Fiery Plant-Based Chick’n Enchiladas
with Tomato & Coriander Salsa- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
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.
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
