Planet Veggie

After last week’s Italian themed meals of lasagne, pizza and pasta, this week I decide to be healthy and make meals that weren’t covered in cheese.

That was the plan, anyway.

What actually happened was that I made healthy bean-based meals and then covered them in cheese.

Last night’s bean-based-cheese-covered meal was white bean chili from The Seasoned Vegetarian by Simon Rimmer which was very nice indeed, but unfortunately went unphotographed.  Tonight, however, I got my camera out to take photographs of tonight’s spicy bean enchiladas, taken from Anita Bean’s Food for Fitness: Nutrition Plan, Eating Plan, Recipes.

Spicy bean enchiladas

Ingredients (makes 4)
1 tbsp (15 ml) olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 tin (420g) pinto or red kidney beans (or 175g/6oz dried beans, soaked, cooked and drained)
1/2 tin (200g) chopped tomatoes
1 tbsp (15g) taco seasoning mix or 150g (5oz) enchilada sauce
4 corn or wheat tortillas
225g (8 oz) passata with herbs or garlic
50g (2 oz) grated mature Cheddar cheese
Low fat plain yoghurt, sliced onions, shredded lettuce

1. Heat the oil in a large frying pan.  Saute the onion and garlic for 5 minutes.
2. Add the beans to the pan and mash roughly.
3. Add the tomatoes, taco seasoning (or enchilada sauce) and continue to cook for a few minutes.
4. Spread one quarter of the mixture over each tortilla.  Roll up and place seam-side down in a baking dish sprayed with oil spray.
5. Spoon the passata over the tortillas and sprinkle the cheese over the top.
6. Cover with foil and bake at 180C/350F/gas mark 4 for 30 minutes.  Alternatively, cover and microwave for 7 minutes.
7. Serve with a spoonful of yoghurt, and sprinkle with onions and lettuce.

Here they are before they went into the oven.

And after.

Nice.