“Come dine with me” on a student budget – Part 2

Hello! I’m back with a second post in the series and this time I’ve got a Mexican inspired menu.  It starts with a super easy guacamole recipe as a starter, enchiladas for the main course and ends with a fruity dessert.

Ingredients (chunky guacamole serves 4):

  • 2 large avocados ( ~ £2.00)
  • 1 tbsp of olive oil or sunflower oil ( 1 litre of sunflower oil ~ £1.00)
  • 1 tomato (300g ~ £0.70)
  • 1 red onion (3 large park ~ £0.75)
  • 1 lemon (~£0.30)
  • plain tortilla chips(200g ~ £0.50)

Total: £5.25 (£1.31/person)

  • Start by cutting each one of the avocados in halves and remove the stones inside.
  • With the help of a spoon, remove the inside of the avocados in a small bowl.
  • Use a fork to mash the avocados in a creamy paste.
  • Add in the oil, a little of salt and pepper to taste.
  • Then cut the onion and tomato in small cubes and mix them in the guacamole.
  • Cut the lemon in half and squeeze some lemon juice on top of the guacamole.
  • Serve with plenty of tortilla chips on the side.


The main course comprises of a savoury and very delicious enchiladas recipe. Feel free to replace the chicken breast with mince beef, or a mix of beans.  The original recipe asks for tortillas but I have found that regular pancakes work just as well.

Ingredients (serves 4):

  • tortilla wraps (1 pack for ~ £1.00)
  • chicken breast (400g for ~£4.00)
  • sunflower oil  (500ml for ~£1.00)
  • 1 medium onion (~£0.20)
  • 1 garlic (~£0.30)
  • mozarella (150g for ~£0.75)
  • grated parmesan(50g for ~£1.30)
  • chopped tomatoes (400g for ~£0.50)
  • tomato passata (500g for  ~£0.50)
  • spring onions (£0.50)
  • pitted black olives – optional (300g for ~£0.70)

Total: £10.75 (~£2.68/person)

  • In a saucepan, add 2-3 tbsp of oil alongside the onion and the garlic over medium to high heat.
  • After 2 minutes add the chicken and any spices of your choice. I like to add some smoked paprika, Italian seasoning and of course some salt/pepper to taste.
  • Fry the chicken until cooked all the way through and add the chopped tomatoes.
  • At this point add the tomato sauce and let the mixture bubble away for 2-3 minutes.
  • Lastly add the olives if you have decided to add some to the mixture.
  • If you want, you can keep some of the plain tomato sauce aside in order to add it later on top of the tortillas.
  • Prepare a baking dish and preheat the oven at 180°C.
  • Grab a tortilla and add 2-3 tbsp of the chicken and tomato mixture, depending how big the tortillas are.
  • Roll the tortillas with the filling inside and add them to the baking dish.
  • On top of the tortillas, add some of the sauce if you have kept some aside and the mozarella/parmesan.
  • Bake for 20-25 minutes until the cheese has completely melted and sprinkle on top some spring onions to serve. The final result should look something like this when made with pancakes instead of tortillas.


Lastly, end the dinner with a super light yet delicious dessert: papaya boats.

Ingredients (serves 4):

  • 2 large ripe papayas (~ £3.0)
  • 1 small greek yogurt (~£0.50)
  • 1 banana (~£0.15)
  • blueberries or any other berries (200g ~£1.50)


  • For this recipe, start by cutting the papayas in halves and remove the seeds.
  • Scoop a little of the papaya’s pulp to make more room for adding the remaining ingredients.
  • In each one of the papaya halves add 1 tbsp of Greek yoghurt and also add some blueberries on top of the yoghurt.
  • Cut the banana into small slices and add a few on top of the papaya boats.
  • If you happen to have honey, granola or oat flakes on hand, you can add some on top.

The final result should something like this:


Bon appétit!

I hope you have enjoyed this menu suggestion and that you will try to give it a go in your own home!

Photo credit: first and last picture have been taken from the University of Essex Instagram account.

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