This might come as a wild BUT GIRL, YOU EAT SO MANY BURGERS surprise to you, but when I’m at home, I try and eat vegetarian.
Ok, no, more like a pescatarian but you get my gist. I could never go the full hog, but I feel like by telling myself I can’t have meat at home and by not adding it to the weekly shop, I get more veggies and the good stuff going in my body. Y’know? Does that make sense?
Oh and also a doctor told me to lay off the red meat and I find chicken so blah, so yeah, that too.
Anyway, I’m typing this on the train to Birmingham airport because I’m off to Lanzarote for a few days, so as a I’M SO SORRY I’M LEAVING YOU AGAIN present to Chris, I whipped him up a lil summin’ summin’ sexy for dinner last night.
And we ate these Mexican dreamboats in the garden because it was WARM ENOUGH. And life felt really fucking marvellous.
So yeah, I’m posting this on a Thursday because if there’s one thing this sassy af dinner is, it’s a Thursday night dinner kinda thang.
Full of optimism and excitement because hello, is that the weekend I can see if I squint a bit, and best paired with a cold glass of something that makes you feel like sending texts you shouldn’t send.
Hope ya like, gal pals.
INGREDIENTS (feeds 2-3)
Enchilada spice mix
1 red onion
1 large avocado
1 red chilli
1 medium tomato
1 medium sweet potato
1 tin of black beans
4 cloves of garlic
A LOT of grated cheese (I used Mexicana)
Sour cream or natural yogurt
– Preheat the oven to 180 degrees plz.
– Cut your sweet potato into little squares (roughly 3cm across) and then stick in the microwave for a few minutes until they’re soft.
– In a bowl combine the black beans, the red chilli and garlic (obvs chop them up before adding), the enchilada spice mix (I just bought a Tesco pack but a bit of paprika and chilli powder would also work).
– Add the sweet potato to the bowl as well as half a diced red onion.
– Get out a baking dish long enough to fit the tortilla wraps and wide enough to fit all 6 of your wraps. Fill out each wrap with a couple of teaspoons of salsa and a couple of tablespoons of your veggie and bean mix.
– Keep going until all wraps are filled and then top the wraps with any leftover salsa and ALL the grated cheese.
– Bake for 20-25 minutes.
– Combine lime juice, lime rind, the rest of your onion and your tomato in a blender and pulse a few times until you have a chunky salsa.
– Crush your avocado down with the back of your fork and add salt, pepper and lime juice.
– GET OUR YOUR ENCHILADAS AND TOP THEM WITH ALL THE SALSA, AVOCADO AND SOUR CREAM AND PREPARE TO HIT A DREAMY FOOD CLIMAX.
I left Chris two enchiladas in the fridge for him to eat tonight. I don’t want to boast, but I *think* girl did good.
Let me know if you make these, I wanna see, I wanna see!