Benj’s YUMMY Vegan Enchiladas and Cheese

The perfect way to start the weekend.

In the Middle East our weeks run from Sunday – Thursday, so as yesterday was my Friday night, and Benj promised to cook and show you all my favourite meal ever…

Nom nom nom! Its vegan enchiladas!

Ok, so this is a bit of a long recipe, but trust me.. Its worth it.

Not only will you have TWO lots of enchiladas, meaning you can freeze one lot for a rainy day and save cooking it again. (I think thats a basic – cook one get one free) BUT! You’ll have the tastiest, warmest, happiest meal you’ve had in a long time.

So get cooking, pick a good movie and fill your belly with happiness.

Basically you need to make a chilli – a refried bean sauce – and a vegan cheese sauce for this recipe so bear with me!

Ingredients for the Chilli:

1 large red onion,
Oil – to cook with,
Red large Chillies – we used two as I don’t like it that spicy!
Two thirds of a bottle of Corona (if you don’t drink Alcohol replace with a cup of coke – 200-250ml but don’t add the sugar!)
1 teaspoon of sugar,
1 tin of red kidney beans, white beans and chick peas,
2 peppers,
2 tablespoons tomato paste,
Half a teaspoon of cinnamon,
A good shake of Chipotle or hot sauce,
1 tablespoon Cumin,
Salt and pepper – to taste.

To a large saucepan, put on a high heat and add enough oil to cover the base, chuck in your chopped onions, but only cook them until they are soft – not caramelised.

Slice your chillies, (take out the seeds unless you like it nice and spicy!) add to pan and cook. Then slice and add your peppers.

Once softened, add tomato paste and stir, add corona and cook on a high heat until reduced by one third. (Takes 5’ish minutes)

Wash your beans (ooooo errrr) add to pot, then add the sugar, cinnamon, chipotle and cumin. Stir well, cover and turn down to a low heat to continue cooking until it thickens (remember to come back and stir occasionally to avoid your chilli burning to the bottom of the pan!)


Now make your refried beans, They don’t look the tastiest, but they’re a perfect gooey filling for this hearty dish and full of fibre.

Refried bean filling:

2 x cans of vegetarian refried beans,
One third of the corona from the chilli (if you don’t drink skip this step)
1 level tablespoon cumin

Add refried beans to a saucepan, with the corona and cumin, stir well until cooked through.


DONE! Easy peasy!

Vegan Cheese:

Vegetable oil,

This is basically just an over salted vegan roux sauce, but the texture and taste is perfect on vegan pizzas, pasta bakes and these enchiladas.

In a small pan, pour in enough vegetable oil to coat the base and fill by about 1/2 a cm.

Heat gently, then add 15-20g flour and stir on the heat until it forms a liquid.

Add soy milk (add a little bit at a time) and stir until the mixture is the right thickness for you and it no longer just taste like flour.


Add salt to taste – we always over salt (1 tablespoon) to get that salty cheesy taste.

Please note – the thicker it is the more it browns when baked in the oven. I think it’s best when it’s the texture of a cake mixture.


Thats the cooking done! Now its time to put it all together.

Add a thick line of your refried beans in the middle of a tortilla wrap,


roll it up into a parcel,


And put in a oven proof dish,


Continue with tortillas until your dish is full. This recipe will fill two medium over prof dishes (or a dish that will fit four rolled tortillas in)


Add a generous helping of chilli over the top.


Then your cheese….



Put in the oven to bake on a medium heat for 20 minutes – until your cheese looks like this:


Then enjoy!

For the whole Mexican hog, serve with onion rings and tortillas.

Put silver foil over the spare enchiladas and put in the freezer. This dish is OK to leave in the freezer for around a month.

Make sure you defrost the enchiladas for around 6-9 hours in the fridge before reheating in the oven.

So there you go. Yummy enchiladas! X




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