Enchilada with Vegan 'Minced Meat' Filling | Easy Recipe
Here's our recipe for vegan enchiladas filled with vegan minced meat and black beans, with a homemade enchilada sauce, and fresh toppings.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Pot
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Cooking spoon
- Tongs
- Plate
- Kitchen scale
- Citrus press
- Serving platter
- Paper towel
- Stove
- Colander
- Paring knife
- Grater
- Peeler
- Pastry brush
- Ladle
Ingredients
- approx. 100 g (3.5 oz) dried chili (4 ancho chilis, 5 guajillo chilis)
- 3 garlic cloves
- 1 red onion
- 5 canned whole tomatoes
- 1 liter (4 cups) hot water)
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp ground cumin
- salt
- pepper
- sugar
- vegetable oil for frying
- 6 tortillas
- 400 g (14 oz) canned black beans
- 550 g (20 oz) EDEKA „No Meat. Just Hack.“
- iceberg lettuce
- radishes
- limes
- cilantro
- 100 g vegan crème fraîche
- 4 tbsp plant-based milk
- lime juice to taste
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