Smokey Grain Enchiladas

Serves: 4-6
Cooks in: 60 minutes
Difficulty: 5/10
Can be gluten free

my new recipe in collaboration with Merchant Gourmet & their new Mexican-Style Grains pouch.


Enchilada Sauce 

4 tbs Vegan Butter

1 Onion, chopped fine

3 Cloves Garlic, chopped fine

1/2 tsp Ground Coriander 

1/2 tsp Ground Cumin

2 tbs Sweet Smoked Paprika 

1 tbs Dried Oregano 

1 tsp Sea Salt 

2 tsp Dried Thyme 

1 Bay Leaf

4 tbs Plain Flour 

3 cup/750ml Vegetable Stock 

2 tbs Soy Sauce 

1 tbs Chipotle Paste 

1/3 cup/75g Tomato Paste 

Pinch Sea Salt & Pepper


1 Red Pepper, deseeded & sliced fine 

1 Yellow Pepper, deseeded & sliced fine

3 Portobello Mushrooms, chopped small 

1 Pouch Merchant Gourmet Mexican Style Grains

Handful Fresh Coriander, chopped fine 

Pinch Sea Salt & Pepper


8 Large Tortillas 

1 cup/100g Vegan Cheese, Grated (optional)

1 tbs Dried Mixed Herbs 

Pinch Dried Chilli Flakes 

Serve with 

Salad or Slaw or your choice 


Pre heat your oven to 180 degrees C. 

First up to make the sauce, place a medium sized saucepan over a low heat & add the vegan butter followed by the onion & garlic. Sauté the mix for 3 minutes before stirring in the herbs, spices & tomato puree, cook for a further 2 minutes – stirring often, then add the flour. 

Cook the out the flour for a minute or so whilst stirring then deglaze the pan with the vegetable stock. Bring the sauce to a simmer then stir in the soy sauce, chipotle paste & salt + pepper. 

Let the sauce simmer away for 20 minutes to thicken up nicely.

Meanwhile to make the filling place a non stick frying pan over a medium heat and add a little oil, when the pan is hot add the red & yellow pepper + mushrooms, stir fry the mix for 4 minutes before adding the Merchant Gourmet Mexican style grains, coriander, salt, pepper & a ladle of the enchilada sauce. Cook for 3-4 minutes then remove the filling from the heat. 

Spoon 4-5 tablespoons of the filling into each tortilla adding vegan cheese if you like, then roll tight. Place them into your baking dish then pour over the enchilada sauce, top with vegan cheese, chilli flakes, dried mixed herbs & a pinch of salt then place the dish into the oven to bake for 30 minutes. 

Serve the enchiladas with slaw or salad.