Easy tomato enchiladas for dinner
Truth: tinned tomatoes are the unsung heroes of the pantry. If you’ve got a can of tomatoes in the cupboard, you’re halfway to a decent meal already. Follow this tomato-forward recipe for a fast, fantastic dinner – and a great lunch box treat the next day.
1. Dinner: Bolognaise-style enchiladas
Fry 1 sliced red onion in olive oil until softened. Add 3 cloves chopped garlic, one tin of canned cherry tomatoes or one tin of whole canned tomatoes and stir. Add fresh basil, season, and let simmer for a few minutes. Add 500 g pan-fried lean beef mince, stir and let simmer for a few minutes. To assemble the enchiladas, spread ½ can diced tomatoes in a small baking tray. Fill and roll 6–8 wraps with the bolognaise sauce. Place them tightly into the baking tray. Top with more diced tomatoes and sliced mozzarella. Bake for 15–20 minutes until bubbling and golden. Serve with freshly sliced tomatoes and fresh basil.
2. Lunch box lifesaver
Cut thawed puff pastry into circles and use them to line a shallow muffin pan. Fill the holes with leftover bolognaise sauce and sprinkle with grated cheddar. Top the bolognaise pies with more puff pastry and pinch the edges to close firmly. Brush with egg wash, sprinkle with more cheese and some paprika, and bake at 200°C for 10–15 minutes until golden and puffy. Enjoy!
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