The Teen continues to request more and more vegetarian food, and now that she’s got her head around the fact that this means she actually has to eat more vegetables than just green beans, peas, and cauliflower, I’m very happy to oblige. These enchiladas are absolutely delicious, and I wouldn’t hesitate to serve them up to everyone, not just vegetarians. There’s some sort of magic going on in them, making them tastier than the sum of their parts, especially when a bit of lime is brought into the mix. Making double the sauce would be a good plan, then just freeze half for another time, oh and if you can get hold of Monterey Jack cheese, use that for a more authentic Tex-Mex flavour. Serves 4.
A slurp of olive oil
1 red onion, finely chopped
1 head of broccoli, chopped into 1cm ish pieces
1 red pepper, chopped into 1cm ish pieces
1.5 tsp cumin
0.5 tsp ground cinnamon
100g cavolo nero / kale
1 x 400g can black beans
150g cheddar cheese, grated
8 wraps / flour tortillas
Small handful chopped coriander
Lime wedges to serve
Big slurp of olive oil
3 tbsp plain flour
1 tsp +/- chilli powder
1 tsp cumin
0.5 tsp garlic powder
0.5 tsp dried oregano
0.25 tsp ground cinnamon
2 tbsp tomato puree
500ml vegetable stock (I use marigold)
1 tsp white wine vinegar
- Get everything ready before you begin – make the stock in a jug and stir the tomato puree into it and set it to one side. Then put all of the dried ingredients (flour, herb + spices) in a small bowl with plenty of salt + pepper, and stir to combine, set that to one side too. Grab a balloon hand whisk.
- Heat the oil in a smallish saucepan until a sprinkling of the dried ingredients fizzles when you drop it in, then tip in all of the dried ingredients and whisk it all together. Keep whisking while the flour cooks for a couple of minutes, then start adding in the stock mix a little at a time (still whisking) until you’ve got the whole lot in there.
- Leave it to simmer for 5 minutes, giving it a stir every now and then – you should have a smooth thick sauce.
- Take off the heat, stir in the vinegar and check that you’re happy with the chilli heat and seasoning. Set aside.
- In a large frying pan with a lid (or just pop a baking tray on the top when the time comes) heat the oil then fry the onion for 5-7 minutes until it softens and get a bit translucent.
- Add in the chopped broccoli and red pepper and a little splash of water, stir well and pop on the lid. Let it cook away for 10 minutes, giving it an occasional stir, until the veg softens too.
- Turn on your oven to 180C fan, and find a large oven proof dish.
- Stir in the cumin and cinnamon and cook for a minute more.
- Chop the cavolo nero (remove any thick stalks) and add in a handful at a time, stirring until wilted.
- Turn off the heat but leave the pan on the stove, and stir in the beans, a big spoonful of the enchilada sauce and about a third of the cheese.
- Check you’re happy with the seasoning.
- It’s construction time! Grease your oven dish, and spoon in about a quarter of the sauce, spreading it all over the bottom.
- Spoon the bean/greens filling down the middle of each wrap, then roll them up and lay them into the dish.
- Pour over the remaining sauce, leaving the ends of the wraps exposed (they make excellent crunchy bits), then scatter over the remaining cheese.
- Bake for 20 minutes.
- Add the coriander, then serve with a lime wedge to squeeze over the top. Yum.