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

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.