Vegan Enchiladas with Veggies and Beans

4 garlic cloves minced
1 large carrot diced
½ red bell pepper diced*
½ yellow bell pepper diced*
1 14 oz can (400 g) beans kidney beans or black beans or a mix of both
1 cup (150 g) corn canned, rinsed & drained or frozen, thawed

7 oz (200 g) cooked rice or boiled potatoes, lentils or soy mince (* see note)
1 14 oz can chopped tomatoes
1 tbsp red paprika powder
salt & pepper to taste
pinch of chili or chopped jalapeño to taste

 

For gratinating:
1 14 oz can (400 g) tomato sauce *see note
1 ½ cup (150 g) dairy-free cheese shreds *see note
Further ingredients:
11 small tortillas or 6 large ones, *see note

To garnish (optional):
scallions
coriander or parsley
jalapeños
limes

Instructions

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