Food, Life

Did someone say Mexican!?

Jeeees. This was a winner. Even with my meat eating family. My dad loved it. He actually said ‘You might be nearly a better cook than your mother’ and he was sat next to her, so that was a risky move PJB!

Clearly i love to take a picture or 97 of my food when im cooking! I made some amazing enchiladas. They really were delicious, even if I say so myself. On a side note, if you were doing SW you could use the wrap as your B choice and the cheese as your A, all the rest i think would be free! Boom.

Recipe – For the Enchilada Filling

1 large onion, chopped relatively fine
Tsp Ground Cumin
Tsp Ground Corriander
2 Tsp Chopped Garlic
Tin Kidney Beans – drained
Tin Black Beans – drained
4 medium Sweet Potatoes
Tin Chopped Tomatoes
2 Handfuls (or more) of chopped Spinach
Violife Cheese – grated
Vegan Wraps /Tortillas

For the Salsa

6 Vine Tomatoes – diced
Shallot Onion – diced
Juice of 1 Lime
Handful of roughly chopped Parsley
(Mix all together and voila!)

Method…. Preheat the oven to around 170 degrees.

Pop the onion, cumin, corriander and garlic in the pan and cook until lovely and soft and fragrant
While cooking the filling on the hob, Cook 4 medium Sweet Potatoes in the Microwave until soft
Add in the drained black beans and kidney beans into the onion mixture, lightly squish them with a potato masher until they are broken up (but not creamed! You still want some texture!)
Take the cooked sweet potatoes and scrape the insides out, place into the pan with the beans and onions.
Add the tin of chopped tomatoes
Lightly mix the whole mixture
Add a few handfuls of chopped spinach and stir through

Compile your Enchiladas by popping a big spoonful of the mixture into the middle of the tortilla, then top with a light amount of cheese and roll. Pop into a non stick oven proof pan and roll until the tray is full. Top with the salsa then sprinkle more cheese on top. These can then be baked in the oven for around 30 minutes until golden, melted and delicious!

I served mine with roasted broccoli (a firm fave right now – i could have it with everything!) roasted sprouts and some avocado!

Kisses, J xx