"Chilly Night" Enchiladas

Being bored of fajitas, I thought it best to try and change things around. Here’s a simple recipe for my spicy vegetarian enchiladas, which are a great way to heat you up on a chilly winter’s night.

“Chilly Night” Enchiladas
By The Englishman

Ingredients (2-3 servings)
6 large flour tortillas
100 gram cooked lentils
50 gram sweet corn
1 pepper
6 mushrooms
1 onion
1 carton of diced tomatoes
1 garlic clove
1 chilli pepper
1 tablespoon chilli powder
100 gram cheese
2 tablespoons olive oil



Directions
Chop the pepper, mushrooms, onion, garlic clove, chilli pepper and fry in 2 tablespoons olive oil. As the onions start to brown add the chilli powder. Once the peppers have softened, add the diced tomatoes and simmer for 5 minutes. Add the cooked lentils and sweet corn and simmer for a further 5 minutes. Taste and salt for seasoning if necessary.

Take off the heat, spoon 3 tablespoons into each tortilla and roll them using water to stick the edges in place. Place all 6 tortillas into an ovenproof dish. Pour the remaining mixture over the tortillas and top by grating the cheese over it. Bake in the oven for 5-10 minutes or until the cheese is golden. 

Serve with a slice of tomato. 

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