Butter Bean Quesadilla

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I make cheese and tomato quesadillas a lot but I’m trying to up my fibre intake and I thought beans were the way to go. I didn’t want to cook the beans twice over, so prepped a quick filling within minutes. This way the beans remain nutritious and I’ll have a happy healthy me!

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They were really yummy that I ended up eating more than I should have. I really have to start controlling my portion control!…Today we are having chilli and mushroom penne. I’m already thinking about our next meal! I am terribly addicted to food! Lol!

See you all soon with the pasta recipe, much love, D x

INGREDIENTS

1 tin butter beans, drained & rinsed
1 onion chopped crescent shaped
2 plum tomatoes sliced thinly
2-3 handfuls of grated cheddar cheese
1 tsp cumin & coriander powder
Sprinkling of chilli flakes and garlic powder
Salt to taste
Olive oil to pan fry

Ready made tortillas

METHOD

Take all the ingredients apart from the oil and mix well, until all is combined and nicely coated/seasoned

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Heat a non stick frying pan on a medium heat with a little olive oil. Place the tortilla in the pan, add a few tablespoons of the butter bean mix on one half and fold over

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Cook on both sides until the cheese has melted and the beans have warmed through

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Comforting Food Always!

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I always find myself making and discovering new recipes but don’t tend to make recipes that I’ve previously developed. Not because it becomes repetitive, more that I’m always looking for new things to cook!

So, this weekend I decided to change things up a bit and go back to a recipe that I made a while back and adored the first time round. I made the tomato sauce a bit more Mexican and spicy and reversed the filling and sauce around. This is The first dish and now for what we had at the weekend. I think it makes for a nice winter meal as the heat of the spices warms you through.

So very easy to prepare in advance if you have guests coming round or so quick to make when you want a simple, fast meal. Hope you all enjoy it!
Have a mesmerising Monday, much love D x

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INGREDIENTS

For the filling

A large bag of baby spinach 400g
1 large garlic clove
150g full fat soft cheese
1 tbsp olive oil
Salt & pepper to taste

For the sauce

430g tomato passata
1 small white onion chopped
1 tbsp olive oil
1/3 tsp taco/mexican seasoning
1/2 veg stock cube
1/3 tsp cayenne pepper/paprika
1 level tsp salt

6 large tortilla wraps
Grated mature cheddar cheese

METHOD

Preheat the oven to 190°c

Blitz all the filling ingredients together in a food processor…DONE!

For the sauce

Heat up the Olive oil. Sauté the chopped onion on a low heat until golden brown. Pour in the tomato passata along with all the seasoning, stir well. Cook through for 10 to 15 minutes

To see the set up of the enchilada go to…Mexican spinach enchiladas

Once all layed out in baking dish, pour over the tomato sauce. Place in the oven and bake for 15 minutes or until the cheese has melted and has is all golden

Serve with a salad of your choice

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Fresh Salsa Nachos

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Dinner was ready but my husband very cheekily made some fresh salsa with cheese nachos. As soon as I realised he was chopping the ingredients, my camera quickly made an appearance. I captured quite a few pictures to share with you all.

I was soo tempted to eat some of the yummy ingredients as he prepped! But didn’t! It was totally worth the wait. You really can’t beat tangy fresh salsa, the flavours are incredible and with the cheese and crispiness of the tortilla….ummmm I don’t think I will have much dinner now!

INGREDIENTS

1 onion finely diced
1 tomato finely diced
2 tbsp freshly chopped coriander
1 avocado diced
1 chilli deseeded finely chopped
1/2 juice of lime
Pinch of salt

Tortilla chips
Grated cheese

METHOD

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Combine all ingredients in a bowl, mix slowly together

On a microwave safe plate, place a layer of tortilla chips with cheese, melt in the microwave oven for 1 minute

Transfer into a bowl and add the salsa

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Now grab your favourite drink, sit back and munch away! Taking some over to Fiesta Friday…

Creamy White Enchiladas

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My first memory of going to a Mexican restaurant is with my Uncle and Aunts. I was astounded by all the colourful paraphernalia and the mexican music beat that kept my feet tapping. It’s amazing to recall this time from the depths of my memory! I can close my eyes and I’m sitting right there on a large rustic wooden table with my family and clasped in my hand my very first sweet strawberry daquiri mocktail!

My tongue was greeted with the most sensational flavours I have ever tasted and I found myself hooked on this new cuisine! From that time on I made Mexican at home and still love to experiment with different components to give my Mexican recipes a different edge.

My Husband fancied Mexican recently and I felt the urge to mix things up a bit. We’ve all had enchiladas with a fiery tomato sauce. But I wanted something more creamy to add to the rich bean filling that was sauteéd in fresh coriander!

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So came to mind a white sauce with spring onion that would smother the tortillas filled to the the brim with the spicy tomato bean filling. Not forgetting the cheese that always makes the dish! I hope you enjoy these as much a we did! Much love D x

INGREDIENTS

For the enchilada filling
2 spring onions finely chopped
2 cloves garlic crushed
1 tin of refried beans
100ml crushed tomato
1 tbsp olive oil
Handful of chopped fresh coriander
¼ tsp dried red chilli flakes
¼ tsp cumin seeds
¼ tsp paprika
1 tsp cumin and coriander powder

For the white sauce
1 tbsp butter
⅓ tbsp olive oil
1 heaped tbsp plain flour
2 spring onions chopped finely
1½ cups of milk

Pre prepared large tortillas
Grated Cheddar cheese

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METHOD

For the bean filling ~

• Heat the olive oil in a non stick saucepan with the chilli flakes and cumin seeds. once the oil is hot and sizzling add the chopped spring onions and garlic plus half of the coriander and stir briskly

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• Once the onion has become soft and translucent pour in the tomato passata.
Add in the seasoning of cumin powder and paprika and mix well. Simmer for a few minutes

• Stir in the refried beans with half a cup of water to loosen the mixture. Sprinkle in the rest of the coriander and simmer for a further 5 minutes. Take off the heat and leave aside

For the white sauce ~

• Heat the butter and olive oil mix in the flour on a low heat keep stirring the roux until it bubbles a little. Combine the spring onion with the roux and cook off for a couple of minutes

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• Gently pour the milk into the pan and whisk continuously until the sauce starts to thicken

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Once the sauce is glossy and thickened take off the heat and leave aside

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To assemble the enchiladas ~

• Spread the bean filling as a strip in the middle of the tortilla

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• Fold one edge over from the side

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• Then make another fold from the bottom to seal in the filling

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• Next roll into a wrapped tortilla

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• Repeat for approximately 6 tortillas and line them up in a deep oven dish

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• Smother the wrapped tortillas in the white sauce and sprinkle cheddar cheese on top

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Place in the oven for 15 minutes at 180°c/350°f/gas mark 4 and then place under the grill to make the cheese nice and golden

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Serve with some spicy potato wedges and a tomato salsa

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A Mexican Vegetarian Lasagne

A bright, tasty Mexican fusion recipe..One that we adore..simple and quick. You most likely will have the ingredients sitting in your store cupboard..Give it a whirl! I hope you enjoy it…Have a peaceful day! Much love D x

Shivaay Delights

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I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!

Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!

Have a splendid weekend! Much love D x

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INGREDIENTS

For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps

For the Mexican tomato sauce
425g passata…

View original post 261 more words

Peri-Peri Chip, Cheese & Bean Wrap

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These days I don’t think we go once a week without my oven Peri-peri spicy masala chips, my little ones’ always request them for lunch!  So I HAD to come up with a healthy addition!  Beans! Came to mind and a chip butty!

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So, here we have a spicy refried bean wrap with chips and lots of cheese.  This way the boys and me are getting carbs, protein and dairy in the one meal!  It was soooo filling and soooo yummy!  A dish you can prep earlier and put together when the oven chips have been cooked…great for all the family especially the kids!

Have a super duper Sunday! And I’ll see you all tomorrow! Much love D x

INGREDIENTS

1 tin (215g) spicy refried beans
1 tomato diced
1 onion diced
1 tbsp olive oil
⅓ tsp cumin seeds
½ vegetable stock cube
⅓ cup boiling water
Lemon/lime juice
Fresh coriander

Portion of peri-peri chips
Large tortilla wraps
Grated Cheddar cheese

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METHOD

• Heat up the oil with the cumin seeds in a medium saucepan, once seeds start to sizzle lower to a medium heat.  Add the onion and tomato, cook until onion is golden brown

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• Crumble over stock cube,  mix in the refried beans with the boiling water.  Lower to a gentle simmer.  Cover and cook for 7-10 minutes stirring occasionally

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• Finally squeeze over a little lemon/lime juice and stir in the coriander

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To assemble the wraps

• Make a vertical strip of bean mixture in the centre of a warmed tortilla

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• Place the peri-peri chips on top of the mixture and a liberal helping of grated cheese

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• Roll up and slice in two!  Now just simply Enjoy!  You may want some salsa or guacamole with it

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Chilli cheese fingers

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Today’s quick and easy snacky type of lunch consisted of my 2 favourite things! CHILLI & CHEESE!!! You know how much I love cheese from my past recipes but chilli only came into play after I got married and even more after I had my two children.

When I was young I just couldn’t handle any heat, I felt like it would irritate my stomach but now it’s a very different story. I just am addicted to that hit and buzz of heat from the chilli on my tongue and I seriously can’t get enough. Must have been the baby hormones that changed me this much! Lol!

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So it’s Saturday, I was hoping to get our weekly shop done but decided that I will try and have a food clear out week and make recipes based on what I have. With no fresh vegetables, the cheese, green chilli, dried oregano combination came up adorned in a crispy tortilla wrap.

I know really easy huh? But the trio of flavours worked well alone…no need for tomato either! Leaving the saltiness of the cheddar, the heat of the chilli and an Italian note from the oregano….ummmm bellisimo!

INGREDIENTS

Ready made tortilla wraps
Fresh green chilli sliced finely
Grated cheddar cheese
Dried oregano
Olive oil

METHOD

• Heat a little oil in a non stick frying pan on a low to medium heat, lay down the tortilla and on half of it sprinkle the cheese and oregano

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• Place as much chilli as you wish, depending upon the heat factor you wish to achieve and then fold

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• Using a spatula press down. Cook on both sides until golden brown and the cheese has melted and is stringy

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• Take out the folded wrap and slice into fingers. Great for toddlers without the chilli as a finger food!

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Enjoy with a dipping sauce of your choice. I went with a tangy Mexican sauce that I love! So Mexican quesedilla with an Italian twist!

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