Vegetarian Red Bean Enchiladas
Ingredients
- 8 pcSoft tortilla (for filling), made from corn (wheat or corn)
- 400 gRed bean (cooked and drained)
- 150 gCorn (drained)
- 1 pcYellow onion (finely chopped)
- 1 pcRed bell pepper (small diced)
- 2 pcGarlic (minced)
- 150 gCheddar cheese (grated)
- 2 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 1 pcHot chili pepper (seeded and minced)
- 2 pinchGray sea salt
- 400 mlTomato passata
Method
Tightly rolled tortillas bathing in a smooth, spicy red sauce. The melted cheese browns and bubbles as it comes out of the oven, while the filling stays tender.
- 1
In a pan with oil, sauté the sliced onion and pepper. The vegetables should soften without browning too much. Add the garlic at the end to avoid burning it.
- 2
Stir in the drained red beans and corn. Season with half of the spices. Lightly mash a few beans with a fork to bind the filling together.
- 3
In a small saucepan, mix the tomato coulis with the remaining spices and chili. Simmer until the sauce coats the back of a spoon.
- 4
Place a ladleful of filling in the center of each tortilla. Roll them tightly and place them in a dish, seam side down so they don't open.
- 5
Generously coat with sauce and sprinkle with grated cheddar. Bake at 200°C. It's ready when the cheese is golden brown and the sauce bubbles around the edges.
Frequently asked questions
How do you get this dish right?
- Warm the tortillas for 10 seconds in the microwave before rolling; they will be more pliable and won't tear.
- If the sauce is too acidic, add a pinch of sugar to balance it out.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain texture.
