I’m gonna throw this right out there – I think enchiladas are by far the best of the make-it-at-home Mexican food products. Don’t come at me with your fajita-shaped pitchforks. They’re crispy, they’re soggy, they’re saucy, they’re caked in melted cheese and cor, they just work so well as leftovers. What’s not to love?
I’ve whipped up this recipe post with my favourite way to make the veggie version at home using kidney beans. Although of course a lot of this ingredient list can be tailored to suit what’s already in your cupboard – red onions work just as well, and black beans are probably more authentic.
I hope you enjoy as much as I do!
INGREDIENTS (SERVES FOUR)
- Six tortilla wraps
- Two tins of chopped tomatoes
- One tin of kidney beans
- One medium sized brown onion
- One stick of celery
- Two peppers
- Three garlic cloves
- One vegetable stock cube
- One tsp paprika
- 250g grated cheddar cheese
- One small avocado
- Two spring onions
- 150ml sour cream
- One fresh red chilli
- Take a large saucepan, put it on a medium heat and add a good glug of olive oil.
- Finely dice the onion, chop the celery and crush the garlic and add to pan.
- Chop the peppers into 1cm squares and add to pan, keep stirring so the veg doesn’t catch and as it starts to brown and soften, turn the heat down to the lowest setting.
- Add both tins of chopped tomatoes, and half refill one of the tins with water and also add to the pan.
- Stir in a stock cube, the paprika, and plenty of salt and pepper.
- Leave the sauce to reduce (lid off) for half an hour.
- Once half an hour has passed, pre-heat the oven to 180 degrees (or 200 if not using a fan-assisted oven).
- Drain the kidney beans and add them to the sauce pan for a final ten minutes of cooking time – now is a good time to check whether your sauce needs any further seasoning.
- Get a large baking dish (I use a ceramic one) that is around 25cm by 30cm.
- Using a ladle, scoop the equivalent of about half a cup of sauce into a tortilla wrap and roll it up, leaving the ends open. Place at one end of the baking dish and use the weight of a spoon to to stop it unrolling whilst you work on the next one.
- Keep repeating this process for all six wraps, pushing them against each other in the dish to stop them unrolling.
- You should have a couple of ladle’s worth of sauce leftover to lightly smear on top of the wraps, then evenly distribute the grated cheese on top of this.
- Place in the oven for 15-20 minutes until the cheese has melted and started to crisp at the edges.
- Serve with dollops of sour cream, finely sliced spring onion and red chilli, and sliced avocado.
- We add hot sauce too for extra sweet and tangy heat!
- Take straight to the table and use a metal slotted turner (legitimately did not know this is what these were called) to serve! And enjoy!
Oh, and just a head’s up – if you’re reheating leftovers the next day, I prefer to do it in the oven if I’ve got time as it keeps the crispiness.