Scrunchiladas

  • 15MINS
  • 6HR
  • 318KCAL

Life's too short to spend ages trying to roll the perfect taco, or enchilada, so why not scrunch instead? Focus on the fillings without the faff by loading up soft tortilla wraps, and finish by topping with melty cheese! You don't need to be too neat as that's part of the fun!

Featured On
Pages 59-61

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Scrunchiladas pinchofnom.com
3

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
One of my favourites
I used a tin of mixed beans in a mild spiced tomato sauce or taco sauce but halved to hot buffalo sauce.
NEW TIP
Tinned cherry tomatoes
I used tinned cherry tomatoes instead of chopped
NEW TIP
Slow cooker recipe allows you to make this with ease
Full of flavour and so easy to make. I’d highly recommend making this in the slow cooker.
Easy to prepare and cook
Used black beans instead of kidney beans & frozen mixed peppers. Lovely with salad & pinch of Nom coleslaw 😋

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‘So easy to make and super tasty and filling. I halved the recipe and still had enough for four portions, definitely recommend trying this dish.’

Jane Connolly

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4 comments

See what others have to say

MelTuesday 28th June 2022

Which bbq sauce are people using?

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Reply

    HollyTuesday 5th July 2022

    Hey Mel, any BBQ sauce will be great in the Scrunchiladas there are lots of brands available in supermarkets. Hope that helps!

    Reply

NatashaSunday 8th May 2022

It says in the book that this is freezable, how would I go about reheating these?

Reply

    HollyMonday 9th May 2022

    Hey Natasha, we have some instructions on page 12 for freezing and re-heating food. Frozen food should be defrosted thoroughly and then reheated in the microwave for a few minutes until piping hot. Hope that helps!

    Reply

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