So it’s very chilly, and grizzly, and grey and wet/snowy. I have to say Leeds was much colder and grey than it is here in London, but my family proclaim that “it’s just SO cold!”.
I’m still injured and getting over it (to an extent). It took a few days moping around and lashing out at my family but I’m recovering day by day and swimming like Nemo so it’s fine. My problem is something to do with my lower disc which consequently putting strain on my groin and hip. It’s weird, and I’m not sure I really get it. But I’m walking relatively pain free, and the pain in my foot has almost subsided.
So my injury hasn’t left me with great empathy with cooking, but after lots of swimming and an absence of pain, I foresee a future with running so my appetite has come back. These Mexican enchiladas are quite work intensive, but are SO worth it. If you like Mexican, you’ll love this. I’m not trying to be particularly big headed or anything. Anyway you’ll have to make your own enchilada sauce first, so here is the recipe for that:
For one portion of Enchilada sauce
-1 tbsp of flour
-2 tbsp of olive oil
-3 tsp cayenne pepper
-1 clove of garlic crushed
-2 tsp cumin
-2 tsp coriander
–1x 200g tube/can of tomato puree
-1 cup of water (maybe a bit more)
-WHISK the oil flour, and cayenne pepper in a bowl until there are now lumps.
-Warm slightly in medium saucepan, and continue to whisk.
-Add the remain ingredients, whisking at all times. I can’t stress the importance of whisking, whisk until there are no lumps.
-Leave to simmer for about 10 minutes. Remember to taste test, you might want to adjust the seasonings.
For the Enchiladas
-1 pepper-chopped into slices
-1 courgette-chopped into half moons
-2 tsp of cumin, coriander and paprika.
-salt and pepper
-1x can of aduki beans.
-1 x red onion chopped
-1 serving of Enchilada sauce (recipe above)
-cheddar cheese (optional)
–Pre-heat oven to 200 c, gas mark 8 and roast courgettes, mushroom and pepper with the spices and about 2 tbsp olive oil. Cook for about an hour, or until the vegetables are done.
-Drain the beans, and divide into two portions. Mash one portion with a potato masher.
-In a saucepan, fry onion in a bit of oil and salt, until soft. Once soft, add both portions of aduki beans, roast vegetables and 2 heaped tbsp of enchilada sauce.
-Leave to simmer for about 5 minutes.
-Warm tortillas for 30 seconds in the microwave. Divide the bean and vegetable mixture down the middle of each wrap, fold up and place seam side down in a baking dish. Place the wraps snugly next to each other.
-Spread remaining enchilada sauce over top of enchiladas and top with grated cheese if wanted. Any cheese, such as goats or mozzarella, is fine!
-Serve with GUACAMOLE
-2 x Avacados
-Juice of one lime
-2 tsp of salt
-2 tsp of coriander leaf or fresh coriander chopped finely
-1 tsp cayenne pepper
-1 half of white onion, chopped very finely.
-3 cherry tomatoes, chopped.
–Scoop out insides of avacado in a bowl.
-Add rest together and mash with a fork, knife or potato masher!!