Thursday, 3 February 2011


Quite simply, this recipe is awesome. My Love is a big fan of spicy food in all its various forms. So four years ago, I topped up an online order with this cheap little cookbook Hot Damn and Hell Yeahby Ryan Splint. It turned up and got thumbed through and then added to my vast collection of cookbooks. And there it stayed. Then a friend had a birthday gathering here recently and for some reason I decided on a Mexican theme for the food and down came this cookbook. I made many things from Guacamole to Spiced Ice Cream and Apple Pie. But the one recipe that stood out above all others was the Enchiladas. 

Today  I was joined by another pal, C,  who came for a catch up and to share a meal with me. And I cooked the Enchiladas for us as we chatted. She said it was such a shame there wasn't such a thing as smellyvision because the smell of the Enchiladas cooking, was really good. So with a large salad to go with them, we tucked in and caught up. It was a lovely way to spend a few hours. 

Enchiladas Serves 4 
(Recipe from Hot Damn and Hell Yeah by Ryan Splint)

4 wholemeal tortillas or tortillas of your choice
1 mix of buritto filling, recipe below
1 mix of Mexican chilli gravy, recipe below
1 cup of  grated super melting soya cheeze

Buritto Filling

1 cup of textured vegetable protein granules, dry
2 cups of boiling water
1 tbsp vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1 red pepper, chopped
1 tin of chopped tomatoes
1 tsp Paprika
2 tsp Chilli powder
1/2 tsp cumin
1/2 tsp garlic powder
1 tbsp Worcestershire sauce - vegan
1/2 tsp salt
1/8 tsp black pepper
1/8 tsp cayenne pepper
1/2 tsp oregano
1 tin of Black Eyed Peas, rinsed and drained

Combine the TVP with 1 cup of the boiling water in a small bowl and set aside.

Saute the onion and garlic in the oil for 5 minutes then add the bell pepper and cook for a few minutes more.

Add the remaining ingredients, including the TVP and the extra cup of water, mix well and bring to the boil.

Reduce the heat and simmer, uncovered for 20-30 minutes, stirring occasionally until the liquid reduces and it thickens. Set to one side.

Mexican Chilli Gravy

2 tbsp vegetable oil
1 cup of chopped onion
2 tsp chilli powder
1/4 tsp salt
2 tbsp flour
1/2 tsp garlic powder
1 tsp cumin
6 tbsp tomato paste
1/4 tsp cayenne pepper
2 cups veggie stock

Cook the onion in the oil in a saucepan until its translucent.

Mix the spices and flour together and stir in well with the onions, making sure there's no lumps.

Mix the tomato paste with the stock and pour it into the saucepan.

Mix well and bring to the boil. Let it boil for a few minutes, stirring to prevent clumps or scorching. Set aside.


Take a quarter of the filling and spread it down the centre of a tortilla. Fold over the sides and then roll up the buritto. Then place in a square ovenproof dish. Repeat this three more times.

When the burittos are all in the dish, take the gravy and spoon over the burittos. Then sprinkle the grated cheeze over the top. Bake in a preheated oven 180'C/350'F/Gas Mark 4 for 45 minutes.

Serve immediately with a luscious salad.

Happy cooking Red