Enchilada Kits

Ingredients (4 servings)

• 1 enchilada kit
• 1 pack plan*t mince
• 1 can (400g) kidney beans, drained & rinsed
• 1 pack Mexican rice
• 1 cup vegan pizza cheese
• 1 cup vegan mozzarella
• 1 jar salsa sauce (from kit or 300g)
• 1 onion, diced
• 1 capsicum, diced
• 1 avocado, mashed
• 1 tomato, diced
• ¼ cup chopped fresh coriander
• Juice of ½ lemon
• Salt & pepper to taste
• 1 tbsp oil
• Vegan sour cream (for serving)
• Lettuce leaves (optional)

Instructions

1. Heat oil in a pan and sauté diced onion and capsicum for 3–4 minutes.
2. Add kidney beans, plant mince, and the spice mix from the enchilada kit; cook 5–7 minutes.
3. Heat the Mexican rice according to the packet instructions.
4. Lay out tortillas and add a spoonful of rice plus 2 spoonfuls of the mince mixture; roll tightly.
5. Place rolled enchiladas seam-side down in a baking dish.
6. Cover with salsa sauce and top generously with pizza cheese and mozzarella.
7. Bake at 180°C for 20 minutes until cheese is melted and bubbling.
8. Make guacamole: mix mashed avocado, coriander, diced tomato, lemon juice, salt & pepper.
9. Serve enchiladas hot with guacamole, vegan sour cream, and lettuce if desired.