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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


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