For the tomato sauce:
  • 5 tomatoes, blanched and skins peeled off(or) 1 can chopped tomatoes
  • 2tsp tomato purée
  • 1 large onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 3/4tsp dried oregano
  • 1/2tsp dried chilli flakes
  • 1/4tsp ground cinnamon
  • 1/2tsp sugar
  • 2tsp oil
  • Freshly grated black pepper
  • Salt, to taste
For the beans:
  • 1/2cup kidney beans, cooked
  • 1/2tsp corainder powder
  • 1/4tsp cumin powder
  • 1/2tsp chilli powder
  • Salt, to taste
Other ingredients:
  • 2 peppers, de-seeded and julienned(I used red and yellow, but you could use any colour)
  • 200grams mushrooms, quartered
  • 1 large onion, julienned
  • 2 small banana peppers, de-seeded and julienned
  • 1/2tsp coriander powder
  • 1/2tsp cumin powder
  • 1/4cup grated cheddar
  • 4 or 5 flour tortillas
  • Salt, to taste
  • Coriander leaves, to garnish
  • Sour cream, to serve
For the tomato sauce:
  1. Blend the tomatoes and set aside.
  2. 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:
  1. 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:
  1. Add oil to a pan and sauté the onions, peppers and banana peppers until soft but still hold their shape. Tip in the mushrooms.
  2. Season with cumin powder, coriander powder and salt. Sauté for a further 2 minutes and remove from heat.
  3. 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.
  4. 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