This enchilada recipe is one for the whole family – babies and toddlers will love it! Now, I absolutely love an enchilada recipe and, in fact, this one is based on a recipe I grew up having as a staple dinner at home with my family.
Raffy has had it a few times, but I’ve only recently made it for Ada. I’ve also added in some extras, as per my favourite hobby of adding extra nutrients to my kids’ meals.
This recipe has a fair few ingredients, but they are all so easily adapted, left out or swapped for other ingredients. It’s also really simple to make, so don’t let the long-ish list of ingredients put you off.
You can easily add meat to this dish if you prefer and you can add more or less spices and flavours, as you see fit.
It is a very quick one and is all made in one pot and then transferred to the oven for about 10 mins. It’s really just the chopping of the veggies at the start that’s time consuming (always!)
So here goes, my veg packed enchiladas:
Serves 2 adults and 1-2 children
Ingredients:
- 1 medium onion, diced
- 1 large garlic clove, diced
- A tablespoon of olive oil
- 100g mushrooms, sliced or diced (dice for smaller babies as mushrooms aren’t easy to mash down at the end)
- 1 tin of chopped tomatoes
- 1 tin of kidney beans, drained and rinsed
- 2 large handfuls of frozen peas
- 1 small pinch of mild chilli (obviously edit this for your own tastes)
- 1 pinch of paprika
- Fresh or dried coriander
- 1 medium carrot, peeled and grated
- Cheese to sprinkle on the top
- Wholemeal wraps (here’s my recipe for 3 ingredient wraps)
Optional, to serve:
- Yogurt
- Guacamole
- Slice of lime
- Torn fresh coriander
Method
- Add the onions to the pan on a medium heat with a little olive oil and cook for a few minutes and then add the garlic.
- Once soft, add the mushrooms and cook for a couple of minutes before adding the tinned tomatoes followed by the kidney beans.
- Allow to simmer for around 10 minutes and then add the peas, herbs and spices. Allow to cook for another 5 minutes and whilst waiting grate your carrot and some cheese.
- Lay your wraps out on a lined baking tray and fill them with a couple of spoons of the mixture. Follow up with some grated carrot and then fold them over and use the grated cheese to wrap the wrap up and squash it together a little.
- Do this with the rest of the wraps and then pop the tray in a preheated oven set to 200°C/180°C fan for around 10-15 minutes or until the wrap is a little crispy on top and the cheese has melted.
- Serve with some guacamole, yogurt and a squeeze of lime for the best results.
For young babies you can chop these into little sticks/rounds (like pinwheels) for them to hold. You can also mash the insides up really well. It’s a great one for baby-led weaning.
Let me know on Instagram if you make this recipe!
For more recipes that babies will enjoy, check out my book How to Feed Your Family, which is packed with quick and easy recipes for the whole family.
How To Feed Your Family
Following on from her bestselling books How to Wean Your Baby and How to Feed Your Toddler, this book brings Charlotte’s trademark approach of practical support and nurturing step-by-step guidance to help you manage the juggle of family life.