Tag: tomatoes

Butternut Squash Goat Cheese Lasagne
February 16, 2015

Butternut Squash Goat Cheese Lasagne

This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food. Well its been a week of ups and downs returning to work. On the one hand I love being back at the office, on the other I miss James terribly. Fortunately I …

Mains
-
by Emma
-
6 Comments
Go-To Spinach & Chickpea Curry
October 20, 2014

Go-To Spinach & Chickpea Curry

I’m sharing a family favourite with you today! This spinach and chickpea curry is a staple in the home of my parents, and has since become a staple in mine. This is the ultimate curry in a hurry- the spices are simple and I always …

Mains
-
by Emma
-
72 Comments
Sweet Potato Black Bean Enchilada Bake
September 22, 2014

Sweet Potato Black Bean Enchilada Bake

Sweet Potato Black Bean Enchilada Bake- Emma's Little Kitchen

Yesterday was the kind of Sunday that made me want to live inside a Jane Austen novel. Totally exhausted from planning and celebrating a surprise birthday for Kirk, all I wanted to do was read, drink cups of tea, and take a long bath (I draw the line at needlework of any kind). After a blustery walk (another very Austen-y activity), I was craving some good bolstering food, something comforting and delicious. In the end I plumped for my Sweet Potato Black Bean Enchilada Bake, I took the opportunity to snap a photo so I could share the recipe with you today.

Sweet Potato Black Bean Enchilada Bake- Emma's Little KitchenSweet Potato Black Bean Enchilada Bake

I LOVE enchiladas, and usually make them the traditional “rolled up” way, but recently discovered that there is an easier option for when you’re feeling a bit lazy- the enchilada bake! Instead of rolling the filling in the tortilla, you layer the tortilla and filling like a lasagne, and then bake the whole thing in the oven to become gooey, cheesy and wonderful. If you are in the mood for a more traditional enchilada, you could easily use the same filling and roll each tortilla instead- chefs choice!

Sweet Potato Black Bean Enchilada Bake- Emma's Little KitchenEnjoy these!

 

 

Sweet Potato Black Bean Enchilada Bake
 
Print
Prep time
Cook time
Total time
 
Easy, cheesy black bean sweet potato enchilada bake.
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 6
Ingredients
  • 8 wholegrain tortillas
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 2 medium sweet potatoes, peeled and cut into 1 inch cubes
  • 2 cups prepared black beans (or one tin of black beans)
  • 1 cup frozen sweetcorn, thawed
  • 1½ tsp cumin, divided
  • 1 tin diced tomatoes
  • ½ cup fresh coriander (cilantro), finely chopped, plus extra for garnish
  • 1 chipotle chile in adobo sauce finely chopped (or use a different chile pepper depending on your tastes and what you have available)
  • juice of half a lime
  • ½ tsp liquid smoke (optional)
  • 2 cups good quality cheddar cheese, grated
Method
  1. Begin by preparing the tortillas: heat a dry pan to medium-high heat, dry fry the tortillas on each side so they become golden and slightly blistered in places. Put on a plate and set aside
  2. Reduce the heat to medium and add olive oil to the pan, and then the onions. Cook for about 3 minutes until softened
  3. Add the garlic and cook for a minute longer
  4. Add the sweet potato and 1 tsp of cumin and cook for about 5 minutes until the sweet potato starts to catch and become golden at the edges
  5. Add half a cup of water to the pan, cover, and cook for about 15 minutes, stirring often, until the water has almost gone, and the sweet potato is beginning to catch again
  6. Add the black beans and corn to the pan, stir and warm through, remove from the heat
  7. While the sweet potato mixture is cooking, you can prepare the salsa sauce: drain the excess liquid from the tinned tomatoes and place in a small bowl
  8. Add the fresh coriander, ½ tsp cumin, chile, lime juice and liquid smoke (if using), stir to combine well and set aside
  9. Preheat the oven to 375F/190C
  10. Assemble the bake: cut each tortilla into quarters. Take 8 tortilla quarters and layer them at the bottom of a 9x9 casserole dish
  11. Next, spread ⅓ of the salsa sauce on top of the tortillas, followed by ½ of the sweet potato mix, and ⅓ of the cheddar. Repeat with 8 more tortilla quarters, ⅓ of the salsa, the remaining sweet potato mix, and ⅓ of the cheddar. Finish with the remaining tortilla, remaining salsa and remaining cheese
  12. Bake in the oven for about 30 minutes until the cheese begins to bubble, garnish with some fresh coriander, and serve!

 


Mains
-
by Emma
-
14 Comments
Spinach & Mushroom Crepes with Balsamic Tomato Jam
August 22, 2014

Spinach & Mushroom Crepes with Balsamic Tomato Jam

I am leaving for Houston tomorrow. The purpose of this trip is to help my husband move back to home to Michigan now that his assignment is finally wrapped up. Of course by “help” I mean doing no heavy lifting, demanding toilet breaks every hour …

Breakfast, Mains
-
by Emma
-
5 Comments
Roast Red Pepper & Cashew Soup
August 18, 2014

Roast Red Pepper & Cashew Soup

Hello friends! Can you forgive me for my little blog hiatus last week? I spent last weekend with two of my favourite people in the world- my husband and my little sis. Consequently I was having FAR too much fun to cook, let alone photograph. …

Soups & Stews
-
by Emma
-
26 Comments
Kale Greek Salad
July 3, 2014

Kale Greek Salad

Kale Greek Salad- Emmas Little Kitchen

If you follow me on Instagram, you probably know that I am back home in the UK this week! I am having a lovely time catching up with my family, and I am REALLY looking forward to my best friends wedding next weekend. Before things get too busy, I wanted to drop by and share this Kale Greek Salad with you!

Kale Greek Salad- Emmas Little Kitchen

Dear friends, this salad is so so delicious! Greek salad is my fave, and I eat it weekly through the summer when all the ingredients are in season. The other week, on a whim, I decided to throw some kale into my usual mix of tomatoes, cucumbers, feta, olives and chickpeas. I loved the result, and the boost in nutrition.

Kale Greek Salad- Emmas Little Kitchen

If you have been wary of kale salads in the past, I would encourage you to give this greek one a try! The kale is marinated slightly with a lemon dressing, making it lovely and tender. The lemon zing perfectly compliments the salty feta, and the earthy nutty chickpeas. It is just wonderful, let me know what you think!

Kale Greek Salad- Emmas Little Kitchen

Kale Greek Salad
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 2 generously
Ingredients
  • For the dressing:
  • Juice of two lemons
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • ½ tsp dried mint (optional)
  • ½ tsp dried oregano (optional)
  • Generous grind of black pepper
  • For the salad:
  • 1 bunch of kale, destemmed and finely chopped
  • 10 cherry tomatoes (about a cup) halved
  • 20 mixed olives (about ½ cup)
  • half a large cucumber chopped into bite sized chunks (a similar size to the tomatoes)
  • 1 cup (160g) chickpeas
  • ¾ cup (110g) feta, crumbled or cubed
Method
  1. Whisk ingredients of the dressing together until well combined
  2. Combine in a large bowl with the kale, massage the dressing into the kale for a couple of minutes until the kale is fully coated in the dressing
  3. Cover, and put in the fridge to marinate for 30mins to 1 hour, the kale should reduce in volume
  4. Add the remaining ingredients and toss everything until well mixed

Notes

One of my favourite things about this kale salad is that I do not have to massage the kale for very long, marinating the kale in the dressing does the work for me! If you need to speed up the process then by all means massage away! Just add a little sea salt to the dressing to help the process along.

This salad was inspired by Ambitious Kitchens Kale Rainbow Detox Salad with Lemon Vinaigrette.

You could absolutely make this salad vegan by omitting the feta, it will still taste fab. Or, make your own vegan feta!

 

Salads
-
by Emma
-
13 Comments