Bean enchiladas

Yesterday we went to an open night at the National Gallery of Denmark. They have these open nights quite frequently, and there is always a great atmosphere. You can just watch the regular art collection, go to newly opened exhibitions for free, enjoy live music and other performances or the street food and drink offering. Yesterday it was very busy, as a popular new exhibition opened. We just went and looked at the regular collection, as it was more pleasant there. This art work “Pink onions” by Henri Matisse has just a great air about it and I really like it.

Now to this Mexican inspired dish. A while ago I made these enchiladas with pinto beans, sweetcorn, bell pepper, chilli, tomato sauce, mini macaroni and rice made from legumes. They were wrapped into carrot tortillas and baked with cheese and habanero sauce. I really love this sort of dishes and I often make them. I think that I will make something similar again today for a cosy Saturday night.

Have a nice weekend!

Your VegHog

Bean and bell pepper enchiladas

Weekends are made for Mexican food, I find. I often catch myself planning tacos, quesadillas, nachos etc. for a Saturday dinner, and I think that it's absolutely brilliant. There are so many vegan and vegetarian cooking possibilities in the Mexican cuisine, and I love it. I've even gotten a bit more accustomed with hot and spicy things over the years.

Therefore I want to share another Mexican recipe with you today. I made pinto and bell pepper enchiladas with chicken style veggie bites made from soya. These soya bits were a new product for me, but I would definitely buy it again. The texture of the chucks was very good and they were easy to fry golden brown in a pan.

In this recipe I also got to use the Gran Luchito enchilada cooking sauce with tomatillo and jalapeno that I found in Norway. It was a really nice sauce with a mild warming heat. I saved the other half of the bottle for another recipe.

Are you also a fan of Mexican cooking and what are your favourites? Here is anyway my enchilada recipe.

Bean and bell pepper enchiladas

Ingredients

1 cup dried soya chunks

1 red bell pepper

1 large onion

2 garlic cloves

1 green chilli

1 cup cooked pinto beans

1 cup sweetcorn

½ tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

½ cup frozen spinach

½ bottle tomatillo and jalapeno enchilada cooking sauce

6 wheat tortillas

150 g grated Cheddar

Fresh coriander

Method

Cook and fry the soya chunks as per packet instructions. Set them to side.

Chop the bell pepper, onion, garlic and chilli.

Heat vegetable oil in a pan and cook the onions until soft. Then also add the bell pepper, garlic and chilli to the pan.

Add the beans, sweetcorn, the soya chunks and the seasoning to the pan. Stir and cook.

Finally also add the frozen spinach and the tomatillo and jalapeno sauce. Let simmer for a while.

Fill the tortillas with the mix once you are happy with the flavour.

Place the filled tortilla rolls into an oven dish, sprinkle grated Cheddar and a little bit of the sauce on top.

Bake at 180C for about 20 minutes. Sprinkle fresh coriander on top for serving and enjoy!

Your VegHog

Enchiladas with soya mince, sweetcorn and black bean chilli filling

Don't mind if I do have some lovely Mexican food, as I often do. This time I made these enchiladas filled with spicy soya mince, sweetcorn and black bean chilli. That is quite a basic mix for me and I really enjoy it, as it's such a comforting dish especially at this time of the year.

Ingredients

½ cup dried soya mince

1 large onion

3 garlic cloves

1 small chilli

1 romano pepper

500 g tomatoes

240 g / 1 can black beans

240 g / 1 can sweetcorn

1 tbsp olive oil

1 tsp ground coriander

2 tsp ground cumin

2 tsp paprika

1 tsp cocoa powder

Fresh coriander

4 tbsp tomato purée

100 g grated cheddar

8 tortillas

Method

Prepare the soya mince as described on the packet and fry it for a while in oil.

Chop the onion, garlic and chilli finely, also chop the romano pepper and tomatoes into cubes.

Start cooking the onion, garlic and chilli in olive oil, after a while add the romano pepper followed by the beans and sweetcorn.

Season with ground coriander, ground cumin and paprika.

Add the tomatoes and simmer under lid until you have a nice hearty mixture.

Then add the cocoa powder, fresh coriander and the soya mince.

Wrap the filling into tortillas, place them into an oven dish, cover with cheese and bake until golden brown.

I also served them with spicy chilli paste for some extra heat.

Enjoy!

Your VegHog