Indian Inspired Enchilada
Thank you, Tracey Van Der Valk, for this plant-based recipe!
20 min
4 servings
570 calories
Ingredients
1 pack Butter Chicken Seasoning
1 can (14 oz/400 ml) light coconut milk
1 cup tomato sauce, strained
1 small onion, roughly chopped into small pieces
1 sweet pepper, roughly chopped into small pieces
1 cup frozen mangoes, roughly chopped into small pieces
4 cups baby spinach
1 can (19 oz/540 ml) low-sodium chickpeas, drained and rinsed
8 medium tortillas
1 cup plant-based cheese, your choice
Instructions
Mix seasoning, coconut milk, and tomato sauce; set aside.
In Wok, sauté onions with a bit of olive oil (if desired). After a few minutes, add peppers and cook until desired doneness.
Add mangoes, spinach, chickpeas and approximately three-quarters of the sauce mixture and cook until mixture thickens.
Carefully fill tortillas by spreading filling along the center of the tortilla, then rolling and placing in the Multipurpose Steamer, seam side down.
Cover with sauce and cheese.
Cook in batches, four tortillas at a time, for 4 min, then let rest 2 min. Or, bake in preheated 350° F oven for 25 min.
Nutritional Information
Per serving(2 enchiladas): Calories 570, Fat 24 g (Saturated 14 g, Trans 0 g), Cholesterol 0 mg, Sodium 1170 mg, Carbohydrate 79 g (Fiber 17 g, Sugars 13 g), Protein 13 g.
Tips
If you don’t have two Multipurpose Steamer, cook the first batch, then portion it out on a plate to cool while you cook your second batch.