Monday, 14 January 2013

Aubergine, pepper & chickpea enchiladas (4 colours)

These are really quite filling so you may only want to eat one each, depending on what you serve them with.

Ingredients
Olive oil - 1 tbsp
Aubergine - 1, cut into 1 cm cubes
Onion - 1, chopped
Red pepper - 1, chopped
Yellow pepper - 1, chopped
Chickpeas - 400 g tin, drained and rinsed
Chopped tomatoes - 400 g tin
Taco seasoning - 2 tsp
Flour tortillas - 8
Salsa - jar
Feta cheese - 150 g

Methods 
1) Heat the oil in a frying pan and cook the aubergine for a few minutes. Add the onion and peppers and cook, stirring occasionally, until softened. Add the chickpeas and cook for 2-3 minutes.
2) Pour the chopped tomatoes into the pan and sprinkle over the taco seasoning. Stir well and cook for 5 minutes.


3) Spoon an eighth of the veg mixture down the centre of each tortilla and crumble over a little of the cheese. Roll up and place in a large greased ovenproof dish. Repeat until you've rolled up all the tortillas, reserving some of the cheese.
4) Pour the salsa over the tortillas and then crumble over the remaining cheese. Bake at 180°C for 10 minutes. Serves 4-8.

2 comments:

  1. Helen,
    This is a winner! I changed the the recipe a bit, though: I replaced the salsa with some of the vegetable mixture (for the moisture), and then added the cheese. When the tacos were baked, I topped them off with a fresh salsa of chopped tomato, sweet onion, a good bunch of fresh coriander leaves (cilantro), some finely chopped jalapeño pepper, a little sea salt, and the juice of one lime. Thanks! McGregor

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    Replies
    1. That sounds like a lovely variation, especially the lime. Thanks for letting me know.

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