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.