Thursday, July 21, 2011

Vegetarian Enchilada

Since having a baby I'm looking at saving money, and eating really quick but healthy meals. I have always budgeted my food bills, I love to plan :) I plan out my meals for the week and try to use produce that is in season, so it's a bit cheaper. 

This is one of my favourite go to meals. I find it easy to make and really, really tasty.







Serves 4

wholemeal flat lavash bread
1/2 cup dried red kidney beans
1/4 cup brown rice
1 small onion diced
1 garlic
1/2 teaspoon ginger powder
1/2 teaspoon paprika
1/2 teaspoon smoked paprika
1 teaspoon coriander powder
1/2 teaspoon turmeric
2 teaspoon massel beef stock powder
1 tomato diced
1 large flat mushroom diced
frozen corn or a small can drained
fresh coriander, or parsley
fresh chili, optional, of coarse I did not add any!!!

Topping
store bought sugo
grated cheese, whichever you prefer, tasty is really good with this dish

Salsa, optional
1/2 avocado cubed
1 tomato chopped into cubes
juice of lime/lemon
garlic to taste
1-2 teaspoons olive oil
coriander or parsley whichever you prefer
salt and pepper

Rinse and soak the red kidney beans in hot water for 1 hour.
Fry the onion and garlic in a little olive oil, until translucent. Add all the spices and fry until fragrant, 1-2 minutes.
Add the tomato and the stock powder. Next add your beans and rice, cover with enough water for the beans and rice to absorb and soften, about 1 1/2 cups. Simmer gently for 1 hour until rice and beans are cooked. add in salt and pepper to taste. Evaporate as much liquid as possible and set aside to cool. You could even make this the day before and chill in the fridge till you need to assemble.
spread a 1/4 of the beans and rice mixture over the lavash bread, top with corn, still frozen is fine. Roll up and place in a lined baking tray.
top each enchilada with 2 tablespoons tomato sugo, and grated cheese. Bake in a preheated 190C oven for 15 minutes.
Meanwhile toss the salsa ingredient's together and once the enchilada's have finished baking in the oven, top with the salsa and a small dollop of sour cream or Greek yoghurt.

This was a budget meal for us, but I had a lot of the spices etc in my cupboard. The most expensive item would be the avocado at $3-4 each!!! 

10 comments:

  1. Mmmmm this looks delicious and incredibly comforting! I've been wanting to use red kidney beans for a little while, and I think this might just be the recipe! Hooray :)
    Hannah x

    ReplyDelete
  2. For the love of cheese, I'm trying this out! Thanks for posting this and for the record, I've been seeing a lot of recipes that involve beans today. Is this a sign that I should start eating them? lol. Kidding aside, the food you have there is truly sumptuous and I love food that is taco-ish and this, I believe is just perfect!

    Keep 'em coming! :)

    ReplyDelete
  3. It's so embarrassing that you, with a brand new baby in your arms, is making complicated and creative dishes like this whereas me, with just me, is still eating oatmeal for dinner ;)

    ReplyDelete
  4. Yum - we had tacos on Friday night and it was so delicious. Mexican is such easy, filling food to make!

    ReplyDelete
  5. thanks Kristen, 'for the love of cheese' lol

    Hannah, there is nothing wrong with oatmeal for dinner. We often have brinner ;)

    How good is Mexican food Julia :) Really is so filling, gotta love that.

    ReplyDelete
  6. I need to get back into meal planning. I've just been trying to eat what I have in my freezer to try and save me money :P

    Looks delicious!! x

    ReplyDelete
  7. You're so right-quesadillas and enchiladas make for a tasty, easy and healthy dinner! We went through a stage of eating them every night! :P

    ReplyDelete
  8. However, there is something wrong when someone who adores proof-reading writes "you ... is". I'M SO ASHAMED.

    ReplyDelete
  9. Wow I never thought of adding corn to my favourite meal, will have to make this one.

    ReplyDelete

Note: Only a member of this blog may post a comment.