Name: Mexican Style Grain Enchiladas with Slaw
Total time: PT50minutes
Yield: 4
Ingredients: 4 tbsp butter, or vegan alternative; 1 onion, finely chopped; 3 garlic cloves, finely chopped; ½ tsp ground coriander; ½ tsp ground cumin; 2 tbsp sweet smoked paprika; 1 tbsp dried oregano; 2 tsp dried thyme; 1 bay leaf; 75g tomato purée; 4 tbsp plain flour; 750ml vegetable stock; 2 tbsp soy sauce; 1 tbsp chipotle paste; Salt and black pepper; 1 red pepper, thinly sliced; 1 yellow pepper, thinly sliced; 3 portobello mushrooms, finely chopped; 1 pouch Merchant Gourmet Mexican Style Rice & Grains; Handful fresh coriander, finely chopped; 8 large tortillas; 100g vegan cheese, grated (optional); 1 tbsp dried mixed herbs; Pinch dried chilli flakes; Slaw or salad, to serve

Mexican Style Grain Enchiladas with Slaw

Packed with peppers, mushrooms and Merchant Gourmet Mexican Style Rice & Grains, these hearty enchiladas are topped with a rich homemade chipotle sauce and baked until bubbling. Perfect for feeding the family, they're packed with flavour, easy to prepare and ideal for weeknight dinners.

Preheat the oven to 180°C.
To make the enchilada sauce, melt the vegan butter in a medium saucepan over a low heat. Add the onion and garlic and cook for 3 minutes until softened.
Stir in the coriander, cumin, smoked paprika, oregano, thyme, bay leaf and tomato purée. Cook for 2 minutes, stirring regularly.
Add the flour and cook for 1 minute, stirring continuously.
Gradually pour in the vegetable stock, stirring well to prevent lumps forming.
Add the soy sauce, chipotle paste, salt and pepper. Bring to a simmer and cook for 20 minutes until thickened.
Meanwhile, heat a non-stick frying pan over a medium-high heat with a little oil. Add the peppers and mushrooms and cook for 4–5 minutes until softened.
Stir through the Merchant Gourmet Mexican Style Rice & Grains, coriander, a pinch of salt and pepper, plus one ladleful of the enchilada sauce. Cook for 3–4 minutes, then remove from the heat.
Divide the filling between the tortillas. Add some vegan cheese if using, then roll tightly and place seam-side down in a baking dish.
Pour over the remaining enchilada sauce and sprinkle with the remaining vegan cheese, dried mixed herbs, chilli flakes and a pinch of salt.
Bake for 30 minutes until bubbling and golden.
Serve with slaw or a fresh salad.