200°C · 10-35 minAllergens
Gluten
Selderij
Sulfiet
MosterdVeggie enchilada
Healthy, nutritious, and bursting with flavour, this enchilada is a delight! The filling in this tortilla is made from sautéed seitan, roasted sweet potato, red rice, various beans, and a fragrant sauce with typical Mexican flavours of allspice, cinnamon, and oregano. I also drizzle this sauce over the enchilada. Served with a crunchy salad dressed with lime vinaigrette. This dish is 100% vegan.
Veggie enchilada
Organic seitan (wheat gluten, sunflower oil, ginger, coriander seeds, turmeric, nutmeg, onion powder, paprika powder, sugar, salt), pointed cabbage, carrot, yellow beet, radish, white onion, spring onion, garlic, red pepper, sweet potato, lime juice, fresh coriander, brown beans, chickpeas, corn, black beans, chili powder, cinnamon, garlic powder, cumin seeds, turmeric, oregano, paprika powder, allspice, Camargue rice (red rice), brown rice, soft tortilla (contains gluten), wheat flour, Dijon mustard, tomato purée, baking soda, extra virgin olive oil, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, mosterd, selderij, sulfiet.
Microwave
Heat the enchilada loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the salad.
Oven — 200°C, 10-35 minMarleen's choice
Preheat the enchilada covered with aluminium foil or an ovenproof dish for 10-15 minutes (1 person) to 20-25 minutes (2 or more persons). Then heat for an additional 5-10 minutes uncovered. Serve with the salad. Disposable containers cannot be used in the oven, transfer to an oven dish.