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Creamy Cheesy Enchiladas

Creamy Cheesy Enchiladas

You simply can’t not enjoy warm tortilla stuffed with yummy things!  

Recipe by @sunnysweet_pea

Makes: 8 enchiladas 

  • 2 tablespoons neutral flavour oil (I use rice bran oil) 
  • 1 small white onion, peeled and diced 
  • 700grams protein-tofu or Quorn, diced 
  • 2 packets of burrito flavour mix
  • salt n pep 
  • 1 can black beans, rinsed and drained 
  • 8 large tortillas 
  • 1 packet vegan shredded cheese 
  • 1 large jar or 2 small, red enchilada sauce 
  • optional toppings: fresh coriander, chopped red onions, avocado, sour cream, lime juice 
  • 1 small white onion, peeled and diced 


  1. Preheat oven to 180 degrees Celsius
  2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 4-5 minutes with lid on (cooks quicker as steams), stirring occasionally.  
  3. Add diced protein and burrito mix, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the protein is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside. 
  4. Assemble the enchiladas. Lay out a tortilla and spread two tablespoons of sauce over the surface. Add a generous spoonful of the chicken mixture in a line down the centre of the tortilla, then sprinkle with some cheese.  
  5. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. 
  6. Bake uncovered for 20 minutes, until the enchiladas are cooked through, and the tortillas are slightly crispy on the outside. Serve while they’re nice and hot and melty!  
  7. Enjoy xx