OM Yoga

Pepper Chick'n Enchilada Roja

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SERVES 4

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 6 oregano sprigs, leaves picked

• 150g plant-based Chick'n, shredded

• ½ teaspoon salt

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon vegetable oil

• 10 corn tortillas

• 150g vegan cheddar-style cheese, grated

For the roja sauce

• 4 dried guajillo chillies, remove top, deseed

• 1 dried ancho chilli, remove top, deseed

• ¼ teaspoon oregano leaves

• 4 garlic cloves

• 250ml vegetable stock

• 300g passata

• salt, to taste

To serve

• Shredded lettuce, finely sliced onion and sliced red chillies 1) To make the roja sauce, heat a non-stick frying pan or large, heavy-based saucepan over a high heat and toast the dried chillies for a couple of minutes until fragrant, but do not allow them to burn. Add 1 litre (1¾ pints) of water and bring to a simmer. Continue to simmer for 8–10 minutes until the chillies are rehydrated and soft.

2) Drain the rehydrated chillies then place them in a food processor. Add the oregano, garlic, stock and passata, then season to taste and blend until you have a red, smooth sauce.

3) Combine the red and yellow peppers, oregano and shredded chick'n in a large mixing bowl. Season with the salt and pepper.

4) Preheat the oven to 160°C/140°C fan/325°f/ gas mark 3 or preheat your grill to low.

5) Heat the oil in a frying pan over a medium heat. Dip 1 of the tortillas into the roja sauce, making sure it is lightly coated on both sides, then add it to the pan. Fry the tortilla for a few seconds on each side – make sure you do not fry it for too long, or it will become crispy and you won't be able to fold or roll it. 6) To assemble the enchilada, place a spoonful of the chick'n and pepper salad in the centre of the tortilla, then roll it up and place it in a 23 × 33cm (9 × 13in) baking dish. Repeat with the remaining tortillas, roja sauce and filling.

7) Once all the enchiladas are rolled, sprinkle with the vegan cheese and grill or bake for 5 minutes to melt the cheese and warm through.

8) Serve the enchiladas immediatel­y while they still are warm, with some shredded lettuce, sliced onion and sliced chillies on top.

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