Enchiladas
Ingredients
- 2 tbsp olive oil
- 6 spring onions, chopped
- 2 garlic cloves, grated
- 2 red peppers, chopped
- 4 large handfuls baby spinach
- handful fresh coriander, finely chopped
- 1 can black beans, drained and rinsed (double if not using meat)
- 1 cup grated cheese plus extra for topping
- leftover lamb, chopped (i had about 3 cups)
- 1 tsp salt
- spices: you can use whatever you like or have at home. today i used: 1 tsp ground cumin, 2 tsp smoked paprika, 1 tsp ground coriander, 1 tsp chilli flakes, 1 tsp dried parsley, 1 tsp dried oregano, 1 tsp dried onion.
- two and a half cups tomato passata. (i use a mix of passata and my roast tomato sauce for more flavour and extra veggies)
- paprika, 1/2 tsp
- 6 tortillas
Preparation
Preheat oven to 180c
Heat the olive oil in a large pan
Cook the spring onions till soft
Add the spices, red pepper and cook for a few more minutes
Add the spinach, garlic and coriander and cook till the spinach is wilted
Take off the heat and add the black beans, lamb, cheese and salt
Mix well
Lay out the tortillas and divide the mixture between them
Wrap them tightly
Pour two thirds of the tomato sauce on the base of an ovenproof dish
Place the wraps on top of the sauce next to each other
Pour the rest of the sauce on top of the wraps
Sprinkle the extra cheese on top
Use as much or as little as you want
Bake for around 25 mins till golden brown
Enjoy!