enchiladas are the ultimate comfort food and these veggie ones are full of delicious carby goodness to make your tummy happy!! this recipe makes four enchiladas - perfect for a full family dinner with spicy wedges and salad.

ingredients:

175g quorn chicken pieces
one 205g can of kidney beans in chilli sauce
one red pepper, chopped
one red onion, diced
one garlic clove, crushed
bunch of fresh coriander, finely chopped
ground cumin
ground coriander
tablespoon of brown sugar
100g sweetcorn
300ml passata
4 tortilla wraps
sour cream
bag of grated cheese

method:

heat up a tablespoon of olive oil in a large pan. fry the pepper, onion, fresh coriander and half the garlic clove for 10 minutes until soft. in a separate pan, fry the quorn pieces in a teaspoon of olive oil.

mix into the veg once done. add the kidney beans (including the sauce), sweetcorn and a pinch of cumin and coriander into the veg and chicken and fry for another five minutes.

in a separate bowl, mix the passata with another pinch of cumin and coriander and the sugar. line the bottom of an oven proof dish with the passata mix.

split the enchilada mix equally between the tortillas and wrap tightly. pop them in the dish on top of the passata mix.

baked oats make great breakfasts and this recipe tastes just like apple crumble for a perfect comfort food! it can also be made as a healthier dessert option for when you need a little warmth in your tummy. this recipe serves one person.

ingredients:
1/3 cup of rolled oats or porridge oats
1/2 cup of milk (I use soy milk to make the recipe vegan and to add a little sweetness but any milk will do)
teaspoon of vanilla essence
pinch of cinnamon
half a small apple

method:
mix together the oats, milk, cinnamon and vanilla in a small bowl. it should end up looking like this:

cover the bowl of oats with tinfoil and leave in the fridge overnight.

in the morning, slice and core your apple. I use a vegetable slicer to get even slices and the lid off my piping bottle to cut the centres out easily. you can also do this the night before and leave them in a ziplock bag to save time in the morning.

layer the oats and apple slices into a single-serve ramekin. I tend to use two slices of apple per layer because the vegetable slicer makes them very thin, but it entirely depends on your taste!



bake at 180 for 20 minutes or until the top has crusted. I take mine out at 10 minutes and sprinkle some dark brown sugar on top because I'm a sweet fiend and then put it back in for the remaining 10 minutes.

and there you have it! perfect comfort breakfast for those days when coffee just won't cut it.