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Plant -power enchiladas

About the Recipe



  • 3 Tbsp olive oil

  • 2 Tbsp flour

  • 1 tsp chilli (scale back if you don’t tolerate spice well!)

  • 1 tsp cumin

  • ½ tsp garlic powder

  • ¼ tsp oregano

  • ¼ tsp salt

  • Pinch cinnamon

  • 2 Tbsp tomato puree

  • 2 cups vegetable stock

  • 1 tsp apple cider vinegar

  • ½ tin tomatoes

  • Pepper to taste


  • 2 Tbsp oil

  • ½ chopped red onion

  • 1 grated courgette

  • 2 cubes frozen spinach

  • 1 tin kidney beans

  • 1 tsp cumin

  • ¼ tsp cinnamon

  • 1 cup grated cheese

  • ½ tsp salt

  • Pepper- to taste

  • 5x tortillas



Step 1

Measure out all the ingredients before you begin- put dry ones in a cup to the side of the pan.

Step 2

In a medium size pot warm the oil for 1-2 minutes.

Step 3

Add spice mixture to the oil and cook until fragrant ~1 minute.

Step 4

Whisk in the tomato paste then slowly add the vegetable stock- stirring constantly.

Step 5

Reduce heat- whisking often - until sauce has thickened (it will thicken more as it cools).

Step 6

Remove from heat and add the vinegar, tinned tomatoes, and pepper- plus more salt if needed.


Step 1

Preheat oven to 180 degrees Celsius and spray a shallow cooking dish with oil.

Step 2

In a frying pan- warm the oil and cook onions until soft and translucent.

Step 3

Squeeze excess liquid out of the frozen spinach over the sink.

Step 4

Add the grated courgetti, spinach, cumin, cinnamon and salt to the pan and stir over heat for ~5 minutes.

Step 5

Remove from heat and add ½ cup grated cheese and ½ the sauce mix.

Step 6

Assemble the enchiladas by evenly spooning mixture into tortillas and wrapping.

Step 7

Pour remaining sauce over top and sprinkle with remaining cheese.

Step 8

Bake, uncovered for 20 minutes, or until golden enough for your liking.

Step 9

Remove from the oven and serve hot.

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