An irresistible and classic Mexican recipe, topped with salsa and vegan cheese!
- Soy cheese (optional)
- Green salad
- 1 can of Mexican Chilli Beans (or make your own Chilli here! )
Take a tortilla and spoon a generous amount of chill in a line in down the middle. Fold in the edges and place on a baking tray with the edge side downwards.
Continue until you have the amount of enchiladas you require.
Spread salsa over the top of the enchiladas. You can also crumble over some soy cheese (eg. Cheezly).
Bake at approximately 200C / 390F for about 20 minutes, or until slightly brown.
Serve with a green salad and guacamole.
Each batch of chilli non-carne will make between 8-10 enchiladas.
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