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