I am not a morning person. At all. Anyone who has had the misfortune of being with me a) when I have just woken up or b) when I am tired and need my bed, can vouch for that. It has even been suggested that I am like a different person when I am tired. A mean little troll. All I need is a bit of time to thaw, (and some food) and I am ready to face the day! Sort of. Today I woke up slightly less grizzly, because it was sunny! I had two initial thoughts when I saw the sunshine 1) I wish I had my bike and 2) OMG I CAN TAKE GREAT PICTURES OF FOOD WITH THIS LIGHT.
I love going on bike rides. In the summer my bike is my main mode of transport. I have a super cool, silver and lilac mountain bike. Sorry, no road bike for me. Anyway, I may have to get a boris bike and ride around hyde park or something. So after getting over the fact I couldn’t go for a bike ride, I diverted my attention to food! I may have mentioned before, my brother was home for Singapore for the last week. It was nice to have him back! On Monday we had the Bharti’s and the Amlani’s round to celebrate Vivek’s return and Ashrami’s 5th birthday and Harishfoa’s 21st (he will appreciate that) birthday. My Mum cooked up an Indian feast, of course, and the main dish was a 10 bean curry made using a 10 bean mix from Waitrose. The mix included black eyed beans, black turtle beans, butter beans, haricot beans, lima beans, pinto beans, red kidney beans, rose cocoa beans, alubia beans and mung beans. For the first time ever, there was NO leftovers. My Mum felt terrible! She usually cooks enough to feed the family plus at least 5 more people. However, it would seem the youngest children of the family eat adult sized portions!
As the beans were dried, my mum soaked them over night then cooked them in a pressure cooker. Now pressure cookers sound scary, but they save sooo much time and can be used for anything that needs a good ‘n’ propa boiling. Anywho, my Mum put a few soaked beans aside to use later on in the week but I had other plans for them. 10 BEAN ENCHILADAS!
Mexican food is my absolute favourite. There is spice, there is flavour, there is cheese. So much cheese. Always cheese. But not this time! I chose to top the bean blankets (a nod to anyone who gets that reference) with crème fraîche (half fat of course), rather than cheese, for a slightly creamier texture and taste. Whenever I think of crème fraîche I think of South Park (A nod and giggle to anyone who knows gets that reference). These enchiladas are super easy to make. They probably aren’t really very Mexican at all, so I apologise in advance.
If you aren’t from England or you don’t have a Waitrose near you, fear not, you can use any mix of beans you can get your hands on, whether it’s a 10 bean mix or a 2 bean mix.
Skill Level: ABC it’s as easy as 123
Oven proof dish
2 bay leaves
1 onion (skin removed and halved)
4 garlic cloves (skin removed, crushed lightly with side of knife but kept whole)
1 tbsp butter**
1 onion (diced)
3 garlic cloves (crushed)
½tbsp olive oil (scant)
½tsp cayenne pepper
8 tortilla wraps
200g half-fat crème fraîche
** must be butter not oil! Don’t be afraid 🙂
- Drain beans (that have been soaked over night).
- Put beans in a pan along with bay leaves, onion halves, whole garlic cloves and cover with fresh water.
- Boil vigorously for 10 mins. Reduce heat and boil for a further 1-1½hrs until beans are tender. Top up with boiling water from the kettle when necessary.
- Drain beans, discarding bay leaves, onions and garlic cloves. Set aside.
- Preheat the oven to 200c/180c fan/Gas 6.
- Heat olive oil for sauce, in a saucepan over medium heat. Add crushed garlic and lower heat. Cook for 1 min.
- Add passata and season to taste. Add cayenne pepper for a bit of spice.
- Simmer over low heat for 20 mins. (Put lid on leaving a slight gap for steam to escape, the sauce has a tendency to jump about a bit)
- Meanwhile, melt butter in a saucepan over a low heat then add onions and garlic. Sauté until onions have softened.
- Add beans and water. Season to taste and cook over medium heat for 10 mins until most of the water has evaporated.
- Remove beans from heat and mash leaving about ¼ of the beans whole.
- Return to medium heat and cook for a further 3-5 mins (until sauce is ready).
- Remove beans and sauce from heat.
- Spoon beans in a verticle line on to middle third of a wrap.
- Fold sides over so filling is covered and place wrap folded side down into oven proof dish.
- Repeat for the rest of the wraps placing each side by side in dish. Use more than one if necessary.
- Cover wraps with sauce. (Careful not to drown them, don’t use all the sauce if there is too much).
- Dollop spoonfuls of crème fraîche on top of sauce covered wraps.
- Place in oven and bake for 30 mins.
- Remove from oven, garnish with chopped coriander and serve with sliced avocados (optional).
I listened to my old favourites Red Hot Chili Peppers whilst cooking these bad boys.