This is my very own recipe. I made it up one day and since it has been eaten and loved by my partner Simon, friends and family.
Tasty enchiladas
Ingredients – Serves 4
4 (10 inch) flour tortillas
1 tbsp Olive Oil
1 Small Onion (finely chopped)
6 Medium Mushrooms (thinly sliced)
4 Cloves Garlic (minced)
400g Can of Kidney Bean or Black Beans
8 tbsp Grated Carrots
8 tbsp Shredded Cabbage
600g Tomato Passata
150g Sour Cream
150g Strong Cheddar Cheese (grated)
2 tbsp Jalapeño Peppers (thinly sliced)
40g to 80g Burrito Seasoning – quantity depends on your desire for strength of taste
½ tsp Crushed Chilies – Optional
Instructions
Preheat oven to 200 degrees Celsius.
In a bowl mix together the tomato passata and burrito seasoning.
Set aside.
Heat the oil in a large saucepan.
Add in the onions and garlic.
Cook until soft but not browned.
Add in the mushrooms.
Cook for approx 5 minutes, keep stirring.
Add in the beans.
Add in 10 tablespoons of the tomato sauce mix.
Cook for approx 5 minutes and then take off heat.
Let the beans mix cool.
Lay out the flour tortillas onto your work surface.
Lay into the middle of the flour tortillas even amounts of the beans mixture.
On top of the beans, lay some shredded cabbage & grated carrots.
Roll the filled flour tortillas and place them into a deep baking dish.
Pour over the rolled wraps, the remaining tomato sauce mix.
Bake in the oven for approx 15 minutes.
Remove from the oven.
Top with sour cream.
Bake a further for 10 minutes.
Remove from the oven.
Top with grated cheddar cheese and jalapeño peppers.
Bake a further 5 minutes, until the cheese has melted & is slightly browned.
Remove from oven and let it cool for 10 minutes before serving.
To Serve
I like to serve a wrap each with thick home made oven chips or with a side salad.