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Meatless Farm Winter Enchilada Casserole

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Take your tastebuds on a trip to Latin America, and indulge in some epic meatless cookery while you’re at it. This Meatless Mexican Enchilada Casserole, made with Meatless Farm, makes meat-free cooking as easy as anything and just as delicious as the alternative. Spicy sauce, tangy vegan cheese and layers of soft tortilla - what’s not to love?

Directions

 

  1. Heat a little oil in a large saute pan over a medium heat. Add your onions & bell peppers and saute until they are soft and starting to caramelise, about 5 mins. Add your Meatless Farm Ground along with your tomato paste and cook out for 5 mins until the meat is starting to brown and has absorbed the tomato paste. 
  2. Add your cumin, smoked paprika, chili powder, garlic powder, onion powder, oregano, cayenne pepper, salt and cook out for an additional 2 mins.
  3. Pour in your tomato sauce and sugar. Simmer for 20 mins on a low heat until your sauce is lovely and rich.
  4. Meanwhile, melt your dairy free butter in a medium sized saucepan. Add your flour, garlic, chili powder, paprika, cumin and oregano and cook out for 1 min. Add your tomato paste and cook out for a further minute before gradually pouring in your stock, stirring all the while until you have a smooth sauce. Add your vegan cream and cheese and simmer for a further 2 mins until your sauce is a thick pouring consistency. Season with salt to taste.
  5. In a heatproof dish, spread some of your ground mixture.  Top with some cheese sauce, then lay 2 tortillas on top. Repeat with your remaining layers, finishing with a layer of cheese sauce. Sprinkle with cheese.
  6. Bake in the oven for 25 mins until the top is bubbly. Garnish with chopped cilantro and serve immediately!