** We have increased the sizing for this meal **
Who doesn't like some mid week mexican?
For this recipe, I use the base of my mexican chilli bowl and wrap around some flour tortillas, pour over chopped tomatoes and grated cheddar. With lots of yummy beans and veg along with mexican spices, what's not to love?
Best served with guacamole and sour cream.
New Serving Sizes:
Single Serve - 3 Enchiladas
2 - 3 Adults - 6 Enchiladas
4 - 5 Adults - 12 Enchiladas
Ingredients: Onion, garlic, carrot, celery, mushrooms, capsicum, zucchini, kidney beans, chickpeas, lentils, black beans, tinned tomatoes, tomato paste, veg stock, oregano, cumin, coriander, smoked paprika, tabasco, chilli, salt, pepper, cheddar, flour tortillas
Contains: Milk and Milk Products, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Reheating Instructions: Defrost in fridge overnight. Preheat oven to 180 deg, cover with foil and bake for about 10-12 mins then uncover and cook until browned (about 15 mins)
About Your FoodSt Cook: Michelle (Fairlight)
I'm a passionate home cook, recruitment manager and new mum who also has a side business 'Forage Sydney' hosting rogue dinner party dining experiences.
In my mind there's nothing better than using seasonal, organic or free range ingredients to create delicious and nutritious food; this is what I strive to do both at home and for others. My food style is mixed, having travelled to many countries and sampling lots of interesting food, I tend to take inspiration from these experiences as a whole rather than pinpoint a specific cuisine, as long as it's tasty and makes you feel good!