Vegan Enchiladas.

Vegan Enchiladas

Sauce base.

1. Blend tomato, garlic, red chili, cumin, lime juice, and vegan milk or water. I also added some Heinz's tomato sauce here as I don't have tomato paste.

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Enchiladas Fillings.

1. Water sauté onions, pumpkins, jalapeño pepper.

2. When pumpkin has soften, add blended black beans, and bell pepper, corn. Alternatively you can just mash the black beans.

3. Let simmer for awhile for flavours to cook through.

4. Turn off heat when done and add in cilantro.

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Vegan Enchiladas.

1. Put a layer of sauce base on the baking dish.

2. Put fillings in tortilla wrap and place on baking dish. I use wholemeal tortilla wrap here, though traditionally they use corn tortilla.

3. Repeat until baking dish is full. I can fit three in my baking dish. Stuffed the remaining fillings at the side as I initially half-filled my wraps, afraid that it may not be able to wrap around.

4. Pour the sauce base on top.

5. Pour cashew cream: soaked cashew, lime juice, nutritional yeast, garlic, water. Left some for garnishing too.

6. Also added some lefotver tempeh bits on top.

7. Bake for about 25mins at 180 Celsius.

8. Garnish: cilantro, red chili, jalapeño pepper.