Step 1

Preheat the oven to 200°C.

Step 2

Mix the tomato sauce or passata with pepper, salt, a pinch of oregano and chili flakes to taste. Pour the sauce into a large oiled baking dish.

Step 3

Heat a dash of olive oil in a non-stick pan over medium-high heat. Add the No-chick’ pieces and fry for a few minutes until golden brown and crispy. Season with salt and pepper. Remove from pan and set aside.

Step 4

In the same pan, sauté the onion until translucent.

Step 5

Add the beans and spinach to the sautéed onion, along with some of the chopped flat parsley. Allow the spinach to shrink. Season with pepper, salt, half a teaspoon of chili flakes and a pinch of oregano and nutmeg.

Step 6

Add the No-chick’ pieces again, along with three spoonfuls of Pa’lais Cuisine – Pasta Sauce. Taste, and season to taste with lemon juice and spices.

Step 7

Briefly toast each tortilla wrap in a pan with a little oil. This keeps them crispier despite their filling and they absorb less moisture.

Step 8

Fill each tortilla wrap with a few spoonfuls of the No-chick’ pieces vegetable mixture.

Step 9

Roll up the wraps and place them together in the baking dish, on top of the tomato sauce.

Step 10

Spoon the rest of the Pa’lais Cuisine – Pasta Sauce on top.

Step 11

Place in the oven and bake for 25 minutes or until the enchiladas and sauce begin to turn golden brown. Sprinkle with the flaked almonds and chopped parsley and place in the oven for 5 minutes or until the almonds are golden brown.

Tip 1

Replace the spinach with shredded green cabbage or kale for a little more bite in your enchillada.

Tip 2

Also delicious with sautéed mushrooms instead of No-chick’ pieces.