Everywhere you look at the moment you can’t avoid the mention of Mexico so here is my contribution. A simple to make meal that tastes great cold the next day in your lunch box. The chili can be made in advance and freezes well. There must be thousands of vegetarian chili recipes available. Here is mine, or you can use your own favourite for the filling. I use bulghar wheat in mine to add some texture and also to absorb some of the liquid which stops the tortillas going soggy.

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This makes 10 enchiladas. 1-2 enchiladas per person depending on how greedy they are.

2-3 tablespoons sunflower oil
1 onion – finely choppped
1 clove garlic – finely chopped
1 red pepper – finely chopped
a few mushrooms – chopped
1x400g tin green lentils – drained
1x400g tin chopped tomatoes
1x400g tin red kidney beans or pinto beans (drained)
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon paprika powder
chili powder – the amount depends on how hot you like it
bulghar wheat
10 flour tortillas
1 pack mozzarella
some grated cheddar
olive oil

heat the sunflower oil in a large an then fry the onion, garlic and red pepper undtil soft. Add the mushrooms and stir gently until these are soft. Now add the lentils and beans, then the herbs and spices. Stir well then add the tomatoes and a little water (about half the tin full). Bring to the boil, cover and simmer for about half an hour. Turn off the heat and if it all looks a little runny add some bulghar wheat – probably about 3-4 tablespoons. Stir, cover and leave to stand for about 10 minutes until the bulghar wheat absorbs some of the liquid. Add salt and pepper to taste.

Now take the tortillas. Place a good dollop f the chili onto the middle, then wrap the tortilla around the chili to create neat parcels. I usually tuck the top under, fold in the sides, then roll. Place each burrito seam side down in a lightly oiled oven proof dish, cover with torn pieces of mozarella, grated cheddar and a splash of olive oil. Place the dish in the oven at 190C for about 20 minutes until the cheese has browned.

Serve with rice, iceberg lettuce and thousand island dressing. I make a simple dressing using
4 tablespoons mayonnaise
2 tablespoons natural yogurt
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2-3 tablespoons ketchup
½ teaspoon paprika powder

Mix it all together in a bowl

One Comment Add yours

  1. Lucy says:

    I made this for lunch today for family & friends & served it with guacamole on the side. It went down a treat and one I’ll definitely be doing again! Thanks.

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