I woke up late and had a massive rush to work, sound familiar? I got to work and had a pretty good day, had my lunch – left over risotto – and finished my day. Once work was finished I headed home with every intention to get dinner started but instead I did some pack holiday planning and waited for my boyfriend to get home before starting dinner together.
We made vegetarian enchiladas, we had to make a few adjustments because we forgot ingredients and we had some stuff in the fridge to use up so it was all good. We cooked to serve 5.
Boil in the bag rice
2 x cans of chopped tomatoes
2 x red onions
3 x carrots
1 tbsp vegetable oil
1 x red pepper
5 x tortilla wraps
4 x tbsp natural yoghurt
1 x bag of spinach
2 tbsp paprika
First we put the rice in boiling water over a low heat for 10 minutes. While that was boiling we chopped the two onions into thin slices, grated the carrots and chopped the pepper into chunks. We heated the oil in a large frying pan for a minute and then added the onions, carrot and pepper, part way through I added a tablespoon of paprika. They cooked for 10 minutes before adding the 2 cans of tomatoes, kidney beans and pouring the rice in. This was all brought to the boil and then simmered for 20 minutes to reduce the juices from the tomatoes.
To assemble we lined each wrap with spinach and then added two heaped spoons of the chilli mixture and folding the ends in before rolling up and placing into a large oven proof dish. We repeated this five times and then mixed together the yoghurt and cheese in a bowl with the left over paprika. Once all the enchiladas were in the dish we spooned the remaining chilli mixture on top and covered with the yoghurt and cheese mixture. Grill for about 5 minutes or until golden and bubbling on the top and you’re ready to eat!
After dinner we did the washing up, my boyfriend smashed a dish and we went to bed! We were both so tired that anything more than laying in silence next to each other was far too much effort! Goodnight.