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Bean Enchiladas with Lorraine Fitzmaurice

Friday, 25 September 2009

Lorraine's here with two super quick recipes to save us hours in the kitchen this weekend. We are theming this week and Lorraine will cook up Mexican recipes, next week we have Indian themed food with Arun Kapil.

Do you find you are sitting in on the weekends now rather than going out and spending a fortune in expensive restaurants and pubs? When Friday comes along most of us are too tired to spend hours over the stove and end up spending more money on take aways. We want to give you some quick recipes to get them you of the kitchen as quick as you can, with more time to kick back with a glass of wine in front of the telly.

Lorraine Fitzmaurice - professional cook and proprietor of Blazing Salads
Blazing Salads began in 1982 as a wholefood/vegetarian restaurant. The best quality ingredients were used in their whole form, the recipes came out of experimentation and a wide reading of cookbooks and food magazines and a menu that was interesting, tasty and nutritious was created. Word soon spread and it became one of the busiest and popular eating spots in Dublin.
In 2000 we decided that Dublin needed a wholefood/vegetarian take-away, serving high quality, tasty food, full of nutrition to take home or back to the office. Since opening the Deli we see a demand for quality breads, salads and ready made meals. We have now closed the restaurant so that we can meet this demand.
Towards the end of 2004 we opened a certified organic bakery which supplies daily specilised food shops with quality hand rolled sourdough breads was expanded 2 weeks ago with the intention of supplying outside the Dublin area and supplying other baked goods.
Bean Enchiladas

Enchiladas are stuffed flour tortillas (either wheat or corn) covered with enchilada sauce and cheese and baked.


. 1 tin of pinto beans or red kidney beans
. 1 small onion diced
. 1 red chilli
. ¼ teaspoon cumin powder
. 1 vegetable stock cube
. 2 large handfuls of grated mature cheddar cheese(eg. Maryland cheddar)
. 1 lb Enchilada sauce (recipe below if you want to make fresh)
. 2 flour tortillas

1. Saute the onion in a little sunflower or peanut oil until soft. Deseed and chop the chilli and add to the onion along with the cumin powder, and beans.
2. Mix the stock cube in a cup of hot water and add to the pot. Cover and cook over a low heat for 10 minutes.
3. Mash with a potato masher until 2/3 of the beans are crushed. Season.
4. Warm the tortillas on a pan or in a microwave. Place 1 of the tortillas onto a flat surface. Spread some of the enchilada sauce over 1 side of the tortilla.
5. Place ½ the bean mixture in the centre of the tortilla. Sprinkle with ¼ of the cheese. Fold up the bottom of the tortilla and fold over both sides and then fold down the top. Turn over and secure seam side down and repeat.
6. Pour 2 tablespoons of sauce into an oven proof dish. Place the prepared enchiladas seam side down on top of the sauce. Cover with the remaining sauce and sprinkle with the remaining cheese.
7. Bake in a preheated oven for 25 minutes. Oven Gas5, 375F, 190C
8. Serve with fried rice and guacamole and salsa.

Enchilada sauce
. 1 onion finely chopped
. 2 cloves of garlic
. 2 red chillies deseeded and chopped
. ½ teaspoon of cumin powder
. 1 lb tin of chopped tomatoes.
. 2 tablespoons of plain flour
. 250ml water.
. Extra virgin olive oil

1. Saute the onion in a little olive oil until soft. Add the garlic and chilli.
2. Sauté for a further 2 minutes. Add the cumin powder, tomatoes, flour and water. Stir well to prevent lumps. Season well with salt.
3. Cook for 15 minutes, stirring occasionally. Blend.

Quesadillas with guacamole and sour cream
. 2 flour tortillas
. 2 finely chopped scallions
. 1 large handful of grated mature cheddar (eg. Maryland cheddar)

1. Heat a pan over a medium heat. Place the flour tortilla in the pan for 2 minutes to warm it and toast a little.
2. Turn over and sprinkle with the cheese and scallions. Bring the cheese ½ an inch from the edge of the tortilla.
3. Place the second tortilla on top .After 2 minutes turn the quesadilla over carefully and leave for a further 3 minutes.
4. The cheese will melt inside. Slide on to a plate and divide into 6/8 segments. Serve with guacamole and sour cream.

. 2 soft avocadoes
. red onion
. 1 red chilli
. 2 tomatoes peeled
. 2 limes
. bunch of fresh coriander
. sea salt

1. Peel the avocado and remove the stone. Roughly mash with a fork. Place in a bowl
2. Finely chop some red onion (about 1 tablespoonful) and dice the tomatoes and add to the bowl of mashed avocado.
3. Deseed and chop the chilli. Add to the mixture along with lime juice to taste. Season with salt. The guacamole should be spicy and tart.
4. Stir in some chopped coriander.

Avocado Pico De Gallo Salad
. 2 ripe avocadoes
. 1 red pepper deseeded
. 2 plum tomatoes peeled and deseeded
. cucumber
. 1 small red onion
. 1 jalopeno pepper
. fresh coriander
. 2 fresh limes
. sea salt

1. Peel the avocadoes and remove the seed. Chop into ½ inch pieces and place into a bowl.
2. Chop the pepper, tomatoes cucumber, and red onion into ½ inch pieces also and add to the bowl with the avocado. Season with salt.
3. Roughly chop the jalopeno pepper, and coriander and stir into the other vegetables. Squeeze over enough lime to juice to create a lovely tart taste.
4. Great served with any Mexican dishes and also with baked fish.