Vegetarian Enchiladas with Soya Mince
Vegetarian enchiladas with soya mince are a popular plant-based variation of traditional enchiladas. Instead of using meat, soya mince or textured soy protein is used as a protein-rich substitute. These enchiladas are filled with a flavorful mixture of soya mince, vegetables, spices, and cheese wrapped in tortillas, and baked in a savory enchilada sauce! Delicious and perfect for any occasion!
Ingredients
For the filling:
- 1 cup soy mince or textured soy protein
- 1 tbsp oil
- ¼ cup onion, finely chopped
- 2 cloves garlic, minced
- ⅓ cup bell pepper, diced
- ⅓ cup zucchini, diced
- ⅓ cup black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp chili flakes
- Salt and pepper to taste
For the enchilada sauce:
- 2 cups crushed tomatoes
- ½ tbsp chili flakes
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
For assembly
- 5-6 tortillas (corn or flour)
- 1 cup Grated cheese (cheddar or Monterey Jack)
- Chopped fresh cilantro (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, rehydrate the soy mince according to the package instructions. Drain and set aside.
- In a large skillet, heat oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant. Add the diced bell pepper, zucchini, and drained black beans to the skillet. Cook for a few minutes until the vegetables are tender.
- Add the rehydrated soy mince to the skillet, along with ground cumin, chili flakes, salt, and pepper. Stir well to combine and let the flavors meld together for a few minutes. Remove from heat.
- In a separate saucepan, combine the crushed tomatoes with chili flakes, ground cumin, dried oregano, salt, and pepper. Heat the sauce until it simmers and then remove from heat.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Take a tortilla and spoon a portion of the soy mince filling onto the center of the tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled tortillas, covering them completely. Sprinkle grated cheese on top of the enchiladas.
- Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the enchiladas are heated through. Once cooked, remove the foil and allow the enchiladas to cool slightly before serving.
- Serve the vegetarian enchiladas with soy mince hot, garnished with chopped fresh cilantro. Enjoy!