It is said that Mexicans used to keep food warm by wrapping it with corn flour tortillas and transport it on carts pulled by a donkey. Therefore, the word “Burrito” translates as “little donkey” from Spanish. The Enchilada is basically a burrito made with corn tortilla wrap and covered with red chilli sauce and cheese. In fact, Enchilada is the past participle of Spanish “Enchilar”, meaning “to add chilli pepper to”, literally, “to season (or decorate) with chilli.
Like many would predict, enchiladas originated in Mexico. Even back in Mayan times, the people of that time would roll other foods into tortillas. It’s been a practice in that part of the world for many centuries.
Today Burritos and Enchiladas are a Tex-Mex classic dish to been joyed at any time of the day.
In our version Cauliflower is replacing rice to bulk up your meal with more veggies and giving chance to gluten intolerant kids to enjoy it!
Black turtle beans which are packed with fibres and proteins
(great replacement to meat). They also contain loads of iron, calcium and magnesium (great for healthy bones and
blood cells). Avocado is a great source of minerals such as potassium, magnesium and phosphor and has high levels of
vitamin B5, B6 and C.
Wheat flour (G), corn flour, cauliflower, bell pepper, avocado, tomato, cucumber, cheese (D), black turtle beans (PU), lemon, bay leaves, cumin, paprika, coriander, garlic, onion, olive oil, black pepper, Kosher salt, Ancho chilli, celeriac (C)
PU = Contains Pulse (beans)
D = Contains Dairy (milk)
G = Contains cereals containing gluten
C = Contains celery