Not believing a word of the 'children can't eat spicy food' idea (what do Asian or Central American kids eat, after all), ours have been raised on chilli, curry and TexMex since they began eating solids. We have some form of Mexican food most weeks, and this enchilada recipe is one of our favourites. Dependent on how hungry you are, this recipe makes plenty for 2 adults and 3 children, plus leftovers for lunch the next day, when you get extra crispy bits on the sides - yum!
Vegetable Enchiladas
Ingredients
Method
Vegetable Enchiladas
Ingredients
2 tbsp. olive oil
2 onions, diced
2 onions, diced
2 large carrots, halved lengthways and sliced
3 tsp chilli powder
3 tsp paprika
1 tsp cumin
1tsp cayenne pepper
1 large courgette, halved lengthways and sliced
1 large courgette, halved lengthways and sliced
1 red pepper, diced
1 yellow pepper, diced
1 tsp dried oregano
1 tsp dried oregano
8 chestnut mushrooms, sliced
2 400g cans red kidney beans, drained
20 black olives, pitted
400g can chopped tomatoes
500ml passata
2 tbsp. tomato puree
8 wholemeal tortillas
100g cheddar, grated
1. Preheat oven to 200C. Lightly oil a lasagne dish or similar.
2. Heat the oil in a large saucepan or deep-sided frying pan over a medium heat. Add the onions, carrots and spices and fry gently for 3-4 minutes.
3. Add the courgettes, peppers and oregano. Continue to fry gently, until the onion is translucent, not brown, and the vegetables are beginning to soften.
4. Stir the mushrooms, red kidney beans and olives through. After a minutes, add the chopped tomatoes, passata and tomato puree.
5. Allow the mixture to come to the boil, then turn down the heat and simmer gently for 2 minutes.
6. Place a tortilla on your chopping board and use a slotted spoon to add a generous spoonful of veggie mixture down the centre. Fold the sides in to make a kind of fajita roll, and place in the prepared lasagne dish.
7. Continue until all the tortillas are used up. Pour the remaining veggies and sauce over the tortilla rolls/ Sprinkle the grated Cheddar over and for 20 minutes.
2. Heat the oil in a large saucepan or deep-sided frying pan over a medium heat. Add the onions, carrots and spices and fry gently for 3-4 minutes.
3. Add the courgettes, peppers and oregano. Continue to fry gently, until the onion is translucent, not brown, and the vegetables are beginning to soften.
4. Stir the mushrooms, red kidney beans and olives through. After a minutes, add the chopped tomatoes, passata and tomato puree.
5. Allow the mixture to come to the boil, then turn down the heat and simmer gently for 2 minutes.
6. Place a tortilla on your chopping board and use a slotted spoon to add a generous spoonful of veggie mixture down the centre. Fold the sides in to make a kind of fajita roll, and place in the prepared lasagne dish.
7. Continue until all the tortillas are used up. Pour the remaining veggies and sauce over the tortilla rolls/ Sprinkle the grated Cheddar over and for 20 minutes.
8. Serve with a large salad, salsa and guacamole if liked.
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