I thoroughly raided the pantry for tonight's dinner. It's almost embarrassing how few fresh ingredients I used. Having said that, it's still a healthier alternative to buying an "Enchilada Kit" from the supermarket. Add as much chilli as you can handle. Very nice with a dollop of sour cream (if you have it!)
Vegetarian Enchiladas (serves 2-3)
1 onion, diced
1/2 red capsicum, diced
1 long red chilli, deseeded and diced
1 can red kidney beans, drained and rinsed
1 can diced tomatoes
1 small can creamed corn (or use corn kernels)
salt and pepper
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1 pinch dried chilli flakes
1/2 tsp hot smoky paprika
2 tsp vegetable oil
1/2 cup grated cheese
Heat the oil in a frying pan over a medium-high heat. Add onion, capsicum and chilli, and fry for 3-4 minutes until soft. Add spices and cook for another minute until fragrant. Add tomatoes and reduce the heat to a simmer.
Take one third of the beans and mix with 1/4 cup of the hot tomato sauce. Blend to a paste using a stick blender or small food processor. Add this back to the sauce with the remaining beans. The pureed beans help to thicken the sauce. Add creamed corn. Simmer for 10-15 minutes until the mixture has reduced and thickened.
Preheat the grill, and lightly grease a baking dish with vegetable oil. Fill the tortillas with spoonfuls of the bean mixture, roll, and line up in the baking dish. Top with leftover sauce and grated cheese. Grill until the cheese is melted and bubbly.
Serve with a crisp salad of mixed lettuce and avocado.