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Bean enchiladas

April 21, 2011
Ready to eat

I made this using the leftover chili I’d frozen after making veggie tacos earlier in the month, which made it a really quick and easy meal that just needed to be thrown together and popped in the oven.

I layered the bottom of the dish with half a tin of chopped tomatoes, added the wrapped tortillas filled with spicy bean chili, and  topped with the last of the chili, yoghurt and grated cheddar, with a sprinkling of sliced romano pepper rings for colour. They took 20 minutes at 200°C in the oven and we dished it up with some salad-from-a-bag and sliced cucumber.

Ready for the oven

It was nice enough, but in the future I’d swap the yoghurt for sour cream, or leave it out all together. The beef enchiladas we had earlier in the year are definitely the superior recipe though.

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