Serves 3 (2 enchiladas each)
As I said in a previous post, Jerome and I planned to have "Mexican Mondays" where we dress up in Mexican attire and cook Mexican food hahaha. Well, it lasted for a week and forgot about it for 2 months until now. We have been really distracted lately due to our Accounting mid-semester exams. Studying has taken over our lives and we really needed to relax and have fun. So a Mexican night was exactly what we needed. These enchiladas are amazing. They are filled with so many goodies, easy to make and are so tasty! I would happily eat these for breakfast, lunch and dinner. So what is the little surprise in this dish? It is the GUACAMOLE! Delicious, zesty and creamy guacamole. The two go together like a horse and carriage. Absolutely amazing. It is like a little party in your mouth. Jerome and I sat in silence while we devoured the deliciousness of the wholesome enchiladas and the crazily yummy guacamole. So have a lovely day and why not have your own Mexican Monday next week? :)
1 yellow onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 red capsicum, diced
1 medium zucchini, diced
800g can diced tomato
1/4 teaspoon ground chilli powder
1/4 teaspoon ground cumin
1/4 teaspoon dried basil leaves
1 tablespoon sugar
good pinch of salt
good pinch of freshly cracked black pepper
juice of one lime (approx. 3 tablespoons)
1/2 cup fresh coriander leaves
400g can of mixed beans (lima beans, red kidney beans etc...), drained
200g can of corn kernels, drained
2 big handfuls of baby spinach
6 small wholemeal wraps
fresh coriander leaves (to garnish)
- Preheat oven to 180 degrees Celsius.
- On medium to high heat, add oil, onions and garlic to a pan. Sauté for a couple of minutes until onion is transparent.
- Add capsicum and zucchini and stir for a couple of minutes until softened.
- Add canned tomatoes, chilli powder, cumin, salt and pepper, sugar and lime juice. Stir until heated through.
- Add beans, corn and coriander and stir to combine.
- Add baby spinach and stir until the leaves have wilted.
- In the bottom of a baking dish, spread evenly 1/4 of the enchilada mixture.
- Distribute 2/3 of the remaining enchilada mixture in the centre of the wraps. Roll up the wraps and place in the baking dish folded side down, side by side.
- Top with remaining enchilada mixture and spread with a spoon. ( If you like crispy enchiladas... put less or no enchilada sauce on the tops before putting them in the oven. This will make the tops crispier. )
- Bake in the oven for 20 minutes or so until the enchilada tops look crispy.
- Take out of the oven and set aside.
- Make guacamole. Set aside.
- Serve enchiladas with a spoonful of guacamole and fresh coriander leaves. Enjoy!
- You MUST make the guacamole to go with your enchiladas. Yum yum yum!
- Enchiladas are still amazing the next day... don't hesitate having a Mexican breakfast the next morning!
- You can add practically any veggies to your enchiladas. Go crazy!
- If you like crispy enchiladas... put less or no enchilada sauce on the top before putting them in the oven. This will make the tops crispier.