Mexican style beans, enchilada sauce and cauliflower tortillas: this isn’t just food, this is healthy, homemade food!

 This week I have read two different magazines, both sharing several cauliflower recipes, as if they were a new invention and the wonders of cauliflower was something new to the world; but us food bloggers know different! Cauliflower experiments and recipes have been around for a while, cauliflower and it’s wonders have been widely celebrated in blogworld, nowhere moreso than my own kitchen 🙂 

It’s been really interesting to see the timeline and see how long it takes new food ideas to start off in home cooks’ kitchens and become mainstream. I wonder how long it will take for BBC Good Food to publish chickpea juice recipes? 

So, following on from yesterday’s post about my new pressure cooker and the Mexican beans that I made…this is what I did next.. 

  I decided to make some homemade enchilada sauce; funnily enough a few of us have made Mexican dishes recently so I hope mine stands up in amongst such brilliance. And then it was finally time to make some cauliflower tortillas. I’ve wanted to make these for a while and when I saw Sally’s recipe recently, I knew it was time.

These gluten free, healthy, tasty tortillas are basically cauliflower and egg, plus seasoning of your choice. I halved the quantities in Sally’s recipe and it made two quite thick tortillas – it was my first time making them, I’d work on making them thinner next time, but they we still very good. And they could be folded around my filling of beans, sauce and cheese, to make a great big, hand full of healthy, tasty food 🙂  

 Homemade enchilada sauce

Note: I used coconut oil and buckwheat flour to make these healthy and gluten free to suit my taste and choices; you can use any oil and flour. I also left out sugar which you might find in other similar recipes.

INGREDIENTS

• 2 tablespoons coconut flour
• 2 tablespoons buckwheat flour
• 1 680g jar of passata 
• 2 tablespoons paprika 
• 2 teaspoons chili powder – I used ancho chilli powder 
• 1 1/2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

INSTRUCTIONS

• Heat coconut oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
• Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
• Store in an airtight container in the refrigerator for up to two weeks. 
• I am bringing my healthy Mexican inspired plate to this week’s fabulous Fiesta Friday (better late than never!), this week co hosted by the fabulous Angie and Anna.
• Enjoy!