Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 20 mins Cook­ing time 1 hour Serves 4

2 brown onions,

finely diced

1 stick cel­ery, finely diced 8 cloves gar­lic, minced

½ bunch thyme leaves, chopped 2 Tbsp ex­tra vir­gin olive oil 2 Tbsp tomato paste

1 Tbsp smoked pa­prika

2 tsp ground cumin

1 tsp ground co­rian­der 400g can diced toma­toes 1½ cups veg­etable stock

2 x 400g cans four bean mix ¾ cup quinoa

Sea-salt flakes and freshly

ground black pep­per Cook­ing oil spray, to grease 8 small multi­grain tor­tillas

2 cups tomato pasta sauce 2 cups grated ched­dar cheese Co­rian­der leaves, hot sauce and sour cream, to serve

STEP 1 Pre­heat oven to 180°C fan-forced (200°C con­ven­tional). Put onions, cel­ery, gar­lic, thyme leaves and olive oil in a large saucepan over a medium heat. Cook for 5 min­utes, un­til soft­ened. Mix in tomato paste and spices, cook for 1 minute. Add toma­toes, stock, mixed beans and quinoa. Bring to a sim­mer and cook for 20 min­utes, stir­ring oc­ca­sion­ally. Fit the lid and stand for 10 min­utes, then sea­son. STEP 2 Grease a large oven tray with oil. Di­vide bean mix­ture be­tween tor­tillas, plac­ing down the cen­tre of each. Roll up tor­tillas, then ar­range seam-side down on pre­pared tray. Top with pasta sauce and cheese, then bake for 25 min­utes, un­til cheese is melted and golden. Scat­ter en­chi­ladas with co­rian­der, driz­zle with hot sauce, and serve with sour cream on the side.

Easy bean en­chi­ladas

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