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Enchiladas

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Serves 2-4 depending how hungry you are.


Ingredients

1 Tblsp. olive oil
1 small onion chopped
12 cloves garlic minced
2 Tblsp. prepared & pureed guajillos or pasillas
1/2 tsp cumin
1/2 tsp oregano
250ml passata
2 Tblsp. Cornstarch (any thickener) dissolved in water
100ml oatly cream (optional)
8 corn tortillas or small flour tortillas


Fillings of your choice, for example:
-Steamed spinach & tofu (crumbled with spices)
-Sauteed mushrooms & black beans with spices
-Sauteed spiced courgettes in strips & refried beans

Toppings of your choice, for example:
Fresh coriander, chopped chillies, vegan cheese

Procedure

Preheat the oven to 180C, then make the sauce. Saute olive oil, oniong and garlic. Add chillies, cumin, oregano and passata. Bring to a boil & then simmer 20 minutes, stirring.

Add cornstarch and stir until thickened. For creamy sauce, mix in oatly cream.

Meanwhile, prepare fillings. Distribute your fillings evenly in tortillas. You may also want to add additional toppings. Roll tortillas & place in 13X9 dish. Top with sauce & bake 2025 min, until bubbling.


 

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