Creamy enchiladas

My friend told me about a pesto she made with toasted pumpkin seeds and it sounded delicious so I decided to try it out! This is a really amazing meal and you would definitely not know it was vegan and you do not miss the cheese at all!
You could use vegan cheese to put on top but I wanted to make this healthy so I decided to skip it. I made a cheese sauce out of tofu and when it is baked in the oven it tastes so good!!! This recipe took me around 25mins to make, so it is super easy to do any night of the week. I also think you could make this and freeze it, then cook in oven for around 35mins whenever you please. This recipe serves around 3 people or 4 if you have one wrap each! You can stuff the wraps with more rice and even some spinach if you want!


Recipe :


Tofu cheese sauce -

1 block of tofu (silken)
half a onion
1/4 tsp nutmeg
1/2 dijon mustard
1 tsp apple cider vinegar
1 tsp maple syrup
1 tsp thyme
2 tsp garlic powder
4 tbsp almond milk
salt and pepper
2 Tbsp water

Saute onion in a pan until soft and transparent, I just did this in water ( about 2tbsp) but you can do it in oil too if you want. I also sautéed the full onion and then set aside half of it so I could add it to the bean mix later! ... very time efficient 
Put the all the ingredients, including half the sautéed onion, into a blender and blend until smooth. You may have to add a little extra almond milk/water depending on what consistency your tofu is.
Set aside. 

Beans :

1 can black beans (drained and rinsed)
Half an onion
1 tsp cumin
1tsp ground chilli
pasta sauce
1 tbsp tomato paste

Add black beans to the remaining sautéed onion. Add in cumin and chilli and mix for a few mins, adding water if necessary. Then, add in the pasta sauce (I used Dolmio, it's actually completely oil free!) and tomato paste, simmer for 15mins to let the flavours fully combine. Set aside.

Pumpkin seed salsa verde pesto : 

1/2 cup pumpkin seeds
1/2 sunflower seeds
2 garlic cloves
1 tsp apple cider vinegar
Juice of a lemon
1 tsp maple syrup
handful of coriander (including stalks)
5 tbsp water to help blend, you may need more or less


Toast pumpkin and sunflower seeds in a pan over low heat. You can use all pumpkin seeds but I incorporated sunflower seeds because they are a lot cheaper! ( good little hack).
Toast for a few mins until golden brown and fragrant. Remove immediately from pan to prevent burning.
Place seeds and all the other ingredients in the blender and blend until smooth.
You may also need to add more or less water to help you, you can also use Olive oil instead which gives it an even fruiter/decadent taste. But if you are trying to watch your fat intake/lose weight I would stick to water!


To assemble. Lay out your wrap, I used small wholewheat ones, they fit perfectly in my baking tray but you can use larger ones if you want!
Spread over the tofu cheese ( use about 2/3 for the wraps, save the rest for spreading on top later), layer the beans, add some brown rice (optional), and then roll the wrap carefully. Place this in a baking dish.
Repeat this step until your dish is full. I made 4.
Spread the remaining tofu cheese over the top, and place the cherry tomatoes on. I used canned cherry tomatoes and just drained the excess juice, cherry tomatoes here are about $6 for a small punnet and the cans are $1.50! Another good hack.

Bake in oven 200C for 20mins, or until bubbling and slightly golden brown.
Drizzle over Verde pesto, serve with extra coriander and lemon wedges and some BBQ sauce to go on the side.
ENJOY!