About the meal:
Last year The Cornerstone made this Enchilada and everyone loved it, so it is back! Made with cremini mushrooms, pinto beans, and avocado, these veggie enchiladas are sure to impress! Celebrate the fact that you are enjoying delicious comfort food while also eating lots of healthy vegetables.
These enchiladas are served with both spicy red chilli sauce and a mild cilantro pesto on the side, you choose which one you like best!
This meal is vegan. It can be made Gluten Free upon request by substituting the wheat tortillas.
Ingredients:
Filling: Cremini mushrooms, pinto beans, coriander, avocado, onion, garlic, chilli powder, cumin, coriander, allspice, black pepper.
Whole Wheat Wrap:
Whole grain whole wheat flour including the germ, Water, Vegetable oil (canola or soybean), Baking powder, Salt, Sugars (sugar, fancy and/or blackstrap molasses), Hydrogenated cottonseed oil, Cornstarch.
Red Chilli Sauce: Red peppers, red onions, garlic, chilli flakes, salt, canola oil, sriracha.
Cilantro Pesto: Green peppers, cilantro, pepitas, canola oil, salt, cane sugar, cumin, coriander.
Meals will be ready for pick-up at First Baptist in Guelph on Thursday October 26th between 12:00pm-6:00pm and Friday October 27th between 9:00am-12:00pm, just inside the front doors of Hope House.
If these two days do not work for you, respond to your order confirmation email, and we can arrange an alternate pick-up time.
Purchasing for Friend or Community:
Leave the note section blank if you are gifting a meal to be distributed to our community through Hope House.
If you are purchasing for a friend, please share the name, email, and phone number of the person (or people!) you'd like to gift a meal to in the notes section or by responding to your confirmation email.
Heating:
This meal is best consumed fresh and warmed in the oven or air fryer. Please remove the Enchilada from the container to do so, as well as the avocados. If frozen, defrost in fridge and then reheat in the oven or air-fryer.
