I'm going to show you how to make a beautiful
veggie enchilada. This is a great Mexican inspired dish. It's a great way to get veggies into your
life in a cool contemporary way that makes you feel happy, right. So let's start off with the
tomato sauce, very, very simple. Get yourself a large casserole pan, right. We are gonna prep in this and
we're gonna cook in this and we're gonna serve in this, right, so one thing to wash up. We like that. I
am gonna blacken and scold vegetables. So let's get flavour happening. So this tomato sauce happens
using peppers, four tomatoes as ripe as possible. A handful of spring onions. I'll nick one out
for the salsa later. A couple of garlic cloves it is simple as that. So let me show you a
cool way to deseed the peppers. Use one thumb and shove it in there and then you can crack it open, right. Tap out the seeds. We'll put the peppers into our pan. So thumb in, tear, tap, squash. Spring onions if you've got a gas hob you might not but if you have you can just put these onions on the gas and
scold them up. So let's just jiggle those about. Same thing with the tomatoes but I'll do that in the pan. Two garlic cloves can go in there's no oil in this pan, it's dry, like you're dry frying
you're scalding, you're charring. Chilli, you take your choice, right, but what I would suggest is
just take the little green bits off the end and I would probably advise removing the seeds just
because that's where the heat is. If you don't like hot food that's fine use a little bit of chilli
in the background. It doesn't have to blow your mind or even be registered, it can just be there
supporting all the other flavours. This little bit of blackening here is just what I wanted. If you just have a look here can you see we've just steamed it and charred it. See how that's just
soft now so that's what we want. We're going to take our liquidiser. A lot of parents talking about the trouble and strife of getting the good stuff in their kids and the reality and the true answer is there's no one silver bullet. It is a life long battle and if you get it right half
the time you're extraordinary. So don't beat yourself up parents. So in here I'm gonna
add just a kiss of olive oil. I'm going to put a little bit of coriander in there. I love
using herbs I just think it's a beautiful thing. So I'll just take a little wodge of this
like let's just put the stalks in there right don't waste those beautiful flavour. I might take a
little cup of water in there just to get it going. Definitely a pinch of salt and pepper. Secret
ingredient for me is either lime or vinegar as we are trying to salute our Mexican brothers
and sisters. Lime is such a brilliant fruit. Lime skin has gone in we've rolled it and that
kind of breaks all the little capsules. Look at that these are nice and juicy. Let's say one
and a half limes goes in. Whiz this up right 30 seconds. How many recipes around
the world just have a basic tomato sauce? So it's not hot chilli hot but it's just full of
flavour. So I'm going to put half of this on here now. That will actually start softening all
the caramelisation off the bottom of that pan and now let's do the filling it's really, really
simple. Black beans I'm gonna drain it like that. Look have a look at that, they're really
amazing. They're the most beautiful colour. Really nutritious, great source of protein really, really cheap. We'll season it with salt and pepper. If you want to give a little kind of twang the
chipotle chilli sauces have a smokiness and a deliciousness. You could use the smoked paprika really, really nice. In here as well I'm going to put a little bit of feta. So feta is not Mexican
but I can't get any Mexican cheeses but actually feta which is normally over salad raw is brilliant
cooked. So what I'm going to do is get a fork and fork it up. I like to go half mushy like mashed
potato and half semi chunky just for texture. You can dress this with some nice heart healthy
fats, olive oil, cold pressed olive oil to give you flavour to give you that shine. Let's see how I'm just mushing up the feta some big, some small and you can put a little bit of
herb in there as well, just a bit. Go chunky, go fine. There's no right or wrong.
That is the filling. We're gonna wrap that in this so I'm using tortilla. If
you wanted to be more traditional use the corn tortilla. We've got eight, right.
So two each. So lay out your eight tortilla. Let's stuff these bad boys let's
just do a good spoon on each one. Okay filling done. So I'm going to turn that pan on just to get it going why not I'm going to cook it straight away so I'm going to get that sizzling
and I'm just going to squeeze it and roll it. So that's coming up to a simmer. Let's place in our beautiful little wrapped black beans. Snug them in there and the sauce goes in and around
them. I'm going to pour on the rest of this sauce as it bakes some of this sauce will disappear.
Everyone's pan is a little bit different but ultimately our job is to cover these tortillas
right. If you want to cover it in some cheddar cheese you can. I'm just going to put a little bit
of this feta on top like this. I quite like some of the tortillas showing themselves, the edges. I
quite light crispy bits. So this goes in the oven for about 20 to 30 minutes at 180 degrees celsius
which is 350 fahrenheit. When is it ready? When it's golden and blipping and looking gorgeous. 20
30 minutes is more than enough to make a delicious salsa and this one is a little bit different
than your standard one. Let me show you it is so fast so fast, I think you're gonna love it. So I'm gonna take like four sweet corn. You can use a pan or a griddle pan if you wish. Can you see how
quickly it's just scolding. I'm just trying to get that smokiness happening so all I have to do is
literally just turn it. Let's turn that into a cool little contemporary salsa. So look turn that
gas stove off, obviously these are quite hot. Now get a little bowl put your cob or cobette
in there, hold it with your finger at the top get your knife and just very simply run
it down like that. Turn it, run it, turn it run it, very simple to do this. There is your
sweet corn. The juice of your lime goes in for that acidity. Let's try and go quite delicate
with the spring onions go as fine as you can. So just a little onion just to give it a little hum.
Herbs, use any herb you like. I'm using coriander. Seasoning for sure. Pepper
yeah you can join the party. Chilli, a little or a lot it's your vibe and then
just mix it up. Mmm sweet, smoky, fresh, crunchy. Really, really delicious. Okay so the enchilada
has had 25 minutes. Let's have a little look it smells amazing in here. Come on! Look at that. That
is proper. That is comfort food. Look at that, that imagine that putting that in front of your friends
or your family delicious and all I would do is finish that with a little fresh coriander for
a punch of colour. Look at that. Exciting food, right. So let's put it together. I've got a little sour
cream here, got the salsa take it to the table. Let's get a little plate just get in there.
Look how it gets crispy around the edge. It just is beautiful. Hopefully I can get it
out in one, sometimes it wants to fall off. Scrape up a load of that lovely sauce. Look at
that. Let's put it down there. I love to have that contrast with the sour cream. You could use yogurt
if you haven't got sour cream and some of that beautiful salsa just lobbed on one side. Maybe a little shake chilli sauce. Let's have a little try... hmm wow. Just look at it look at that
lovely little mouthful. It's crispy, it's got sort of spiciness but then it's
fresh with that salsa and that sour cream. So there you go guys, that is a one
pound wonder and a family favourite. So guys what are you waiting for? Take
care, happy cooking and lots of love.
