Enchiladas is one of my favourite dishes. Traditionally they’d have a chilli flavoured filled with mixed beans, topped with a tomato sauce and melted cheese. Yum! Enchiladas are a great way to use up leftovers though, as you can replace the filling with leftover curry or Bolognese, for a quick and easy meal.
This is my spin in the traditional recipe, as I’ve swopped the wheat wraps with aubergine.
- 2 tsp coconut oil
- 1 small onion, sliced
- 6 mushrooms, chopped
- 1 pepper, chopped
- 1 tin of black beans, drained and rinsed
- 1 tin of chopped tomatoes
- 2 tbsp tomato puree
- 1 small red chilli, finely chopped
- 1 clove of garlic, chopped
- 1 aubergine
- Cheddar cheese (optional)
Preheat oven to 180C/ 350F and use a little oil to grease an oven proof tray or dish.
Chop the ends off of the aubergine and slice lengthways. Place aubergine slices in the oven and bake for 10 minutes, until soft.
Heat the coconut oil in a pan over a medium heat. Saute the onions, garlic and chilli for 1 minute. Add the mushrooms and peppers and cook for a further 2-3 minutes. Add half the chopped tomatoes and the beans and warm through.
Spread the mixture evenly over the aubergine slices and role up the aubergine into mini rolls. Rest them against each other to help them stay rolled, or use toothpicks.
Mix the remaining chopped tomatoes with the tomato puree and spread over the rolls. Add a sprinkle of cheddar cheese on the top. Bake for 15 minutes, or until cheese has completely melted. Serve with a small serving of brown rice and a side salad.
This is a really versatile recipe, so play around with and see what tasty combinations you can create!