INGREDIENTS
- 160 gram The Vegetarian Butcher What The Cluck
- 1 red onion
- 1 red pepper
- 6 tortilla
- 100 gram vegan cheese grated
- 1 tsp cumin
- 20 gram chipotle paste
- 1 can kidney beans
- 1 can chopped tomatoes
- 10 gram coriander chopped
- 1 lime
- 200 gram soured cream optional
Preparation
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For Filling: • Finely slice red pepper and red onion • Place large non-stick pan on medium heat • Fry the sliced pepper and red onion, in vegetable oil & Cumin for 4 mins until softened. • Add ‘What the Cluck NoChunks chunks’ and 15g chipotle paste for 2 minutes. • Add chopped tomatoes and Kidney beans and simmer for 8 minutes. • Fold through half the coriander.
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To Cook: • Fill the tortillas with 2/3rds of filling. • Roll into cigar shapes. • Place seam down in oven proof dish • Top with rest of enchilada mix and grated Cheese. • Bake in oven at 200c for 15 minutes till piping hot and cheese is golden. • Meanwhile mix the rest of chipotle paste with sour cream and quarter lime. • grated cheese
RECIPES
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BUTCHER COMMUNITY
HACKS OF HOME COOKS
Food is for sharing and we want to see how you manage to hack home comforts using our meat of the future. Simply upload a picture of your creation to Instagram and #TheVegetarianButcher.
