5tomatoes, blanched and skins peeled off(or) 1 can chopped tomatoes
2tsptomato purée
1large onion, finely chopped
3cloves of garlic, finely chopped
3/4tspdried oregano
1/2tspdried chilli flakes
1/4tspground cinnamon
1/2tspsugar
2tspoil
Freshly grated black pepper
Salt, to taste
For the beans:
1/2cupkidney beans, cooked
1/2tspcorainder powder
1/4tspcumin powder
1/2tsp chilli powder
Salt, to taste
Other ingredients:
2peppers, de-seeded and julienned(I used red and yellow, but you could use any colour)
200gramsmushrooms, quartered
1large onion, julienned
2small banana peppers, de-seeded and julienned
1/2tspcoriander powder
1/2tspcumin powder
1/4cupgrated cheddar
4 or 5flour tortillas
Salt, to taste
Coriander leaves, to garnish
Sour cream, to serve
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.