Googie’s Kitchen presents Vegan Bean Chilli Enchiladas

Many years ago when my husband Howard and I used to work in London we would often come home quite late. Even though we would arrive back in the evening we would still want a cooked meal for dinner. We had a number of dishes that we used to like to cook but this was one of our favourites.

Howard and I would normally cook this chicken or beef, not beans. Plus all those years ago I hadn’t even heard of cashew nut cream cheese. Therefore I thought I would turn this into a vegan meal and cook it with a few different ingredients. The results were amazing and it’s definitely a great meal to feed the family. Below is a video and recipe for you.

Vegan Bean Chilli Enchiladas

What’s a favourite meal of your to cook during the week? Let me know In the comments below and please don’t forget to like and follow me.

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Equipment needed

  • Sharp knife
  • Chopping board
  • Grater
  • Slow cooker
    • Or large saucepan
    • and wooden spoon
    • and plastic brush
  • Teaspoon
  • Tablespoon

Ingredients

  • Onions x 2
  • Courgette x 1 large
  • Carrot x 1 large
  • Butternut squash x 1/2 medium
  • Garlic x 2 cloves
  • Spinach x 1 200g bag
  • Tomatoes x 1 400g tin
  • Vegetable or chicken stock (if not vegan) x 200mls
  • Black beans x 1 400 tin
  • Cannellini beans x 1 400g tin
  • Mild, medium or hot chilli powder x 1 tsp
  • Ground ginger x 1 tsp
  • Ground coriander x 1 tsp
  • Ground cumin x 1 tsp
  • Ground cinnamon x 1/2 tsp
  • Ground oregano x 1 tsp
  • Bay leaves x 2
  • Tomato puree x 1 tbsp
  • Wraps x 8
  • Salt and pepper
  • Olive oil (hob method only, for sauce pan
  • Cashew nut cream cheese x 1 recipe

Method for slow cooker

  • Make the cashew nut cream cheese recipe.
  • Peel and slice the onions and garlic and put into the slow cooker.
  • Grate the courgette and the carrots and put these into the slow cooker.
  • Next peel half the butternut squash and cut into 1 cm pieces and put this in as well.
  • Add in the beans plus the water in the tins and the tinned tomatoes.
  • Sprinkle in all the herbs and spices and the tomato puree.
  • Then put the bay leaves in and season with salt and pepper to taste.
  • Finally stir all the ingredients together and put on a low heat for 5 – 6 hours or a high heat for 2 – 4 hours.
  • Thirty minutes before serving, add in the spinach and stir until it has wilted into the chilli.
  • Preheat the oven to 180°C or gas mark 4.
  • Spoon enough chilli into the middle of a wrap and then roll it up.
  • Put the wrap into the baking tray and spoon over the cashew nut cream cheese.
  • Repeat this process until all the wraps are filled.
  • Then put the baking tray into the oven for about 25 – 30 minutes or until the cream cheese is golden brown.
  • Finally serve and enjoy.

Method for the hob

  • Make the cashew nut cream cheese recipe.
  • Peel and slice the onions and the garlic and set aside.
  • Grate the courgette and the carrots and again set aside.
  • Next peel half the butternut squash and cut into 1 cm pieces and set aside.
  • Put the saucepan on a medium to high heat and drizzle the base with olive oil.
  • Spread the oil evenly over the base with the plastic brush.
  • Once the pan is hot, add in the onions and garlic and fry until the onions are starting to soften.
  • It should take around five minutes or so.
  • Next add in the butternut squash, carrots and courgette and fry for a further 2 – 3 minutes.
  • Sprinkle over the spices and brown rice flour and fry for a further minute.
  • Then add in all the beans including the water and the tinned tomatoes.
  • Bring to the boil and leave to simmer.
  • Add in the tomato puree and date syrup and stir.
  • Finally season with salt and pepper to taste.
  • Leave on a low heat to simmer for 30 – 40 minutes.
  • Make the cashew nut cream cheese recipe.
  • Peel and slice the onions and garlic and put into the slow cooker.
  • Grate the courgette and the carrots and put these into the slow cooker.
  • Next peel half the butternut squash and cut into 1 cm pieces and put this in as well.
  • Add in the beans plus the water in the tins and the tinned tomatoes.
  • Sprinkle in all the herbs and spices and the tomato puree.
  • Then put the bay leaves in and season with salt and pepper to taste.
  • Finally stir all the ingredients together and put on a low heat for 5 – 6 hours or a high heat for 2 – 4 hours.
  • Thirty minutes before serving, add in the spinach and stir until it has wilted into the chilli.
  • Preheat the oven to 180°C or gas mark 4.
  • Spoon enough chilli into the middle of a wrap and then roll it up.
  • Put the wrap into the baking tray and spoon over the cashew nut cream cheese.
  • Repeat this process until all the wraps are filled.
  • Then put the baking tray into the oven for about 25 – 30 minutes or until the cream cheese is golden brown.
  • Finally serve and enjoy.
Vegan Bean Chilli Enchiladas

Vegan Bean Chilli Enchiladas were a big hit in our house. Both Howard and Ted enjoyed this meal and I did too. I have to honest and tell you that I was the only one in this family to have the cashew nut cream cheese. Howard and Ted ate there enchiladas with cheese on. It means you can make this a vegan or vegetarian dish. All these ingredients are freezable so you could make the filling and cashew nut cream cheese in advance. When you want to eat it defrost all of the ingredients and assemble. It’s that simple. However you decide to eat this dish, as always, please enjoy. Thank you xxx