Makes: 8 enchiladas
Prep time: 5 minutes
Cooking time: 30 minutes
Equipment: Frying pan and lid

a pack of mini tortillas of 8 pieces
a can of beans (130 grams)
a packet of veggie chicken pieces (170 grams)
1 3/4 cup of grated cheese
fresh parsley
tablespoon of oil
pinch of smoked paprika powder
salt and pepper 

Ingredients sauce:
2 tablespoons neutral oil
2 tablespoons flour
half teaspoon of cumin
1 teaspoon garlic powder
1 teaspoon of oregano
1 teaspoon cayenne
pinch of cinnamon
pinch of salt and pepper
1 teaspoon of vinegar
2 tablespoons tomato puree
1 3/4 cup of bouillon

First we will make the sauce. Put the frying pan over medium heat and add the 2 tablespoons of oil. Allow the oil to warm up. Meanwhile, mix the flour and all the herbs in a bowl. Now add the flour and spices mixture to the oil. Stir well and cook for about 2 minutes in the oil. At some point it becomes a bit grainy or a lump. All other ingredients may now be added. In the beginning it looks like the sauce won’t come together, but if you let it simmer for a few minutes and stir a few times with a whisk then your sauce will be just fine.

Put the sauce in a separate container, clean the pan and put the pan back on the stove, again on medium heat with a little bit of oil. Cut or tear the veggie chicken into small pieces and put in the hot pan, also add the pinch of smoked paprika, salt and pepper. Stir and cook for about 5 minutes, until everything is a little golden brown. Drain the beans into a sieve and rinse well with cold water. These can also be added to the pan, fry them for 2 minutes and turn off the heat. Allow this mixture to cool completely. When it has cooled, add half of the cheese and 6 tablespoons of the sauce. Mix this well so that everything is evenly distributed.

Clean the pan for the last time and do not put on the heat for right away. Put half of the sauce in the pan and make sure it is evenly distributed. Now take a tortilla and fill it with 1 or 2 tablespoons of the veggie chicken-bean mixture. Roll up tight and put in the pan, repeat this until all your tortillas are used up. They should be close to each other in the pan. Spread the rest of the sauce evenly over the tortillas and then the rest of the cheese. Place the pan on a low heat with the lid on. Leave it on the fire for 10 minutes and your enchiladas are ready! Serve with fresh parsley, and if you like, crème fraîche and guacamole.

P.S. If you just have an oven at home, do the final step not in a pan but in a baking dish. 10 minutes at 185 degrees 🙂