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Veggie enchiladas
0 Likes
Total Time:
1 hour 10 minutes
Mouthwatering Mexican casserole with grilled veggies, cumin black beans, and fresh coriander, baked to perfection.
Ingredients:
  • 2 red or yellow peppers
  • 2 corn on the cob
  • olive oil
  • 1 x 400g tin black beans
  • ½ teaspoon ground cumin
  • 6 spring onions
  • 1 fresh red chilli
  • 1 bunch of fresh coriander (30g)
  • 1 lime
  • 2 cloves of garlic
  • 1 x 400g tin quality plum tomatoes
  • 8 small corn tortillas
  • 70 g mature Cheddar cheese
  • 40 g feta cheese
Instructions:
  • Preheat the oven to 200°C/400°F/gas 6. Heat a griddle pan over high heat until smoking hot. Halve and deseed the peppers, then grill with the corn for 8 to 10 minutes until charred and bar-marked, turning occasionally. Transfer to a plate to cool. Heat 1 tablespoon of oil in a medium frying pan over medium heat. Fry the black beans with cumin for 4 to 5 minutes until crisp. Cut corn kernels away from the cob and chop peppers into 1.5cm chunks. Combine corn, peppers, and black beans in a large bowl. Add spring onions, chili, coriander leaves, lime juice, salt, and pepper. In the same pan, heat 1 tablespoon of oil. Saute garlic and coriander stalks for 1 minute. Add tomatoes and ½ tin’s worth of hot water. Simmer for 5 minutes until thickened. Blend the sauce until smooth. Fill 8 corn tortillas with vegetable mixture, roll them up, and place in a baking dish. Pour tomato sauce over, top with Cheddar and feta, and bake for 25 minutes until golden and bubbly. Garnish with reserved corn, spring onion, and coriander leaves. Serve with a crisp green salad.

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