For me, Friday nights and healthy eating don’t tend to go hand in hand.
That’s why these store cupboard enchiladas with leftover greens were the perfect way to welcome in the weekend while topping off my five a day.
The simple enchilada sauce (while completely inauthentic if you’re a true Mexican foodie!) was easy to throw together using three store cupboard staples, and the filling used up the remains of this week’s fresh veg.
Add a handful of grated cheese and a dollop of natural yoghurt and you have a perfect, semi-healthy dinner that’s too good not to share (on Instagram, not with other people!)
Makes 4 enchiladas
- 2 spring onions, chopped
- 6 asparagus tips, chopped
- 6 stalks of purple sprouting broccoli, chopped
- 2 large handfuls of spinach
- 400g tin of chopped tomatoes
- 1/2-1 tbsp harissa paste (depending on how spicy you like your enchiladas)
- 1/2 tbsp dried coriander
- 4 wholemeal wraps
- 100g grated cheese
- fat-free natural yoghurt
- Pre-heat the oven to 180C and steam the asparagus, broccoli and spinach.
- Cook the chopped tomatoes, harissa paste and coriander on the hob until bubbling and heated through. Meanwhile, grate the cheese.
- Lightly oil a casserole dish and arrange the wholemeal wraps inside it in a row.
- Spoon half of the enchilada sauce and grated cheese into the wraps, along with all the veg.
- Fold up each enchilada and top with the rest of the enchilada sauce and grated cheese.
- Bake in the oven for 15-20 minutes, until the cheese is melted and slightly browned.
- Serve on a bed of spinach with a good dollop of fat-free natural yoghurt.