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.
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
4 tbsp tomato purée
100 g grated cheddar
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.