Bean + brown rice enchiladas

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
sea salt
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

to serve

fresh coriander leaves
spring onions *finely sliced
plant based sour cream
lime wedges





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,

Kristy xx

Mexican rice & bean bake

This bake has a relatively long cooking time, but a quick and easy prep time. A great dish for during the week – when you can pop dinner on, and get some other things accomplished whilst it bakes.

You will need a decent size frypan for this recipe, or alternatively, you can transfer and mix all of the ingredients into a large bowl – once you have taken the onion mixture off the heat.

serves 4


swig of organic olive oil
1 finely diced red onion
2 garlic cloves finely diced
1/4 cup organic passata
1 tbsp ground cumin
1/2 tsp paprika
pinch chilli powder
himalayan sea salt & cracked black pepper
1 & 1/2 cups brown rice
3 cups organic vegetable stock (heated)
400g organic mixed beans
shredded spinach leaves
2 cups fresh corn kernels
1/2 cup pitted and halved kalamatas
1 lime juice
fresh coriander leaves
grated goats cheese

2 spring onions
lime wedges


Preheat the oven to 175 degrees (fan forced).

Heat the olive oil in a large frypan over a medium heat. Sauté the onion until translucent. Add the garlic and sauté for 1 minute.

Add the cumin, paprika, chilli powder (add as much or as little as you like) and season with sea salt and cracked pepper.

Continue to sauté until fragrant. Stir in the passata and cook for a further 5 minutes. Take off the heat.

Add the un-cooked rice, heated vegetable stock, mixed beans, shredded spinach leaves, corn and kalamatas to the frypan. Squeeze with lime juice, scatter the coriander leaves and gently mix through. Pour mixture into a large square baking pan and top with grated goats cheese.

Cover and bake for 1 & 1/2 hours, or until the rice is cooked.

Serve in bowls with a dollop of plain yoghurt, lime wedges and finely sliced spring onions.

Mexican Loaded Sweet Potato with Avo Mash (VEGAN & GF)

This was dinner last night. A colourful and flavour packed combination.

The earthiness of the tate combined with the creamy avo mash – what a little taste sensation. Love.
Oh and of course, a little spicy kick…mexican style.

You can serve this up with some sides, but if your sweet pot was as big as mine…you are not going to need them!

We were so full indeed that we went for a big walk afterwards to get things shaking!

This serves two.


2 x sweet potato (skin on)
black bean mix
small diced red onion
garlic clove
1 cup baby spinach
1 cup black beans
pinch cayenne
pinch cumin
*add spice to suit taste
avo mash
1 avo
1 shallot
1/2 garlic clove
1 tbsp basil leaves
1 tbsp diced chives
1/4 cup organic extra virgin olive oil
1 tbsp organic apple cider vinegar
2-3 tbsp filtered water
squeeze lime juice
pinch himalayan sea salt

cracked black pepper


2 diced spring onions


Pre heat oven to 350F or 180C.
Line an oven tray with baking paper.
Place potatoes on the tray, prick the top a few times and bake for 60 mins (or until cooked through).
Whilst the sweet potato are cooking, crack on with your avo mash.
Pulse all the mash ingredients in a blender until combined. Add a little more water if too thick. Place aside.
Meanwhile, sauté the red onion and garlic clove in some olive oil in a fry pan over a moderate heat until translucent. Wilt the spinach and add the black beans. Stir in the cayenne and cumin powder.
Assemble the potato by cutting in half (not all the way through – you want the potato to be in one piece). Fill centre with the black bean mix, a generous dollop of the avo mash and sprinkle with spring onions.