Cheesy Enchiladas
30 min
Veggie
69591
For 2 Portions
150 g
tomato puree
100 g
vegan ground meat
90 g
corn, canned
90 g
kidney beans, canned
80 g
tex mex cheese, shredded
30 g
tomato paste
2
large tortilla
1
red bell pepper
1
green onion
1
yellow onion
1/2
avocado
1/2
lime
1 tsp
agave syrup
1 tsp
cumin, ground
1 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. Preheat oven to 350°F (conventional, recommended) or 310°F (fan).
3. Peel and chop garlic.