If you can look me in the eye and tell me, you ‘don’t like Mexican food’…
- I will not believe you
- We can not be friends
Mexican food is food for the soul, it’s nourishing, it’s vibrant, flavourful and it’s hearty.
Whether it’s tacos, enchiladas, fajitas, nachos, tortillas… they’re all exquisitely delicious! I personally LOVE putting my own twist on Mexican classics, so here’s a little LOW WASTE recipe I’ve compiled.
This is the perfect meal for a fun night in (Lord, knows that’s my favourite kinda night!)
Because we’re making the LOW WASTE version of this meal, we’ll start off by making the tortillas. If you’re in a rush or just don’t want to make the low waste version, just buy a packet of pre-made tortillas.
2 cups of all purpose flour
pinch of salt
¾ cups of water
3 tbsp of olive oil
- Combine the flour and salt in a medium-sized bowl
- Stir in the water and the olive oil
- Turn dough onto a floured bench top and knead until a ball of dough is formed. You may need a little extra flour
- Cover the dough and allow to rest for 5-10 mins
- Divide the dough up into eight portions
- Roll each portion out into a circle (or something that resembles a circle)
- Spray oil onto the base of a medium sized pan and cook each circle for about 1 minute per side, until golden-y (like a pancake).
Once we have the tortillas done, we move onto making the filling. You can choose whether you want a vegetarian option or not. For the purpose of this recipe, it will be vegetarian (don’t knock it till you try it).
2 cloves of garlic
1 tin of black beans
Mexican spice blend
200g of mushrooms
20g salted butter
100g of shredded cheese
- Pre-heat the oven to 200 degrees Celsius
- Chop the garlic, onion and mushrooms
- Drain the black beans and transfer to a medium bowl
- Roughly mas the black beans with a fork
- In a medium frying pan, heat a drizzle of olive oil on a medium heat
- Add the onion and the garlic, once softened add in the Mexican spice blend, cook until fragrant
- Add the mushrooms and the butter
- Cook until tender then transfer it into the bowl with the black beans, stir to combine
Next up we assemble everything.
- Lay half the tortillas onto a lined oven tray
- Divide the black bean and mushroom mixture between the four tortillas and sprinkle with cheese
- Top with remaining tortillas, press down
- Spray tortillas with olive oil then put them in the oven
- Cook tortillas for 10-12 minutes
While they’re in the oven, we work on the corn salsa.
1 corn on the cob
1 bunch of spring onion
dash of white vinegar
- Slice the corn of the cob and add to a pan on high heat, cook corn for 3-5 minutes
- Chop the tomato and the spring onion
- Combine the corn, tomato, spring onion and vinegar, mix
- Season to taste with salt and pepper
Once the tortillas are cooked and the salsa is made, crack open a small tub of Greek yogurt, cut the tortillas up and enjoy with some salsa on the side.
Let me know if you enjoyed this recipe.