Meatless Monday – Baked vegetarian enchiladas wraps

Saucy, cheesy, filling and packed with Hawaiian veggies. You will most definitely not miss the meat in these hearty vegetarian enchiladas.

Serves 4 

You’ll needMcCain Texan BBQ Chips; 500g McCain Hawaiian Stir Fry Mix; 3 tablespoons olive oil; 1 onion diced; 3 cloves of garlic crushed; 2 teaspoons paprika; 1 teaspoon chilli flakes; 1 teaspoon cumin powder; 1 teaspoon dried oregano; 1 vegetable stock cube; 500g tomato passata or chopped tomatoes; 1 tin red kidney beans, rinsed and drained. 

For the wraps – 1 cup grated cheddar cheese; 1 cup grated mozzarella cheese; chopped coriander; chopped fresh chilli (optional); salt and pepper to taste.

How to:

Preheat oven to 180°C. Cook McCain Chips according to package instructions. 

Heat oil in a large pot over medium heat and add the Hawaiian Stir Fry Mix and allow to cook for 5 minutes and remove from the pan

Add a dash of olive oil to the same pan, add the onions and allow to caramelize. Once the onions are browned, add the crushed garlic, paprika, chilli flakes, cumin, dried oregano, salt and pepper. 

Next, add the passata and stock cube. Allow to cook for about 8-10 minutes until thickened, add the red kidney beans, adjust seasoning and remove from the heat

To assemble: Spread some of the tomato and red kidney bean sauce on the wrap, followed by a few spoons of Hawaiian Stir Fry Mix, top with cheese and wrap. 

Fold all the wraps and place next to each other in a casserole, top with more tomato sauce and cheese and bake for 10 minutes until cheese has melted. 

Top with chopped coriander and chilies. 

* Recipe & image by @Apriena on

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