Next time I'm going to try making my own wraps/fajitas: you can't buy a good gluten-free one and gluten-free bread products in the supermarket tend to be full of all kinds of nasties. I'm not a taco fan so our group was divided over the best vehicle for the filling! I think this quantity probably serves 2......I like to be conservative. Better to have leftovers than go hungry.
for the enchilada sauce:
2 tsp chilli powder
1 tsp garlic powder
1/2 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
500ml passata
1. Mix all ingredients in a saucepan and simmer for about 30 minutes.
2. Taste and adjust the flavourings depending on how spicy you like it.
for the filling (makes 4 fajitas)
1 onion, finely chopped
2 garlic cloves, crushed
1 cup sweet potato, cut into small chunks
1 red pepper, deseeded in cut into small chunks
6 balls frozen whole leaf spinach (or large handfuls fresh)
1 tin black beans
2 tsp ground cumin
2 tsp chilli powder
1/2 tsp garlic powder
1-2 tbsp lime juice
2 cups enchilada sauce (recipe above)
salt & pepper
1. Heat some olive oil in a saute pan then add the onion and cook gently for a few minutes until soft.
2. Add the sweet potato and cook for a few minutes being careful not to burn, until it begins to soften (or you can pre-cook the potato separately if you prefer).
3. Add the garlic and spices and stir to coat everything in your pan.
4. Add the enchilada sauce, black beans, red pepper and spinach. Stir together then simmer for 10-15 minutes until the sweet potato is soft.
5. Taste and season accordingly.
Toppings (any/all/none of these as desired!) *
avocado mashed with lime juice
chopped fresh tomato
cashew sour cream
sliced spring onions
* Angela gives a recipe for an Avocado-Coriander Cream: I prefer just mashed avocado but her recipe is very nice.
Assembly:
I prefer these assembled as fajitas because I find it all a bit soggy when cooked as enchiladas but there are two options!
Option 1: heat fajitas/tacos in fairly hot oven for a few minutes. Spoon in filling, add some extra enchilada sauce, add your toppings and roll up.
Option 2: roll up fajitas with filling inside and place in ovenproof dish. Cover with enchilada sauce and bake for about 20 minutes at 180c. Serve and add any toppings you like.
For me this recipe was a revelation in terms of vegan cookery. It's utterly delicious and I would far rather have this than a traditional version with meat and dairy. Again, I'm NOT vegan although it's how I choose to eat a lot of the time. But the woman is a genius and this recipe is outstanding.
for the filling (makes 4 fajitas)
1 onion, finely chopped
2 garlic cloves, crushed
1 cup sweet potato, cut into small chunks
1 red pepper, deseeded in cut into small chunks
6 balls frozen whole leaf spinach (or large handfuls fresh)
1 tin black beans
2 tsp ground cumin
2 tsp chilli powder
1/2 tsp garlic powder
1-2 tbsp lime juice
2 cups enchilada sauce (recipe above)
salt & pepper
1. Heat some olive oil in a saute pan then add the onion and cook gently for a few minutes until soft.
2. Add the sweet potato and cook for a few minutes being careful not to burn, until it begins to soften (or you can pre-cook the potato separately if you prefer).
3. Add the garlic and spices and stir to coat everything in your pan.
4. Add the enchilada sauce, black beans, red pepper and spinach. Stir together then simmer for 10-15 minutes until the sweet potato is soft.
5. Taste and season accordingly.
Toppings (any/all/none of these as desired!) *
avocado mashed with lime juice
chopped fresh tomato
cashew sour cream
sliced spring onions
* Angela gives a recipe for an Avocado-Coriander Cream: I prefer just mashed avocado but her recipe is very nice.
Assembly:
I prefer these assembled as fajitas because I find it all a bit soggy when cooked as enchiladas but there are two options!
Option 1: heat fajitas/tacos in fairly hot oven for a few minutes. Spoon in filling, add some extra enchilada sauce, add your toppings and roll up.
Option 2: roll up fajitas with filling inside and place in ovenproof dish. Cover with enchilada sauce and bake for about 20 minutes at 180c. Serve and add any toppings you like.
For me this recipe was a revelation in terms of vegan cookery. It's utterly delicious and I would far rather have this than a traditional version with meat and dairy. Again, I'm NOT vegan although it's how I choose to eat a lot of the time. But the woman is a genius and this recipe is outstanding.
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