With an aim to support, encourage and promote healthy eating and drinking, food provenance and cooking, BNF Healthy Eating Week 2018 will run until Friday 15th June 2018. Last year’s BNF Healthy Eating Week 2017 was the most successful so far, with 9681 nurseries and schools representing 4.2 million pupils, plus 400 universities and workplaces representing over 832,00 students and employees registering: a new record. This year’s event aims to be even more successful.
Tying in with BNF Healthy Eating Week, Waitrose have supplied a selection of healthy recipes inspired by take-away favourites. These vegan enchiladas, for instance, are packed with vegetables, herbs and beans – easy to cook at home, ready in less than an hour.
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves three to four
Red onion, 1, finely chopped
Olive oil, 2tbsp, plus extra for brushing
Garlic, 1 clove, crushed
Jalapeño chilli, 1, finely chopped
Smokey chipotle spice rub, 10g
Sweet potato, 400g, diced
Chopped tomatoes, 2 x 400g tins
Coriander, 28g pack, stalks and leaves separated and finely chopped
Black beans, 400g tin, drained and rinsed
Salad onions, 2, finely sliced
Baby spinach, 115g
Seeded or wholemeal tortilla wraps, 6
In a large pan, fry ½ the onion in 1 tbsp oil for 3 minutes until soft. Add the garlic and jalapeño; cook for 2 minutes. Add the spice rub and sweet potato, tossing to coat. Tip in 200g tomatoes and 3 tbsp water; cover. Cook for 15-20 minutes, until the sweet potato is soft.
Meanwhile, sauté́ the remaining onion in 1 tbsp oil, until soft. Add the coriander stalks, remaining 600g tomatoes and 200ml water. Cook over a medium heat until reduced by half (about 20 minutes).
Preheat the oven to 200C/gas mark 6. Stir the beans, salad onion, spinach and coriander leaves into the potato mixture until the spinach has wilted; season. Trim 3cm from the top and bottom of each tortilla; divide the mixture between them and roll up tightly.
Spoon ¼ of the sauce into an ovenproof dish. Lay the tortillas on top, seam-side down. Brush with oil; bake for 15 minutes. Serve with the remaining sauce (reheated if necessary) and guacamole, if liked.