3 Super Speedy 10 Minute Meals For The Midweek Madness

The midweek dinner struggle is a very real phenomenon. We frequently find ourselves standing, dead-eyed, in the supermarket aisle, all inspiration having left us before resorting to some fairly uninspiring omelette variation that ungrateful family members will then most likely have the audacity to complain about. Here are three super speedy midweek-friendly meals that are full of fresh flavours and require minimal effort for the chef. Butternut Squash Enchiladas Serve 4-6 Ingredients for the filling: 3 medium sized sweet potatoes 1 tablespoon olive oil 1 red onion 2 cloves garlic 1 tsp ground cumin 1 tbsp ground coriander 1 tbsp paprika 1 tin tomatoes 1 tsp chilli flakes (optional) 1 tsp salt 1 tin red kidney beans, drained 8 mini tortillas (or four large size) 100g feta For the topping: 1 avocado half a lime 1 clove garlic Directions: 1. Preheat the oven to 200°C. Wrap the sweet potatoes in two sheets of kitchen paper, place on a plate and microwave on high for about five minutes or until tender. 2. Peel and finely chop the onion and the garlic and fry in 1 tbsp olive oil over a medium heat for 2-3 minutes then add the cumin, the coriander, the paprika, the chilli flakes if using and the salt. Mix together and cook for a further two minutes then add the tomatoes. 3. Continue cooking for a few more minutes, stirring to prevent sticking and then add in the cooked sweet potato and drained kidney beans. Mix well to combine. 4. Spoon a bit of filling into each of the tortillas and arrange them snugly in a small oven tray or oven-proof dish. Pour the rest of the sauce over and top with the feta cheese. 5. Bake in the oven for about 10 minutes. 6. Mash the avocado in a bowl with crushed garlic and juice of half a lime. 7. To serve, top the enchiladas with the smashed avocado and a sprinkle of chilli flakes. Greek-Style Quinoa Serves 2 Ingredients: 1 cup quinoa, cooked Chopped tomatoes, to taste Chopped cucumber, to taste Crumbled feta, to taste Canned, black olives, to taste Olive oil, to taste Balsamic vinegar, to taste Salt Pepper Directions: 1. Prepare quinoa according to package instructions. 2. Chop veggies and olives and add to quinoa. 3. Add olive oil, balsamic, salt, and pepper, to taste. Stand and Stuff Tacos Serves 3 Ingredients: 1 Old El Paso Extra Mild Super Tasty Stand ‘N’ Stuff Soft Tacos Kit 500 g minced beef 1 lettuce 2 Tomatoes 100 ml soured cream 100 g Grated Cheese Directions: 1. Dice your tomatoes and place into one bowl and mix the Cool Herb Topping Mix with 100ml soured cream in another. Next, shred your lettuce and place into a third bowl. Keep all three in the fridge until needed. 2. In a hot pan, add a splash of oil and start browning your minced beef. Then drain off any excess liquid. Reduce the heat, add the Extra Mild Super Tasty Tomato Stir-In Sauce and stir well for 2 minutes. Add half of the grated cheese (50g), stirring until the cheese has melted. 3. Take the tortillas out of their packaging – it is important not to oven heat or microwave the soft tortilla shells in the plastic packaging. To heat in the microwave, put them on a microwaveable plate, on full power, for 30 seconds. To oven heat, pre-heat the over to 165⁰C (same for fan assisted ovens) / Gas 3 and wrap the tortilla shells in foil before placing on a baking tray in the oven for 7-9 minutes. 4. Fill your Stand ‘N’ Stuff Soft Flour Tortillas with your freshly cooked meaty filling and top with your freshly diced tomatoes, shredded lettuce, your Cool Herb Topping Mix and remaining grated cheese – then get stuck in! Sponsored by Old El Paso. For more fun Old El Paso recipes to have with the family click here.