Looking to get the kids more involved in cooking? Follow this easy recipe for veggie enchiladas - a simple, delicious family dinner we've put together with help from The Tesco Eat Happy Project (and just in time for National Vegetarian Week). Complete with top chopping safety tips from the Children's Food Trust. Recipe below.
INGREDIENTS for veggie enchiladas 2 Tbsp Rapeseed Oil 1 large onion, finely chopped 1 clove of garlic 2 x 400g tins kidney beans (or black eyed beans) 2 x 400g tins chopped tomato 1 Tbsp tomato puree 1 Tbsp chilli powder 16 wholemeal tortilla wraps 50g Grated Cheddar
To serve veggie enchiladas
Sour cream or 0% Fat Greek yogurt.
RECIPE for veggie enchiladas.
1. Preheat the oven to 200 degrees, and grease an oven-proof dish (about 20cm x 35cm). In a frying pan, gently fry the onion and garlic for 5 minutes until softened.
2. Rinse the beans, then add to the pan with the tinned tomatoes, tomato puree, chilli powder. Bring to the boil then simmer for 20 mins until it thickens.
3. Now for the messy part! Divide the mixture between the tortillas, roll them up and put them join down into the oven dish. When you've put them all in, top with the grated cheese, and put them in the oven and bake for 15 minutes.
Serve with salad and a dollop of sour cream or 0% Fat Greek yogurt.
Nutrition Information per serving:
20g Total Fat (Amber)
6g Saturated Fat (Amber)
19g Sugar (Amber)
1.7g salt (Amber)
Want even more goodness in your veggie enchiladas?
To boost the veggie content, swap a can of the beans for the same weight of grated carrot, peas, or sweetcorn or a mixture. Choose wholemeal or half and half wraps, rather than plain white, for extra fibre.
For more family food recipes from Mumsnet, visit: http://www.mumsnet.com/food
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