About the Recipe
Ingredients
Sauce:
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
Enchiladas:
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
Preparation
Sauce:
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.
Enchiladas
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.