Dairy-Free Beef Enchiladas

500g Ground Beef

1 Shallot

1 can Diced Tomatoes (800g)

4 cup Cabbage

2 cup Vegan Cheese (I used Okanagan’s Soya Co. Cheddar)

1/3 cup Corn

3/4 cup Black Beans

1 Tomato

6 Tortillas

3 clove Garlic

1 tbsp Olive Oil

2 tbsp Chipotle Powder

1.5 tbsp Onion Powder

1.5 tbsp Cumin

1 tbsp Chili Flakes

1 tbsp Garlic Aioli (I use Heinz)

Salt and Pepper

Parsley to Garnish

1. Cook ground beef in a pan on medium heat until almost fully cooked, approximately 5 minutes, before adding 1 chopped shallot. Cook for an additional 1-2 minutes.

2. Drain 1 can of diced tomatoes and add tomatoes to the beef with 2 tbsp of chipotle powder, 1.5 tbsp of onion powder, 1.5 tbsp of cumin, 1 tbsp of chili flakes, salt, and pepper. Lower the heat and simmer for 5-10 minutes.

3. Oil a baking dish with 1 tbsp of olive oil. Fill 6 tortillas with ground beef mixture and sliced cabbage, roll, and place in the baking dish. Top the tortillas with 2 cups of vegan cheese (or regular cheese), 3/4 cup of corn, 3/4 cup of black beans, and 1 diced tomato and bake in the oven at 350°F for 20-25 minutes.

4. Garnish with fresh parsley, chili flakes, and garlic aioli.