Indian Inspired Enchilada

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

Preparation

1. Mix seasoning, coconut milk, and tomato sauce; set aside.
2. In Wok, sauté onions with a bit of olive oil (if desired). After a few minutes, add peppers and cook until desired doneness.
3. Add mangoes, spinach, chickpeas and approximately three-quarters of the sauce mixture and cook until mixture thickens.
4. Carefully fill tortillas by spreading filling along the center of the tortilla, then rolling and placing in the Multipurpose Steamer, seam side down.
5. Cover with sauce and cheese.
6. 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.