enchiladas

Enchiladas with meat-free mince, jalapeños and cheese

Mildly spicy and gooey with cheese, these enchiladas are bursting with Mexican flavours

By , 28 January 2020

(15 votes)

Enchiladas with meat-free mince, jalapeños and cheese
  • 45 Mins

  • Serves: 4

Mildly spicy and gooey with cheese, these enchiladas are bursting with Mexican flavours. Made with plant-based mince they're perfect for cooking up a vegetarian feast.

Nutritional Info
Each 398 serving contains
  • Energy

    2032KJ

    486KCAL

    24%
  • Fat

    15.9g

    med

    23%
  • Saturates

    4.0g

    low

    20%
  • Sugars

    12.7g

    low

    14%
  • Salt

    2.35g

    high

    39%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100: 510kJ/122kcal.
Ingredients
  • 1tbsp rapeseed oil
  • 1 red onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 cloves garlic, crushed
  • 275g pack Plant Based 
Meat-Free Mince
  • 400g tin pinto beans, drained and rinsed
  • 500g jar Asda Fajita Cooking Sauce
  • 4 Asda Plain Tortillas
  • 50g Asda Grated Cheddar & Mozzarella Cheese Blend
  • 50g pickled jalapeños, drained
  • Coriander, to garnish
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the oil in a large 
pan, then cook the 
onion and pepper until softened. Add the garlic and meat-free mince; cook for 3-4 mins, until browned.

  • Stir through the beans and ½ the jar of fajita sauce; season with black pepper. Bring to a simmer, then remove from the heat.

  • Spoon some of the filling onto each tortilla and roll up. Put into a 20cm x 30cm baking dish, seam down.

  • Pour over the rest of the fajita sauce, sprinkle with the grated cheese and 
top with the jalapeños.

  • Bake for 20-25 mins, until the cheese bubbles and the tortilla edges 
are browned. Sprinkle 
with coriander and serve.