Finally we have love weather and spring is in the air. I am enjoying celebrating holi- the festival of colours. It’s great to see the bright colours of daffodils and tulips in the garden. The scent of the magnolia’s and apple blossoms make me want to sing when I go for a walk. This weekend is the Easter Bank Holiday and I share with you my simple and healthy spring recipe for enchiladas which your family will love. This is one of those recipes where you can prepare the dish and relax and do some retail therapy until your family are ready for dinner.
You can make this recipe as spicy as you like and use any or all the vegetables you have in your fridge or freezer.
First make the enchiladas sauce:
Ingredients for the enchiladas sauce:
- 2 tbls oil
- 2 tbls plain flour
- 1 tsp chili powder (add more if you like spicy food)
- 1 tsp cumin powder
- 1 tbls mixture of ginger, garlic and green chilies blended together in a blender
- 1 tsp salt
- ½ tsp oregano
- 2 cups passata
Method for the enchilada sauce:
- Heat the oil in a saucepan. Add the plain flour and cook it for a minute over a medium heat taking care not to burn the flour. Add all the spices and herbs – chili powder, mixture of ginger, garlic and green chilies paste, salt and oregano. Once the flour looks cooked, add the pasata and one cup of warm water and stir well. Your enchilada sauce is ready to use after 2-3 minutes.
Once you have the enchiladas sauce ready, you can prepare the enchiladas
Vegetarian Enchiladas for 4 servings:
- 8 large tortilla wraps (I used Tesco Sweet Chili Tortillas which are usually displayed in the bread aisle)
- 6-7 cups of chopped vegetables ( I used cauliflower, broccoli, spinach, peas, sweet corn, carrots, peppers and sweet potatoes all prepared into small pieces.
- 3-4 tbls oil
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin powder
- 1 tbls mixture of ginger, garlic and green chilies – all blended in a blender
- 2 cups of grated cheddar cheese
- 2-3 cups of the home made enchiladas sauce
- Heat 2 tbls of oil and add in the cumin seeds. Once the cumin seeds go dark, add all the vegetables and allow them to be coated in the oil. Now add the salt, pepper, cumin powder. ginger,garlic and chili paste and cook the vegetables until they soften.
2. Once the vegetables soften, add one cup of the enchilada sauce, mix and allow the mixture to cool
3. Grease a baking tray and keep ready. Heat the oven to 190 degrees C (375 degrees F or gas mark 5).
4. Lightly warm the tortillas on a dry frying pan and add 3-4 tablespoons of the mixture in the middle of the tortilla and tuck in the lower half of the tortilla. Then tuck in the sides and upper half of the tortilla. Do not over stuff the filling ot it will make the tortilla soggy. Once rolled, rub some oil on the sides and lay them side by side on the baking tray.
5. using your hand sprinkle lightly with water over the filled tortillas. Cover them with aluminium foil and put it in the oven at 190 degrees C (375 degrees F or gas mark 5) for 20 minutes.
6. After 20 minutes, remove the aluminium foil and spread the grated cheese over the tortillas and cook for 5 minutes so that the cheese melts. Garnish them with small onions or tomatoes if you like.
7. When serving you can add more of the enchilada sauce on the cooked enchiladas and serve them hot.
How do you cook and serve your enchiladas?
You may wish to try the following recipes from my blog using tortillas:
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