These enchiladas are hearty, filling and packed with flavour. I try to make salsa when I can as it tastes lovely when it's fresh. I cook the onion before adding it to the salsa as I'm not a fan of raw onion or, if I have enough time, I leave it to steep in the lime juice for 15 minutes which also takes away the raw taste.
- 1 large red onion
- 2 cloves garlic
- 1 yellow or orange pepper
- 2 cans chopped tomatoes
- 1 ½ tbs tomato purée
- ½ tsp sugar
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tbs ground cumin
- ½ tsp oregano
- 1 can kidney beans
- salt and pepper
- 1 pack chestnut mushrooms, chopped
- 2 large handfuls vegetarian mince (use more mushrooms if omitting)
- 6 tortilla wraps
- 1 ½ cups cheddar cheese
- 1 can chopped tomatoes
- ¼ tsp smoked paprika
- ½ tsp ground cumin
- chili powder
- a pinch sugar
- 3-4 large ripe tomatoes
- ¼ pepper cut into small cubes
- 1 ½ tbs finely chopped red onion
- juice of ½ a lime
- 1 tbs chopped coriander
- 1 tbs olive oil
- Finely chop the onion, crush the garlic and add to a saucepan with a generous splash of olive oil. Fry on a low heat for around 10 minutes.
- Add the chopped tomatoes, a pinch of sugar, cayenne pepper, paprika, cumin, oregano, chopped mushrooms, seasoning and tomato purée. Simmer for at least 20 minutes (longer if you can afford the time). Add the peppers half way through and add the vegetarian mince and kidney beans during the last five minutes of cooking.
- Taste the chili and add more seasoning / spices if required.
- Preheat the oven to 200°C.
- Preheat two greased ovenproof dishes - this will stop the tortillas sticking to the dish when you remove the enchiladas later (I use two 28cm dishes which will comfortably hold around three tortillas each).
- Spoon a few tablespoons of chili into a tortilla and roll it making sure that the ends are tucked in. Place the tortilla into the preheated dish and repeat the process until you have you have used up the tortillas and chili.
- Mix the ingredients for the enchilda sauce and spoon over the tortillas.
- Top with cheese and bake in the oven for around 15-20 minutes until the cheese has browned.
- Optional - lightly fry the finely chopped onion in the olive oil for a few minutes.
- Combine the ingredients and store in the fridge.
Serve the enchiladas with salsa, guacamole and sour cream (or Greek yoghurt for a lower fat option). Rice, wedges or nachos are excellent accompaniments for this dish.