I wish I had a better photograph of this. It looked lovely in the dish. It was so nice and I was so ready for my meal that I forgot all about taking a picture until there was only my youngest's still fairly untouched! I caught it before the sweetcorn was gone and so everything else on the plate began to get some attention!
|Cocoa and Bean Enchiladas|
In this went some vegetables that had been roasted for the fajitas we had two evenings earlier. There were only enough flour tortillas to have one per person in the enchilada dish, but that really is plenty - especially when it is topped with plenty of blitzed up cheese sandwich crusts and cream cheese sandwiches plus the handful of salted crisps that were leftover from that lunchtime...
(Though if you really wanted, you could add some potatoes to the plate.)
How I made it:
Pour 200ml passata fairly evenly oven the bottom of a large oven dish; sprinkle this with some garlic powder, paprika, dried oregano, salt and pepper, and then drizzle with a little olive oil. Spread 1 flour tortilla per person with cream cheese (our current favourite is this, available from Asda and Tesco.) Sprinkle with leftover roasted vegetables and kidney beans from a drained tin. Wrap up and place seam side down very snugly in the oven dish on top of the seasoned tomato sauce. Pour abother 200ml passata over the top, sprinkle with garlic powder, paprika dried oregano, salt and pepper. Tip the breadcrumbs over the top and then drizzle with a little more olive oil. Bake for about 25 minutes at 180C. We served it with sweetcorn from the freezer and iceberg lettuce given by a relative who had bought then decided they didn't want it anymore. If not using leftover vegetables in the wraps, you could use sweetcorn straight from the freezer, and serve with greens on the side instead.