Mexican food is so comforting and filling. Beans create a meaty filling and the sweetness of the potato mellows out the spiciness. I love adding piles of jalapeno chillies to my Mexican food, and fresh coriander leaves are wonderfully refreshing. All up, Enchiladas make for a quick and easy meal that will make your tummy and tongue happy chappies.
I decided to make my own guacamole today, as I can never resist that beautiful contrast between the deep reds and browns with a startling green topping. It also only takes a few seconds to smash out a basic guacamole, so it barely seems worth the effort of buying it. The joy of fresh lime and coriander can’t be overlooked, either.
If you’re curious about the brazen display of Woolworths Select products; it’s because there’s currently a competition on foot. Woolies is seeking Australia’s best home cooks, and giving away money prizes. So a poor girl like myself, and a reader of the monthly magazine brought out by Woolies, it makes complete sense that I would enter, right?
2 onions, diced
2 small sweet potatoes, diced
4 garlic cloves, minced
1 can black beans, drained
1 red capsicum, chopped
1 tsp cumin grounds
1 tsp coriander grounds
½ tsp smoked paprika (optional)
10 tortilla wraps
Easy Enchilada sauce (see below)
Guacamole (see below)
- Preheat your oven to 180°C and line a rectangular oven tray with foil. Ladle a spoonful of Enchilada sauce over the base of the tray – it reduces tortilla sticking! You can also let your tortillas sit in the oven to soften (remove from the packet first)
- In a large frying pan, heat the onions and garlic. Once they begin to become translucent, add in the potato. I like to add in water, about ¼ cup at a time, just to speed up the softening of the potato. Once it’s soft, add in the beans, capsicum and spices. Stir to coat it all and then remove from the heat.
- Lay out the warm tortillas on a chopping board. Spoon about ¾ cup of bean-mix into the centre of your tortilla. Wrap tightly into a tube and then place in in the prepared tray. Repeat with the remaining mixture.
- Over the top of the tortillas, pour over the sauce. Try keep the ends free of sauce, so they crisp up nicely!
- Bake for 20 minutes.
- Use a spatula to serve them up. I love to garnish with chopped spring onion, fresh coriander and guacamole. And a kilo of jalapenos, of course.
Easy Enchilada sauce
1 jar salsa
1 tsp dried oregano
1 tsp ground coriander
1 tsp chilli flakes (optional)
1 TB brown sugar
Open the jar of salsa. Pour in the spices and replace the lid. Give it a good shake, so that the spices have mixed in well. That’s as lazy as an Enchilada sauce gets. You could, of course, go one step further and straight up purchase a pre-made Enchilada sauce. I won’t judge!
1 soft avocado – just the flesh, of course
A bunch of coriander – just use the stalks here
1 lime, juiced
In a small blender, blitz the lime and coriander stalks. Once broken down, add the avocado. It should create a smooth, green sauce. Season well.
I leave you with this image of a composted tomato seedling: