Enchiladas are a great go-to recipe to make with leftovers. If you like to make veggie stir-frys or chilis, you can use those leftovers to build a whole new meal!
Mum tip: An easy way to save time cooking dinner is to stir fry a bunch of veggies at the beginning of the week and then add them to whatever meal you’re making.
- 2 cups of leftovers. I like to use a leftover stir fry of red bell peppers, zucchini, corn and spinach
- 1 can low sodium refried beans (check that they aren’t made with a bunch of oil, a can of black beans works well too)
- Guacamole or chopped avocado (I make my own guacamole. Store-bought guacamole usually has heaps of salt)
- Whole grain tortillas
- 1 can chopped tomatoes
- A pinch of spices: chili powder, cumin, paprika, black pepper (I usually add tumeric as well because it’s so good for you)
- Preheat oven to 180 degrees Celsius (350 F)
- Place a thin strip of refried beans down the centre of the tortilla
- Add in a few spoonfuls of leftover filling
- Add a pinch of chilli powder, cumin, and black pepper
- Roll tortillas and place on baking tray with the seam facing down
- Cover tortillas evenly with a can of chopped tomatoes and a sprinkling of paprika
- Bake for 25 minutes or until edges of the tortillas are crispy brown
- Add guacamole or avocado on top before serving