This was a total fluke, but a very delicious one. Packed with grilled vegetables, Mexican spiced beans, herbs and grilled cheese this is a recipe is sure to create a fiesta in your mouth. Enchiladas are my all time favourite comfort food and since I gave up meat we haven't made them. Until now! For this recipe, I made half with shredded chicken for the carnivores and half with my bean mix. The result, one big happy family.
Time: 40-60 mins | Yield: 8 Enchiladas
1 red capsicum
1 yellow capsicum
1 green capsicum
2 corn on the cob
Extra Virgin Olive Oil
1 x 400g tin black or red kidney beans
½ teaspoon ground cumin
½ teaspoon ground coriander seeds
½ teaspoon ground smoked paprika
½ teaspoon ground oregano
2 cloves of garlic, crushed
pinch of chilli powder (optional)
3 spring onions, finely sliced
1 handful fresh coriander
1 x 400g tin organic crushed tomatoes
8 small corn tortillas
70 g cheese of your choice, shredded
2 tbs cream of your choice (optional)
Preheat the oven to 200°C and heat up a griddle pan or barbecue over a high heat to get smoking hot.
Halve and deseed the capsicums and cook with the corn on your hot griddle for 8 to 10 minutes, or until slightly charred. Remove and set aside to cool.
Heat approximately 1 tablespoon of extra virgin olive oil in a medium frying pan over a medium heat. Drain and rinse your can of beans and add to the pan. Stir in the garlic and spices and fry for approximately 5 minutes, or until they start to go a little crisp. Set aside.
Once your grilled vegetables have cooled, using a sharp knife, cut the corn kernels away from the cob and chop the capsicum into 1.5cm chunks.
Add the vegetables to the bean mixture and stir well.
Add a generous squeeze of lime juice and season well with salt and pepper.
In a medium pot, add the tin of tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium/low and simmer for approximately 5 minutes, or until thickened and reduced. Season to taste, carefully transfer to a blender or Thermomix and blend until smooth. If you're using a Thermomix you can do this whole step in there.
Divide the vegetable mixture between 8 corn tortillas and roll them up. In a snug-fitting baking tray, line them all up. You can also do a scallop effect like i did where you fold the tortilla in half and layer them over the top of each other.
Pour over the tomato mixture, sprinkle with cheese, and pop in the hot oven for 25 minutes, or until bubbling and golden.
Serve scattered with fresh spring onion and coriander leaves and a sneaky side salad. If you like you can drizzle with thickened cream as well.