Enchiladas Please Señor

Who doesn't love Mexican food?!

This recipe is super easy to make and it can be made in advance and the enchiladas can be reheated to serve.

Ingredients

1 cup of button mushrooms

1 onion

1 clove of garlic

1 tin chopped tomatoes

2 teaspoons of chilli flakes

2 teaspoons of mild chilli powder

2 teaspoons of paprika

1 tin of red kidney beans

1/4 cup of red lentils

5 tortilla wraps

1/2 cup of grated cheese

Method

1. Chop the onion and slice the mushrooms. Add the onions and mushrooms to a large frying pan/wok with a little oil. As they begin to cook (1-2 minutes) add the minced garlic.

2. Once the mushrooms and onions are cooked, add the tin of chopped tomatoes. Let this simmer and reduce. In a small bowl add the red lentils and 1/4 cup of boiling water, set this to one side.

3. After approximately 5 minutes, add the chilli flakes, mild chilli powder and paprika. More or less spices can be added depending on your personal preference. This recipe makes a mild/medium chilli. Next add the red kidney beans and red lentils (which you have drained).

4. Preheat your oven to 180c fan.

5. Leave your chilli filling to cook for approximately 10 minutes.

6. Once your chilli has cooked and reduced, layout your tortillas. Spoon the mixture into the middle of the tortilla leaving 2 inches around the edge to allow for folding. It is up to you how much you want to fill your tortillas. I tend to use 2 large spoonfuls. Make sure you leave some of the chilli liquid to cover your enchiladas later.

7. Now it is time to fold your tortillas. To do this, I take then bottom of the tortilla and fold it up onto itself (like you are wrapping a present) and then do the same with the top. Once the top and bottom are folded in, you can roll the sides of the enchilada. Repeat this until all of your tortillas are wrapped.

8. Add your tortillas to a deep baking tray, similar to the kind of thing you might cook lasagne in. Place the enchiladas in the tray next to each other, they are meant to touch. It doesn't matter if they don't fill the tray. Spoon over any remaining chilli liquid and bake in the oven for approximately 25 minutes. After 25 minutes, remove from the oven and sprinkle the top with cheese and cook for another 5 minutes.

9. Serve and enjoy.

Don't forget to top your enchiladas with all the Mexican essentials - vegan sour cream (which I have a recipe for), guacamole, salsa and jalapeño peppers.

This recipe serves between 3 and 5 depending on how hungry you are and what sides you are serving