Enchiladas

For the Low protein tortillas, mix baking powder, fajita mix, psyllium husk, tomato puree, water and olive oil in a bowl and allow to stand for 5 minutes until thickened.

Add wet ingredients to the Fate low protein all-purpose mix then knead into a dough.

Divide dough into four equal amounts and roll into 9 inch circles.

Heat a dry frying pan to medium heat and cook each tortilla for 30-60 seconds until slightly brown on each side.

Set the tortillas aside to cool.

For the filling, fry onions, peppers, mushrooms, leek, tomatoes, coriander, garlic, and chilli on a medium heat with 1 tbsp oil until soft.

Make chilli ‘cheese’ sauce as per recipe.

To assemble the enchilada, place the tortilla on a plate and add 30g vegetable filling, 30g cooked low protein rice, 10g grated Violife and 10g salsa. Fold the sides of the enchiladas down and place the wrapped side down in a casserole dish.

Pour the chilli ‘cheese’ sauce over the top of the enchiladas and sprinkle the top with grated Violife.

Bake in the oven for 20 minutes or until the cheese is melted and golden.