Buckwheat Enchiladas
A hearty vegetarian dinner that can be prepped ahead. These ‘enchiladas’ are a good vehicle for leftovers - use the ingredients we have listed here, r...
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A hearty vegetarian dinner that can be prepped ahead. These ‘enchiladas’ are a good vehicle for leftovers - use the ingredients we have listed here, replace them with your favourite vegetables, or add some leftover chicken from your Sunday roast.
Buckwheat is a gluten-free pseudo-grain. Often eaten as pancakes, we think buckwheat crepes make a great alternative to tortillas in this twist on enchiladas.
A hearty vegetarian dinner that can be prepped ahead. These ‘enchiladas’ are a good vehicle for leftovers - use the ingredients we have listed here, replace them with your favourite vegetables, or add some leftover chicken from your Sunday roast.
Buckwheat is a gluten-free pseudo-grain. Often eaten as pancakes, we think buckwheat crepes make a great alternative to tortillas in this twist on enchiladas.
Plantpoints
protein
fibre
spices
Plantpoints
protein
fibre
spices
TRY MORE RECIPES using buckwheat crêpes
NUTRITION PER SERVING (Read more)
Notes
Freezing Instructions: Assemble the dish. Before baking, allow to cool, wrap well, and place into the freezer for up to 3 months. Allow to defrost overnight in the refrigerator then sit out on the counter for 30 minutes to lose fridge chill before baking as usual.
This recipe makes more crepes than you will need for the enchiladas. Use the extra as wraps, or eat for breakfast the following day.
As an alternative for egg, try flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken)
Instead of making crepes, you could use shop-bought wholemeal wraps or corn tortillas.
Plantpoints
protein
fibre
spices
Ingredients
Method
Gather and prepare your ingredients.
Place all ingredients for the crepes into a bowl and whisk to combine. Make sure the egg is fully incorporated. Set aside to rest for at least 20 minutes. Allowing the batter to rest yields a sturdier pancake.
When you are ready to cook, heat butter or oil in a frying pan over medium-high heat. Add a ladle of batter and swirl around the pan, ensuring it is evenly covered. Cook for 2-3 minutes, until the edges are beginning to curl away and turn golden brown. You will see small holes appear in the surface. Flip, and cook for 1-2 minutes on the other side. Remove onto a wire rack to cool. Repeat until you have used up all the batter. We used a US 1/3 cup measure as a ladle.
Preheat the oven to 190°C/170°C fan. Heat the olive oil in a frying pan over medium-high heat. Add the onion with a sprinkle of salt and pepper. Cook, stirring often for 3-4 minutes, until softened. Add the garlic, tomato puree and spices and cook for a further 2-3 minutes, until darkened and fragrant. Then add the peppers and cook for a further 4-5 minutes until softened.
Add the black beans, tofu, tomato passata and water. Bring to a gentle simmer and cook for 8-10 minutes, until darkened and reduced. Stir through the spinach and most of the coriander. Cook for a further minute, just until the leaves are wilted. Reserve some coriander for garnish.
Fill each buckwheat crepe with vegetables. Use a slotted spoon for this to ensure the crepes are filled with vegetables, and you have enough sauce left for topping.
One by one, roll up and place seam side down in a 16x21 cm baking dish. Leave several spoonfuls of sauce in the pan for topping. Ladle the remaining sauce over the top, sprinkle with cheese and bake for 20 minutes until golden brown and bubbling.
Allow to cool for 5 minutes.Sprinkle with the remaining coriander before serving
Notes
Freezing Instructions: Assemble the dish. Before baking, allow to cool, wrap well, and place into the freezer for up to 3 months. Allow to defrost overnight in the refrigerator then sit out on the counter for 30 minutes to lose fridge chill before baking as usual.
This recipe makes more crepes than you will need for the enchiladas. Use the extra as wraps, or eat for breakfast the following day.
As an alternative for egg, try flax egg (make by mixing 1 tbsp milled flax with 3 tbsp water, rest for 10-15 minutes to thicken)
Instead of making crepes, you could use shop-bought wholemeal wraps or corn tortillas.
User comments (3)
Amazing!! But takes a lot longer to cook tham it says
Does take longer than the recipe implies.
Fabulous recipe!!!