Enchiladas

Phil & Juls @ Food Imaginarium Regional Flavours, Brisbane

Phil & Juls @ Food Imaginarium Regional Flavours, Brisbane

Phil and I had a great time at Regional Flavours, Brisbane on the weekend in the Food Imaginarium. We took kids around the world with gardening and cooking. They got their hands right into it when they made their own food from around the world along with learning about their cultures. Fun!

The kids just loved visiting Vietnam to make fresh spring rolls and no shortage of volunteers  when we visited Japan to roll up their own sushi. Phil showed them how to make their own bean sprouts at home and the  importance of classic garden crops to Asian cuisine including wombok and spring onions.

Pasta making was a big hit when we headed off to Italy and they were fired up when we visited Mexico where they learnt the history of tomatoes being central to these cultural classics and about growing ‘The Three Sisters’ – the classic South American garden combo of beans, squash and corn but of course there was more rolling up to do when the kids made their own Enchiladas. We had a few mums and dads ask for the recipe, so here it is. Enjoy!

Tex Mex Enchiladas

Tex Mex Enchiladas

Tex Mex Enchiladas

makes 12

Cooking time: 45 minutes

 2 tablespoons olive oil

1 brown onion, peeled and finely diced

1 red capsicum, deseeded and finely diced

1-2 cloves garlic, crushed

1kg beef mince

2 tablespoons ground cumin

1 tablespoon sweet paprika

1/2 teaspoon chilli flakes

4 tablespoons tomato paste

1 can diced tomatoes

Salt & pepper

1 400gm can kidney beans, drained and rinsed

1 corn cob, silk and husks removed

12 Enchiladas

450gms chunky Salsa

300gms grated cheddar cheese

Preheat oven to 180C.

Heat the olive oil in a large saucepan and add the onion and capsicum, cook on a medium heat until softened. Add garlic and cook for a minute.

Increase the heat to high and add the mince, cook until brown stirring constantly.

Add the cumin, paprika and chilli flakes and cook for 1 minute, then combine tomato paste and tomatoes, mix well and season with salt and pepper. Bring to the boil and cover and reduce heat to a simmer. Cook for 30 minutes and remove from heat.

Use a sharp knife to cut down the length of each corn to remove the kernels. Cook the the corn kernels in a medium saucepan of boiling salted water for 3 minutes and refresh under cold water. Drain and stir through the meat sauce with the kidney beans.

Coat one side of each enchilada with salsa, spoon a 2 tablespoons of mince mixture on top, being careful not to overfill, and roll up. Place on a baking tray lined with baking paper. Spoon salsa on top of each rolled enchilada and sprinkle with cheese. Repeat with other enchilada wraps.

Place in preheated oven and cook for 15-20 minutes or until cheese has melted.

Serve with guacamole, sour cream and a green salad.

 

 

 

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