Moving house is stressful guys. This is the third time I’ve moved in 3 years, and I don’t think I’ll ever get round to actually enjoying it.
Sorting items, packing everything into boxes, hiring a van… plus the added extra stress of not knowing where we’re moving everything to!
We literally just exchanged contracts a couple of days ago, and we still don’t have the keys for our new flat, so Gary’s been staying with his parents in North Yorkshire, and I’m crashing at my lovely friend AJ’s flat.
Throw in a bout of writer’s block, a sneezy cold, a messy suitcase (why are they so impossible to keep tidy?), plus the fact that I’m leaving for Japan in less than a week… and yeah. It’s been a weird month.
Cooking healthy dinners has dropped to about number 27 on my list of priorities. But after weeks of eating out, ordering takeaway, and filling my belly with lots of meat, cheese and wine, I was SO ready to get back in the kitchen and make something lighter and (vaguely) healthy.
So I give you: vegetarian bean chilli enchiladas!
These enchiladas took me just 30 minutes to make, and the trick behind that is the yummy bean chilli.
Amy’s Kitchen is a family-owned and run American brand that have only just arrived in the UK. They make organic all-vegetarian ready meals that are healthy and yummy, but also suuuuper quick to cook up.
Every single item on their menu is vegetarian and organic, with a selection of gluten-free options and even some vegan meals. They also make absolutely everything from scratch, and everything is handmade. From the chopped onions to the roux for their sauces, they use man-power to do it all.
Everything I’ve tried so far has been delicious, with the added bonus of only taking minutes to heat up. And the options are endless! From microwaveable burritos to gluten-free pastas, and from oven pizzas to really yummy veggie burgers.
They’re perfect for those week nights when you’re tired, and it’s late, and you reaaally can’t be bothered to cook, but you also don’t want to order a takeaway.
And they’re also great for recipes like this one, where you don’t mind doing a bit of cooking, but just want to speed everything up!
So these enchiladas. They’re a bit like a Tex-Mex lasagna to be honest, and probably one of the most comforting things I’ve eaten in a while. This particular batch was eaten in bed, curled up under my duvet with (borrowed) candles and Harry Potter. So autumn, much cosy.
All you have to do is fry some onions and peppers while the Amy’s Kitchen bean chilli heats on the hob (you could also heat it up in the microwave).
Then wrap everything in a couple of soft tortillas, drizzle on some tomato sauce, sprinkle with a liiiittle bit of cheese, and stick them in the oven for 10-15 minutes until the top is golden and bubbly. Simple!
I used home-made tomato sauce that I had leftover from fajitas earlier in the week, but you can use a jar if you want to make things even quicker!
QUICK AND EASY VEGETARIAN ENCHILADAS
INGREDIENTS (for 2 people – multiply as needed)
4 small soft tortillas, or 2 large
1 tin Amy’s Kitchen bean chilli
1 red pepper
1 yellow pepper
1 cup tomato sauce
1 handful mature cheddar cheese, grated
1 tsp oil (I used vegetable, but rapeseed or olive would also work)
1. Peel and chop your onion. Remove the core and seeds from the peppers, then slice finely. Turn the oven on to 200 degrees (Celsius, fan-assisted)
2. Put a saucepan on the hob on a medium heat, and throw in your tin of Amy’s Kitchen chilli. Heat through, stirring occasionally. (If you’re using the microwave, just follow the instructions on the side of the tin).
3. Meanwhile, heat the oil in small frying pan. Add your onion and peppers, and fry until soft.
4. Grease an oven-proof dish (a small lasagna dish is perfect) with a small drop of oil. This will just stop the tortillas from sticking. Then lay one tortilla in the dish, spoon on some of the chilli, and carefully roll the wrap into a cannelloni shaped tube. (Try not to lose any of the filling out of the ends, but it’s not the end of the world if you do). Move the wrap to one side of the dish, then repeat the process with the rest of the tortillas. Lay the wraps side by side, in one layer.
5. Drizzle the tomato sauce over the enchiladas, and use a fork to just spread it around so it covers the tortillas. Then sprinkle with the cheese.
6. Bake the enchiladas in the oven for 10-15 minutes, until the tomato sauce is bubbling and the cheese is golden on top.
7. Serve hot, with guacamole and sour cream on the side.
You can find Amy’s Kitchen products in all major UK supermarkets!
*This post is sponsored by Amy’s Kitchen.