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Recipes | November 21, 2017 | By

Mexican Enchiladas


  • 10 flour wraps
  • 2 onions (peeled and chopped)
  • 12 grams garlic
  • 1 1/2 tablespoons cumin powder
  • 1 1/2 tablespoons coriander powder
  • 2 cans red kidney beans
  • 10 grams ginger (minced)
  • 2 cans chopped tomatoes
  • 300 grams frozen corn
  • 1 kg brinjals (cubed (1cm by 1cm))
  • Salt to taste
  • Oil for frying

For the enchilada sauce

  • 1 1/2 tablespoons sugar
  • 6 tablespoons flour
  • 600 milliliters tomato puree
  • 1 tablespoon coriander powder
  • 1 1/2 tablespoon paprika
  • Oil for frying.

For the cheese sauce

  • 400 grams potatoes (peeled and cubed)
  • 1/4 cup nutritional yeast
  • 150 milliliters oil
  • 30 milliliters lemon juice
  • Salt to taste


  • Pre-heat the oven to 180 degrees Celsius.
  • Let the wraps out to defrost at room temperature while making the rest of the recipe.
  • Boil the potatoes for the cheese sauce while you prepare the rest of the ingredients.
  • Heat oil in a pan and fry mushrooms, put aside.
  • Fry brinjal cubes in enough oil so that they do not stick to the pan. As the oil cooks away you can add a bit of water to make the brinjal cook quicker. Cook until soft. A knife should slide through the brinjal cube easily and the brinjal should be a bit crispy on the outside. Put the brinjal aside.
  • In the same pan with the leftover oil, sauté onion, garlic ginger, paprika, coriander powder and oregano.
  • Once the onions are soft, add drained red kidney beans. Mix together.
  • Add the mushrooms, brinjal and corn and fry quickly, just to mix all the flavours together.
  • To make enchilada sauce: add oil and flour to a sauce pan. Stir together, then add tomato puree, coriander powder and sugar. You can add a bit of water if necessary, but keep the sauce to a thick and creamy consistency. Leave the sauce in the pan to pour over the enchiladas later.
  • To make cheese sauce: place the boiled potatoes, 125ml unsweetened soy milk, nutritional yeast, oils, lemon juice and salt in the processor and mix until smooth. Set aside.
  • Heat oil in a pan to fry the tortillas. Fry the tortillas for about 8 seconds on each side (if they are not fully defrosted then fry them a bit longer).
  • Fill wraps with bean mixture and roll into long rolls. Place next to each other in an oven-proof dish. Pour enchilada sauce over the wraps to cover them completely.
  • Pour a bit of the cheese sauce down the middle of each wrap.
  • Bake enchiladas in the oven for 20 minutes at 180 degrees Celsius.


Bulk recipe that serves 10