Dinnertime
Enchiladas
Line, 23 August 2019
These enchiladas are super simple, and you can play around with the a lot. Have an extra carrot you need to use, get it in there, corn, lentils, a little left over rice, get it in there!
What you need
1 package of Like Mince
4 corn tortillas
1 can of mixed beans (if you cannot get that, just use black or kidney beans) – drained and rinsed
2 cans of chopped tomatoes
200g of fresh spinach
1 onion – chopped
1 clove of garlic – minced
1 red, mild chili – chopped
1 tsp cumin
200g of you favourite plant cheese
salt and peber.
What to do:
First make a tomato salsa. Fry the onion and add the cumin, garlic and chili, give it a good stir and add both cans of tomato. Let it get to a boil and simmer it for about 10 min.
While the salsa simmers, in a pan fry the Like Mince in a bit of oil add the beans and all of the spinach. Give it a stir, and add about half of the salsa to the pan. This is the filling for the enchiladas.
Now you need to fill your corn tortillas with the filling and roll them. Place them in an ovenproof tray with the “tortilla closing” facing down. Spread the rest of the salsa on top and add you plant cheese.
Get it in the oven at 180 degrees for about 20 minutes, or until the plant cheese is a messed and browned.
Serve with a salad of whatever leftover greens you have in you fridge. Anything goes with these, a light green salad og a heavier cabbage salad. You have left over salad from the mediterranean burger.
