1/2 portion The Greedy Fox Vegan Lentil chilli
3-4 Your favourite Wraps
A handful fresh chopped coriander- Garnish
Butternut squash Queso’ish topping, Inspired by the Thug Kitchen.
5oo gr butternut squash puree
1/2 small white onion, grated
2 Tbsp plain Flour
2 tsp The Greedy Fox Mexican Seasoning
125ml Vegetable stock
1 large Tomato chopped
2 Tbsp rape seed oil
65grm nutritional yeast. We use Marigold Vegan Engevita Yeast flakes. [optional]
juice 1 lime
To make the Enchiladas.
Put a 1/4 of the chilli in each wrap and roll to create 3 burrito style wraps and place into a snug fitting oven proof dish and to with the remaining 1/4 of chilli.
To make the Butternut squash queso’ish topping
Mix the puree with the onion until smooth.
Over a med heat add the oil and flour and The Greedy Fox Mexican Seasoning to a heavy bottomed saucepan stir to create a roux like mixture. Slowly add the stock whisking all the time to create a smooth sauce. Throw in the tomatoes and and puree and Nutritional yeast.
Add the lime juice and adjust seasoning.
Top the Chilli topped enchiladas with some of the Butternut squash Queso’ish topping and bake in a hot oven for 20-25 mins
sprinkle with coriander and serve