Friday, 31 March 2017

Bean Enchiladas



Ingredients:

Filling:
2 small or 1 large onion, chopped finely
2 garlic cloves, crushed
150g mushrooms, quartered
2 large carrots, chopped finely
An inch slice of a large swede
Few large leaves of kale
2 tins tomatoes
1 tin borlotti beans 
1 tin red kidney beans
1 tbsp paprika
1 tbsp ground coriander
Pinch of cumin
Sprinkle of dried coriander leaves (or some fresh chopped coriander if available)
2 tbsps olive oil
1 tbsp lime juice

Packet of tortilla wraps
Grated cheese


Method:


  1. Gently heat oil in pan. Add the chopped onion & garlic, gently fry until soft. 
  2. Add mushrooms, kale, swede & carrot. Fry for a few mins. 
  3. Add the paprika, coriander (ground & dried), cumin & lime juice and stir well to coat all the vegetables. 
  4. Add the tins of beans & tomatoes and mix well. 
  5. Simmer on a low heat for 20 mins or until the vegetables are soft. 
  6. Place a large spoonful into each wrap & fold them up, place them side by side in a rectangular ovenproof dish.
  7. Sprinkle lots of grated cheese on top & grill for a few minutes until golden brown. Or if you prefer a crispier enchilada place in the oven at 180C for 20-30 mins.

Serve with a green salad, guacamole, salsa & sour cream dips, tortilla chips etc for a delicious Mexican meal.

NB Alternative: the filling could also be served with rice


Friday, 24 March 2017

Falafel



Ingredients:

2x 400g tins of chickpeas
2x small or 1x large red onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin
2 tsp ground coriander
1 tbsp dried parsley
3 heaped tbsp flour
Oil for cooking

Method:


  1. Drain the liquid from the cans of chickpeas & pat the chickpeas dry.
  2. Place chickpeas, onion, garlic, spices, parsley & flour into a food processor or mixer. 
  3. Mix together well until the mixture is smooth. 
  4. Take a tbsp of the mix & roll it into ball & flatten to make a patty shape. 
  5. Heat oil in a frying pan & place the patties in the pan for a few mins on each side to cook until golden brown.

Serve with salsa, pittas & green salad. 

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