Enchiladas

€4.50 │ €1.12 per portion │ Serves 4 │ 30-45mins │ Mexico

An easy, classic weeknight meal. Vibrantly spiced fillings in a baked wrap topped with tomato and cheese, enchiladas are delicious and flexible to fit in a meal plan.

Explore our flexible base recipe and some ideas for different protein fillings!

• What to serve it with?
• How to use in a meal plan
• Leftovers
• Utensils
• Base Ingredients
• Method

What to serve it with?

Enchiladas are pretty filling and saucy, so sides should ideally be fresh.

Go for things like avocado, sour cream, slaws, pineapple/mango salsas, quinoa salad, sweetcorn salad, or grilled corn. Though if you're also in Belgium, you may know that corn on the cob is super expensive. Please write in if you know why!

How to use in a meal plan

Good home economics is using ingredients smartly - and that saves money and cuts food waste. A meal plan is a great way to do this.

If you are making your own meal plan, enchiladas are a great mid-week meal for how easy and fast they are to make - even though roasting and charring cheese gives the impression of a longer cook time. In short, enchiladas are hearty, filling, and great for using non-perishable and affordable cans of beans.

Leftovers

Spoonfeed meal plans save you money by using the economy of scale. Making dinner also your leftover lunch avoids spending money and extra time cooking!

For enchiladas, ideally heat the next day in an oven or grill it on a pan. Otherwise, the microwave works too, though it won't have that same crunch. It's still delicious though!

Utensils

• Sauté pan and lid
• Baking dish
• Spatula

Base Ingredients

• 4 large wraps
• 1 red pepper
• 1 red onion
• 500g tomato passata
• 2 cloves garlic
• Cheese to grate
• 1 tbsp + 1 tsp smoked paprika
• 2 tsp + 1 tsp ground cumin
• 1/2 tsp sugar
• Fresh/dried parsley
• Olive oil

Method

1. Dice garlic and onion and cut pepper into cubes.
2. Prepare a sauté pan with olive oil in medium-high heat.
3. If you're cooking with meat, brown it first for a 3-5 minutes then set aside.
4. If you're cooking with beans, fry the onion, sprinkling salt and pepper, for about 2-3 minutes until translucent, then add garlic and pepper. Keep mixing.
5. After 2 minutes cooking, add half of the tomato passata. Now add back in your meat/introduce your beans. Spice with 1 tbsp paprika, 2 tsp cumin, and any chili powder if desired. Mix until uniform, then cover with lid on low heat for at least 5-10 minutes.
6. In the meantime, preheat your oven to 180°, get a baking dish ready to fit your wraps, and grate a good handful of cheese.
7. On your cutting board, lay out a wrap. Place filling in the centre, leaving a few centimetres on one side so that you can roll the wrap shut. Transfer the rolled wrap to your baking dish. Repeat with the remaining wraps.
8. Take the remaining passata and spice it with 1 tsp of paprika, 1 tsp cumin, and 1/2 tsp sugar. Pour the passata on top and on the side of the wraps, ensuring the bottom of the pan isn't dry.
9. Cover with melted cheese and bake in the oven for 5-8 minutes until the cheese has well melted. If able, cook for 2 minutes on a top grill to get a good colour on the cheese.
10. Serve with fresh accompaniments on top or on the side.
11. Enjoy!