enchiladas
I started the day obsessing about enchiladas, the soft wraps and the delicious filling and I was really excited that these turned out so well.
This recipe is theoretically gluten-free, but I have been having a lot of trouble finding tortillas that are actually made from corn, rather than corn and wheat flour. That is, however, the only impediment to its gluten-free status.
ingredients:
1 can refried beans
1 can kidney beans
10 or so small tortilla wrap things
a dozen button mushrooms (diced)
1 medium sized carrot (peeled and diced)
4 tomatoes (diced)
1 onion (red or brown) (diced)
half a green capsicum
cayenne pepper
paprika
chili flakes
oregano
2 cloves garlic (minced)
tomato paste
method:
Stir fry the mushrooms, carrot, half the onion, half the garlic, capsicum, and whatever other vegies you might wish to add. I used snow peas, just because I had some that needed to be used. Also add chili flakes, cayenne pepper, and oregano. When it's about cooked through, add the refried beans and kidney beans, and simmer on low until heated through. Heat the tortillas in the microwave for thirty seconds, just to soften them.
Blend the tomatoes, remaining onion, tomato paste and garlic together with a little paprika to create a salsa.
Scoop two or three table spoons of mixture into each tortilla, roll and place in baking tray. When you run out of room/tortillas/mixture, cover it all in the salsa (try to cover as equally as possible), and bake at about 180C for 20 minutes.
I served this with Matthias' delicious guacamole (recipe here), which is my favourite guacamole recipe.
This recipe is theoretically gluten-free, but I have been having a lot of trouble finding tortillas that are actually made from corn, rather than corn and wheat flour. That is, however, the only impediment to its gluten-free status.
ingredients:
1 can refried beans
1 can kidney beans
10 or so small tortilla wrap things
a dozen button mushrooms (diced)
1 medium sized carrot (peeled and diced)
4 tomatoes (diced)
1 onion (red or brown) (diced)
half a green capsicum
cayenne pepper
paprika
chili flakes
oregano
2 cloves garlic (minced)
tomato paste
method:
Stir fry the mushrooms, carrot, half the onion, half the garlic, capsicum, and whatever other vegies you might wish to add. I used snow peas, just because I had some that needed to be used. Also add chili flakes, cayenne pepper, and oregano. When it's about cooked through, add the refried beans and kidney beans, and simmer on low until heated through. Heat the tortillas in the microwave for thirty seconds, just to soften them.
Blend the tomatoes, remaining onion, tomato paste and garlic together with a little paprika to create a salsa.
Scoop two or three table spoons of mixture into each tortilla, roll and place in baking tray. When you run out of room/tortillas/mixture, cover it all in the salsa (try to cover as equally as possible), and bake at about 180C for 20 minutes.
I served this with Matthias' delicious guacamole (recipe here), which is my favourite guacamole recipe.