Derval O'Rourke: How to make my vegetarian enchilada recipe in only forty minutes (2024)

Summer is well and truly on the way and with this in mind, it’s time we have a little chat with ourselves about feeling confident. Food-wise I have a great recipe for you today that will lean into getting lots of vegetables and colour onto your dinner plate.

The word confidence, by definition, is a state of being clear-headed. When I started working in the area of healthy lifestyle, it was never to give people a quick how-to guide on losing a crazy amount of weight in a short space of time. It wasn’t about the ‘transformations’: I wanted to give people a safe place to be, where they could nourish their bodies with great food, exercise within their own schedule and find others who support and cheer each other on and even have some fun! I’ve learned a lot from people since I started working in this area and today let me share some ways that might help you feel confident.

Share all your wins even the small ones

We are so quick to tell people what we are bad at but slow to share what we are good at and our small wins in life. One of the key ways people have told me that they have grown in confidence is by sharing their small wins. In my work, it’s done through our online community group. I’m amazed every day as I watch complete strangers online share their week with one another, their goals, their challenges and their triumphs. Don’t be afraid to articulate the good stuff.

Life is short, wear the togs

With summer soon upon us there is often an anxiety around beachwear. Whether you are planning on braving the Irish sea or have your sights on sunnier climates, being comfortable on your holidays is really important. For those of us that have kids, please try to remember that they don’t care what you look like in togs — they really care that you are splashing around in the water with them. So whatever it takes for you to get those togs on and be in the moment please try to do that.

Get into the photograph

This is a point that really had an impact on me when confidence coach Sharon Huggard made it. Her experience was that there are loads of us who avoid being in the photographs that capture our lives because they do not feel confident enough to get in them. Don’t wait for your idea of what’s perfect to enjoy your life every day. Get into those photographs and be present in your life. You are capturing your life, be in it. So that moment of doubt you have, push it to the side and put yourself in the picture

Other people's opinions of you are none of your business

I swear, the older I get, the less and less I concern myself with other people’s opinions of me. Also, people are taking far less notice of you than you think. So whether that is sharing online or getting into your togs on the beach, do things because you want to feel good about yourself. Don’t avoid things for fear of opinions.

If not now, then when?

If we have learned anything over the past two years, it is that nothing is guaranteed. You wouldn’t wait to drive a car until you had a brand new car, would you? Of course not. Don’t wait for an ideal that may never exist. Do the things now and tell yourself you are ready.

Mindfulness Tip: Plan a day trip out and for that time, practice being present at that time. Dress comfortably and have fun.

Exercise Tip: Show the stairs who’s boss — do 5 reps together every day.

Vegetarian enchiladas

Derval O'Rourke: How to make my vegetarian enchilada recipe in only forty minutes (1)

Servings

2

Preparation Time

10 mins

Cooking Time

30 mins

Total Time

40 mins

Cuisine

Mexican

Ingredients

  • 1 ripe avocado, peeled and cubed

  • a handful of mint leaves, chopped

  • juice of 1 lime

  • 2 tbsp olive oil

  • ½ red onion, finely chopped

  • 1 courgette, sliced into strips

  • 2 red peppers, sliced into strips

  • 30g fajita spice mix (homemade or shop-bought)

  • 1 garlic clove, crushed

  • 2 tortilla wraps

  • 60ml tomato passata

  • 50g Cheddar, grated (optional, remove for vegan or use vegan approved option)

  • 2 tbsp Greek yoghurt, to serve (optional, remove for vegan or use vegan approved option)

Method

  1. Preheat the oven to 180°C/350°F/gas 4.

  2. Use a fork to mash the avocado, mint and lime juice in a small bowl and set aside.

  3. Heat the olive oil in a pan over a medium heat. Add the onion and cook for about 10 minutes, until softened.

  4. Add the peppers, courgette, spice mix and garlic and cook for 3–5 minutes, then set aside.

  5. Divide the avocado mixture between the two tortillas, spreading it into an even layer. Add a layer of passata, followed by a layer of peppers and courgette mixture.

  6. Neatly roll each tortilla, then place them side by side in an ovenproof dish.

  7. Sprinkle the Cheddar over and place in the oven.

  8. Bake for 15–20 minutes.

  9. Divide the enchiladas between warmed serving plates and top each one with a dollop of Greek yoghurt.

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Derval O'Rourke: How to make my vegetarian enchilada recipe in only forty minutes (2024)

FAQs

Are enchiladas better with corn or flour? ›

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas.

Can you make enchiladas without frying the tortillas? ›

Rather than frying the tortillas, I spray one side lightly with vegetable or canola oil cooking spray and then heat them briefly in a hot skillet on both sides. The result is perfect tortillas for enchiladas that aren't messy or greasy. I stuffed my enchiladas with cooked leftover chicken that I had on hand.

What is the secret to good enchiladas? ›

Pre-fry your tortillas

Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

Do enchiladas taste better with corn or flour tortillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Should I cover enchiladas while baking? ›

It isn't necessary to cover enchiladas while baking. All of an enchiladas components are cooked and you are just heating them through when you bake them. Ideally your ingredients will be room temperature, not ice cold, when you assemble the enchiladas.

Is it OK to use flour tortillas for enchiladas? ›

This particular chicken enchilada recipe probably most closely aligns with Tex-Mex and New Mexican styles of enchiladas, especially being made with flour tortillas (although you are welcome to use corn tortillas), filled with green chiles and soft shredded cheese, and made with a tomato-free red chile sauce.

Do Mexicans use corn or flour tortillas for enchiladas? ›

An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce.

Is corn or flour tortilla taste better? ›

There is no denying they are both tasty, and for many occasions, they work equally as well. When it comes to choosing, you can go off what you have on hand or what you prefer.

Are enchiladas wrapped in corn? ›

In its original form as Mexican street food, it was a simple corn tortilla that street vendors would roll up and dip into a chili sauce. The modern stuffed version of this wrapped tortilla is often smothered in sauce and topped with cheese, then baked to perfection. Different recipes use either corn or flour tortillas.

What is the most popular type of enchiladas? ›

Chicken enchiladas might just be the most popular type of enchiladas. Even less adventurous eaters usually feel comfortable trying a dish centered around chicken and cheese. Classic chicken enchiladas use shredded or diced pre-cooked chicken as a filling.

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