Veggie Enchiladas with a Side Helping of Mexican Trivia
This week we’re taking a long overdue opportunity to clear up a bit of Mexican dinner time confusion; namely the difference between tortillas, fajitas and enchiladas. Our man in Mexico tells us that ‘tortilla’ is the general name given to the flour wraps that you fill up with Mexican food, whilst ‘fajitas’ are a soft tortilla filled with shredded beef. Enchiladas take the process a tasty step further as they are tortillas filled with ingredients, rolled up and then given a scattering of cheese before being baked in the oven. Phew, now we can all relax and get eating!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Baby Spinach
3
Spring Onion
½
Black Beans
1.5
Cumin
1
Chopped Tomatoes
4
Mature Cheddar Cheese
(Contains Milk)
1
Sweetcorn
½
Sour Cream
(Contains Milk)
6
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Avocado
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees and boil a large pot of water with ½ tsp of salt. Fill a large bowl with cold water (and ice if you have some). Add the spinach to your pot of boiling water and cook for 2 mins then strain and plunge into the iced water. When the spinach is cold, thoroughly drain, roughly cut and set aside.
Cut the ends off the spring onions then thinly slice, separating the white and green parts. Drain and thoroughly rinse the black beans.
Add 4 tsp of oil to a saucepan over medium heat. Once hot, add the cumin and cook for 1 minute, stirring to release the flavour then add the chopped tomatoes. Bring to the boil, season with ½ tsp of salt and a pinch of pepper then reduce to a simmer and cook until thickened. Tip: This will take about 5-8 mins. Set aside.
Meanwhile, grate the cheese. In a large bowl, combine three-quarters of the cheese, the black beans, spinach, drained sweetcorn, sour cream and the whites of the spring onion. Season with salt and pepper.
Lightly grease a large baking dish and set aside. Place the tortillas in your warm oven for about 2 mins. Tip: This is just to soften them up so they are easier to fill and roll up later. Keep an eye on them so they don’t cook too much! Once soft, remove from your oven and top each tortilla with some of the black bean filling. Roll each tortilla up tightly and arrange, seam-side down, in your baking dish.
Evenly top the rolled tortillas with your tomato sauce and sprinkle with the remaining cheese. Bake, uncovered, until hot and bubbling, for about 10 mins.
Cut into each avocado lengthways until you hit the stone. Slide the knife all the way around the stone, then twist and separate the two halves. Remove the stone from the avocado, then slide the knife between the skin and the flesh of the avocado all the way around. Pop the avocado out and chop it into cubes.
Garnish your enchiladas with the greens of the spring onion.Serve with your chopped avocado and enjoy!
