Chilli Bean Enchiladas

I love messy Mexican feasts, I really do. These veggie enchiladas were tasty, filling and very satisfying. Served with freshly mashed avocado (you can upgrade this for proper guacamole), some hot sauce and pickled jalapenos for a proper Mexican style dinner.

More with beans: Summer Pork, Fennel and Beans; Chipotle black bean chilli with guacamole; Speedy Pepper & Black Bean Chilli

Chilli Bean Enchiladas

Serves 3-4 | Prep 5 mins | Cook 25 mins
Easy | Vegetarian

You’ll need:

  • 1 onion, finely chopped;
  • 2 garlic cloves, crushed;
  • 1 tsp ground cumin;
  • 2 tsp smoked paprika;
  • 2 cans red kidney beans in chilli sauce;
  • 3-4 tortilla wraps;
  • 200g salsa;
  • 100g cheddar, grated;
  • 1 avocado;
  • dash of cayenne pepper;
  • 1/2 lime, juiced;
  • sour cream, to serve;
  • chopped coriander, to serve.

Heat the oil in a large frying pan and cook the onion and garlic for 2 mins. Add the cumin and cook for 1 min more. Tip in the beans, paprika and a splash of water. Using a potato masher, break the beans down as they warm through to make a rough purée. Season generously.

Divide the bean mixture between the tortilla wraps and roll up. Set the rolls in a tight baking dish and scatter over the salsa and top with the cheese. Bake at 200C/180C fan/gas 6 for 15-20 mins until piping hot.

While the enchiladas are cooking, mash the avocado in a small bowl. Add a dash of cayenne pepper and the lime juice. Mix well and season lightly.

Serve the enchiladas with the smashed avocado, sour cream and chopped coriander.

Adapted from a BBC Good Food recipe, available online here.

Pea, avocado and ricotta hot cakes with poached eggs

Up you pancake game with these delicious savoury hot cakes. They make a delicious brunch or a light lunch, served with some salad on the side. Though this isn’t compltely faff free, the airy pancakes are really light and fluffy and very much the little extra effort. We had ours for breakfast with lashings of hot sauce and pickled jalapenos, as you do….

More in pancakes: Bulgarian Crêpe pancakes – PalachinkiSummer Nectarine Buttermilk PancakesLarge, Fluffy Pancakes with Pancetta & Maple

Pea, avocado and ricotta hot cakes with poached eggs


Serves 4 | Prep 15 mins | Cook 15 mins
A little effort | Vegetarian

You’ll need:

  • 110g frozen peas;
  • 250g ricotta;
  • 1 avocado, ½ roughly chopped and ½ sliced;
  • 100g self-raising flour;
  • 7 eggs, 3 separated;
  • 3 tbsp olive oil;
  • 75g pea shoots, to serve.

Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture – make sure you fold carefully so to not knock the air out.

Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. You might need to do this in batches.

Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.

Original recipe from Waitrose magazine, issue May 2017, available online here.

Previously posted  on this date:

== 2018 ==
*Steak & Vietnamese Noodle Salad


Warm chipotle steak and grain salad

This blog post is a perfect illustration of my love of food/eating it over photographing it. However, as I also love sharing really good recipes with everyone so even if I forget to take a proper photo of something… I really think you will enjoy this though, so here we go!

You can use your preferred cut of steak. I used sirloin while the original recipe used bavette. I’d also use rump, just make sure you adjust the timing to cook it to your liking. Sirloin and rump will need a couple of mins on each side while a bavette will need a few minutes. I marinated my steaks for about 6 hours – the longer you can leave them the better (up to 24 hrs), though even if you don’t have time, it will still be delicious.

More with steak: Quick Beef RamenSteak Sandwiches with Sweet Potato FriesSteak & Vietnamese Noodle Salad

Warm chipotle steak and grain salad


Serves 2 | Prep 15 mins + marinating time | Cook 15 mins
Easy | Gluten and dairy-free

You’ll need

  • 2 sirloin steaks;
  • 2 tbsp chipotle paste;
  • ¼ red cabbage (about 250g), finely sliced;
  • ¼ tsp fine sea salt;
  • 2 limes, zest of 1, juice of both;
  • 1 tsp olive oil;
  • 1 red onion, finely chopped;
  • 1 red chilli, deseeded and finely chopped;
  • 250g pouch wholegrain red rice and quinoa (or similar);
  • 1 large ripe avocado;
  • ½ x 28g pack coriander, leaves roughly chopped, plus extra to serve.

Put the steaks in a bowl, coat with the chipotle paste, season and set aside. If you have time, leave them to marinate for up to 24 hrs in a fridge.

Put the cabbage in a colander over a bowl and sprinkle over the salt, plus the zest and juice of 1 lime. Massage the cabbage with your hands for 30 seconds; set aside to tenderise.

Meanwhile, heat a heavy-based frying pan until smoking hot. Cook the steaks for 4-7 minutes, turning halfway. Transfer to a board to rest for 5 minutes, then slice. Return the pan to a medium heat and add the oil. Add ¾ of the onion and chilli, then fry until soft (about 3 minutes). Add the grains with 1 tsp water and cook, stirring, for 2 minutes.

Mash the avocado in a bowl with the coriander leaves and remaining lime juice, onion and chilli. Divide the grain mixture, cabbage and avocado mixture between 2 plates, top with the sliced steak and scatter over a few extra coriander leaves to serve.

Original recipe from Waitrose Magazine, issue April 2020, available online here.



The only Guacamole recipe you will need

Making good guacamole isn’t rocket science, but I’m one of these people who get upset when I see mayo, cream or other things in these lines going into a good ol’ bowl of guac. In my humble opinion, guacamole shouldn’t have much more than avocado, onion, tomato, lime and coriander. I’m aware there are, of course, variations to this formula so here is my recipe for making perfect guacamole! I hope I’m not upsetting any friends/followers from Mexico… as far as I’ve done my research this should be pretty authentic, but if you make yours differently do comment below!


Serves 4-6 | Prep 10 minutes | No cooking
Easy | Vegan | Gluten & Dairy Free

Guacamole 1

You’ll need:

  • 2 ripe avocados, chopped;
  • 1/2 small red onion, finely chopped;
  • 1 ripe tomato, finely chopped;
  • A small handful pickled jalapenos, finely chopped;
  • A small handful coriander, finely chopped
  • 1 lime, juiced.

Put the avocado in a medium bowl and roughly mash with a fork. Add all the ingredients apart from the lime juice to the avocado and stir well. Finally, add the lime juice to taste – start with adding half and then continue to add lime juice to your liking. It should taste fresh but not sour. Add a sprinkle of sea salt and stir well. Serve immediately.

I make this almost every other week to go with any Mexican food we make at home. It’s one of my favourite dips!





Chorizo Jam and Avocado Toast with poached egg

Last weekend I tried Eat 17’s chorizo jam. I’ve curiously walked past it in shops before (as well as bacon jams and the sort… I was sceptical at first – sweet, salty, spicy – could be really good or the opposite, I thought. And does chorizo really need anything to change it up? Well, as it turns out I’m a fan! The combination of sweet and savoury with a hint of spice does work really well, and it’s a fantastic topper for avocado toast. If you love an avocado toast but are looking for ideas how to change it up, try the recipe below.

Chorizo Jam and Avocado Toast with poached egg

Serves up to 4 | Prep 5 minutes | Cook 6 minutes | Easy


Ingredients list below per person so you can tailor to the amount of people you are making it for.

You’ll need:

  • One jar of Eat 17 Chorizo Jam (one jar will serve up to 4 people);
  • 1/2 an avocado per person;
  • 1 slice sourdough per person;
  • 1 egg per person;
  • sliced chilli, chopped coriander or hot sauce to serve.

Boil a medium pan of water adding salt a a tablespoon of vinegar once simmering. Break each egg into a small cup. Whirl the water and drop a maximum of two eggs per time in the simmering water. Simmer the eggs for 3 minutes. Take them out to and put in the other two eggs if making more than two toasts.

Meanwhile, toast the sourdough. Slice each avocado 1/2 thinly and place on the sourdough. Spread the chorizo jam over the avocado, top each toast with a poached egg, some fresh chillies (if you like it hot), chopped coriander and a dash of hot sauce, to your liking.