Vegan Enchiladas
recipe

A delicious and filling vegan enchilada recipe filled with colorful vegetables and barley, topped with a creamy white sauce. This dish is a perfect alternative for Mexican indulgence.
Preparation Time: 50 minutes
Serving Size: 8

Ingredients

Filling:
- 2 tbsp organic cold-pressed coconut oil
- 1 onion
- Favorite spices (e.g. fresh ginger, garlic, dried coriander, turmeric, cayenne pepper, mustard seeds, cumin)
- 2-3 organic carrots
- 1 sweet potato
- 2 organic celery stalks
- 2 dl broken barley grains
- 1 can crushed tomatoes (avoid metal cans)
- Water
- Sea salt and black pepper
Topping:
- 2 tbsp organic cold-pressed coconut oil
- 4 tbsp spelt flour
- 5 dl organic oat milk
- 1/2 tsp turmeric
- 1/4 tsp white pepper
- Sea salt
Additionally:
- 8 tortillas (e.g. made from chickpea flour)

Instructions

1. Chop the onion and garlic, wash and dice the vegetables, and grate the ginger.
2. Heat coconut oil in a pot and sauté the onion and spices for a moment.
3. Add the barley grains and diced vegetables, mixing well.
4. Stir in the crushed tomatoes and enough water to just cover the vegetables. Let it simmer on low heat for about 20 minutes until the barley and vegetables are cooked. Season with salt and pepper.
5. Prepare the topping: Heat coconut oil in a pan, add spelt flour, and sauté for a few minutes. Gradually mix in the oat milk while stirring. Allow it to simmer on low heat for about 5 minutes, then add the spices.
6. Spread a scoop of filling onto each tortilla, roll them up, and place them side by side in a baking dish.
7. Pour the topping evenly over the rolls. Bake in the oven at 200°C (392°F) for about 10 minutes.

Nutritional Information (per serving)

- Energy: 250 kcal
- Protein: 8 g
- Carbohydrates: 40 g
- Fat: 8 g
- Fiber: 6 g

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