by Feli Chic'Cuisine
Grilled vegetables, black beans roasted with cumin and fresh coriander make up this classic Mexican recipe. This combination of vegetables, mixed with lime juice, is rolled in tortillas, topped with a homemade spicy tomato sauce.
This is one of my favorite vegetarian recipes that I love to cozy up on fall nights. Unlike some enchiladas recipes, which are prepared with meat, this one is quite simple to make, healthier and comfortable.
The filling is a mixture of roasted peppers, roasted corn, cooked black beans and spring onions, seasoned with lime juice and fresh coriander.
Roll it up in corn tortillas and cover them with tomatoes homemade sauce. Top with cheese and sprinkle with coriander leaves if you like. Feel free to omit the cheese for the vegan version.
These sweet & spicy enchiladas make a satisfying meal on their own - they are filling and delicious!
What is Enchalidas?
Originally, it was a simple corn tortilla rolled up and dipped into a chili sauce by Mexican street vendors. Nowadays, Enchiladas are made with corn tortillas, but they are stuffed with meat, cheese, beans, potatoes, or vegetables, and topped with a savory sauce.
In addition to cheese and sour cream, Enchalidas is commonly garnished with lettuce, olives, chopped onions, chilli peppers, avocado slices, and fresh cilantro.
How to make Enchiladas
Prep. Time: 35 min
Bake Time: 25 min
Total Time: 1 h
2 red peppers
2 corn on the cob
1 x 400g can black beans
½ teaspoon ground cumin
6 spring onions
1 fresh red chilli
1 bunch of fresh coriander
2 cloves of garlic
1 x 400g can plum tomatoes
8 small corn tortillas
70 g mature Cheddar cheese
40 g feta cheese
Prepare the Filling
1. Preheat the oven to 200°C (400°F/gas 6). Lightly grease a 20cm x 30cm (9 x 13-inch) baking pan with olive oil. Set aside.
2. Place a griddle pan over a high heat. Wash and core the peppers, and halve or quarter them, then add to the griddle with the corn. Grill for 8-10 minutes, or until tender - lightly charred, turning occasionally. Transfer to a plate.
3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the ground cumin. Cook for 4-5 minutes, or until crisp, stirring occasionally. Transfer to a large bowl.
4. Cut the peppers into chunks. Cut the corn kernels away from the cob and reserve one tablespoon. Finely slice the spring onions, reserving 2-3 tablespoons. Add them to the beans mixture. Squeeze in the lime juice and add finely chopped coriander (reserving the stalks). Season with sea salt and black pepper to taste.
5. Clean the frying pan with kitchen paper, then return to a medium heat. Add one tablespoon of oil. Peel and finely slice the garlic and the coriander stalks, then add to the pan. Fry for 1 minute. Stir in the tomatoes and ½ a can hot water. Crush the tomatoes with a fork. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced. Season to taste.
Assemble the Enchiladas
6. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a baking dish with seam side down against the edge of the pan. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta. Drizzle with olive oil.
7. Bake for 25 minutes, until tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Scatter with the reserved corn, spring onion and coriander leaves. Serve the enchiladas warm.
If you really want to make a friend, go to someone's house and eat with him… The people who give you their food give you their heart. - Cesar Chavez