Recipe Ingredients
- 1 celeriac, ugly end chopped off, peeled and diced into small cubes
- 1 potato, peeled and cubed
- 1 onion, finely diced
- ½ a garlic bulb, finely diced OR wrapped in foil with a little oil and roasted in the oven for 25 minutes
- 1 veg stock cube made up with 2-3 (depending on desired thickness) mugs of hot water, stirred with fork to combine
- Oil
- Dried parsley packet
- Salt and Pepper
Recipe Instructions
| Preheat oven to 180c degrees. Lightly oil a deep oven tray (about a finger deep). In a pan over medium heat, heat the oil. Add the onions and cook for about 5 to 7 minutes until soft. Add the mushroom and pepper and cook, stirring occasionally, for about 8 minutes or until the peppers are soft and the mushrooms are browned. Add the Mexican spice blend, stir to coat all the veg and cook until smelling good, about 1 minute. Add the spring greens, a few handfuls at a time, stirring until it has reduced in size. Add the drained beans and enough passata sauce to get all the veg wet but not swimming in sauce. Season with a little salt to taste. Assemble the enchiladas: Pour some passata sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread a few tablespoons of the pepper/mushroom filling mixture down the middle of a tortilla, then roll up into a wrap. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling until the tray is full. Drizzle the remaining passata sauce evenly over the wraps in the tray, leaving the edges of the wraps bare so they can crisp a little in the oven. Sprinkle with (optional) cheese. Bake for 20 minutes (or until your cheese is bubbling if adding any). Then serve. |
