These vegan enchiladas with Lotao Chili sin Carne are the perfect choice if you are looking for a simple, filling and delicious dish. In less than 30 minutes you can conjure up a dish that not only tastes great, but also offers a great vegan alternative to classic enchiladas. With spicy chili sin carne, vegan mozzarella and a hint of fresh parsley you have a fantastic oven dish for cozy evenings or even as a highlight for guests!
What makes these vegan enchiladas so special?
Quick and easy: With only 10-15 minutes of preparation time and a short baking time in the oven, this dish is perfect for days when you need something quick.
Hearty and spicy: The Lotao Chili sin Carne provides a hearty, meatless filling that goes perfectly with the wraps. Everything is rounded off with vegan mozzarella and fresh herbs.
Versatile: The spices and herbs can be varied as desired, so that you can adapt the dish to your taste.
Ingredients for 2 people
✓ 1 pack Lotao Chili sin Carne
✓ 3 wraps
✓ 5 tbsp strained tomatoes
✓ 2 tbsp Creme Vega (vegan sour cream alternative)
✓ Grated vegan mozzarella
✓ Dried herbs, salt, 1 fresh chili pepper
✓ Some fresh parsley
⏰ 10-15 minutes preparation time + 15 minutes baking time in the oven
Preparation of vegan enchiladas
1. Fill and roll the wraps: Spread about 3 tablespoons of Lotao Chili sin Carne evenly on each wrap. Fold in the sides of the wrap and then roll the wrap tightly so that the filling does not fall out.
2. Place in the baking dish: Prepare a lightly oiled baking dish and place the filled wraps next to each other in the dish.
3. Distribute tomatoes and Creme Vega: Use a spoon to evenly spread the pureed tomatoes over the wraps. Then spread 2 tablespoons of Creme Vega over the top.
4. Add mozzarella and spices: Sprinkle the vegan mozzarella generously on the wraps. Depending on your taste, add dried herbs, a little salt and thinly sliced chili pepper to give the enchiladas a spicy kick.
5. Baking: Bake the enchiladas in the oven at 200 °C (top/bottom heat) for about 15 minutes, until the vegan mozzarella has melted and turns lightly golden brown.
6. Serve and enjoy: After baking, sprinkle the enchiladas with fresh parsley and add an additional dollop of Creme Vega as a topping. Serve immediately and enjoy!
Conclusion: Vegan Enchiladas – A quick feel-good dish
These vegan enchiladas with Lotao Chili sin Carne are the perfect dish if you want to conjure up something hearty, spicy and yet quick. The combination of the spicy Chili sin Carne, the fresh tomatoes and the creamy vegan mozzarella makes this dish a real highlight. Ideal for stress-free evenings or as an uncomplicated meal for friends and family!
Extra tip for even more spice
If you like it spicier, you can add a little Tabasco or extra chili flakes to the wraps before baking. For a milder version, simply leave out the fresh chili and use only dried herbs.
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