid burning.  You finished the tortilla filling.

Taste and add additional salt or spices, if required.
Spread the spicy minced mix over the soft tortillas, and roll it on.
Put the filled tortillas in the baking dish.
Top the tortillas generously with the grated cheese (eg. Emmental or chester).
Slide the dish in a hot oven at 200 ° c. until the cheese is melted and the enchiladas heated.

Make a fresh dip with the sour cream, lime, coriander, pepper and salt.

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INGREDIENTS​  (20 persons) 

• 20 tortillas
• 2,5kg vegan minced NHF (art. 5119)
• 10 (red) onions (or shallots)
• 5 clove of garlic
• 2 kg red or black beans (canned)
• 2 kg tomatoes chopped (canned)
• 1 k g corn (canned)
• 1 kg grated cheese
• 10 Tablespoons (mild) paprika
• 5 tablespoon curry powder
• 5 tablespoon cumin (to taste)
• 5 teaspoon sambal (to taste)
• margarine or vegetable oil
• pepper & salt
• 10 tbsp tomato paste (concentrated)

Dipping sauce:

• 10 dl sour cream
• 5 limes
• a few sprigs of coriander
• pepper & salt

METHOD OF PREPARATION

Braise the onion and the garlic a few minutes in the oil or margarine.
Season with the pepper, curry and cumin powder.
Add concentrated tomato puree and continue braising.
Add a little water.

Rinse the black beans and add to the spiced onions.
Add the tomato pieces and the vegan mince.
Rinse the corn, add and let simmer for a while.
Stir frequently to avoid burning.  You finished the tortilla filling.

Taste and add additional salt or spices, if required.
Spread the spicy minced mix over the soft tortillas, and roll it on.
Put the filled tortillas in the baking dish.
Top the tortillas generously with the grated cheese (eg. Emmental or chester).
Slide the dish in a hot oven or steamer at 200 ° c. until the cheese is melted and the enchiladas heated.

Make a fresh dip with the sour cream, lime, coriander, pepper and salt.​