Fiery Plant-Based Chick’n Enchiladas

Name: Fiery Plant-Based Chick’n Enchiladas with Tomato & Coriander Salsa
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Coriander; 2 Garlic; 1 packet Snacking Tomatoes; Plant-Based Chicken Strips; 6 Mini Flour Tortillas; 1 packet Plant-Based Aioli; 1 packet Tomato Paste; 1 sachet Mexican Fiesta Spice Blend; 1 packet Red Kidney Beans; 1 Carrot

with Tomato & Coriander Salsa

4.1

(102)

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Enchiladas – what could be more fun? Take one part tender Chick'n and one part tomato and coriander salsa. Of course, we don’t want things to get too hot around here, so serve with a generous dollop of plant-based aioli.

Tags:

Plant Based

•High Protein

Allergens:

Soy

•Gluten

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Preparation Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Coriander

2

Garlic

1 packet

Snacking Tomatoes

Plant-Based Chicken Strips

(Contains: Soy, Gluten;)

6

Mini Flour Tortillas

(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)

1 packet

Plant-Based Aioli

1 packet

Tomato Paste

1 sachet

Mexican Fiesta Spice Blend

1 packet

Red Kidney Beans

1

Carrot

Nutritional Values

Calories894 kcal

Energy (kJ)3740 kJ

Fat35 g

of which saturates4.9 g

Carbohydrate83.7 g

of which sugars13.3 g

Dietary Fibre27.1 g

Protein55.1 g

Sodium2340 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

Cooking Steps

1

• Preheat grill to high. • Grate carrot. Drain and rinse red kidney beans (see ingredients). Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 2-3 minutes.

2

• To frying pan, add carrot and cook, stirring, until starting to soften, 2-3 minutes. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. Stir in garlic, tomato paste and Mexican Fiesta spice blend, and cook until fragrant, 1 minute. • Add beans and the water, stirring, until slightly thickened, 1-2 minutes. Season to taste.

3

• Drizzle a baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. Drizzle over olive oil. • Grill until tortillas are just golden and warmed through, 6-8 minutes.

4

• Meanwhile, roughly chop the snacking tomatoes. Roughly chop coriander. • In a small bowl, combine tomato, coriander and a drizzle of the vinegar and olive oil. Season to taste. • Divide plant-based chick'n enchiladas between plates. • Top with tomato and coriander salsa. • Serve with plant-based smokey aioli. Enjoy!