Vegetable Enchiladas



Enchilada Filling

  • 6 whole wheat wraps
  • 1 bell pepper, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 can white kidney beans, rinsed and drained
  • 1 package of YVES VEGETABLE GROUND

Enchilada Sauce

  • 1 can tomato sauce (spicy preferably)
  • 1 anaheim pepper, chopped
  • 1 garlic clove, minced
  • 1 tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 tsp chilli powder
  • 1 tsp salt and pepper
  • 2 cup vegetable broth


  • Yogurt (vegan alternative can be used as well)
  • 1/2 red cabbage, finely sliced
  • 1 avocado, sliced
  • pumpkin seeds
  • sesame seeds
  • salt and pepper
  • apple cider vinegar


  1.  In a saucepan, caramelize garlic and onions until brown.
  2. Add the green peppers and the vegetable ground and the white kidney beans
  3. Wrap mixture in whole wheat wraps and place them in glass baking pan
  4. In a saucepan, add all the ingredients for the sauce and let simmer for 20 minutes
  5. Add sauce to the top of the enchiladas and sprinkle cheese
  6. While enchiladas are baking in oven (400 for 20 minutes) ; make the slaw
  7. Slice cabbage and avocado, add the seeds and mix yogurt, apple cider vinegar and salt and pepper

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