A couple of years ago Kerry and I were lucky enough to spend Christmas in beautiful España; The sun shone brightly across the Costas, the fiestas didn’t fail to disappoint and the sangria flowed as copiously as ever, we had an absolute whale of a time. And having spent the previous 5 months backpacking in Asia, that Christmas certainly marked our return to Europe in spectacular fashion.
While in Spain we rented a cute little apartment (with views to die for!) which meant we were happily greeted by all of our usual home comforts, most notably a cooker. I can’t tell you how much you really miss the simple things in life when your’re living out of a backpack. I was so excited because this meant we could continue our annual tradition of having a Mexican Christmas! Now this may sound trivial and a little boring to some you of, but Kerry and I (mostly me) love love love Mexican food! For me, there is no better food, okay, maybe there is, but it’s definitely up there!!
So, Christmas week meant quesadillas, tostadas, fajitas, culminating on Christmas Day with the most perfect Chilli Sin Carne with ALL THE TRIMMINGS! And as we hadn’t had a home cooked chilli for some time it was extra special.
I’m slightly veering off track here, I’m getting all reminiscent and loosing myself in the memories, wonderful, heart warming memories and forgetting the point of this post….. Which is, as amazing as all of our Mexican dishes were that year, I completely forgot about enchiladas. The crisp crunch of a baked tortilla, the gooey oozey cheese, the molten hot saucy interior, how could I have not included this in our traditional feast?
Well, I’m making up for it now and giving enchiladas their own post. They deserve it.
And the crazy thing is these little tubes of happiness are so simple to make. You can use literally use anything in your salad crisper, and it takes no longer than 30 minutes all in. I’m currently craving them as I’m on a smoothie cleanse and I’ll definitely be eating them soon! If you would like to join me but have no idea where to begin, feel free to use the recipe below 🙂
What You’ll Need:
Veggies of any Kind
Beans of any Kind
Cheese (Vegan or Otherwise)
Paprika, Oregano, Cumin & Chilli Flakes
What You’ll Need To Do
Preheat your oven to 200 degrees. Chop all the veggies, now you can use WHATEVER you like, I normally use a mixture of capsicum, onion, zucchinni, carrot, spinach, kale, sweetcorn, peas, garlic, but honestly, use what you’ve got. Once chopped, lightly fry in olive oil, once browned add a tablespoon of each spice, the tinned tomatoes and the beans. Again, use whatever beans you have. I always have beans in the pantry so I tend to opt for kidney or chickpeas, or a mixture of both, but all beans will work brilliantly, a tin of mixed beans will work even better! Cook for about 15 minutes, have a quick taste and add any extra seasoning if necessary.
In an oven proof dish place one of the tortillas. Spoon several servings of the mixture in to the tortilla, carefully rolling it over and repeating until you’re out of tortillas or mixture! The one below looks VERY messy, but I’m not ashamed, I like it messy! Top with a little extra sauce, sprinkle with your choice of cheese and pop in the oven for 10 minutes.
And there you have it, my easy peasy enchilada recipe. I’d love to know if you give it a go, if you do then please comment below! And if you fancy checking out any of my previous Mexican style recipes, I shall link them below. I’m also on Instagram!