Veggie 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, a variety of beans, and a fragrant sauce featuring typical Mexican flavours of allspice, cinnamon, and oregano. This sauce is also spread in a thin layer on top of 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) [celery], pointed cabbage, carrot, yellow beet, radish, white onion, spring onion, corn, garlic, red pepper, sweet potato, lime juice, fresh coriander, brown beans, chickpeas, corn, black beans, chilli powder, cinnamon, garlic powder, cumin seeds, turmeric, oregano, paprika powder, allspice, brown rice, wheat flour, soft tortilla (contains gluten) [gluten], Dijon mustard [sulphites], tomato purée, white wine vinegar [sulphites], 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 people). 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 people). Then heat for another 5-10 minutes uncovered. Serve with the salad. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy144,32 kcal

Fat4,64 g

of which saturated0,69 g

Carbohydrates17,17 g

Dietary fibre3,11 g

Protein6,59 g

Salt0,44 g

Average weight: 540 g