Indian Inspired Enchilada

20 min

4 servings

Thank you, Tracey Van Der Valk, for this plant-based recipe!

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

  • 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, 0 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.

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.