Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
- 2teaspoons canola oil
- 290grams plant based meatballs
- 350milliliter red enchilada sauce
- 100grams vegan cheddar cheese, shredded
- 100grams vegan mozzarella cheese, shredded
- 1 small jalapeno, thinly sliced
- 2tablespoons coriander, fresh, chopped
Description
Plant-based meatballs work perfectly in enchiladas topped with vegan cheese and all the trimmings for a vegan Mexican feast.
Method
Step 1 of 3
Preheat the oven to 200°C. Heat 2 tbs oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Add in the enchilada sauce and bring to a simmer.
Step 2 of 3
Add the meatballs and sauce into a baking dish, top the meatballs with both of the vegan cheeses and sliced jalapenos. Bake for 15-20 minutes until the cheese is melted and golden brown.
Step 3 of 3
Remove the enchiladas from the oven, letting it cool for 5 minutes before topping with chopped coriander.
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