Servings |
2-3
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Ingredients
For the tomato sauce:
- 5 tomatoes, blanched and skins peeled off (or) 1 can chopped tomatoes
- 2 tsp tomato purée
- 1 large onion, finely chopped
- 3 cloves of garlic, finely chopped
- 3/4 tsp dried oregano
- 1/2 tsp dried chilli flakes
- 1/4 tsp ground cinnamon
- 1/2 tsp sugar
- 2 tsp oil
- Freshly grated black pepper
- Salt, to taste
For the beans:
- 1/2 cup kidney beans, cooked
- 1/2 tsp corainder powder
- 1/4 tsp cumin powder
- 1/2 tsp chilli powder
- Salt, to taste
Other ingredients:
- 2 peppers, de-seeded and julienned (I used red and yellow, but you could use any colour)
- 200 grams mushrooms, quartered
- 1 large onion, julienned
- 2 small banana peppers, de-seeded and julienned
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 cup grated cheddar
- 4 or 5 flour tortillas
- Salt, to taste
- Coriander leaves, to garnish
- Sour cream, to serve
Ingredients
For the tomato sauce:
For the beans:
Other ingredients:
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Instructions
For the tomato sauce:
- Blend the tomatoes and set aside.
- Sauté onions and garlic in oil until translucent. Add the blended tomatoes, tomato puree, ground cinnamon, sugar, oregano, chilli flakes, pepper and salt and simmer on a low heat for 15 minutes. Set aside to cool slightly.
For the beans:
- Place the beans in a pan over medium heat and add cumin powder, coriander powder, chilli powder and salt. Using a potato masher, press the beans down firmly until they are squished but not completely mashed. Set aside.
For the vegetables:
- Add oil to a pan and sauté the onions, peppers and banana peppers until soft but still hold their shape. Tip in the mushrooms.
- Season with cumin powder, coriander powder and salt. Sauté for a further 2 minutes and remove from heat.
- To assemble: Pour half the tomato sauce at the bottom of your baking dish. Add 2 teaspoons of beans down the middle of the tortilla and top with the vegetables (about ½ cup for each tortilla). Snugly wrap the tortilla and place it seam side down in the baking dish. Repeat with the rest of the tortillas.
- Pour the remaining tomato sauce evenly over the top, leaving the edges of the enchiladas bare. Sprinkle over the cheese and bake in a 180 C (360 F) preheated oven for 20-30 minutes until the cheese is sufficiently melted and the sauce is bubbly. Sprinkle over the coriander leaves and serve immediately.
Recipe Notes
Loosely adapted from Essential Mexican Cookery