I hosted a fajita party recently and had some wraps left over to use up and was trying to think of something other than fajitas! I have never made enchiladas before so I thought I would give them a try using some of the vegetables I had in my fridge. These are delicious heated up the next day as well.



  • 5 tortilla wraps
  •  1 sweet potato
  •  1/2 courgette
  •  1/2 aubergine
  •  2 spring onions
  •  2 sticks of celery
  •  1 can of black beans
  •  large handful of spinach
  •  2 chopped chillies
  •  1 tbsp. smoked paprika
  •  150g grated cheddar cheese
  •  1 tbsp. cumin
  •  1 tbsp. coriander
  •  1 tsp. turmeric
  •  Enchilada Sauce or Homemade tomato sauce
  •  guacamole/ sour cream/ salsa to serve

The road to deliciousness

  1.  Cut sweet potato, courgettes and aubergine into cubes and place in oiled baking tray. Add chopped celery and spring onions. Sprinkle with paprika and put in oven at 180c for 20 minutes.
  2.  Drain and rinse black beans and put into a bowl with chillies and spices.
  3.  Wilt spinach for around one minute in pan. Cut up spinach and add to bowl.
  4.  Once the vegetables are softened, add to bowl. Add half the cheddar cheese and some of your enchilada sauce. Stir ingredients together.
  5.  Fill each wrap with the contents of the bowl and wrap up like you would a fajita. Place them in a baking tray so they are nice and tightly pressed together. Top with the rest of the enchilada sauce and cheese. Put back in oven for around 20 minutes.
  6.  Top with guacamole, sour cream and salsa.

Zingy Halloumi Omelette


The perfect weekend brunch. Omelette and grilled halloumi,

served with a tangy sauce that will kickstart your day!



Ingredients (Serves two)

2 English Muffins, cut in half

200g Halloumi – sliced

5 eggs

1 tsp. Mixed Herbs

1 chilli

1 lime

2 tsps. Mustard

Handful of Spinach

The Road to Deliciousness

  1.  Lightly toast the muffins under the grill (they’ll be toasted again later)
  2.  Put the slices of halloumi in a frying pan and fry each side until golden (you do not need any oil in the pan.)
  3.  To make the omelette: Crack eggs into bowl, beat and add herbs. Put some oil in your frying pan and the egg mixture. Using a wooden spoon or spatula pull the cooking egg to the middle of the pan and pour the still runny egg into the gaps in pan. Continue to do this until the egg mixture is no longer runny. Then fold the omelette in half in the frying pan.
  4.  Whilst omelette is cooking. Make the sauce…
  5.  Grate the lime and then squeeze the juice into a bowl. Add the mustard and diced chilli. Blend until consistent (spreadable without being too runny).
  6.  Spread half the mixture onto the muffins and place back under the grill for a minute (or until ready)
  7. Once cooked, add omelette to toasted muffin and glaze with remaining mixture. Serve with a couple of spinach leaves.