Pepper Chick’n Enchilada Roja
SERVES 4
• 1 red pepper, sliced• 1 yellow pepper, sliced• 6 oregano sprigs, leaves picked• 150g plant-based Chick’n, shredded• 1 teaspoon salt• 1 teaspoon freshly ground black pepper• 1 tablespoon vegetable oil• 10 corn tortillas• 150g vegan cheddar-style cheese, grated
For the roja sauce
• 4 dried guajillo chillies, remove top, deseed• 1 dried ancho chilli, remove top, deseed• 1 teaspoon oregano leaves• 4 garlic cloves• 250ml vegetable stock• 300g passata• salt, to taste
To serve
• Shredded lettuce, finely sliced onion and sliced red chillies
1) To make
