Easy to make, yet supremely tasty, this is an example of what comfort food is all about!
Cheddar EnchiladasServes: 4
This is a classic Mexican vegetarian dish that's given a British twist with the addition of Cheddar cheese.
For the Filling:1 large onion, finely chopped
1 tbsp sunflower oil
3 garlic cloves, crushed
1/2 tsp hot chilli powder
2 tsp ground cumin seeds
400g (14 oz) tin of chopped tomatoes
1 tbsp tomato purée
215g (7 1/2 oz) tin of chilli beans (alternatively use this Chilli with Beans recipe to make your own)
For the Topping:8 flour tortillas
200g Cheddar cheese, grated
3 tbsp fresh coriander (cilantro), chopped
1 avocado, diced
1 tbsp lemon juice (use this to dress the avocado to prevent its borwning)
4 tbsp sour cream
1 tbsp fresh coriander leaves, to garnish
Method:Heat the oil in a pan, add the onion and fry for about 3 minutes, or until soft and translucent. Add the garlic and the spices and stir-fry for 1 minute before adding the tomatoes and tomato purée.
Bring to a simmer and cook, uncovered, for 10 minutes or until the sauce has thickened. Now add the chilli beans, stir to combine and take off the heat.
Take the tortillas and fill each one with a heaped tablespoon of the filling then top with 2 tbsp of the grated cheese and a little of the chopped coriander. Roll the tortillas up and then pack together in a greased baking dish.
Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for 20 minutes. Heat any of the left-over sauce in a pan and spoon into a warmed serving bowl.
Garnish the tortillas with the avocado, soured cream and the 1 tbsp coriander leaves. Serve immediately, accompanied by any left-over cheese.