Enchiladas with salsa and sour cream

Recipe makes 12 enchiladas

You will need:

Packet of 12 burrito tortillas

Enchilada filling:
2 cups of mixed vegetables, blended in a food processor or grated (I used the following)
         - butternut pumpkin
         - sweet potato
         - spinach
         - mushroom
         - carrot
1 can tinned corn, drained (equivalent to a cup)
1 large onion, diced
4 tablespoons of minced garlic
1 can of lentils, drained (equivalent to a cup)
1 can of old el paso Refried beans (equivalent to a cup)
1/4 cup of flour

Salsa
1 can of diced tomato (equivalent to a cup)
1 Large onion or two small onions, diced


Sour cream
Firm silken tofu (equivalent to a cup)
4 + tablespoons of Apple Cider Vinegar
4 + tablespoons of agar nectar
1 tablespoon of lemon juice
pinch of salt

1- Preheat oven to 200 C
2- fry processed vegetables along with diced onion and garlic until cooked, add lenils and corn and cook for a further 5 minutes, then add refried beans and mix through and add flour to stiffen mix
3- spoon enchilada mixture evenly amongst 12 tortillas, wrap tortillas and place on a baking tray - place in oven for 15 - 20 minutes or until golden and crispy on top
4- blend sour cream ingredients until smooth (tofu, apple cider vinegar, agar nectar and salt) taste, if still too 'tofuey' add more vinegar and agar nectar - once happy with taste place in fridge until serving time.
5- To make salsa place diced tomatoes and diced onion into a bowl - done!


Once enchiladas are cooked, place on plate and add salsa and sour cream, you could also make an easy guacamole by mashing some avocado and lemon.

Enjoy!