Ingredients
(Makes 9 enchiladas, 3 servings)
Enchiladas
1 can of beans
1 can of lentils
1 can of chopped tomatoes
1 can of whole corn kernels
9 tortillas
1 cube of beef stock, crushed
Some random veggies you have (I had 3 mushrooms)
1t crushed garlic
1t oregano
1t smoked paprika
2t cumin
Queso
1 can of evaporated milk
2T flour
2 handfuls of grated cheese
2 green chillies, chopped (If you don't have chilli flakes will probably be fine)
Milk (amount depends on the consistancy)
Guacamole
1 avocado
1T lemon juice
S&P
Instructions
Preheat oven to 180C bake
Combine all your ingredients for the enchiladas (bar tortillas) in a pot and bring to a simmer for 5-10 minutes, stirring frequently - this is to reduce the liquid
Once reduced, remove from heat, add mix to the individual tortillas and roll the enchiladas, adding them to a baking dish
Once baking dish is filled, brush a small amount of oil and add a little cheese on top
Place in the oven (not too close to the element) for 10-20 minutes until the enchiladas are slightly browned
While that is cooking, mix all your ingredients for the queso in a pot and put over medium heat
Once the edges of the pot begin to bubble stir with a whisk, this should thicken quickly
If you queso is too thick, gradually add milk till it is a consistency that is pourable and then remove from heat
To make the guacamole just add all the ingredients to a bowl and mash it together with a fork, seasoning with salt and pepper to taste
Once all is done, serve the enchiladas with queso poured over and a dollop of guacamole on top
If you have leftover queso, It make a banging dip
Finally say a prayer for the poor soul that has to do the dishes
Enjoy!
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