A veggie enchilada for when himself has a meat based one as happened last night. This recipe feeds two. I cook the full amount, eat half and freeze the other half to reheat on another day.
Go meaty by adding some shredded cooked chicken at the same time as the sweetcorn to (his) half.
Go vegan with vegan cheese equivalent and coconut yoghurt.
Go Lali with hard goats cheese and coconut yoghurt :)
Make a tomato sauce from one onion and a tin of tomatoes, and leave simmering
Fry one diced medium onion in 1tbsp olive oil until translucent.
Add 2 crushed cloves of garlic, 1 tsp of fajita seasoning, 1/2 tsp of ground cumin and fry for a further minute.
Add drained can/carton of black beans with 100ml of water (I first used the water to swill out the cans of tomatoes used for the tomato sauce) and 1/2 tsp of dried oregano.
Simmer until most of the water has evaporated. Mash, taste and season with salt and pepper. (Depending on the fajita seasoning used you might need chilli powder/more fajita seasoning as well).
Heat oven to 180C
Spread half of the tomato sauce on the base of a small oven proof dish.
Split the black bean sauce between each tortilla wrap (two UK standard size ones or four small ones). Same for sweetcorn.
Roll up each tortilla and place seam side down on top of the sauce
Cover with the remaining sauce and grate over cheddar cheese
Bake in the oven for 30 minutes (until golden and bubbling)
Serve with guacamole, greek yoghurt, shredded lettuce and diced cucumber.
