¼ red bell pepper, finely chopped
3 green onions, thinly sliced
⅓ cup instant brown rice
4 x whole wheat tortillas
For the avocado crema:
1 ripe avocado
Juice from ½ a lime
Salt
¼ cup cold water
Adult: Preheat the oven to 180C.
Together: Coat a 20cm x 20cm baking dish with cooking spray. Spread ½ cup enchilada sauce in the bottom of the dish.
Child: Place ⅓ cup sauce and half the beans in a large bowl. Mash together until a loose paste forms.
Together: Add remaining beans, edamame, carrots, bell pepper, green onions, and brown rice.
Together: Mix well and divide equally among the tortillas. Roll tortillas and arrange seam-side down baking dish.
Child: Cover with remaining sauce.
Adult: Bake, covered for 45 minutes. Uncover and bake 10 minutes longer.
Remove from oven and let dish rest for 10 minutes.
Together: Combine the avocado, lime juice, and a generous pinch of salt in the work bowl of a food processor. With the motor running, add the water. Serve with the enchiladas instead of sour cream.
You can easily shred carrots using a box grater or the grating attachment of a food processor, but to save time, look for pre-bagged shredded carrots. They're just as nutritious and typically stay fresh for several weeks.
Edamame (ay-duh-MAH-may) means young soy beans. You'll often see a bowl of unshelled edamame served with salt as an appetiser in Asian restaurants. This recipe calls for shelled edamame, so you can either shell the pods yourself or purchase pre-shelled beans. Look for edamame in the frozen foods section.
• This recipe comes to us from Dole.
