Serves 2-4 depending how hungry you are.
1 Tblsp. olive oil
1 small onion chopped
1–2 cloves garlic minced
2 Tblsp. prepared & pureed guajillos or pasillas
1/2 tsp cumin
1/2 tsp oregano
2 Tblsp. Cornstarch (any thickener) dissolved in water
100ml oatly cream (optional)
8 corn tortillas or small flour tortillas
Fillings of your choice, for example:
-Steamed spinach & tofu (crumbled with spices)
-Sauteed mushrooms & black beans with spices
-Sauteed spiced courgettes in strips & refried beans
Toppings of your choice, for example:
Fresh coriander, chopped chillies, vegan cheese
Preheat the oven to 180C, then make the sauce. Saute olive oil, oniong and garlic. Add chillies, cumin, oregano and passata. Bring to a boil & then simmer 20 minutes, stirring.
Add cornstarch and stir until thickened. For creamy sauce, mix in oatly cream.
Meanwhile, prepare fillings. Distribute your fillings evenly in tortillas. You may also want to add additional toppings. Roll tortillas & place in 13”X9” dish. Top with sauce & bake 20–25 min, until bubbling.