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

Homemade Chicken Fajitas

Ingredients:

3 chicken breasts, cut into strips

1 red onion, sliced

Cooking marinaded chicken

1 red pepper, sliced

1 carrot, chopped into sticks

1 courgette, sliced

A sprinkle of dried red chilli flakes (to personal taste)

Tbsp smoked paprika

Tbsp ground coriander

Pinch of cumin

Freshly ground black pepper

2 crushed garlic cloves

Lug of olive oil

Tbsp lime juice

Serve with:

8-10 tortillas

Salsa (Optional)

Lettuce (Optional)

Grated cheese (Optional)

Sour cream (Optional)
Guacamole (Optional)

Method:

1. Place all the chopped veg & chicken into a mixing bowl.
2. Add the chillies, spices, garlic, pepper, oil & lime juice & mix well into the chicken & veg.
3. Can be left to marinade for a few hours (but it is optional).
4. Heat a wok or griddle pan to hot & add the marinaded chicken mix.
5. Stir continuously until all the chicken appears white. Check chicken is cooked through (it is often quicker that you imagine it will be & if you leave it too long the chicken will be dry).
6. Serve with warmed tortillas, salsa, guacamole, sour cream, grated cheese & lettuce.

Stuffed Crust Tortilla Pizza

Ingredients:

4 tortillas

1 pepper, sliced

1 red onion, sliced

150g goats cheese

1 tsp brown sugar

6 tbsp tomato puree

1 tbsp dried basil

4 tbsp warm water

1 garlic clove, crushed

oil

olives (optional)

hot dog sausages (optional)

Method:

1. In a small pan add the tomato puree, water, basil and garlic, stir together to form a smooth paste and heat gently warm.
2. Heat the oil in a frying pan and gently fry the peppers.
3. Remove peppers from the pan and add the red onions and brown sugar, cooking until for ~5 minutes or until soft.
4. Place the tortillas on a baking tray and brush the edges with water.
5. Crumble half of the goats cheese and sprinkle around the rims of the tortillas.
6. Fold over the edges of the tortillas over the cheese and pinch hard to create the stuffed crust.
7. Spread the warmed tomato mix in the middle of the tortillas, top with the onions, peppers, olives, hot dogs and the rest of the crumbled goats cheese.
8. Cook in the oven for ~10 minutes until the tortilla is golden and the cheese has melted.