He who cooks Bean Enchiladas, eats

I’ve been longing to introduce more beans and pulses meals to the family. Not only should it be cheaper, but healthier and add variety to my meal planning. It’s always hit and miss with new dishes. Will they be accepted by the family?

After spending hours researching and making it, there is nothing more demoralising than a rejected dish, barely touched and at least one member of the family declaring that they don’t like it. Please tell me I’m not the only one?

So it was with a little trepidation I poured my dried haricot beans into the bowl of water, to soak for the required time. Surprisingly, youngest took a lot of interest straight away and offered to stir them. (Not on the packet, but I let him anyway.)

He took interest in them swelling up and pushing the plate off the top. It was also him that chopped the onions and mushed the beans. He was on hand to pour, stir and provide suitable “yum” sounds, as we gradually put the meal together and into the oven to cook.

Then he ate it. No fuss about the spice. No ham acting of boy dying of poisoning. None of that this time. His plate was clean. As were the plates of all the family.

I made enough to freeze half the beans for next time. Youngest loved telling everyone that he made our meal. He is longing to help again.

Recipe for Refried Bean Enchilada (according to youngest)

(Make one, freeze on, for family of 5)

500g dried haricot beans
2 or 3 onions
tablespoon of frozen chopped garlic
2- 3 tsp fajita spice
bag of homemade tomato passata (or couple of tins of chopped tomatoes)
splodge of olive oil
50g – 100g grated cheddar cheese
100 – 200ml natural yogurt
8 tortilla wraps

time taken 15 hours, cost £5.50 (enough for make one, freeze one)

1. Soak and boil beans as per packet.
2. Fry onions and garlic in olive oil until tender.
3. Add spice and stir
4. Add beans and stir
5. Add tomato and stir. Once hot, remove from stove.
6. Mush up beans with potato masher
7. Set half of mixture aside for another day. Split remaining mixture between the wraps. Roll up each wrap and put in ovenproof dish, with folds underneath. Line wraps up in a row.
8. Spread yogurt on top of the wraps and sprinkle the grated cheese.
9. Pop in the oven for 10 – 15 mins at 180c until bubbling and browned.
10. Serve with veg.

 

Learning notes.

– if I join them in with the cooking, the children really are more likely to like the meal. Especially something new.
– will try more bean and pulse dishes
– running low on cheese, so added yogurt. Cheaper, tasty and not so dry.
– bulk buying will bring down cost more.

Linking up to Gina’s Thrifty Thursday.