One Skillet Enchilada

I’ve been on a homemade Mexican(ish) food binge the last few days. After eating fajitas, naked burrito bowl and quesadilla I wanted to try something different while also using up leftover tortillas and various sauces. What started as an experiment ended as an extremely delicious, healthy and flavour-explosion in my mouth! I promise you, once you try this recipe you won’t need the excuse of using leftover food to make this!

  • Servings: 2
  • Difficulty: Easy
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Ingredients

  • 4 corn tortillas
  • 1 red onion, sliced
  • 1 small bunch broccoli, chopped into small florets
  • 3 cloves garlic, sliced
  • 2 handfulls of rocket, roughly chopped
  • 1/2 cup baba ganoush
  • 1 cup roast vegetable pasta sauce (or enchilada sauce)
  • 1tspn paprika
  • 1tspn cumin powder
  • 2tspn olive oil
  • salt to taste
  • cheese for garnish (optional)

Method

  1. Heat oven to 220C.
  2. Stack the tortillas on top of each other, place on a cutting board and cut into 6 wedges. (Think of the stack as the face of a clock and cut 3 lines through the stack: 12 to 6 o’clock, 2 to 8 and 4 to 10 o’clock).
  3. Line a baking tray with grease proof paper. Spread tortilla wedges in a single layer and bake for 10mins. Remove from oven and set aside to cool. (Taste one to make sure it’s crispy enough. Taste another with the baba ganoush and a third with the pasta sauce. Tell yourself off for being greedy and go back to cooking)
  4. Heat oil in a frying pan. Once heated add garlic and saute until golden. Add sliced onions, sprinkling of salt and cook till onions are soft.
  5. Add broccoli florets, paprika, cumin and fry till broccoli is cooked but still has a bite to it.
  6. Add baba ganoush and pasta sauce to the pan.
  7. Mix it all up. (Eat a couple of chips with the sauce; just to make sure it tastes alright of course). Adjust seasoning.
  8. Add the crispy chips to the pan, 1/4cup water, rocket and simmer for 5mins or just until the chips have absorbed the flavourful sauce and have started to go soft but are still chewy and a bit crunchy.
  9. Garnish with cheese. I did this for the pictures but honestly this dish is creamy and flavourful enough even without it. I’ll leave the cheese out next time.
  10. Transfer to a bowl and enjoy straightaway!

Notes

  1. Feel free to experiment with different veggies. You could use mushrooms, peppers or fresh corn.
  2. Throw in some cooked beans and some shredded chicken/pork for extra protein. You could even top this with a fried egg if you fancied!
  3. Whatever variations you try I’d suggest not swapping some things like garlic, red onion, baba ganoush (for the creaminess and smokiness it imparts to the dish), red sauce, rocket and the spices as they provide great depth of flavour!
  4. I used corn tortillas coz they retain their chewiness and crunchiness even after adding to the sauce. You could use flour tortillas too but these will likely go soggy.

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Grain-Free Veggie Bake

  • Servings: 3
  • Difficulty: Easy
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Ingredients

  • 250gms cauliflower, grated (I used store bought cauliflower “rice”)
  • 250gms mushrooms (I used mix of white and cremini), sliced
  • 1/2 red pepper, diced
  • 60gms baby spinach
  • 1stalk of spring onion, chopped
  • 2 cloves garlic, crushed and sliced
  • 2 tbspn olive oil
  • 300gms pasta sauce (I used Jamie Oliver’s Tomato & Chilli one)
  • 75-100gms cheddar or tasty cheese, grated
  • salt and cracked pepper to taste

Method

  1. Heat oven to 180C
  2. Heat 1tbspn of oil in a pan. Saute garlic till golden, add mushrooms and stir fry till cooked but still chewy. Transfer to a baking dish.
  3. Heat the remaining oil in the same pan. Add grated cauliflower, spring onions and red pepper and stir fry for 3-4 mins till cooked but still crunchy. Transfer to the baking dish.
  4. Add spinach to the pan and let the heat wilt it a little and transfer to the dish.
  5. Add pasta sauce, adjust seasoning and stir through. 
  6. Sprinkle with cheese and add cracked pepper. 
  7. Bake for 10mins till the cheese is melted. Change setting to grill, turn up the temperature to 200C and grill till cheese is golden.
  8. Serve immediately and enjoy!

Notes

  1. Feel free to experiment with the veggies, the ones I used give out a lot of water so keep that in mind.
  2. Stir through some cooked pasta along with the sauce to make it more filling. Or serve the dish with some fresh sourdough bread to soak up the yummy sauce.
  3. For a vegan option, use cashew cheese instead.