Serves 5
Ingredients
1 tbs extra virgin coconut oil
1 brown onion, finely chopped
2 garlic cloves, minced
1 1/2 - 2 cups of zucchini, diced
1 large red capsicum, diced
1 bunch of kale, chopped
1 can of kidney beans, rinsed or 1 cup of cooked kidney beans
1 cup enchilada sauce (medium heat)
1 1/2 cups tomato passata
1 tbs nutritional yeast
2 tsp cumin
2 tbs fresh lime juice (around 1 lime)
1/2 tsp himalayan salt
1/2 tsp garlic powder
1 tsp ground hot chillis
2 shallots (or spring onions) to serve
5 wholegrain tortilla wraps
Preheat your oven to 180 degrees celsius. Heat the coconut oil in a large saucepan (I used a wok), and add the onion. Cook until translucent but not brown, then add the garlic, reduce heat to low and stir for about 3 minutes. Add the capsicum and zucchini and cook for a few minutes until the zucchini has half cooked. Add the kidney beans and kale and cook for 5 minutes, stirring frequently. Once the kale has shrunk add the enchilada sauce,passata, nutritional yeast, salt, lime juice, cumin, garlic powder and chilli powder and stir really well. Leave for a minute or so then take 1 cup of the mixture and spread across the base of your casserole dish in a thin layer. Scoop 1 cup of mixture into each tortilla and and wrap them up, placing in the casserole dish fold side down. Leave about 1 cup of mixture leftover. Pour this over the top of the enchiladas and sprinkle with a little more nutritional yeast. Bake for 20 minutes.
Whilst these are baking, pull out your food processor and make the avocado and coriander sauce!
Ingredients
2 ripe avocados
3 tbs water
3 tbs lime juice
1 tsp apple cider vinegar
1 cup of chopped coriander (around 1 bunch)
1 tsp himalayan salt
1/2 tsp garlic powder
3/4 tsp cumin
1/2 tsp paprika
freshly ground black pepper
Scoop out the avocado flesh and process with the water in a food processor until thick and creamy but without lumps. Add in all the other ingredients and process until well combined. Set aside.
Once the enchiladas are finished cooking, remove from the oven and serve with sliced shallots and avocado and coriander sauce on top. YUM!!!