Who doesn’t like a bit of Mexican action? I always find it fun cooking, and eating.
These enchiladas are quite filling … we had two each for dinner, and there was one left over for Mr B’s lunch the next day.
You can get creative with the tortilla filling by adding jalapeños, zucchini, carrot – if it’s veg, it can go in!
Right, well I best get onto christmas present planning/shopping. Love me some online research!
1 tbsp extra virgin olive oil
1/2 onion *diced finely
2 cloves garlic *minced
1 red pepper *seeded + diced
400g organic diced tomatoes
400g organic four bean mix
1/2 cup corn kernels
1 tsp ground cumin
1/4 tsp paprika
pinch chilli flakes
cracked black pepper
2 cups cooked brown rice
5 sweet potato wraps *gluten free
2 tomatoes diced
1 chilli finely diced *omit if you don’t like heat
1 cup grated cheddar *vegetarian
fresh coriander leaves
spring onions *finely sliced
plant based sour cream
Preheat oven to 180c°.
In a large frypan, heat oil over medium heat.
Add onion, garlic + red pepper. Sauté until tender.
Add diced tomatoes, bean mix, corn, cumin, paprika + chill flakes. Stir well to combine. Season + bring to a boil. Reduce heat + simmer (uncovered) for 15 mins to allow the flavours to deepen. Add rice, stir well + cook for a further 5 minutes.
Divide the bean + brown rice mixture down the centre of each wrap/tortilla. Fold sides over filling and roll up. Place the seam side down in a baking dish.
Spoon the remaining mixture around the tortilla. Top tortillas with diced tomatoes, chilli + grated cheese. Bake until the cheese is golden + melted (around 15-20 mins).
Sprinkle with coriander + spring onions. Serve with lime wedges + add a generous dollop of sour cream.
With love + in great happiness,