Shelf Life: Enjoy Fresh / Serves: 4 


  1. Preheat oven to 350 deg F.
  2. In a large ovenproof skillet over medium – high heat, heat oil.
  3. Add Onion and pepper, cook until soft, 5 minutes. Add garlic, cumin and taco seasoning
  4. Cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes. Cook for 5 minutes
  5. Reserve 1/2 cup of sauce to top enchiladas. Bake Modern meat crumbles for 8 – 10 minutes
  6. Once baked combine crumbles, half the cheese and half of the cilantro
  7. Add half the enchilada sauce into this mixture, fold gently to combine. Season with salt
  8. Place some of the enchilada sauce on the bottom of the skillet
  9. Add a scoop of this mixture down the centre of a corn tortilla, roll
  10. Place seem side down on sauced skillet. Repeat with remaining
  11. Spread the reserved enchilada sauce on top and sprinkle with the remaining cheese
  12. Bake for 10 minutes or until cheese is melted and bubbling. Garnish with remaining cilantro. Serve


  • Modern crumble 3 cups
  • Olive oil 1 Tbsp 
  • 1/2 Yellow onion, small, diced
  • 1 Bell pepper small, diced
  • Garlic minced, 3 cloves
  • Taco seasoning 1 Tbsp
  • Cumin ground 1 tsp
  • Red enchilada sauce, 10oz
  • Crushed tomatoes with herbs, 8oz
  • Shredded mixed cheese – vegan
  • Kosher salt, 1 tsp
  • Corn tortillas, 12 pcs
  • Cilantro – finely chopped, 1/2 cup