VEGGIE ENCHILADAS

Ingredients:

* Tortillas - 8 or 10 for this recipe

Refried Beans:

* 2 cans Red Kidney Beans (or whatever sort you want to use I guess)
* 2 medium/large Onions, chopped
* 2 cloves of Garlic or to taste (more is better!),
crushed or chopped * 2 or more Chillies, finely
chopped (I use the long thin red sort - I don't know
the name!)
* Olive oil to fry
* (Hot) Chilli powder to taste.

"Meat":

* 1 Onion, chopped
* 2 Cloves garlic, crushed or chopped
* 1 or 2 tins Plum Tomatoes, chopped
* 2 Chillies, finely chopped (again, I sometimes use
the fat green ones, but use whatever)
* -Enough REALEAT VegeMince (This is availiable over
here in the UK, but use whatever you can get. It is
made of TVP and comes in a resealabl Freezer Bag.)
Chilli powder to taste and any other herbs + spices
you've got lying around. I sometimes add Cumin,
coriander and some Cayenne pepper when theres no
Chilli powder.

Topping:

* One jar Salsa (hot or mild as you like it)
* Chopped tomatoes (i use tinned 'cos it's easier)

Serves 4 or 5 really hungry people (2 each).

Preheat oven to Gas mark 3 or 4 (about low/medium) or use
grill

Refried Beans:

It's best to do this in a frying pan but fry it in a
normal saucepan for starters if everything falls out! Fry
the onions until transparent and soft. Add chillies and
garlic. Fry some more. Add the beans. Mash a bit but not
so its all a squidgy mush. Add the chilli powder etc.
When everything is mixed in transfer to a frying pan if
not in one already. Fry until a nice crispy layer forms,
but try not to burn it. It has to make a sort of cake in
the frying pan. The oil is to stop it being too dry, so
ignore the old heart problems and slosh a bit over the top
of the bean cake. Flip it over onto the other side to
cook if you are real clever, otherwise turn it onto a
plate and put it back the top side down.

"Meat":

Fry the onions, garlic and chillies as before. Add the
tomatoes and reduce it a bit. Then add the veggie mince.
You have to judge it yourself as I don't measure it. The
stuff I use pours nicely straight from the freezer! Season
and heat until the mince is done. Its best not to overcook
it but it doesn't seem to matter that much. It should not
be too wet, but if you use a slotted spoon when spooning
it out even if it has go a lot of sauce in it will be OK

How to put it all together:

Warm the tortillas. I use packet ones but if you've got
lots of patience and time, not to mention a recipe you
could use you own! Into the centre of each put an equal
slice of the refried beans. If it's really crumbly you
need to pour a (little) oil onto it and mix. Then put
mince on top. Fold the tortillas up from one end, then
from either side to form a packet. Pin it shut with
cocktail sticks. There are loads of ways to fold a
tortilla, you could even just roll it up, so do whatever
you find best.

Arrange the tortillas on a ***GREASED!!!!!*** baking tray,
one with quite high sides is best. Greased foil lining is
always a good idea too. Spoon the salsa over the
enchiladas artistically. If you find that the salsa
doesn't go very far it is good to mix in some tomatoes,
then if theres any left over it can be served seperately.
Grill or ovenbake until the tortillas are golden but not
really crispy on the edges.

Serve with shredded lettuce, hot taco sauce, nachos (these
can be homemade too - email me for the recipe), tortilla
chips, avocado, anything at all! If you can't manage 2
tortillas each then they make an excellent lunch the next
day, if kept in the fridge overnight. Just warm in the
microwave until hot enough. They could probably be frozen
for a while too, but we always eat them before that
becomes necessary.