Enchilada's
Enchilada’s are one of
those things that most people (unlike me) have tried in some form or other it
seems. So this here was our first, especially mine, attempt at them.
Having not much an
idea how to make them, we browsed some recipes online until we found a simple
enough one to follow. The recipe was roughly adapted from the one found here:
We made the sauce
shown here exactly, but altered the filling. Though I’m sure it’s lovely with
tofu, there’s nowhere nearby to by student priced tofu around here and that bus
trip to buy some usually is reserved for recipes that really can’t be done
without it or when we’re particularly in the mood for it.
For the filling
instead we used:
-
1 Can of
kidney beans
-
1 Can
black eyed beans
-
1 onion
and some spring onion
-
Garlic, to
taste
-
2 Peppers
(of varying colours)
-
2 tomatoes
-
1 average
pack mushrooms
-
1 cup of
sweet corn
-
1 jar
salsa sauce.
We heated it all up on
the pan together (in the usual kind of order, onions first, then peppers,
mushrooms, beans, sweetcorn and followed by salsa sauce, garlic and tomatoes)
before placing this into about 5 (though you could make it 6) large tortilla
wraps. By large, I mean the ones the size of a plate if not bigger. You could
supposedly make several smaller ones too.
These we put into an
oven dish and covered with the sauce before cooking for about 25minutes.
It was extremely
delicious and filling, though we’ve been told since that enchilada’s are not to
be completely covered by the sauce (as we did it!) and perhaps should be more
crispy. Next time I suppose! J
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